Now, let’s be real—some nights, you want a meal that feels fancy without all the fuss. Nothing beats a comforting bowl of pasta with tender chicken, vibrant tomatoes, and that classic Italian flair. This recipe is your ticket to a delicious, satisfying dinner that’ll have everyone asking for seconds.
Why This Recipe Works
- Perfectly Balanced Flavors: The combination of juicy chicken, sweet cherry tomatoes, and aromatic garlic creates a harmony that’s both rich and refreshing, making each bite a delight for your taste buds.
- Quick and Effortless: With a total time of just 30 minutes, this dish is ideal for busy weeknights when you need something hearty and homemade without spending hours in the kitchen.
- Versatile and Customizable: Easily adapt it with different herbs, proteins, or veggies to suit your preferences, ensuring it never gets boring and always fits your mood.
- Family-Friendly Appeal: Its mild yet flavorful profile appeals to both kids and adults, making it a go-to for family dinners or casual gatherings with friends.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 ounces penne pasta
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 4 cups water (for cooking pasta)
Equipment Needed
- Large pot for boiling pasta
- Large skillet or frying pan
- Cutting board and sharp knife
- Measuring cups and spoons
- Colander for draining pasta
- Mixing spoon or tongs
Instructions
Step 1: Prepare the Pasta
Fill a large pot with 4 cups of water and bring it to a rolling boil over high heat. Once boiling, add a generous pinch of salt—this is key for flavoring the pasta from the inside out. Gently add the penne pasta, stirring immediately to prevent sticking. Cook for exactly 10–12 minutes, or until al dente, which means it should be tender but still have a slight bite. Avoid overcooking, as mushy pasta can ruin the texture of the dish. Drain the pasta in a colander, but reserve about 1/2 cup of the starchy pasta water; this will help create a silky sauce later. Set the drained pasta aside while you work on the chicken. Tip: Always salt your pasta water generously—it’s your only chance to season the pasta itself!
Step 2: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, which should take about 2–3 minutes. Add the cubed chicken breasts in a single layer, making sure not to overcrowd the pan to ensure even browning. Season with salt, black pepper, and dried oregano, then cook for 5–7 minutes, turning occasionally, until the chicken is golden brown on all sides and reaches an internal temperature of 165°F. Use a meat thermometer to check for doneness, as undercooked chicken is unsafe. Once cooked, transfer the chicken to a plate and set it aside. The skillet will have delicious browned bits left behind—don’t wipe it out, as these will add depth to the sauce. Tip: Let the chicken rest for a few minutes after cooking to keep it juicy and tender.
Step 3: Sauté the Aromatics
In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Toss in the minced garlic and red pepper flakes (if using), and sauté for about 1–2 minutes until the garlic becomes fragrant and lightly golden—be careful not to burn it, as burnt garlic can turn bitter. Next, add the halved cherry tomatoes, stirring to coat them in the oil. Cook for 3–4 minutes, until the tomatoes start to soften and release their juices, creating a light sauce base. The tomatoes should look slightly wrinkled but still hold their shape. This step builds the foundation of your sauce, infusing it with sweet and savory notes. Stir occasionally to prevent sticking and ensure even cooking.
Step 4: Combine Everything
Return the cooked chicken to the skillet with the tomato mixture, stirring to combine. Add the drained pasta and pour in about 1/4 cup of the reserved pasta water—the starch helps bind everything into a cohesive sauce. Gently toss everything together over low heat for 2–3 minutes, allowing the flavors to meld. The sauce should lightly coat the pasta and chicken without being too watery. If it seems dry, add more pasta water a tablespoon at a time until desired consistency is reached. Sprinkle in half of the grated Parmesan cheese and chopped basil, stirring to incorporate. Taste and adjust seasoning with salt and pepper if needed. The dish should be warm and well-blended before serving.
Step 5: Serve and Garnish
Remove the skillet from heat and divide the pasta and chicken mixture evenly among serving bowls. Top with the remaining Parmesan cheese and fresh basil for a burst of color and freshness. For an extra touch, drizzle with a bit of high-quality olive oil just before serving. This dish is best enjoyed immediately while hot, as the pasta can absorb the sauce and become dry over time. Pair it with a simple side salad or garlic bread for a complete meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days—reheat gently on the stove with a splash of water to revive the sauce. Tip: Garnishing with fresh herbs right before serving preserves their bright flavor and vibrant appearance.
