Description
A bright and satisfying chicken pasta dish infused with fresh tomatoes and basil, perfect for quick weeknight dinners.
Ingredients
- 2 chicken breasts (about 1 to 1¼ lb total)
- Salt and pepper, to taste
- 2 cups pasta (penne, fettuccine, or similar)
- 2 cups fresh tomatoes, diced (cherry or Roma are good)
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Parmesan cheese, freshly grated (optional)
Instructions
- Bring a large pot of well-salted water to a rolling boil. Add pasta and cook to al dente following package timing. Before draining, scoop out and reserve 1/4 cup of the pasta water, then drain pasta and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
- Add the chicken to the hot skillet. Sear undisturbed about 6–7 minutes per side until golden and cooked through (internal temperature should reach 165°F / 74°C). Transfer the chicken to a plate and let rest 5 minutes.
- In the same skillet, add the diced tomatoes, minced garlic, and chopped basil. Stir and cook 3–4 minutes until the tomatoes soften and begin to release their juices.
- Slice the rested chicken against the grain into thin slices and return them to the skillet with the tomato mixture. Stir gently to combine.
- Add the cooked pasta to the skillet and toss everything together. If the mixture seems dry, add a splash of the reserved pasta water until the sauce lightly coats the noodles. Taste and adjust salt and pepper.
- Serve warm with freshly grated Parmesan on top if desired.
Notes
For substitutions, use boneless thighs for darker meat or gluten-free pasta if needed. If tomatoes are out of season, replace half with canned diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian