Imagine twirling your fork into a plate of perfectly cooked spaghetti, bursting with juicy grape tomatoes and tender, golden-brown chicken that melts in your mouth. This isn't just another pasta recipe - it's a culinary adventure that transforms simple ingredients into a restaurant-worthy meal right in your own kitchen. Whether you're a busy professional craving a quick gourmet dinner or a home cook looking to impress, this Spaghetti with Sautéed Chicken and Grape Tomatoes will become your new go-to recipe that promises maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz spaghetti
- 2 cups grape tomatoes, halved
- 2 chicken breasts, diced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 8 oz of spaghetti, 2 cups of halved grape tomatoes, 2 diced chicken breasts, 3 minced garlic cloves, 1/4 cup of olive oil, salt, pepper, and fresh basil for garnish.
- Fill a large pot with water and add a generous amount of salt. Bring the water to a rolling boil over high heat.
- Once the water is boiling, add the spaghetti. Cook according to the package instructions until al dente, typically around 8-10 minutes. Stir occasionally to prevent sticking.
- While the spaghetti is cooking, heat a large skillet over medium-high heat. Add the 1/4 cup of olive oil and allow it to heat up for about a minute.
- Add the diced chicken breasts to the skillet. Season with salt and pepper to taste. Sauté the chicken for about 5-7 minutes, or until it is cooked through and no longer pink in the center. Stir occasionally to ensure even cooking.
- Once the chicken is cooked, add the minced garlic to the skillet. Sauté for an additional 1-2 minutes, until the garlic is fragrant but not browned.
- Next, add the halved grape tomatoes to the skillet. Stir well to combine all the ingredients. Cook for another 3-4 minutes, or until the tomatoes start to soften and release their juices.
- Once the spaghetti is cooked, reserve about 1/2 cup of the pasta water and then drain the spaghetti in a colander.
- Add the drained spaghetti to the skillet with the chicken and tomatoes. Toss everything together, adding a little reserved pasta water if needed to create a light sauce that coats the spaghetti.
- Remove the skillet from heat. Taste and adjust the seasoning with more salt and pepper if desired.
- Serve the spaghetti hot, garnished with fresh basil leaves. Enjoy your delicious Spaghetti with Sautéed Chicken and Grape Tomatoes!
Tips
- Salt your pasta water generously - it should taste like the sea! This is your only chance to season the pasta from the inside out.
- Reserve some pasta water before draining. The starchy liquid helps create a silky sauce that clings perfectly to your spaghetti.
- Cook chicken to exactly 165°F internal temperature to ensure it's safe and remains juicy.
- Use high-quality olive oil for the best flavor, and don't rush the garlic - cook it just until fragrant to prevent bitterness.
- For extra flavor, consider adding a sprinkle of red pepper flakes or freshly grated Parmesan cheese when serving.
- Fresh basil is key - add it at the very end to preserve its bright, aromatic qualities.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 30g
Fat: 18g
Saturated Fat: g
Cholesterol: 85mg
