Penne with Roasted Tomatoes and Chicken

Penne with Roasted Tomatoes and Chicken

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: 6 Servings

Roasting the tomatoes brings out their natural sweetness and makes a wonderful base for pasta sauce. Serve with a bottle of Cote du Rhone and some freshly bakes peasant bread.


  • 6 cups grape tomatoes (about 32 ounces)
  • 6 garlic cloves, chopped
  • Sea salt
  • Freshly ground pepper
  • 1/4 cup extra-virgin olive oil and 1-1/2 tablespoons oil, divided
  • 1 pound penne pasta
  • 4 cups boneless, skinless, rotisserie chicken pieces
  • 1 cup grated Parmigiano-Reggiano cheese
  • 2/3 cup chopped basil or flat-leaf parsley


  1. Preheat your oven to 450 degrees and place the oven rack into the lower third portion of the oven.
  2. Put the tomatoes and garlic in a baking pan, sprinkle with some sea salt and then drizzle with the 1/4 cup oil. Toss to combine and then roast in the oven for 25 minutes.
  3. In the meantime, cook the pasta al dente according to package directions, drain (reserving 1/3 cup of the cooking liquid) and place back into the cooking pot.
  4. Drizzle the pasta with the 1-1/2 tablespoons of oil, toss to coat, and then add the tomato mixture, the chicken, the reserved cooking water, the cheese, basil and a sprinkle of salt and pepper, and toss once again. Serve immediately.

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