Garlic Basil Chicken Pasta with Cherry Tomatoes
Fresh basil, juicy cherry tomatoes, tender chicken, and garlic come together in this simple yet flavorful pasta dish. It’s a quick Mediterranean-inspired dinner perfect for busy weeknights and ready in about 30 minutes.
Ingredients
For the Pasta
- 8 oz pasta (penne, spaghetti, or fettuccine)
- 1 tbsp salt (for boiling water)
For the Chicken
- 2 chicken breasts, sliced thin
- 1 tbsp olive oil
- ½ tsp Italian seasoning
- Salt and black pepper, to taste
For the Sauce
- 1 tbsp olive oil
- 3–4 garlic cloves, minced
- 1½ cups cherry tomatoes, halved
- ¼ tsp red pepper flakes (optional)
- ½ cup fresh basil, chopped
- ¼ cup grated parmesan cheese
- ¼ cup reserved pasta water
- Extra basil and parmesan for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ¼ cup pasta water, then drain and set aside.
2. Cook the Chicken
Season sliced chicken with Italian seasoning, salt, and black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 5–7 minutes until golden brown and fully cooked. Remove from skillet and set aside.
3. Make the Garlic Tomato Sauce
In the same skillet, add another tablespoon of olive oil.
Sauté garlic for about 30 seconds until fragrant. Add cherry tomatoes and red pepper flakes. Cook for 4–5 minutes, stirring occasionally, until tomatoes soften and release their juices.
4. Combine Everything
Return cooked chicken to the skillet. Add drained pasta, chopped basil, parmesan cheese, and reserved pasta water.
Toss everything together until well combined and lightly coated in the sauce.
5. Serve
Garnish with extra basil and parmesan cheese. Serve warm and enjoy!
Tips & Variations
- Add spinach or zucchini for extra veggies.
- Use shrimp instead of chicken for a seafood version.
- Add a squeeze of lemon juice for a brighter flavor.
- For a creamier sauce, stir in a splash of heavy cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to refresh the sauce.