Garlic Olive Oil Pasta with Tomatoes and Chicken
Savor the simple elegance of Garlic Olive Oil Pasta with Tomatoes and Chicken, a flavorful dish that brings together tender spaghetti, juicy cherry tomatoes, and golden, perfectly seasoned chicken. Infused with fragrant minced garlic, extra virgin olive oil, and a touch of red pepper flakes for subtle heat, this recipe strikes the perfect balance of lightness and richness. Fresh basil and a generous sprinkle of grated Parmesan cheese elevate the dish with vibrant, herby notes and cheesy indulgence. Ready in just 40 minutes, this quick and easy pasta recipe is ideal for busy weeknight dinners or casual entertaining. It's a crowd-pleasing medley of Mediterranean-inspired flavors that's as nutritious as it is satisfying. Pair with a crisp green salad or crusty bread for a complete meal that's sure to impress!
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Recipe Information
Ingredients
- 12 oz spaghetti or pasta of choice
- 2 pieces boneless skinless chicken breasts
- 2 cups cherry tomatoes
- 0.25 cup extra virgin olive oil
- 4 pieces garlic cloves, minced
- 0.5 teaspoon red pepper flakes
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil for cooking chicken
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season both sides of the chicken breasts with salt and black pepper. Place the chicken in the skillet and cook for 4-5 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
In the same skillet, add the 1/4 cup of extra virgin olive oil and minced garlic. Cook over low to medium heat for about 1-2 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn it.
Add the cherry tomatoes and red pepper flakes to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
Return the cooked pasta to the skillet with the tomato and garlic mixture. Toss to combine, adding reserved pasta water a few tablespoons at a time if the mixture seems dry.
Add the sliced chicken back to the skillet and gently toss with the pasta.
Stir in the fresh basil leaves and half of the grated Parmesan cheese. Adjust seasoning with additional salt and pepper if needed.
Divide the pasta among serving plates. Top with the remaining Parmesan cheese and an extra drizzle of olive oil, if desired. Serve immediately.
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3324 mg | 145% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 10.0 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 624 mg | 48% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1951 mg | 42% | |
*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.
