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Charred Tomato Basil Chicken Florentine Pasta with herb butter breadcrumbs. A summery and creamy pasta that’s great for nights when you’re craving cozy Italian and fresh summer flavor. This dish is made with garden cherry tomatoes that are pan-roasted with butter and garlic, then stirred into a creamy parmesan spinach Florentine sauce. Together they make for the most comforting delicious summer pasta. Finish the dish off with crispy-salty prosciutto and herb butter breadcrumbs.

Charred Tomato Basil Chicken Florentine Pasta |

One of the dishes I get the most excited to make every summer is a fresh cherry tomato pasta. Over the years I’ve created one tomato recipe after another. But this recipe is a tried and true favorite that I’ve been making since 2016!

It’s not a one-pot pasta or the easiest pasta you’ll ever make, but it’s simple enough. And it highlights some of summer’s most delicious flavors – sweet cherry tomatoes and fresh summery herbs, especially basil.

When I got home from Cleveland on Sunday night, I was so excited to see that we had cherry tomatoes on the counter and plenty of herbs in the garden. In an effort not to go to the store, I knew I was making this for dinner.

I had everything on hand, even down to the stale bread and prosciutto in the fridge. It was a clear sign it was finally time to make one of my favorite summertime pasta dishes!

Charred Tomato Basil Chicken Florentine Pasta |

Here are details

Step 1: make the breadcrumbs

Of course, you don’t have to make the breadcrumbs. These are an extra step and they do require the oven. That said, you should not underestimate their deliciousness.

The breadcrumbs are made with sourdough bread and cooked with butter and prosciutto. While the bread toasts on the pan the butter browns and the prosciutto gets crispy. Once everything is very golden and crisp, add it to the food processor. Then add a handful of salted pistachios and fresh herbs. I love to use oregano and thyme.

Then pulse the toasted bread into a finer crumb with the prosciutto and pistachios. It’s going to smell delicious but taste even better. Now just add a little sea salt and the crumbs are finished.

Charred Tomato Basil Chicken Florentine Pasta |

Step 2: boil the pasta 

Cook the pasta until it’s al dente. Meaning it has a little bit of a bite left to it.

Drain the pasta, but save some of the pasta cooking water in case you need to thin the sauce.

Step 3: cook the chicken and tomatoes

While the pasta boils, cook the chicken. In the same pan, along with some butter, cook the tomatoes until they begin to blister. Then pull the tomatoes out and set aside them with the chicken.

Charred Tomato Basil Chicken Florentine Pasta |

Step 4: make the sauce

Now make the sauce. Add more butter and some garlic to that same skillet we cooked up the chicken and tomatoes in. Let the butter brown around the garlic.

Mix in a splash of dry white wine, then pour in the milk. Add lots of parmesan cheese and a couple of handfuls of chopped baby spinach.

Step 5: toss the pasta

Toss the pasta with the sauce. Add the chicken and mix in the freshly grated mozzarella and the tomatoes. Finish the pasta with fresh basil and season it up with chili flakes.

Step 6: plate the pasta 

Immediately serve the pasta topped with breadcrumbs and a few basil leaves.

Not only is this pasta pretty, but it’s so delicious. Creamy with just the right amount of fresh herbs and garlic in the sauce. The tomatoes add a bright burst of sweet summer flavor. And those breadcrumbs – they’re like the chef’s kiss. They may not be totally needed, but they’re so yummy!

I should mention that this is a great meal to serve to guests, it always impresses. Just add a summer salad and some crusty bread on the side for a delicious meal.

The perfect summer dinner!

Charred Tomato Basil Chicken Florentine Pasta |

Looking for more summer recipes? Here are a few ideas: 

Creamy Roasted Tomato Ricotta Pasta with Crispy Prosciutto

Skillet Burst Cherry Tomato Summer Pasta with Lemony Breadcrumbs

One Pot Creamy Roasted Red Pepper Chicken Pasta

Pesto Chicken Saltimbocca with Burst Tomatoes and Burrata

Detroit Style Tomato Herb Pepperoni Pizza

Cherry Tomato Pasta Alla Vodka

Lastly, if you make this Charred Tomato Basil Chicken Florentine Pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Charred Tomato Basil Chicken Florentine Pasta

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Calories Per Serving: 472 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Herb Butter Breadcrumbs

  • 4 tablespoons salted butter
  • 4 slices sourdough bread, torn
  • 2 ounces prosciutto
  • 1/4 cup pistachios
  • 1/4 cup fresh chopped herbs, oregano, rosemary, thyme



  • 1. To make the breadcrumbs. Preheat the oven to 400° F. Line a baking sheet with parchment paper.
    2. Arrange the butter, bread, and prosciutto on a baking sheet. Bake 10-15 minutes until the bread is toasted and the prosciutto is cripsy. Add everything to a food processor. Add the pistachios and herbs. Season with salt. Pulse into fine crumbs. Alternatively, you can crumble the mix with your hands.
    3. To make the pasta. Bring a large pot of salted water to a boil. Boil the pasta until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain the pasta.
    4. Meanwhile, combine the olive oil, chicken, salt, and pepper in a large skillet. Set over medium heat and cook for 5 minutes, until the chicken is cooked through. Remove the chicken from the skillet and set aside.
    5. To the same skillet, add 3 tablespoons of butter and the tomatoes. Cook for 2 minutes, then stir and cook another 2 minutes, until the tomatoes are blistered. Season with salt and pepper. Remove the tomatoes from the skillet.
    6. Add 3 tablespoons butter and the garlic, cook for 1 minute, until the butter is browning. Add the wine, simmer 1 minute, then add the milk, parmesan, and spinach, stirring until melted and creamy. Add the pasta and chicken. Season with salt, pepper, and chili flakes.
    7. Mix in the mozzarella, tomatoes, and basil. Remove from the heat. Divide the pasta among plates and top each plate with breadcrumbs and fresh basil.
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Charred Tomato Basil Chicken Florentine Pasta |

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  1. 3 stars
    I love so many of your recipes… but this one didn’t come together for me. Maybe a roux or some cream cheese would’ve made the sauce creamier. Just milk that doesn’t cook for that long ends up being kinda strange.

    I also made a mistake and threw some sage in with the topping mix… turned into thanksgiving stuffing, which was off putting with pasta.

  2. 3 stars
    Kind of soupy at the end? Without the pasta water which I didn’t use. I think the shredded mozzarella made it a bit clumpy. Flavors were good though

  3. 5 stars
    Another excellent dish substituted full fat coconut milk for regular milk it was so tasty
    thank you Tieghan !!