Spaghetti with Chicken and Grape Tomatoes
Light, bright, and impossibly simple—this Spaghetti with Chicken and Grape Tomatoes is the kind of weeknight dinner that feels like it took more effort than it actually did. Juicy, bite-sized pieces of chicken mingle with bursts of grape tomatoes and plenty of garlic, all finished with fresh basil and extra virgin olive oil. It’s a satisfying pasta dinner that comes together quickly and makes great leftovers for lunch the next day.
The recipe uses basic pantry ingredients and straightforward technique, so it’s perfect for cooks of any skill level. The dish balances tender chicken with the brightness of halved grape tomatoes and the aroma of fresh basil, while the garlic and oregano-basil seasoning give it warmth. Use gluten-free or whole wheat spaghetti to fit your preference—both work beautifully here. Read on for tips, a gentle shopping list, and a clear, step-by-step set of directions to get dinner on the table fast.
Why this recipe works
There are a few reasons this version of Spaghetti with Chicken and Grape Tomatoes reliably turns out well:
- The chicken is cut into 1-inch cubes so it cooks evenly and quickly.
- Halved grape tomatoes wilt down and release sweet juices that form a light sauce without the need for heavy cream or long simmering.
- Garlic is smashed and coarsely chopped to give a bold, rustic flavor and little bits of texture throughout the dish.
- Fresh basil at the end lifts the whole plate and adds a clean, herbaceous finish that contrasts beautifully with the roasted tomatoes.
Ingredients
- 2 skinless chicken breast halves (1 lb), diced in 1 inch cubes
- cooking spray
- 1/2 tsp each of dried oregano and dried basil
- kosher salt and fresh pepper, to taste
- 8 oz spaghetti, gluten-free or whole wheat
- 2 cups grape tomatoes, halved
- 6 cloves garlic, smashed and coarsely chopped
- 4 tsp extra virgin olive oil
- 4 tbsp chopped fresh basil
Make-ahead and storage tips
This Spaghetti with Chicken and Grape Tomatoes keeps well in the fridge for up to 3 days. Store the pasta in an airtight container and reheat gently on the stove with a splash of water or olive oil to revive the sauce. If you plan to make parts ahead, you can dice the chicken and halve the grape tomatoes a day in advance and keep them covered in the refrigerator.
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Colander
- Wooden spoon or spatula
- Chef’s knife and cutting board
Step-by-step instructions
Below are clear, numbered steps to walk you through the preparation and cooking process. Follow them in order, and you’ll have a bright, flavorful plate of Spaghetti with Chicken and Grape Tomatoes in around 25–30 minutes.
- Prep the ingredients. Dice the 2 skinless chicken breast halves into 1-inch cubes. Halve 2 cups of grape tomatoes. Smash and coarsely chop 6 garlic cloves. Chop 4 tablespoons of fresh basil and set aside. Measure out the dried oregano and dried basil (1/2 tsp each), and have kosher salt and fresh pepper ready.
- Bring the pasta water to a boil. Fill a large pot with water, add a generous pinch of kosher salt, and bring it to a rolling boil over high heat. Once boiling, add the 8 ounces of spaghetti and cook according to package instructions until al dente. Timing will vary by pasta type; check a minute or two before the lower end of the package time so the spaghetti retains some bite.
- Prepare the skillet. While the pasta cooks, heat a large skillet over medium-high heat. Lightly coat the pan with cooking spray so the chicken doesn’t stick.
- Season the chicken. Toss the diced chicken with 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, and a pinch of kosher salt and fresh pepper to taste. Make sure each cube is lightly seasoned; this builds a basic savory foundation for the dish.
- Sear the chicken. Add the seasoned chicken cubes to the hot, sprayed skillet in a single layer. Allow them to cook undisturbed for 2–3 minutes so they get some color on the bottom. Then stir or flip the pieces and continue cooking for another 2–3 minutes, until the chicken is cooked through and no longer pink in the center. Remove the chicken to a plate and set aside.
- Cook the garlic and tomatoes. Lower the heat to medium. Add 4 teaspoons of extra virgin olive oil to the same skillet. Add the smashed and coarsely chopped garlic and sauté for about 30–45 seconds until fragrant—watch closely so it doesn’t burn. Add the halved grape tomatoes and a pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes begin to soften and release their juices, about 4–6 minutes.
