Lemon-Garlic Chicken with Burst Cherry Tomatoes and Basil Pasta
Ingredients
- 1½ poundboneless, skinless chicken breasts
- 1 poundpasta (penne, linguine, or similar)
- 2 cupcherry tomatoes
- 4 clovegarlic
- 2lemon
- ½ cupfresh basil (lightly packed)
- 4 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 4 cloves garlic.
- 02
Halve 2 cups cherry tomatoes.
- 03
Cut 2 lemons in half for juicing, and tear about 1/2 cup fresh basil into rough pieces.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions; drain and set aside.
- 02
While the water comes to a boil, season the chicken breasts on both sides with salt and pepper.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes per side, until golden and cooked through (internal temperature 165°F). Remove to a plate.
- 04
In the same skillet, add remaining 2 tablespoons olive oil and the sliced garlic. Sauté for 30 seconds until fragrant.
- 05
Add cherry tomatoes and red pepper flakes. Cook 3–4 minutes, stirring occasionally, until tomatoes begin to burst and release their juices.
- 06
Slice the cooked chicken into bite-sized pieces. Return to the skillet and toss with the tomato mixture.
- 07
Add the cooked pasta to the skillet along with the juice of 2 lemons and fresh basil. Toss everything together, taste, and adjust seasoning with salt and pepper as needed.
- 08
Divide among plates and serve immediately.
Spice Tips
This dish is naturally bright and mild. For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A small anchovy fillet melted into the oil adds savory depth without fishiness. Finish with a drizzle of good olive oil and a shaving of Parmesan if you'd like richness.
Make sure your chicken breasts are relatively uniform in thickness so they cook evenly. If they're very thick, gently pound them to about 3/4 inch before cooking. The recipe comes together in under 30 minutes total.