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pasta on white plate with chicken breast and red cherry tomatoes on top

Cherry Tomato Chicken Pasta

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

Course Main Course
Cuisine Modern Australian
Keyword cherry tomato chicken, cherry tomato pasta, cherry tomato chicken pasta, chicken cherry tomato pasta
Total Time 50 minutes
Servings 4
Calories Per Serve 594 kcal
Author Lee-Ann Grace | Chef Not Required

Ingredients

  • 4 chicken breasts
  • 250 g linguine pasta
  • tbsp 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 tsp fresh thyme leaves
  • 4 garlic cloves crushed/minced
  • ½ cup chicken stock
  • 2 tsp red wine vinegar
  • 3 tbsp butter
  • ½ tsp garlic powder
  • salt and pepper
  • fresh parmesan to serve

Instructions

  1. Preheat oven to 180c/350f.

  2. 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.

  3. 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.

  4. Meanwhile, sprinkle chicken breasts on both sides with garlic powder (½ tsp), and season with salt & pepper.

  5. 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).

  6. Remove the tomatoes from the oven and give them a stir, then nestle the chicken breasts in amongst the cherry tomatoes.

  7. 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.

  8. Meanwhile cook pasta according to packet directions.

  9. 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.

  10. Serve with parmesan cheese, and extra fresh basil if desired.

Recipe 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*