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Cherry Tomato Pasta with Chicken

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By: MadelinePosted: 06/14/2021Updated: 12/10/2022

This post may contain affiliate links. Please read my disclosure policy.

This Cherry Tomato Pasta with Chicken is the perfect summer pasta dish. Toss cooked linguine and seared chicken in a simple cherry tomato pasta sauce.

Above view of a serving bowl with cherry tomato pasta and chicken

Use fresh summer tomatoes to make a simple cherry tomato pasta sauce

Cherry tomatoes are one of my favorite summer ingredients. When they are in season, the harvest is always bountiful and the flavor is perfectly sweet.

Combine a sweet burst tomato sauce with linguine pasta and sliced seared chicken. This recipe makes for a perfect date night dinner or family meal! Serve it with fresh basil and fresh grated parm for a delicious summer dinner.

Above view of cherry tomato pasta sauce in serving bowls with parmesan cheese

Kitchen tools

  • Measuring spoons and measuring cups
  • Frying pan
  • Large pot for boiling pasta
  • Liquid measuring cup
  • Sharp knife and cutting board
  • Collander
Above view of ingredients for cherry tomato pasta sauce with seared chicken

ingredients

  • Boneless skinless chicken breasts
  • Olive oil
  • Salt, dried oregano, black pepper
  • Cherry or grape tomatoes
  • Garlic
  • Balsamic vinegar
  • Dry Linguine pasta (can use spaghetti or fettuccine noodles)
  • Salt for pasta water
  • Fresh basil
  • Aged parmesan cheese for grating

Can I use shrimp instead of chicken?

Yes! Use one pound of peeled and deveined large shrimp. Sear in the pan at the same time as you would the chicken. Cook shrimp 1-2 minutes each side.

Above view of step by step assembly of cherry tomato pasta

How to make Cherry tomato pasta with Seared chicken

Step 1: Prep Ingredients and Sear Chicken

To begin, mince garlic cloves and set aside for later. Mix salt, pepper, and oregano in a small bowl.

Then, slice chicken breasts in half horizontally and season on all sides with the mixture. Heat 1.5 tsp of oil in skillet over medium heat.

When the oil is hot add the chicken to the pan. Cook the chicken for 4-5 minutes on each side.

Remove chicken from the pan and reduce the heat to medium-low.

Step 2: boil water for pasta and blister tomatoes

At this point, add your pot of water to the stove to boil the water for the pasta. Then, add the other 1.5 tsp of oil and the tomatoes to the skillet to blister. Increase the heat to medium.

You want to hear the tomatoes sizzle, but not burn. If they start to burn, reduce the heat. Allow the tomatoes to blister for 5 minutes.

Step 3: Sauté cherry tomato sauce

Then, reduce the heat to medium low and add your diced garlic to the pan with the tomatoes. Saute for about a minute until the garlic is fragrant. Add the balsamic vinegar to the pan and saute for another minute.

Next, drop your noodles in the boiling water and stir. Allow the tomatoes to cook and simmer over medium heat as the noodles cook. You can push down on the tomatoes with the back of a fork to encourage them to burst. 

Step 4: Slice chicken, toss pasta in sauce

Next, while the tomatoes and pasta cook, slice the chicken into strips. After 8 minutes take ⅓ cup pasta water from the pasta pot and pour it into the pan with the tomatoes. 

Then, add sliced chicken to the pan with the tomato sauce. Drain the pasta and add to the pan with the sauce and remove from the heat.

Toss with tongs so that everything is thoroughly mixed. Finally, top with fresh basil and parmesan cheese.

Above view of cherry tomato sauce in a serving bowl with linguine and chicken

Storage and reheating

Store this cherry tomato pasta sauce with linguine and sliced chicken in the refrigerator in an airtight container for up to 4 days.

Reheat on the stovetop in a frying pan. Add a little water as you reheat to refresh the sauce.

Check out these other simple pasta dishes

  • Asparagus Lemon Garlic Pasta
  • Mushroom Alfredo Pasta
  • Baked Feta and Broccoli Pasta

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Image for pinning Cherry Tomato Pasta with Chicken recipe on Pinterest
Above view of cherry tomato sauce in a serving bowl with linguine and chicken
Recipe

Cherry Tomato Pasta with Chicken

★★★★★ 4.8 from 9 reviews

Pasta and chicken tossed in a simple cherry tomato pasta sauce

Recipe By: Madeline
Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Print Pin it Rate recipe Save recipe
Servings: 3 servings 1x

Ingredients

  • 2 boneless skinless chicken breasts
  • 3 tbsp olive oil separated
  • 1 tsp salt
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 16oz Cherry or grape tomatoes
  • 4 cloves of garlic
  • 1 tbsp balsamic vinegar
  • 8oz linguine pasta (can use spaghetti or fettuccine noodles)
  • Salt for pasta water
  • Fresh basil
  • Aged parmesan cheese for grating