Tips and Tricks
To elevate your Italian chicken pasta, consider these advanced tips. First, if you have time, marinate the chicken cubes in a mixture of olive oil, lemon juice, and herbs for 30 minutes before cooking—this adds extra moisture and flavor. For a richer sauce, deglaze the skillet with a splash of white wine after cooking the chicken; let it reduce by half before adding the tomatoes. When choosing pasta, opt for shapes like rigatoni or fusilli that hold sauce well, but avoid overcooking them—always taste a piece a minute before the package’s suggested time. To make the dish creamier, stir in a tablespoon of cream or mascarpone cheese at the end, but do it off the heat to prevent curdling. For a crispier chicken, pat the cubes dry with paper towels before seasoning and cooking; this ensures a better sear. If you’re using dried herbs instead of fresh, add them earlier in the cooking process to release their oils, but remember that fresh herbs generally offer a brighter taste. To save time, prep all ingredients before starting—chop the garlic, halve the tomatoes, and measure out seasonings. For a deeper flavor, roast the cherry tomatoes in the oven at 400°F for 10 minutes before adding them to the skillet. Lastly, if you’re watching sodium, use low-sodium broth instead of pasta water or reduce the salt, but taste as you go to balance the flavors.
Recipe Variations
- Creamy Version: Add 1/2 cup of heavy cream or half-and-half during the combining step for a richer, velvety sauce. Stir in a 1/4 cup of sun-dried tomatoes for extra tanginess, and garnish with extra Parmesan. This variation is perfect for those who love indulgent pasta dishes but may add about 150 calories per serving.
- Vegetarian Twist: Omit the chicken and substitute with 2 cups of sliced mushrooms or zucchini sautéed until tender. You could also add a can of drained and rinsed cannellini beans for protein. Increase the garlic to 4 cloves and use vegetable broth instead of pasta water for more depth, making it a hearty plant-based option.
- Spicy Kick: Amp up the heat by doubling the red pepper flakes or adding a diced jalapeño with the garlic. For an extra layer, include 1/2 teaspoon of smoked paprika or a dash of hot sauce. This variation pairs well with a crisp white wine to balance the spice and is ideal for heat lovers.
- Seafood Swap: Replace the chicken with 1 pound of peeled shrimp or scallops; cook them for just 2–3 minutes per side until opaque. Add a squeeze of lemon juice at the end and garnish with parsley instead of basil for a coastal Italian vibe. Be careful not to overcook the seafood to keep it tender.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While penne works great for holding sauce, you can substitute it with other short pastas like fusilli, rigatoni, or even spaghetti. Just adjust the cooking time according to the package instructions, and ensure you reserve some pasta water to help the sauce adhere. Avoid very delicate shapes like angel hair, as they might break easily when mixed with the chunky ingredients.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a splash of water or broth, stirring occasionally until warmed through—this helps revive the sauce without drying it out. Avoid microwaving for too long, as it can make the pasta mushy; 1–2 minutes on medium power should suffice.
Can I make this recipe ahead of time?
Yes, but with some adjustments. Cook the pasta and chicken separately, then combine them with the sauce just before serving to prevent the pasta from absorbing too much liquid and becoming soft. You can prep the ingredients—chop the chicken, garlic, and tomatoes—up to a day in advance and store them covered in the fridge. Assemble and heat when ready to eat for the best texture.
What can I use instead of cherry tomatoes?
If cherry tomatoes aren’t available, substitute with 1 can (14.5 ounces) of diced tomatoes, drained, or 2 large fresh tomatoes, chopped. canned tomatoes will give a saucier result, while fresh ones might need a minute longer to break down. Avoid using tomato paste alone, as it can make the dish too thick; balance it with a bit of water or broth if needed.
Summary
This Italian chicken pasta is a quick, flavorful dish perfect for busy nights. With tender chicken, juicy tomatoes, and a hint of garlic, it’s a crowd-pleaser that’s easy to customize. Serve it hot for a satisfying meal that feels homemade and delicious.
