Description
A light and flavorful pasta dish featuring tender chicken, fresh tomatoes, aromatic basil, and perfectly cooked pasta tossed in a simple homemade sauce.
Ingredients
340 g (12 oz) penne pasta
2 boneless skinless chicken breasts (about 450 g / 1 lb), diced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
2 tablespoons olive oil
3 cups fresh cherry tomatoes (450 g), halved
3 cloves garlic, minced
¼ teaspoon red pepper flakes (optional)
½ cup fresh basil leaves (15 g), chopped
¼ cup grated Parmesan cheese (25 g)
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil and cook the 340 g (12 oz) penne pasta until al dente. Reserve ½ cup pasta water, then drain.
Season the diced chicken with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder.
Heat 2 tablespoons olive oil in a skillet over medium-high heat and cook the chicken for 5–7 minutes until golden and cooked through. Remove and set aside.
In the same skillet add 2 tablespoons olive oil, minced garlic, and red pepper flakes. Cook for 30 seconds until fragrant.
Add the halved cherry tomatoes and cook for 5–6 minutes until softened and juicy. Season with ½ teaspoon salt and ¼ teaspoon black pepper.
Return the chicken to the skillet and add the cooked pasta. Toss to combine, adding a little reserved pasta water if needed.
Stir in the chopped basil and grated Parmesan cheese. Mix well and heat through.
Serve warm with extra basil and Parmesan cheese if desired.
Notes
Use ripe tomatoes for the best flavor.
Add a splash of pasta water to help the sauce coat the pasta smoothly.
Fresh basil should be added at the end of cooking to preserve its aroma.
Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes