Spicy Lemon Chicken Pasta with Garden Tomatoes and Basil

We’ve reached the end of August and summer is still going strong. Even though I’m longing for sweater weather, the extended heat is allowing our garden to continue thriving. After a slow start, our tomato plants have finally taken off and our kitchen is full of little orange globes bursting with summer sweetness.

Our cherry tomato plants, in particular, have taken over the garden. No matter how I try to support them, it seems they outgrow the space they’ve been given within minutes of being re-staked. These overgrown plants have given us dozens of tomatoes in the past couple weeks, and we’ve had to adjust our dinner menus accordingly.

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This new pasta dish has been a great addition to our weeknight dinner routine, especially now that Phill and I are both back to working full time. It’s refreshing to know that despite being at work all day long, we can still enjoy a delicious, home-cooked meal that uses fresh produce from our own backyard. An added bonus is that this meal takes minimal effort and time to make, so we’re granted extra time to play with our babies before it’s bath and bed time.

And so today I’m sharing with you our new favorite dish. It’s full of cherry tomatoes and basil and is cooked all in one pot. It’s the perfect dinner to throw together on busy weeknights.

Spicy Lemon Chicken Pasta with Garden Tomatoes and Basil


  • 1/2 yellow onion, chopped
  • 1 (heaping) tbsp minced garlic
  • 1-2 chicken breasts, cut into strips
  • 1/2 box of small noodle pasta (we like rotini or farfalle)
  • 1/2 cup fresh basil
  • 12-15 cherry tomatoes, cut in half
  • 2 cups chicken stock
  • 1 cup water
  • juice from 2 lemons
  • 1/2 tsp red pepper flakes
  • salt and pepper to taste
  • shredded Monterey Jack cheese to top

Drizzle olive oil into a large cooking skillet. Over medium heat, cook onion and garlic until translucent and golden brown, respectively.

Add chicken and brown on all sides.

When chicken is browned, add chicken stock, water, dry pasta, tomatoes, basil, lemon juice, and spices. Allow dish to boil for 8-10 minutes, or until noodles are soft.

Serve into bowls topped with Monterey Jack cheese.

Enjoy extra time with your family in the evening because your delicious dinner took all by 20 minutes to prep and make.

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I hope that this meal brings ease to your evenings and family to your table.

And, may your hearts be full.

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