Lemon-Garlic Chicken Noodles with Burst Tomatoes
Ingredients
- 1½ poundchicken breast
- 12 ouncelinguine or fettuccine pasta
- 2 cupcherry tomatoes
- 5 clovegarlic
- 1½lemon
- ½ cupfresh basil
- 4 tablespoonextra-virgin olive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 5 garlic cloves.
- 02
Zest and juice 1.5 lemons.
- 03
Tear or chop fresh basil into bite-sized pieces (about 1/2 cup).
Method
- 01
Bring a large pot of salted water to a boil and add pasta. Cook until al dente, about 10 minutes. Reserve 1 cup pasta water, then drain.
- 02
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook 5–6 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a cutting board.
- 03
Add 2 tablespoons olive oil to the same skillet over medium heat. Add garlic and red pepper flakes (if using), stirring for 30 seconds until fragrant.
- 04
Add cherry tomatoes and cook for 3–4 minutes, stirring occasionally, until they start to soften and split.
- 05
Slice the chicken into bite-sized pieces. Return to the skillet with the cooked pasta, 3/4 cup reserved pasta water, lemon juice, and lemon zest. Toss gently over low heat for 1–2 minutes until everything is coated and warmed through. Add more pasta water if needed for a light sauce.
- 06
Tear in fresh basil, taste, and adjust seasoning with salt and pepper. Serve immediately.
Spice Tips
For brightness, the lemon zest and juice are already prominent. To add warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A handful of fresh mint or parsley mixed with the basil adds another layer of freshness.
This recipe comes together in under 30 minutes. For deeper lemon flavor, add an extra tablespoon of juice at the end. Swap chicken for shrimp (cook 2–3 minutes per side) or make it vegetarian with cubed firm tofu.