Description
A one-pan dinner that combines juicy chicken with bright tomato-basil flavors and pasta for a comforting, quick meal.
Ingredients
- 2 chicken breasts (about 1–1¼ lb total)
- Salt and pepper, to taste
- 2 cups pasta (penne, fettuccine, or similar)
- 2 cups fresh tomatoes, diced (cherry or Roma recommended)
- 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 the pasta and cook until al dente according to package instructions. Before draining, scoop out and reserve 1/4 cup of the pasta cooking water. Drain pasta and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- Place the chicken in the hot skillet. Sear without moving for about 6–7 minutes per side, until golden and an instant-read thermometer reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then slice thinly.
- Add the diced tomatoes, minced garlic, and chopped basil to the same skillet. Stir and cook for 3–4 minutes until the tomatoes soften and release juices.
- Return the sliced chicken to the skillet and toss gently to warm and combine.
- Add the drained pasta and toss everything together. If the mixture looks dry, add splashes of reserved pasta water until the noodles are coated in a glossy sauce. Taste and adjust seasoning.
- Serve immediately with freshly grated Parmesan if desired.
Notes
For extra sauciness, reserve more pasta water. Let the chicken rest to keep juices inside.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian