Oh my goodness, let me tell you about my absolute favorite weeknight dinner—this Mediterranean Herb Chicken with Pesto Pasta & Roasted Cherry Tomatoes! It’s the kind of meal that makes you feel like you’ve been transported to a sunny Italian terrace, even if you’re just eating at your kitchen counter.
What I love most is how fast it comes together—just 40 minutes from start to finish—but tastes like something you’d order at a fancy bistro. The herb-marinated chicken gets all golden and juicy, while the pesto coats every noodle in that irresistible garlicky basil goodness. And those roasted tomatoes? They burst in your mouth with sweet-tart flavor.
This recipe became my go-to after a trip to Santorini where I swear every taverna served some version of these flavors. Now when I’m craving Mediterranean vibes but don’t want complicated cooking, this balanced dish never lets me down. Perfect for two hungry people (or one very hungry person with lunch leftovers!).
Ingredients for Mediterranean Herb Chicken with Pesto Pasta & Roasted Cherry Tomatoes
Alright, let’s gather everything we need! Trust me, having all these ingredients prepped makes the cooking process feel like a breeze. I’ve learned the hard way that measuring everything beforehand saves me from frantic fridge searches mid-recipe.
For the Herb Chicken:
- 2 boneless, skinless chicken breasts (about 6 oz each) – look for even thickness
- 2 tablespoons good olive oil – the flavor really shines through
- 1 teaspoon dried oregano – crush it between your fingers first!
- 1 teaspoon dried thyme – my secret for that earthy depth
- 1/2 teaspoon garlic powder – or 1 minced fresh clove if you’re feeling fancy
- Salt and freshly ground black pepper – to taste, but don’t be shy
For the Pesto Pasta:
- 8 ounces pasta – I love penne or fusilli for catching all that pesto
- 1/4 cup pesto – homemade if you’ve got it, but store-bought works too
For the Roasted Cherry Tomatoes:
- 1 cup cherry tomatoes – halved (watch out for juice squirts!)
- 1 tablespoon balsamic vinegar – the syrupy kind if you have it
- A handful of fresh basil leaves – for that gorgeous green garnish
See? Simple ingredients that pack massive flavor. Just wait until you smell them all cooking together!
Equipment You’ll Need
One of the best things about this recipe? You probably already have all the tools in your kitchen! Here’s what you’ll want to grab before getting started:
- Large skillet – For getting that perfect golden sear on the chicken
- Baking sheet – A simple rimmed pan works great for roasting the tomatoes
- Medium mixing bowl – Where the magic (aka marinade) happens
- Pot for pasta – Any 3-4 quart saucepan will do the trick
- Tongs – My must-have for flipping chicken without losing precious juices
- Wooden spoon – For tossing that pasta with pesto like a pro
That’s it! No fancy equipment needed – just the basics that make cooking this dish a breeze. I keep all these within arm’s reach when I’m making this recipe so I can move quickly between steps.
How to Make Mediterranean Herb Chicken with Pesto Pasta & Roasted Cherry Tomatoes
Okay, here’s where the magic happens! Follow these steps carefully, but don’t stress – this recipe forgives little mistakes. I’ve made it dozens of times and it always turns out delicious. The key is timing everything so it all comes together at the perfect moment.
Marinate the Chicken
First things first – let’s wake up those herbs! In your mixing bowl, combine the olive oil, oregano, thyme, garlic powder, salt, and pepper. I like to rub the dried herbs between my palms as I add them – releases all those amazing oils.
Add your chicken breasts and really massage that marinade in there. Get it into every nook and cranny! Let them sit for at least 15 minutes (30 if you’ve got time). Resist the urge to peek – letting them rest means maximum flavor absorption.
Cook the Pasta
While the chicken marinates, bring a pot of salted water to boil – it should taste like the sea! Add your pasta and cook until al dente (usually 1 minute less than package says). Drain, but reserve about 1/4 cup of that starchy pasta water – trust me, it’s liquid gold!
Immediately toss the hot pasta with pesto in the warm pot. If it seems dry, add splashes of pasta water until it’s perfectly saucy. Cover and set aside – the residual heat will keep it warm.
Roast the Cherry Tomatoes
Preheat your oven to 400°F. Toss halved tomatoes with balsamic vinegar on your baking sheet – no need for oil here. Roast for about 15 minutes until they’re slightly wrinkled and caramelized at the edges. That sweet-tart smell means they’re done!
