Chicken Cherry Tomato Pasta

Chicken Cherry Tomato Pasta - a pasta dish packed with burst cherry tomatoes, topped with buttery herb and garlic oven roasted chicken breast. A quick and flavour packed complete meal!

This recipe for pasta made with a burst cherry tomato sauce plus buttery herb and garlic roasted chicken breast is quick and simple to throw together, but is packed with flavour! My Chicken Cherry Tomato Pasta is perfect for a busy weeknight, or a lazy weekend when you don't feel like spending a long time in the kitchen. 

It is packed with the juicy flavour of oven roasted cherry tomatoes, plus plenty of fresh herbs and garlic in a butter sauce.

Follow along with my step-by-step photos, and you will see how quick and simple this dish is!

How do you make cherry tomato chicken pasta?

Please see recipe below for quantities and cooking temperatures.

• Place cherry tomatoes in a bowl, then add chopped fresh basil & oregano, fresh thyme, fresh garlic, olive oil and salt & pepper to taste. Mix well to coat - see Image 1.
• Add cherry tomato mixture to a high-sided baking tray - see Image 2.

• Add chicken stock, red wine vinegar and butter to baking tray, then bake for 15 minutes - see Image 3.
• Meanwhile, sprinkle chicken breasts on both sides with garlic powder, and season with salt & pepper - see Image 4.

• Pan fry chicken breasts for 2 minutes on each side - see Image 5.
• Once the 15 minutes is up, remove the tomatoes from the oven - they will look like Image 6.

• Give the tomatoes a bit of a stir, then nestle the chicken breasts in amongst the cherry tomatoes. Tilt the tray slightly and spoon some of the herby liquid over the breasts - see Image 7.
• Return the tray to the oven and bake for a further 20 minutes or until chicken is cooked through. Just add cooked pasta and serve - see Image 8.

My top tips for making cherry tomato pasta with chicken

• You want to use a baking tray that will fit the cherry tomatoes and chicken breasts in a single layer. Keep in mind that by the time you have them all together in the tray, the breasts will be smaller after pan frying.
• Using the flat side of a meat mallet (or something else heavy) give the thicker end of the chicken breasts a bit of a bash to even out the thickness of the breasts. This will help them cook evenly.
• When you add the butter to the tomato mixture in the tray, you can toss it on anywhere you like - it will melt as soon as it hits the heat of the oven.
• The type of pasta you use for this recipe is up to you, but I think long pasta tends to work best. I used linguine, but spaghetti or fettuccine would be great too.
• I use a meat thermometer to check if the chicken is cooked, it should have an internal temperature of 74c (165f) at it's thickest part. See Cooking temperatures | NSW Food Authority for more info.
• If you want to get really fancy pants, you could add some more fresh basil leaves to the finished dish - totally optional though.

Other recipes you make like

Stuffed Chicken Thigh Mini Roasts - my version of a weeknight roast chicken dinner.

Sausage & Cherry Tomato Pasta Bake - super easy oven baked sausages, with a tomato pasta sauce and topped with cherry tomatoes.

Creamy Pesto Chicken - oven baked chicken breasts, topped with cream cheese and basil pesto. So quick and simple, plus the whole family will love it!

Enjoy!

Cherry Tomato Chicken Pasta

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Chicken Cherry Tomato Pasta - a pasta dish packed with burst cherry tomatoes, topped with buttery herb and garlic oven roasted chicken breast.

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Total Time: 50 minutes

Servings: 4

Calories: 594kcal

Author: Lee-Ann Grace

Ingredients

• 4 chicken breasts
• 250 g linguine pasta
• 1¼ tablespoon olive oil divided
• 700 g cherry tomatoes (1½ lbs)
• ½ cup fresh basil leaves (loosely packed) chopped - plus extra leaves to serve (optional)
• ¼ cup fresh oregano leaves (loosely packed) chopped
• 1 teaspoon fresh thyme leaves
• 4 garlic cloves crushed/minced
• ½ cup chicken stock
• 2 teaspoon red wine vinegar
• 3 tablespoon butter
• ½ teaspoon garlic powder
• salt and pepper
• fresh parmesan to serve

Instructions

• Preheat oven to 180c/350f.
• Place cherry tomatoes (700g/1.5lbs) in a bowl, then add chopped fresh basil (½ cup, loosely packed) & chopped oregano (¼ cup, loosely packed), fresh thyme (1 tsp), crushed/minced garlic (4 cloves), olive oil (3 tsp) and salt & pepper to taste. Mix well to coat.
• Add cherry tomato mixture to a high-sided baking tray (see notes). Add chicken stock (½ cup) & red wine vinegar (2 tsp) to cherry tomato mixture, then add butter to tray and bake for 15 minutes.
• Meanwhile, sprinkle chicken breasts on both sides with garlic powder (½ tsp), and season with salt & pepper.
• Heat olive oil (2 tsp) in a fry pan, and cook chicken breasts for 2 minutes on each side (they will finish cooking in the oven).
• Remove the tomatoes from the oven and give them a stir, then nestle the chicken breasts in amongst the cherry tomatoes.
• Tilt the tray slightly and spoon some of the herby liquid over the breasts, then return the tray to the oven and bake for a further 20 minutes or until chicken is cooked through.
• Meanwhile cook pasta according to packet directions.
• When chicken is cooked, slice the breasts then add to the pasta along with the cherry tomatoes and the liquid from the base of the pan.
• Serve with parmesan cheese, and extra fresh basil if desired.

Notes

• You want to use a baking tray that will fit the cherry tomatoes and chicken breasts in a single layer. Keep in mind that by the time you have them all together in the tray, the breasts will be smaller after pan frying.
• I suggest using the flat side of a meat mallet (or something else heavy) give the thicker end of the chicken breasts a bit of a bash to even out the thickness of the breasts. This will help them cook evenly.
• When you add the butter to the tomato mixture in the tray, you can toss it on anywhere you like - it will melt as soon as it hits the heat of the oven.
• The type of pasta you use for this recipe is up to you, but I think long pasta tends to work best. I used linguine, but spaghetti or fettuccine would be great too.
• I use a meat thermometer to check if the chicken is cooked, it should have an internal temperature of 74c (165f) at it's thickest part. See Cooking temperatures | NSW Food Authority for more info.
• If you want to get really fancy pants, you could add some more fresh basil leaves to the finished dish - totally optional though!

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*