Lemon-Garlic Pasta with Chicken and Burst Cherry Tomatoes
Ingredients
- 1 poundpasta (linguine or spaghetti)
- 1½ poundschicken breast
- 2 cupscherry tomatoes
- 5 clovesgarlic
- 2lemon
- 4 tablespoonsolive oil
- ½ cupchicken broth
- ·fresh basil
- ·kosher salt
- ·black pepper
Prep
- 01
Mince 5 cloves garlic.
- 02
Cut 2 lemons in half for juicing.
- 03
Pick fresh basil leaves and tear or chop them roughly.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 8–10 minutes. Drain, reserving 1 cup pasta water.
- 02
While pasta cooks, pat chicken dry and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear chicken 6–7 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board and slice into bite-sized pieces.
- 03
In the same skillet, add remaining 2 tablespoons oil. Add minced garlic and cook 30 seconds until fragrant. Add cherry tomatoes and cook 3–4 minutes, stirring occasionally, until they soften and begin to burst.
- 04
Add chicken broth, juice of 1 lemon, and the sliced chicken back to the skillet. Stir gently and simmer 2 minutes to warm through. Taste and adjust seasoning with salt, pepper, and juice from the second lemon.
- 05
Add cooked pasta to the skillet and toss gently to coat. If the pasta seems dry, add pasta water a splash at a time until it reaches a light, silky consistency. Top with fresh basil and serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes when cooking the garlic. A crack of fresh black pepper finishes beautifully. If you like herbaceous depth, stir in a teaspoon of fresh thyme or oregano with the tomatoes.
This dish comes together in about 30 minutes. Bursting the tomatoes in the pan creates a quick, bright sauce without cream. You can substitute any pasta shape you have on hand.