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Quick Chicken Tomato Pasta


  • 8 oz spaghetti pasta

  • 2 tablespoons olive oil

  • 1 lb chicken breast cubed into bite-size

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 2 cups cherry tomatoes, halved

  • 4 cloves garlic minced

  • 2 tablespoons fresh chopped basil or basil paste

  • 1/4 cup freshly grated parmesan cheese


  • Cook pasta al dente according to package directions. (Make sure to generously salt the water.) Reserve 1/2 cup of pasta cooking water. Drain, but do not rinse.

  • Meanwhile, heat olive oil in a large skillet over medium-high heat.

  • Add chicken breast, salt, and pepper, and cook for about 6 minutes, or until cooked through.

  • Stir in tomatoes, garlic, and basil. Cook for about a minute.

  • Add drained pasta and toss well. Add about 1/4 cup of reserved pasta water, more if needed.

  • Serve immediately topped with parmesan cheese.

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