Cook the Chicken
Heat your skillet over medium-high heat. Add the marinated chicken – you should hear that satisfying sizzle! Cook undisturbed for 6-7 minutes per side until golden brown and internal temp reaches 165°F. Pro tip: press gently with tongs – if juices run clear, it’s done!
Transfer to a cutting board and let rest for 5 minutes – this keeps all those precious juices locked in.
Assemble the Dish
Time for the grand finale! Slice your rested chicken diagonally – makes it look extra fancy. Divide pesto pasta between plates, top with chicken slices, then scatter those gorgeous roasted tomatoes over everything. Finish with torn fresh basil leaves and maybe an extra drizzle of olive oil if you’re feeling indulgent.
Now take a moment to admire your masterpiece before digging in. That first bite of herbaceous chicken with pesto-coated pasta and sweet tomatoes? Pure Mediterranean heaven!
Tips for Perfect Mediterranean Herb Chicken with Pesto Pasta & Roasted Cherry Tomatoes
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “oh wow, what’s your secret?” level. These little touches make all the difference!
- Pound those chicken breasts – If yours are super thick, give them a gentle pound to even thickness. This means no more dry edges while waiting for the center to cook through. I use a rolling pin wrapped in plastic if my meat mallet’s hiding.
- Fresh herbs are game-changers – While dried work fine, swapping in fresh oregano and thyme makes the flavors pop. Just triple the amount (1 tablespoon fresh = 1 teaspoon dried). Bonus points for rubbing them between your hands first to release the oils!
- Don’t peek at the chicken – I know it’s tempting, but resist flipping it constantly. Let it develop that gorgeous golden crust by leaving it undisturbed for the full 6-7 minutes per side. Your patience will be rewarded with perfect sear marks.
- Roast tomatoes on parchment – Lining your baking sheet makes cleanup a breeze and prevents any balsamic vinegar from sticking and burning. Plus, you can easily pour any accumulated juices right over your finished dish.
- Pasta water is liquid gold – Seriously, don’t toss it all! That starchy water helps the pesto cling beautifully to every noodle. Add it a tablespoon at a time until your pasta reaches saucy perfection.
There you have it – my tried-and-true tricks for making this dish foolproof. Once you try these tips, you’ll never go back to the basic version!
Ingredient Substitutions
Listen, I get it – sometimes you’re missing an ingredient or need to tweak things for dietary needs. The beauty of this Mediterranean Herb Chicken dish is how flexible it is! Here are my favorite swaps that still keep the spirit of the recipe alive:
For the Chicken:
- No oregano? Try marjoram or Italian seasoning blend – they have that same herby punch.
- Out of fresh chicken? Thighs work great (just cook 2-3 minutes longer per side). Even shrimp would be delicious with these flavors!
- Vegan option: Marinated tofu or chickpeas make amazing plant-based alternatives.
For the Pasta:
- Gluten-free? Swap regular pasta for your favorite GF variety – I love brown rice penne here.
- Want more protein? Try chickpea or lentil pasta – they hold up beautifully with pesto.
- Not into pasta? Quinoa or farro make excellent grain-based substitutions.
For the Tomatoes:
- No cherry tomatoes? Sun-dried tomatoes (packed in oil) add incredible concentrated flavor. Just chop and skip roasting.
- Out of season? Roasted red peppers from a jar bring that same sweet-tart vibe.
- Extra lazy day? A can of fire-roasted tomatoes (drained) works in a pinch!
See? So many ways to make this dish your own. The key is keeping that Mediterranean flavor profile – as long as you’ve got something herby, something garlicky, and something sweet-tangy, you’re golden!
Storing and Reheating
Okay, confession time – I rarely have leftovers of this Mediterranean Herb Chicken because it’s just that good! But when I do manage to save some (usually by making a double batch), here’s how I keep it tasting fresh and delicious for days.
Storage Tips:
- Separate components – Store chicken, pasta, and tomatoes in different containers. This prevents the pasta from getting soggy or the chicken from drying out.
- Pasta trick – Toss leftover pesto pasta with a tiny drizzle of olive oil before refrigerating. It keeps the noodles from sticking together into one big clump.
- Tomato timing – Those roasted cherry tomatoes are best eaten within 2 days, as they get extra soft over time (still tasty though!).
