Pasta la Vista, Chicken!

Tomato Basil Chicken Pasta with Garlic and Olive Oil

35 minutes
Serves 4
DinnerItalian
Herb's take

Classic Italian flavors meet science-backed technique in this vibrant, weeknight-friendly pasta. You’ll learn the secret to perfectly moist chicken and how to coax big flavor out of fresh tomatoes for a light but satisfying dinner.

Ingredients

Yield
4

Instructions

  1. 01
    Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to the package instructions. Reserve 1 cup pasta water, then drain and set aside.
  2. 02
    While pasta cooks, pat the chicken dry and season all sides generously with salt and black pepper.
  3. 03
    Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Sear until golden and cooked through, about 4-5 minutes, turning pieces once. Transfer to a plate.
  4. 04
    Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same skillet. Add garlic and crushed red pepper flakes, stirring constantly for 30 seconds until fragrant.
  5. 05
    Add diced tomatoes and a generous pinch of salt. Cook, stirring occasionally, until tomatoes break down and release their juices, about 7 minutes.
  6. 06
    Return chicken and any accumulated juices to the skillet. Toss to coat in the tomato mixture, and simmer 2 minutes to blend flavors.
  7. 07
    Add drained fettuccine and 3/4 cup reserved pasta water to the pan. Toss everything together over medium-low heat until the sauce clings to the noodles, adding more water as needed for silkiness.
  8. 08
    Stir in basil and half the parmesan cheese. Taste, then season with additional salt and pepper as needed.
  9. 09
    Serve immediately, sprinkled with remaining parmesan and extra basil if desired.

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