Sometimes less is more and this Chicken & Cherry Tomato Pasta with Basil, Garlic, and Parmesan Cheese is just that…more, as in you will WANT MORE! It has a garlic-y backdrop with sweetness from the natural sugars that are released from the cherry tomatoes. Then you get freshness from the basil, salty and nutty flavors from the Parmesan and a hearty bite from the chicken and pasta!! It’s simply divine!
Inspired by Italy
Last Summer, Dave and went to Italy to celebrate (albeit a year belated) our 10 year anniversary.
It was an amazing trip. One of my most treasured memories is taking a Cooking class with Dave with an Italian Chef in his own restaurant, as he continued to also cook customer food orders. The Chef didn’t even speak English, so we were forced to speak the language of food lovers. LOL, I’m totally kidding, we had a translator! But it felt so much more meaningful and authentic knowing it wasn’t just an American transplant teaching us. Rather, it was a true Italian Chef that was doing what he does each and every day…make exceptional food with few amazing ingredients and a passion and love that took it over the top!
One of the dishes I loved the most started with a basic beautiful ingredient, Cherry Tomatoes. Cooked in a skillet with Olive Oil, they softened and Caramelized until they literally burst with flavor! This was my inspiration for this busy weeknight one-Pot meal recipe, Chicken and Cherry Tomato Pasta!
My other favorite recipe inspired by my trip to Italy is my Walnut Sauce Pasta with Ricotta and Spinach. This one is like no other sauce I have ever had before; a must-try! Other easy Italian dishes to try are:
- Quick & Easy Pancetta, Parmesan, & Pepper Pasta
- Bruschetta Topping with Tomato, Artichoke, & Goat Cheese
- Skillet Ground Chicken Tomato Sauce with Ricotta
- Mushroom Quinoa Risotto
- Creamy Parmesan Polenta
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PREP-AHEAD TO MAKE YOUR CHICKEN & CHERRY TOMATO PASTA
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details)
Honestly, this recipe is so easy, there really isn’t that much to prep in advance. So, let me first talk about these beautiful little tomatoes. I used to think that using whole cherry or grape tomatoes in a sauce would be too much skin. But let me tell ya, these little babies are so sweet and delicious and when they soften and burst, the skins just melt into the sauce perfectly. Either grape or cherry tomatoes will be great in this recipe!
For the pasta, I used a gluten free spaghetti made with corn flour and rice flour as I just think this holds up best to a sauce. You can certainly try one of the many different gluten free pastas out there made with Quinoa or Chickpea flour and more. Of course, you can also use traditional wheat flour pasta too!
For the prep…Cut chicken into 1 inch by 2 inch pieces. TIP: Use kitchen scissors/shears for really easy cutting.
Season with salt, pepper, and Italian seasoning. If you are doing this step in advance, store it in an airtight container in the fridge.
Peel and mince 2 cloves of garlic and store in fridge. Grate parmesan cheese and keep in storage container in fridge.
COOK YOUR CHICKEN AND CHERRY TOMATO PASTA
In a large pot of boiling salted water, add a tsp of extra virgin olive oil and cook pasta to al dente. Drain well, but save a cup of the cooking pasta water for later.
For this one-pan recipe, you need a large frying pan or skillet. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.
Heat olive oil in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Remove chicken to a plate and set aside.
To the same skillet, turn heat to medium and add another tsp of olive oil, tomatoes, garlic, and chicken broth, to the skillet. Cook, stirring occasionally, until the tomatoes begin to softened and burst, about 5-7 minutes.
Add the chicken back to the pan and combine with the tomatoes.
Turn off heat and stir in pasta. Once combined, add the basil, parmesan and 1 tbsp olive oil and give it another toss until well combined. Taste and season with salt and pepper, as needed.
Garnish with parmesan cheese and fresh basil.
ENJOY!
😍 Carrie
Chicken and Cherry Tomato Pasta
This EASY Chicken and Cherry Tomato Pasta has a garlic-y backdrop with sweetness from the natural sugars that are released from the cherry tomatoes. Then you get freshness from the basil, salty and nutty flavors from the Parmesan and a hearty bite from the chicken and pasta!! #pasta #tomatoes #easydinner #dinner #easyrecipes #healthydinner #chicken
Ingredients
Chicken
- 16 oz boneless skinless chicken breasts
- 1 tsp Italian Seasoning
- 1 tsp Extra Virgin Olive Oil
- 1 tsp Salt
- 1 tsp Ground Pepper
Sauce
- 10 oz Cherry Tomatoes (or grape tomatoes)
- 2 cloves garlic minced
- 1/2 cup Chicken Broth
- 1 cup Basil leaves, chiffonade
- 1/2 cup Grated parmesan
- 1 Tbls Extra Virgin Olive Oil
Pasta
- 10 oz Spaghetti Pasta (gluten free or regular)
- pinch Salt
- 1 tsp Extra Virgin Olive Oil
Instructions
Prep Ahead
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Cut chicken into 1 inch by 2 inch pieces and store in fridge. 16oz chicken should yield between 20-25 pieces of chicken. Season with salt, pepper, and Italian seasoning. If you are doing this step in advance, store it in an airtight container in the fridge.
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Peel and mince 2 cloves of garlic and store in fridge.
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Grate parmesan cheese (if needed) and keep in storage container in fridge.
Cook
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In a large pot of boiling salted water, add a tsp of extra virgin olive oil and cook pasta to al dente, about 7-8 minutes. Drain well, but save a cup of the cooking pasta water for later.
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Heat olive oil in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Remove chicken to a plate and set aside.
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While the chicken is cooking, chiffonade the basil, which is just laying all of the leaves on top of each other, rolling the pile, then thinly slicing.
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To the same skillet, turn heat to medium and add another tsp of olive oil, tomatoes, garlic, and chicken broth, to the skillet. Cook, stirring occasionally, until the tomatoes begin to softened and burst, about 5-7 minutes. Add the chicken back to the pan and combine with the tomatoes.
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Turn off heat and stir in pasta. Once combined, add the basil, parmesan and 1 tbsp olive oil and give it another toss until well combined. Taste and season with salt and pepper, as needed.
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Serve immediately, garnished with basil. Enjoy!
Recipe Notes
You can also make this entire dish in advance and simply reheat it when you are ready to eat it!
Scoop the pasta out of the water and add it to the skillet, saving the pasta cooking water. It’s ok of you get some water in the skillet with the pasta. Drizzle the pasta with a tbsp Extra Virgin Olive Oil and then mix the pasta with the pancetta, garlic, and lemon juice.