Reheating Like a Pro:
Now, here’s where most people go wrong – nuking everything together in the microwave! Instead:
- Chicken revival – Warm slices briefly in a skillet with a teaspoon of water or broth. Cover and heat gently to retain moisture.
- Pasta perfection – Microwave pasta in 30-second bursts with a damp paper towel over it. Stir between bursts to distribute heat.
- Tomato treatment – Honestly, I love leftover tomatoes cold! But if you must heat them, do it gently in the oven for 5 minutes at 300°F.
Pro tip: Assemble your components fresh after reheating – it makes the dish taste like it was just made! And if your pasta seems dry, a quick toss with fresh pesto or olive oil brings it right back to life.
Nutrition Information
Let’s talk nutrition – because delicious food can absolutely be nourishing too! Now, I’m no dietitian, but after making this Mediterranean Herb Chicken with Pesto Pasta & Roasted Cherry Tomatoes countless times, I’ve gotten pretty good at ballparking the numbers.
Based on standard ingredients (and my tendency to be generous with that pesto!), here’s the scoop per serving:
- Calories: Around 580 – satisfying without being overly heavy
- Protein: A whopping 38g thanks to that juicy chicken
- Fat: About 24g (mostly heart-healthy olive oil fats)
- Carbs: Roughly 52g – the pasta gives you energy!
- Fiber: 4g from those whole wheat noodles and tomatoes
Important note: These numbers can vary based on your specific ingredients – especially if you use homemade pesto (more olive oil!) or swap pasta types. But what I love is how balanced this meal feels – you’re getting lean protein, complex carbs, and healthy fats all in one flavorful package!
The Mediterranean diet vibes shine through with all that olive oil goodness and fresh produce. And let’s be honest – when food tastes this good, sometimes the numbers just become background info!
Common Questions About Mediterranean Herb Chicken with Pesto Pasta & Roasted Cherry Tomatoes
I get asked about this recipe all the time, so let me share the answers to the most common questions that pop up. These are the little things that had me scratching my head the first few times I made it too!
Can I use bone-in chicken?
Absolutely! Bone-in, skin-on chicken thighs would be my first choice here – they stay juicier and add amazing flavor. Just adjust your cooking time to about 8-10 minutes per side (and always check that internal temp hits 165°F). The skin gets wonderfully crispy too – a delicious bonus! For bone-in breasts, you might need 12-15 minutes per side since they’re thicker.
How to make it gluten-free?
Super easy fix! Just swap regular pasta for your favorite gluten-free variety. I’ve had great results with brown rice penne or chickpea pasta – they hold up beautifully with the pesto. Double check your pesto label too, as some brands contain breadcrumbs. Want to skip pasta altogether? Serve the chicken and tomatoes over roasted veggies or a big salad for a lighter take.
Can I prep components ahead?
Oh honey, I meal prep this dish all the time! Here’s my strategy: Marinate the chicken overnight (flavor gets even better!). Roast the tomatoes up to 2 days ahead – they’re actually tastier at room temp. Cook pasta 1 day before, but don’t toss with pesto until you’re ready to serve. When it’s dinner time? Just sear the chicken, warm the tomatoes slightly, and toss that pasta with pesto. Boom – 10 minute meal with all the flavor!
Print
40-Min Mediterranean Herb Chicken with Pesto Pasta Perfection
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A flavorful Mediterranean-inspired dish featuring herb-marinated chicken, pesto pasta, and roasted cherry tomatoes.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 8 oz pasta (penne or fusilli)
- 1/4 cup pesto
- 1 cup cherry tomatoes, halved
- 1 tbsp balsamic vinegar
- Fresh basil for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Mix olive oil, oregano, thyme, garlic powder, salt, and pepper. Coat chicken and marinate for 15 minutes.
- Cook pasta according to package instructions. Drain and toss with pesto.
- Toss cherry tomatoes with balsamic vinegar and roast for 15 minutes.
- Grill or pan-sear chicken for 6-7 minutes per side until cooked through.
- Slice chicken and serve over pesto pasta with roasted tomatoes. Garnish with fresh basil.
Notes
- Use fresh herbs if available for a stronger flavor.
- Add a sprinkle of parmesan cheese for extra richness.
- Adjust pesto quantity based on preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling/Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 5g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg
Keywords: Mediterranean chicken, pesto pasta, roasted tomatoes, herb chicken
