Description
A comforting and easy-to-make pasta dish featuring chicken, cherry tomatoes, and fresh basil.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, trimmed and patted dry
- 1 pint cherry tomatoes, halved
- 1/3 cup fresh basil, finely chopped
- 4 cloves garlic, minced
- 12 oz spaghetti
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- Red pepper flakes, optional
- A squeeze of lemon juice, optional
- A handful of baby spinach, optional
- Toasted pine nuts, optional
- A splash of chicken broth or reserved pasta water, optional
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Reserve 1/2 cup pasta water, drain pasta, and set aside.
- Season the chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken until golden, about 5–6 minutes on each side. Let it rest, then slice.
- In the same skillet, sauté minced garlic until fragrant. Add halved cherry tomatoes and cook until they soften and start to burst.
- Add the drained spaghetti to the skillet with tomatoes. Stir in chopped basil and toss everything together. Adjust seasoning if necessary.
- Serve pasta topped with sliced chicken and a sprinkle of Parmesan cheese. Enjoy warm.
Notes
This dish is perfect for weeknights and can be customized with various add-ons like spinach or nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, chicken, bruschetta, weeknight dinner, Italian cuisine