A simple yet elegant dish where juicy grilled chicken meets a light, vibrant tomato spaghetti. Finished with fresh basil and a generous dusting of parmesan, it's perfect for a hearty dinner or a casual get-together.
Ingredients:
For the Chicken:
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2 boneless, skinless chicken breasts (about 1 pound total)
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1 tablespoon extra virgin olive oil
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried oregano
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½ teaspoon smoked paprika (or sweet paprika if preferred)
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½ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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Juice of ½ a fresh lemon
For the Pasta and Sauce:
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200g (7 oz) dried spaghetti
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2 tablespoons extra virgin olive oil
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3 large cloves garlic, finely minced
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1 cup (about 20) cherry tomatoes, halved
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¼ teaspoon red pepper flakes (optional, for a touch of heat)
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½ teaspoon kosher salt (plus more for pasta water)
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¼ teaspoon freshly ground black pepper
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½ cup reserved pasta water (important for emulsifying the sauce)
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A handful of fresh basil leaves, torn by hand
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⅓ cup freshly grated parmesan cheese (plus extra for garnish)
Optional for Garnish:
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Extra basil leaves
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Freshly cracked black pepper
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A drizzle of high-quality olive oil
Equipment Needed:
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Grill pan or heavy-bottomed skillet
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Medium saucepan for pasta
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Mixing bowls
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Tongs
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Sharp knife
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Cheese grater
Instructions:
Step 1: Marinate the Chicken
Start by preparing the chicken. Place the chicken breasts on a cutting board and pat them dry with paper towels. In a small bowl, mix the olive oil, garlic powder, onion powder, dried oregano, paprika, salt, pepper, and lemon juice. Whisk together until combined into a fragrant marinade.
Rub the marinade evenly over the chicken breasts, coating both sides well. If time allows, let the chicken sit at room temperature for about 20 minutes to absorb the flavors. For even better flavor, cover and refrigerate the chicken for 1–2 hours.
Tip: Always let refrigerated chicken sit out for 10–15 minutes before cooking to ensure even grilling.
Step 2: Cook the Pasta
Bring a large pot of water to a rolling boil. Add a generous amount of salt (the water should taste a little like the sea) — this is crucial for seasoning the pasta itself.
Add the spaghetti and cook according to the package directions until just al dente, typically about 8–10 minutes. Before draining, reserve about ½ cup of the starchy pasta water — it will be used later to create a silky sauce.
Drain the pasta and set aside, tossing it lightly with a touch of olive oil to prevent sticking.
Step 3: Grill the Chicken
While the pasta is cooking, heat a grill pan or large skillet over medium-high heat. Brush lightly with olive oil if the surface isn't nonstick.
Place the marinated chicken breasts on the hot pan. Grill without moving them for about 5–7 minutes, allowing good grill marks and a flavorful crust to form. Flip and cook another 5–7 minutes on the second side, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken to a plate and loosely tent it with foil. Let it rest for at least 5 minutes to allow the juices to redistribute. Slice the chicken against the grain into strips or medallions.
Step 4: Make the Cherry Tomato Sauce
In a large clean skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and sauté for 30 seconds to 1 minute, stirring constantly. Garlic should turn golden but not brown or burn, as that would make the sauce bitter.
Add the halved cherry tomatoes and season immediately with a pinch of salt and pepper. If using, sprinkle in the red pepper flakes. Let the tomatoes cook down for about 5–7 minutes, stirring occasionally. They should soften and begin to burst, releasing their juices to create a light sauce.
Step 5: Combine Pasta and Sauce
Add the cooked spaghetti directly to the skillet with the tomatoes. Toss everything together gently using tongs.
Gradually pour in some of the reserved pasta water, just a little at a time, tossing the pasta constantly. The starch in the pasta water helps the tomato juices cling to the noodles, creating a glossy, emulsified sauce.
Add the torn basil leaves and half of the grated parmesan, tossing again so the cheese melts into the sauce.
Taste and adjust seasoning with a little more salt or pepper if needed.
Step 6: Plate and Serve
Using tongs, twist a generous portion of the spaghetti onto each plate or into wide bowls.
Top each serving with slices of the grilled chicken. Sprinkle over more grated parmesan and garnish with additional basil leaves.
If desired, finish with a crack of black pepper and a final drizzle of extra virgin olive oil for richness.
Serve immediately while hot.
Additional Notes:
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Make it Creamy: Stir in a tablespoon of mascarpone or heavy cream to the tomato sauce for a creamy variation.
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Vegetarian Version: Skip the chicken and add sautéed mushrooms or roasted eggplant for a hearty meatless meal.
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Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or broth.
Final Thoughts:
This dish strikes a great balance between hearty and fresh. The charred, savory flavor of the grilled chicken perfectly complements the sweet-tart cherry tomato spaghetti. It’s simple enough for a weeknight but special enough for guests.