Italian Chicken Pasta Toss
Elevate your weeknight dinner game with this vibrant and flavorful Italian Chicken Pasta Toss! Juicy, golden-browned chicken breasts are paired with tender pasta, sweet cherry tomatoes, and aromatic garlic, all tied together with a hint of Italian seasoning and a touch of fresh basil. A sprinkle of Parmesan cheese adds the perfect finishing touch, while a splash of reserved pasta water creates a silky, restaurant-quality sauce. This quick and easy recipe comes together in just 40 minutes, making it ideal for busy nights. Whether you're craving a comforting classic or a dish that feels gourmet, this one-pan, family-friendly meal is a perfect choice. Serve it up hot and watch it disappear! Keywords: Italian Chicken Pasta, pasta toss recipe, quick Italian dinner, easy chicken and pasta recipes.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 teaspoon dried Italian seasoning
- 0.25 teaspoon red pepper flakes (optional)
- 12 ounces pasta (e.g., penne or spaghetti)
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup grated Parmesan cheese
- 0.5 cup pasta cooking water, reserved
Instructions
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 heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the chicken is golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet and set aside to rest.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil and reduce the heat to medium-low. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Add the cherry tomatoes, Italian seasoning, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper (and red pepper flakes if using) to the skillet. Cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Slice the cooked chicken breasts into thin strips.
Add the drained pasta, chicken strips, chopped basil, and reserved pasta water to the skillet with the tomatoes. Toss everything together and cook for 2-3 minutes to combine and heat through.
Sprinkle the grated Parmesan cheese over the dish and toss again. Adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with extra basil and Parmesan cheese if desired.
Nutrition Facts
Calories |
1617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3323 mg | 144% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 10.5 g | ||
| Protein | 148.7 g | 297% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1944 mg | 41% | |
*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.
