Spaghetti with Chicken and Grape Tomatoes

This is the kind of easy, weeknight-friendly pasta that feels like dinner and a celebration all at once. Spaghetti with Chicken and Grape Tomatoes brings together tender, lightly seasoned chicken, sweet bursty tomatoes, plenty of garlic, and fresh basil for a bright finish. It’s quick to make, simple to scale, and uses pantry-friendly ingredients that come together in about 30 minutes.

The texture contrast is delightful: al dente spaghetti, juicy tomato halves, and bite-sized chicken cubes that are seared until golden. Olive oil carries the garlic and tomato juices into the pasta, creating a light sauce that clings to each strand. This recipe keeps things straightforward, so the ingredients sing—no heavy cream or complicated steps—just fresh flavors and satisfying comfort.

Why you’ll love this Spaghetti with Chicken and Grape Tomatoes

• Fast: Ready in roughly 30 minutes from start to finish.
• Simple ingredients: Everything is approachable and easy to find.
• Versatile: Use gluten-free or whole wheat spaghetti depending on preference.
• Bright and fresh: Fresh basil and grape tomatoes keep the dish light and summery.

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 Substitution Notes

If you prefer, dice the chicken up to a day ahead and keep it refrigerated in an airtight container. If grape tomatoes are out of season, cherry tomatoes or a few plum tomatoes, quartered, will work well—just adjust the quantity so you still have about 2 cups of tomato pieces. The recipe specifies 8 ounces of spaghetti; choose your favorite type—gluten-free or whole wheat—to match dietary preferences.

Step-by-Step Instructions

Below are clear, ordered steps that keep the original sequence of actions but make each part easy to follow. Follow them closely so the timing of pasta and chicken lines up and you finish with perfectly sauced spaghetti.

1. Prep the ingredients. Dice the chicken breasts into 1-inch cubes. Halve the grape tomatoes. Smash and coarsely chop the garlic cloves. Chop the fresh basil and set aside. Measure out the dried oregano, dried basil, olive oil, and spaghetti so everything is at hand.
2. Season the chicken. Place the diced chicken in a bowl and sprinkle with 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil, a pinch of kosher salt, and a few grinds of fresh pepper. Toss gently to coat all pieces evenly.
3. Cook the pasta. Bring a large pot of salted water to a boil. Add the 8 ounces of spaghetti and cook according to package instructions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining—this will help loosen and bind the sauce later. Drain the spaghetti and set aside.
4. Heat the pan and cook the chicken. Spray a large skillet with cooking spray and place it over medium-high heat. Once the pan is hot, add the seasoned chicken cubes in a single layer, leaving space between pieces so they sear instead of steam. Cook, turning occasionally, until the chicken is nicely browned and cooked through, about 6–8 minutes depending on the size of the cubes. Transfer the cooked chicken to a plate and tent lightly to keep warm.
5. Sauté the garlic and tomatoes. Reduce the heat to medium. Add the 4 teaspoons of extra virgin olive oil to the same skillet. Once the oil shimmers, add the smashed and coarsely chopped garlic. Cook, stirring, for about 30–45 seconds until the garlic is fragrant but not browned. Add the 2 cups of halved grape tomatoes to the pan and stir to combine.
6. Gently break down the tomatoes. Cook the tomatoes, stirring occasionally, until they begin to soften and release their juices, about 4–5 minutes. Use the back of a spoon to press a few of the tomato halves to encourage a light sauce to form; you want some intact tomato pieces for texture, not a fully puréed sauce.
7. Return chicken to the skillet. Add the cooked chicken back into the tomato and garlic mixture. Stir to combine and let the flavors meld for 1–2 minutes. If the pan looks dry, add a splash (1–2 tablespoons) of the reserved pasta water to loosen the sauce.
8. Combine pasta and sauce. Add the drained spaghetti to the skillet or return everything to the pasta pot if your skillet is too small. Toss the spaghetti with the chicken, tomatoes, and garlic so the strands are coated. If the mixture needs a bit more looseness, add up to the remaining reserved pasta water a tablespoon at a time until the sauce reaches your desired consistency.
9. Finish with fresh basil and seasoning. Stir in the 4 tablespoons of chopped fresh basil and taste. Adjust seasoning with additional kosher salt and freshly cracked black pepper as needed. The fresh basil brightens the whole dish, and a final drizzle of olive oil (if desired) adds a silky sheen.
10. Serve immediately. Portion the spaghetti into bowls, making sure each serving gets plenty of chicken and grape tomato halves. Serve hot with an optional extra sprinkle of basil on top.

Serving Suggestions

• Pair with a simple green salad dressed with lemon vinaigrette for a light, balanced meal.
• A crisp loaf of crusty bread or garlic toast is perfect for mopping up any leftover juices from the pan.
• Top with shaved Parmesan or a sprinkle of Pecorino Romano, if desired.

Tips for Success

• Don’t overcrowd the chicken in the pan. Give the cubes room to sear so they develop color and flavor.
• Reserve pasta water—its starch helps create a silky, cohesive sauce without adding cream or butter.
• Adjust garlic to taste. Six cloves give a bright, garlicky backbone, but if you prefer milder garlic flavor, reduce to 3–4 cloves.
• Fresh basil should be added at the end to preserve its aroma and vibrant color.

Make it a Meal

This Spaghetti with Chicken and Grape Tomatoes stands alone as a satisfying dinner, but you can round it out with roasted vegetables, a simple arugula salad with lemon and olive oil, or a platter of marinated olives and sliced cucumbers. For a lighter option, serve smaller pasta portions alongside a protein-rich side like white beans tossed with herbs and lemon.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat in a skillet with a splash of water or olive oil to revive the sauce, or microwave in short bursts, stirring in between. The tomatoes will soften further upon reheating, but the dish remains tasty and convenient for quick lunches.

Final Notes

Spaghetti with Chicken and Grape Tomatoes is a dependable recipe that hits comforting and fresh notes in one bowl. The combination of seared chicken, sweet tomatoes, and aromatic garlic and basil keeps things simple yet satisfying. Whether you’re cooking for a busy weeknight or a casual weekend dinner, this dish delivers flavor with minimal fuss.

Enjoy this vibrant pasta for dinner tonight—or double the recipe and enjoy delicious leftovers throughout the week.