Cherry Tomato Chicken Pasta
A quick and easy 30-minute dinner, cooked in one single pot - even the pasta cooks right in the sauce! Juicy tomatoes are stirred with creamy garlic herb cheese to create a silky sauce that coats bite-sized chicken and perfectly cooked spaghetti.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast cut into bite-sized pieces
- 1 tablespoon Italian seasoning
- garlic powder, onion powder, salt & pepper to taste
- 3 cloves garlic minced
- 12 oz dry spaghetti pasta
- 2 pints cherry tomatoes that's ~4 cups
- 1 handful fresh basil plus more for serving
- 3-4 cups chicken broth see notes
- 1 (5.3-oz) block garlic herb cream cheese such as Boursin
- ¼ cup grated parmesan cheese
Instructions
- Sear chicken: In a braiser or large skillet (mine is ~3.5 quart), heat olive oil over medium-high heat. Once hot, add the chicken and season to taste. Sear for 1-2 minutes, then stir in the garlic.2 tablespoons olive oil, 1 pound chicken breast, 1 tablespoon Italian seasoning, garlic powder, onion powder, salt & pepper, 3 cloves garlic
- Add pasta, tomatoes and broth: Toss in the dry pasta, cherry tomatoes, and basil. Pour over the chicken broth and nestle everything down so it's in the liquid. Bring to a boil.12 oz dry spaghetti pasta, 2 pints cherry tomatoes, 1 handful fresh basil, 3-4 cups chicken broth
- Simmer: Reduce the heat to a vigorous simmer. Cover and cook for 7-10 minutes, until the pasta is about ¾ done. You can loosen the spaghetti 1-2 times for more even cooking.
- Add cheese: Uncover and wiggle the spaghetti to loosen them from each other. Place the garlic herb cheese in the middle of the pan, cover and finish cooking for another 3-5 minutes.1 (5.3-oz) block garlic herb cream cheese
- Finish: Uncover, remove the cooked basil, stir the melted cheese and burst tomatoes into a creamy sauce (the tomatoes will almost fully break up - that's what we want!), stir in the parmesan. Adjust broth as needed to create a silky sauce, and serve immediately with additional basil!¼ cup grated parmesan cheese
Notes
Chicken: Don't fully cook the chicken in the initial searing step, it will cook in the sauce later.
Broth/cooking time: The amount of chicken broth and cooking time needed depends heavily on the exact type and brand of pasta you use. A thicker pasta such as bronze cut may require more liquid and cooking time. If you're unsure, start with 3 cups chicken broth and adjust from there.