Fresh Herb Penne with Chicken and Tomatoes
Elevate your weeknight dinner game with this Fresh Herb Penne with Chicken and Tomatoes, a vibrant and flavor-packed pasta dish that's both comforting and refreshing. Tender penne is tossed with juicy cherry tomatoes, fragrant fresh parsley and basil, and a zesty hint of lemon, creating a light yet satisfying sauce. Slices of perfectly seared, seasoned chicken breast bring heartiness to every bite, while grated Parmesan and optional red pepper flakes add depth and a little kick. With just 35 minutes of prep and cook time, this easy pasta recipe is perfect for busy nights but elegant enough for company. Serve it hot, garnished with more fresh herbs and Parmesan, for a dinner that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 pieces chicken breast, boneless and skinless
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper, freshly ground
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh basil, chopped
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoons red pepper flakes (optional)
- 1 lemon, zest and juice
- 4 quarts water
Instructions
Prepare the pasta water by bringing 4 quarts of water to a boil in a large pot. Add 1 teaspoon of salt to the boiling water.
Add the penne pasta to the boiling water and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
Season both sides of the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6–7 minutes per side, or until fully cooked and no longer pink in the center. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic.
Add the cherry tomatoes to the skillet and cook for 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the fresh parsley, fresh basil, lemon zest, and lemon juice. Cook for 1 more minute to combine the flavors.
Add the cooked penne to the skillet along with the reserved pasta cooking water. Toss everything together to coat the pasta in the sauce.
Return the sliced chicken to the skillet and toss to combine. Heat for another 2–3 minutes, or until the chicken is warmed through.
Taste and adjust seasoning with additional salt and pepper, if needed. Sprinkle in the Parmesan cheese and red pepper flakes (if using).
Serve hot, garnished with additional fresh herbs and Parmesan cheese, if desired.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 4388 mg | 191% | |
| Total Carbohydrate | 275.0 g | 100% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 10.3 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2192 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
