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Roasted Tomato and Chicken Pasta Recipe

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Dish
Cuisine Pasta
Servings 4


  • 1 lb boneless, skinless chicken thighs cut into bite-size pieces
  • 1/8 tsp kosher salt (optional)
  • 1/4 tsp freshly ground black pepper (optional)
  • 4 cups cherry tomatoes halved
  • 4 garlic cloves minced
  • 1 tbsp canola or sunflower oil
  • 1 tsp dried basil
  • 8 oz uncooked whole wheat rotini
  • 10 kalamata olives pitted, sliced
  • 1/4 tsp red pepper flakes optional
  • 1/4 cup grated Parmesan cheese optional


  • Preheat the oven to 450°F.
  • Season the chicken with salt and pepper, if desired. Toss the chicken in a large bowl with the tomatoes, garlic, oil, and basil. Transfer to a rimmed baking sheet, and spread out evenly.
  • Roast until the chicken is cooked through, 15 to 20 minutes, tossing halfway though. A meat thermometer should read 165°F.
  • Meanwhile, cook the pasta to al dente according to the package directions. Drain.
  • In a large serving bowl, toss the chicken and tomatoes with the pasta, olives, and pepperf lakes (if using). Top with Parmesan, if desired.


COOKING TIP: Olives off the tree contain a bitter compound that is fermented out using a salt-based brine—which is why olives are always a bit salty. If you don’t add the olives here, double the salt.
PER SERVING: Calories: 458; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 110mg; Sodium: 441mg; Carbohydrates: 52g; Fiber: 8g; Added Sugars: 0g; Protein: 34g; Potassium: 968mg; Vitamin K: 24mcg