- Combine chicken and tomatoes. Return the cooked chicken to the skillet with the tomatoes and garlic. Stir to combine and allow the flavors to meld for 1–2 minutes over medium heat. If the pan seems dry, add a small splash of pasta cooking water (about 2 tablespoons) to loosen the mixture and create a light sauce.
- Drain the pasta. When the spaghetti is al dente, reserve about 1/4 cup of the pasta cooking water, then drain the pasta in a colander.
- Toss spaghetti with the skillet mixture. Add the drained spaghetti to the skillet with the chicken, grape tomatoes, and garlic. Toss everything together over medium-low heat, adding a tablespoon or two of the reserved pasta water if needed to help the sauce coat the noodles evenly.
- Finish with fresh basil and adjust seasoning. Remove the skillet from the heat and stir in 4 tablespoons of chopped fresh basil and, if desired, an additional drizzle of extra virgin olive oil for shine. Taste and adjust seasoning with kosher salt and fresh pepper as needed.
- Serve immediately. Divide the Spaghetti with Chicken and Grape Tomatoes among plates or bowls while warm. Optionally garnish with a few extra basil leaves or a sprinkle of cracked black pepper. Serve right away for the best texture and flavor.
Flavor variations and add-ins
Want to experiment? Try one of these small changes:
- Add a pinch of red pepper flakes while sautéing the garlic for a little heat.
- Stir in a tablespoon of capers for a briny pop that complements the tomatoes.
- Toss in a handful of baby spinach at the very end and let it wilt for an extra boost of greens.
- Finish with a squeeze of fresh lemon juice for extra brightness if you like a tangy kick.
Serving suggestions
This Spaghetti with Chicken and Grape Tomatoes is a complete, satisfying meal on its own, but you can pair it with a crisp green salad and a simple vinaigrette or some roasted vegetables for a heartier spread. A crusty loaf of bread (or gluten-free alternative) is also nice for sopping up any remaining tomato juices on the plate.
Nutrition snapshot
This dish offers a balanced mix of lean protein from chicken, carbohydrate from the spaghetti (gluten-free or whole wheat), and the vitamins and antioxidants found in grape tomatoes and fresh basil. Using extra virgin olive oil adds healthy fats, while garlic contributes antioxidant and flavor benefits.
Final notes
Simple, fresh ingredients prepared with small techniques—like cutting the chicken into uniform cubes and using halved grape tomatoes—are the key to success. The result is a comforting yet bright bowl that’s well-suited to busy weeknights or relaxed weekend dinners. Enjoy this Spaghetti with Chicken and Grape Tomatoes warm, and don’t hesitate to tweak the herbs and add-ins to make it your own.
Happy cooking—and here’s to many delicious, straightforward meals ahead.
Spaghetti with Chicken and Grape Tomatoes
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil for the pasta.
- Season the diced chicken generously with kosher salt, pepper, 1/2 tsp dried oregano, and dried basil.
- Heat a large skillet over high heat and spray lightly with cooking spray. Add the chicken and cook, stirring occasionally, about 3–4 minutes until cooked through and no longer pink; remove the chicken from the skillet and set aside.
- Meanwhile, add the spaghetti to the boiling water and cook according to package directions until al dente; reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- With the skillet still hot, add the 4 tsp olive oil and the chopped garlic. Sauté over high heat just until the garlic is golden, being careful not to burn it.
- Add the halved grape tomatoes to the skillet, season with salt and pepper, reduce heat to medium–low, and sauté about 4–5 minutes until the tomatoes soften.
- Add the drained pasta to the skillet with the tomatoes and toss well; if the mixture seems dry, add some of the reserved pasta water a tablespoon at a time until the sauce coats the pasta.
- Return the cooked chicken to the skillet, add the chopped fresh basil, toss to combine, and heat through.
- Serve immediately and top with grated cheese if desired.
Notes
- Reserve pasta water to adjust sauce consistency.
- Do not overcook the garlic or it will become bitter.
- Use gluten-free spaghetti if needed.
- Halve the tomatoes for quick cooking.
