One-Pan Chicken and Cherry Tomato Pasta

• Chicken breast

  8.8 oz
• Cherry tomatoes

  10.6 oz
• Pasta (e.g., penne, spaghetti)

  5.3 oz
• Garlic

  2 cloves
• Olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Salt

  0.5 teaspoon
• Black pepper

  0.3 teaspoon
• Fresh basil

  0.4 oz
• Parmesan cheese (optional)

  0.7 oz

All Steps

1. 1

   Cook pasta according to package directions until al dente. Drain and set aside, reserving about 1/4 cup of pasta water.

2. 2

   While pasta cooks, cut chicken breast into bite-sized pieces. Season with salt and black pepper.

3. 3

   Heat olive oil in a large skillet or pan over medium-high heat. Add chicken and cook for 5-7 minutes, or until browned and cooked through. Remove chicken from the pan and set aside.

4. 4

   Add minced garlic and cherry tomatoes (whole or halved) to the same pan. Sauté for 8-10 minutes, stirring occasionally, until tomatoes soften and begin to burst, creating a sauce. Gently mash some of the tomatoes with the back of a spoon if desired.

5. 5

   Stir in dried oregano to the tomato mixture.

6. 6

   Return the cooked chicken to the pan with the tomatoes. Add the cooked pasta and the reserved pasta water. Toss everything together until the pasta is well coated and heated through.

7. 7

   Remove from heat. Garnish with fresh basil leaves and grated Parmesan cheese, if using. Serve immediately.