Spaghetti with Chicken and Grape Tomatoes

There’s something so comforting about a simple pasta dinner that tastes like you spent hours on it, when in reality it comes together quickly and with minimal fuss. This Spaghetti with Chicken and Grape Tomatoes recipe is exactly that: tender, lightly seasoned chicken cubes, sweet burst-in-your-mouth grape tomatoes, plenty of garlic, and fresh basil, all tossed with spaghetti and a glossy finish of extra virgin olive oil. The flavors are bright and straightforward, the prep is friendly to weeknights, and the result is a satisfying meal that feels special without any complicated steps.

Why you’ll love this recipe

First, it only uses a handful of ingredients you can find in any market. The chicken is diced into roughly 1-inch cubes so each bite is balanced with pasta and tomato. Grape tomatoes are halved to provide sweet acidity that complements the savory garlic and herbs. Fresh basil at the end brings a pop of color and an herbaceous finish. Finally, it’s easy to adapt—gluten-free or whole wheat spaghetti works, and the simple seasoning lets the individual ingredients shine.

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 serving tips

If you want to save time, dice the chicken and halve the grape tomatoes the night before and store them in separate airtight containers in the fridge. The garlic can be smashed and coarsely chopped ahead of time, too. Cook the pasta al dente right before serving so it retains a pleasing bite when tossed with the warm chicken and tomatoes. A light squeeze of lemon over each plate brightens the whole dish, and a sprinkle of grated hard cheese or a few red pepper flakes is a welcome optional finishing touch.

Step-by-step Directions

Follow these steps to bring the Spaghetti with Chicken and Grape Tomatoes together with clear timing and technique.

1. Prepare ingredients: Start by dicing the 2 skinless chicken breast halves (1 lb) into 1-inch cubes. Halve the 2 cups grape tomatoes. Smash and coarsely chop the 6 cloves garlic. Measure out the dried herbs—1/2 tsp of dried oregano and 1/2 tsp of dried basil—along with kosher salt and fresh pepper to taste. Chop 4 tbsp fresh basil and set it aside. This mise en place makes the cooking flow quickly.
2. Cook the spaghetti: Bring a large pot of salted water to a rolling boil. Add the 8 oz spaghetti (use gluten-free or whole wheat as preferred) and cook according to the package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining; this starchy liquid will help loosen and emulsify the sauce. Drain the spaghetti and set it aside, keeping it warm.
3. Heat the skillet: While the pasta cooks, heat a large skillet over medium-high heat. Lightly coat the skillet with cooking spray so the chicken won’t stick and you’re not adding too much extra fat. Let the pan get hot but not smoking.
4. Sear the chicken: Add the diced chicken cubes to the hot skillet in a single layer, leaving space between pieces so they can brown. Sprinkle the chicken with the 1/2 tsp dried oregano and 1/2 tsp dried basil, and season with kosher salt and fresh pepper to taste. Let the chicken cook undisturbed for 2–3 minutes so the underside develops a golden color, then stir and continue cooking until the cubes are cooked through and no longer pink in the center, another 3–4 minutes depending on size. Remove the chicken from the skillet and transfer to a plate; tent loosely to keep warm.
5. Cook the garlic and tomatoes: Lower the heat to medium. Add 4 tsp extra virgin olive oil to the same skillet. When the oil shimmers, add the 6 cloves garlic that you smashed and coarsely chopped. Sauté the garlic briefly—about 30 seconds to 1 minute—until fragrant but not browned. Then add the 2 cups halved grape tomatoes to the skillet. Cook the tomatoes, stirring occasionally, until they begin to soften and release their juices, about 3–5 minutes. Use a spatula to gently press a few tomatoes against the pan to coax more sauce from them if you like a saucier finish.
6. Bring it together: Return the cooked chicken to the skillet with the garlic and tomatoes. Pour in a splash (about 2–4 tablespoons) of the reserved pasta cooking water to help combine everything; add more if you prefer a looser sauce. Toss the cooked, drained spaghetti directly into the skillet. Use tongs to gently toss the pasta, chicken, and tomatoes together over medium heat for 1–2 minutes so the flavors marry and the pasta warms through. Adjust seasoning with additional kosher salt and fresh pepper to taste.
7. Finish with fresh basil: Remove the skillet from heat and stir in the 4 tbsp chopped fresh basil. The residual heat will release the basil’s aroma without dulling its bright flavor. If the mixture seems dry, add another teaspoon or two of extra virgin olive oil or a little more reserved pasta water until you reach the desired consistency.
8. Serve: Divide the Spaghetti with Chicken and Grape Tomatoes among warm plates or bowls. Garnish with a few extra basil leaves for color. A light drizzle of extra virgin olive oil or a sprinkling of freshly ground black pepper on top adds a final touch. Serve immediately so the pasta keeps its texture and the tomatoes stay fresh-tasting.

Flavor notes and substitutions

The simple seasoning of dried oregano and dried basil lets the tomato sweetness and garlic lead. If you want more depth, stir in a small pinch of red pepper flakes when cooking the garlic for a gentle heat. For a creamier variation, fold in a couple of tablespoons of cream or a dollop of ricotta right at the end, though this will change the character of the dish. If fresh basil is unavailable, stir in 1 teaspoon of finely chopped dried basil along with the dried oregano when seasoning the chicken, and finish with a drizzle of extra virgin olive oil for a bright finish.

Storage and reheating

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat with a splash of water or extra virgin olive oil to revive the sauce and prevent the pasta from drying out. Reheat only once for best texture and food safety.

Quick timeline for busy cooks

• 10 minutes: Prep all ingredients—dice chicken, halve tomatoes, chop garlic, measure herbs and oil.
• 10–12 minutes: Boil and cook spaghetti; while pasta cooks, brown chicken and sauté garlic and tomatoes.
• 2–3 minutes: Toss cooked spaghetti with chicken and tomatoes, finish with fresh basil, and serve.

Final thoughts

This Spaghetti with Chicken and Grape Tomatoes is one of those meals that looks and tastes like a home-cooked favorite without requiring a long ingredient list or complicated technique. The combination of quick-seared chicken cubes, bright grape tomatoes, aromatic garlic, and fresh basil delivers a balanced plate that’s equally weeknight-friendly and company-ready. Keep it in your rotation for a reliable, flavorful dinner that comes together in less time than takeout and leaves everyone satisfied.