Tomato Basil Chicken Pasta with a Twist

10 ingredients

35 minutes

470 kcal

Indulge in a flavorful Mediterranean-inspired dish with a twist. This Tomato Basil Chicken Pasta combines the freshness of tomatoes and basil with the heartiness of chicken and pasta, complemented by the richness of sun-dried tomatoes and artichoke hearts.

2 medium, diced tomatoes

1 cup, cooked al dente pasta

1, beaten eggs

1 small, sliced zucchini

2 boneless, skinless, diced chicken thighs

2 tablespoons, chopped sun-dried tomatoes

4 pieces, quartered artichoke hearts

2 tablespoons pine nuts

1/4 cup, chopped basil

1/4 cup, shredded mozzarella


Dice the tomatoes, chop the sun-dried tomatoes, quarter the artichoke hearts, and shred the mozzarella. Cook the pasta according to package instructions and set aside.

In a pan, sauté the diced chicken thighs until cooked through. Add the sliced zucchini and cook until tender. Push the chicken and zucchini to one side of the pan.

Pour the beaten egg into the empty side of the pan. Scramble until cooked, then mix with the chicken and zucchini. Add the cooked pasta, sun-dried tomatoes, and artichoke hearts. Stir to combine.

Mix in the chopped basil and pine nuts. Cook for an additional 2 minutes to allow the flavors to meld together. Season with salt and pepper to taste.

5. Finishing the Dish and Serving

Sprinkle the shredded mozzarella on top of the pasta mixture. Cover the pan and let it sit for 2 minutes to melt the cheese. Serve hot and enjoy the flavorful twist on a classic dish.

7. Final tip

For an extra burst of flavor, try adding a drizzle of balsamic glaze or a sprinkle of red pepper flakes before serving. You can also substitute the chicken thighs with grilled shrimp for a seafood twist.

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