Cherry Tomato Pasta with Chicken

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.

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.

Kitchen tools

• Measuring spoons and measuring cups
• Frying pan
• Large pot for boiling pasta
• Liquid measuring cup
• Sharp knife and cutting board
• Collander

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.

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.

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!

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

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Servings: 3 servings 1x

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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

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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.