Instructions

  1. Mince garlic cloves and set aside for later. Mix salt, pepper, and oregano in a small bowl. Slice chicken breasts in half horizontally and season on all sides with the mixture. 
  2. Heat 1.5 tsp of oil in skillet over medium heat. When the oil is hot add the chicken to the pan.
  3. Cook the chicken for 4-5 minutes on each side. Remove chicken from the pan and reduce the heat to medium-low. At this point, add your pot of water to the stove to boil the water for the pasta.
  4. Add the other 1.5 tsp of oil and tomatoes to the skillet to blister. Increase the heat to medium. You want to hear the tomatoes sizzle, but not burn. If they start to burn, reduce the heat. Allow the tomatoes to blister for 5 minutes.
  5. Reduce the heat to medium low and add your diced garlic to the pan with the tomatoes. Saute for about a minute until the garlic is fragrant. Add the balsamic vinegar to the pan and saute for another minute.
  6. Drop your noodles in the boiling water and stir. Allow the tomatoes to cook and simmer over medium heat as the noodles cook. You can push down on the tomatoes with the back of a fork to encourage them to burst. 
  7. While the tomatoes and pasta cook, slice the chicken into strips. After 8 minutes take ⅓ cup pasta water from the pasta pot and pour it into the pan with the tomatoes. 
  8. Add sliced chicken to the pan with the tomato sauce. Drain the pasta and add to the pan with the sauce and remove from the heat. Toss with tongs so that everything is thoroughly mixed.
  9. Top with fresh basil and parmesan cheese.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Cherry Tomato Pasta with Chicken?

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About Madeline

Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Haley says

    Posted on 6/27 at 7:11 pm

    Made this for dinner tonight and it came out great! Already excited to eat the leftovers later this week!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/1 at 9:31 am

      wonderful! thank you!

      Reply
  2. Alina says

    Posted on 6/30 at 3:50 pm

    This simple and tasty dish is perfect for summer! I made it with shrimp and it was incredible!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/1 at 8:58 am

      yay!! thank you!!

      Reply
  3. Eileen says

    Posted on 7/16 at 10:19 am

    What can you use in place of balsamic vinegar! I don’t have any.

    Reply
    • Madeline says

      Posted on 7/16 at 10:32 am

      anything that will add a little acid so you could do lemon juice or another type of vinegar! or leave it out all togehter it won’t make a huge difference

      Reply
  4. Alex P says

    Posted on 7/19 at 10:28 pm

    One of my new favorite dinner dishes! So simple and tastes amazing!!

    ★★★★★

    Reply
    • Madeline says

      Posted on 7/25 at 8:27 pm

      yay!! so glad!

      Reply
  5. Lizzy says

    Posted on 9/25 at 2:01 pm

    Ok I subbed shrimp and added mushrooms and red pepper flakes and it was basically the no rules pasta from Outback Steakhouse. Delicious.

    Reply
  6. Sarah S says

    Posted on 10/24 at 8:03 pm

    Loved this dinner tonight!!! There is nothing more that I love than a simple flavor packed homemade meal with a freshly made tomato sauce. I’ve never done chicken in pasta like this before, and I love it! Thanks for another amazing recipe. 🙂 can’t wait to enjoy leftovers this week.

    ★★★★★

    Reply
  7. Leanne says

    Posted on 4/8 at 10:32 pm

    This recipe was amazing.. will definitely make it again. The family loved it.. Thanks for sharing this recipe.

    ★★★★★

    Reply
    • Madeline says

      Posted on 4/11 at 10:40 am

      yay I’m so glad Leanne! thank you!

      Reply
  8. Christine says

    Posted on 6/9 at 12:18 pm

    Such a great summer weeknight recipe – simple, healthy and delicious! I will definitely be making this one on repeat all summer 🙂

    ★★★★★

    Reply
    • Madeline says

      Posted on 6/9 at 2:57 pm

      thanks Christine!

      Reply
  9. Vanessa says

    Posted on 8/23 at 9:48 pm

    Made this the other night because we have a lot of cherry tomatoes from our garden and I had chicken breasts that needed to be cooked. This was absolutely delicious! Definitely a keeper. Thanks!

    ★★★★★

    Reply
    • Madeline says

      Posted on 8/24 at 2:30 pm

      it’s so easy to end up with SO many cherry tomatoes at once! love that you could use them in this. thanks Vanessa!

      Reply
  10. Sky says

    Posted on 9/1 at 3:47 pm

    It’s a little bland. It has some good flavor elements, but could use a little something more in my opinion.

    ★★★

    Reply
    • Madeline says

      Posted on 9/5 at 12:43 pm

      I’m sorry you felt that way Sky! hopefully you were able to add something to your liking. hope you try some others!

      Reply
  11. Linda says

    Posted on 12/9 at 5:31 pm

    Question. You begin with 3 tbsp of olive oil. Then use 1.5 TSP. – and then never mention the rest of the olive oil. Kindly send me correction.

    ★★★★★

    Reply
    • Madeline says

      Posted on 12/10 at 10:15 am

      Hi Linda! Great catch. I will update the post but you should use the other 1.5 TSP of oil after you take the chicken out of the pan and before you add the tomatoes.

      Reply

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Hi, I'm Madeline! I am so excited to share my healthy and approachable recipes with you. Here you will find simple, comforting recipes that the whole family will enjoy. Turn on your favorite playlist or podcast and let's get cooking!

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