Servings: 4
8 oz
Chicken breasts, skinless, de-boned 
Italian seasoning
1 tbsp
Kosher salt
to taste
Fresh ground black pepper
to taste
Extra virgin olive oil
1 tbsp
2 cloves, minced
Cherry tomatoes
2 cups, cut in half
Fresh basil (leaves only)
1 cup, finely chopped
Red pepper flakes
½ tsp, crushed (optional)
Unsalted butter
½ cup
Parmesan cheese
¼ cup, freshly grated
Pasta with Chicken, Tomatoes and Basil
10 m
20 m
Ready in:
30 m
  1. Cook fettuccine according to the directions on the package. Drain.
  2. Rub chicken breasts with Italian seasoning, salt and pepper.  
  3. In a large skillet, preheat olive oil to medium-high heat. Cook chicken for about 5 minutes on each side, flipping once. Set aside, but keep warm.
  4. Add minced garlic, cherry tomatoes, chopped basil, and red pepper flakes. Cook until tomatoes soften and begin to burst (approx. 5 minutes).
  5. Add fettuccine into the skillet, mix with the other ingredients. Add butter, stir well. Cook, until combined (approx.. 2 minutes). Season with more salt and pepper, if desired.
  6. Transfer fettuccine to plates, top with chicken, sprinkle with parmesan and serve immediately.