Pasta with Roasted Cherry Tomatoes, Chicken and Lemon Garlic Butter Sauce uses simple everyday ingredients but tastes like a restaurant-quality dinner. This summer dish is vibrant, colorful and packed with fresh flavors! There is no cream and no cheese which makes this spaghetti recipe a perfect choice as an easy comfort food that can be made any day of the week.
Pasta and roasted tomatoes – an excellent combination!
- The star ingredients in this recipe are spaghetti pasta and roasted cherry tomatoes. To make it, add seared chicken in a pan A complete meal. This is a great recipe with flavor to ensure you are eating vegetables at dinner time.
- This recipe uses No cream, no cheese. Perfect to make in the summer or any time of the year when you’re craving a light and fresh dinner.
- It’s easy enough to make on a busy weeknight. It also makes a Nice presentation As a main dish for a special event where you have company. I wouldn’t be surprised if this delicious spaghetti with chicken and roasted cherry tomatoes becomes one of your favorite pasta recipes!
- And by the way, if you’re looking for more dinner inspiration using similar ingredients, don’t miss the chicken pesto pasta and the delicious chicken pasta with bacon, zucchini and cherry tomatoes.
Light and fresh summer chicken pasta
Pasta with roasted cherry tomatoes, chicken and lemon garlic butter sauce is a comforting dinner the whole family will love! Cherry tomatoes are roasted in olive oil and garlic, the chicken is seasoned with paprika. The pasta is tossed in a lemon butter garlic sauce and topped with lots of chopped fresh basil. Sprinkle roasted pine nuts on top. This colorful and vibrant spaghetti dish looks sophisticated enough for a weekend dinner and is simple enough to make on a regular weeknight.
How to make pasta with roasted tomatoes
- First, roast cherry (or grape) tomatoes (tossed in olive oil, minced garlic, salt and pepper) on a baking sheet in a preheated oven to 400 F for about 20 minutes. Do not overload the baking paper, otherwise the tomatoes will form steam instead of roasting.
- While you roast the tomatoes, cook the spaghetti according to the package instructions. drainage
- Then, cook the chicken breast (seasoned with smoked paprika and Italian seasoning) over medium heat in a large pan until the chicken is cooked. Take it out on a plate and slice thinly.
- Next, make a simple lemon garlic butter sauce by cooking together freshly squeezed lemon juice (preferably using Meyer lemons), butter, and garlic.
- Finally, add cooked and drained spaghetti with lemon butter garlic sauce to the large pan. Mix everything well. On top of roasted cherry tomatoes, sliced cooked chicken, roasted pine nuts and chopped fresh basil.
Tips and recommendations for cooking
- pasta. This recipe uses spaghetti, you can also use fettuccine, angel hair pasta, or pappardella.
- Use colored cherry or grape tomatoes. In this recipe I used red and yellow cherry tomatoes to add color to this pasta dish. Choose firm tomatoes, not too ripe, with a dense texture. These will work best when roasted.
- Do not overload the tomatoes when roasting them on a tray with baking paper. If the tomatoes are too dense – they will form steam instead of roasting.
- Seasoning for chicken. Use smoked paprika along with Italian seasoning or herbs from Provence. I used a mixture that contained dried herbs such as thyme, parsley, rosemary, marjoram and basil.
- Toast the pine nuts In an oven preheated to 350 F for only 5 or 10 minutes. Watch the oven carefully – the nuts can burn quickly. Toast the nuts until they get a nice golden color.
Variations
I love that this is an easily adjustable recipe that can use a variety of ingredients and toppings without compromising on flavor!
- Great to use leftover chicken or rotisserie chicken. Instead of cooking the chicken from scratch, you can just add some leftover chicken from the night before and make this recipe even easier than it already is!
- Add vegetables. Roasted tomatoes in olive oil and garlic add a lot of flavor to this pasta. But don’t limit yourself to just tomatoes. You can add peppers, zucchini, yellow squash or mushrooms.
- Add cheese. Add some freshly grated Parmesan, Romano or Asiago cheese!
- add spices. Add red pepper flakes when tossing pasta with the butter sauce to add some heat.
what to serve with it
- A slice of warm garlic bread or olive bread. If you’re feeling particularly ambitious, try making your own perfect loaf of bread in a bread machine.
- Salad on the sideLike a summery avocado corn tomato salad with a creamy cilantro-lime dressing or a simple spinach salad.
Storage and reheating tips
Because the Roasted Cherry Tomato Pasta is made without cream or cheese, this easy weeknight meal is easy to store and reheat. Here are my recommendations:
- refrigerator. Keep chicken pasta with tomatoes in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave oven. Reheat the cooled pasta in the microwave for about a minute. Taste and heat for another 30 seconds, if necessary.
- Reheat on the stove. Reheat it in a large pan with high sides on the stove over low-medium heat.
Pasta and other fresh tomato recipes you will love
- Chicken and bacon pasta with spinach and tomatoes in garlic cream sauce
- Pesto cream chicken pasta
- Chicken spaghetti with burrata and lemon butter garlic sauce
- Chicken and tomato spinach spaghetti
- Parmesan Zucchini Tomatoes Chicken Spaghetti with Basil Pesto
Pasta with roasted cherry tomatoes, chicken and lemon garlic butter sauce
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Component
Roasted tomatoes
- 10 courage Cherry tomatoes or grape tomatoes (cut in half)
- 2 spoons Olive oil
- 3 cloves garlic ground
- salt and pepper
Chicken pasta
- 8 courage spaghetti
- 1.2 lb Chicken Breast (2 skinless, boneless chicken breasts)
- ¼ teaspoon Salt
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- 2 spoons Olive oil
- 3 spoons lemon juice Freshly squeezed (Meyer lemon is better)
- 4 cloves garlic
- 4 spoons butter
decorate
- ⅓ Goblet Fresh scent chopped
- ⅓ Goblet pine nuts lightly toasted (optional)
Instructions
Roasted tomatoes
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Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons olive oil, minced garlic, salt and pepper. Spread on a pan lined with baking paper, without overcrowding.
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Roast for about 20 minutes while you prepare the pasta.
Cook pasta
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Bring a pot of water to boil. Cook spaghetti according to package instructions. drainage
chicken
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This recipe uses 1.2 kg of chicken breast, which is usually 2 chicken breasts. Season them with salt, smoked paprika and Italian seasoning.
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Heat 2 tablespoons of olive oil over medium heat in a large pan until hot. Add chicken and cook for about 5 minutes on each side until it is ready. Remove the chicken to a plate. Slice it thinly.
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To the same pan, add freshly squeezed lemon juice, minced garlic and butter, and cook for a few minutes on low-medium heat to soften the garlic. Remove from the heat.
assembly
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Add cooked and drained pasta to the same pan with lemon garlic butter sauce. Mix everything well.
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On top of the pasta, sliced cooked chicken and roasted tomatoes. Season with salt and pepper if desired.
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Top with chopped fresh basil and roasted pine nuts.
Remarks
- Toast the pine nuts In an oven preheated to 350 F for only 5 minutes. Watch the oven carefully – the nuts can burn quickly.
- Use only freshly squeezed lemon juice. Squeeze half a lemon or a whole lemon (depending on the taste and size of the lemon). Meyer lemon works best! If you are using bottled lemon juice, you will probably need to use less than indicated in the recipe as bottled lemon juice is usually more acidic.
diet
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