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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.
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!
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.
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.
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!
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
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.
Ingredients
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
Pasta
- 1 pound linguine or other long cut pasta
- 2 tablespoons extra virgin olive oil
- 1/2 pound chicken breasts, diced (about 1 breast )
- kosher salt and black pepper
- 6 tablespoons salted butter
- 3 cups cherry tomatoes
- 4 cloves garlic, chopped
- 1/4 cup dry white wine
- 1 1/2 cups whole milk
- 1 cup grated parmesan cheese
- 2 cups baby spinach, chopped
- chili flakes
- 1/2 cup grated mozzarella
- 1/2 cup fresh basil, torn
Instructions
- 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.
I used bacon rather than pancetta and cream/half and half subbed for milk. Great use of my very productive cherry tomato plant. Bread crumbs were the best
Awesome! So glad you enjoyed the recipe! Have a great week! xT
As soon as I added the pasta the sauce just clumped together in a gooey mess…disappointed
Oh no I’m so sorry about that! Thanks for letting me know! Is there anything you did differently? xT
Another one to add to the rotation! I used Five Mary seasoning for the chicken. Delicious! Thanks for always providing delicious recipes for my family!
Thanks so much Amanda! xT
I just tried making this and did the sauce twice and couldn’t get it to come out. It wouldn’t thicken and was just milky. I’ve made Alfredo at home plenty of times-should I be using heavy cream instead of whole milk? Or any idea what I did?
Hey Lindsey! I’m so sorry it didn’t turn out for you! Did you let the sauce simmer to thicken up? And heavy cream would probably work better if you’re wanting a thicker sauce! xT
Hi! I’m looking to double this recipe but 12 tablespoons seems like an excessive amount of butter, maybe not though! Any tips when I go to double this that you’d recommend. For instance, any ingredients that don’t necessarily
need the double?
Hi there! I would use a little less butter if you’re looking to decrease the butter in the recipe, it should be fine without it! xT
We really enjoyed this dish! I used heavy cream in place of the milk because I wanted a thicker sauce. The breadcrumb topping made this dish next level delicious! Love your recipes, Tieghen!
I’ve rated so many recipes from you and one thing I have learned is to always do the “extras” whether it’s a sauce, a salsa, or in this case the breadcrumbs. This dish was delicious and a great way to honor the cherry tomatoes from my very generous tomato plant. The breadcrumbs gave it a great texture and flavor. This is one of my favorites! Thank you.
Hi Maren,
Happy Monday!! I am so glad to hear that this recipe was a winner, thanks so much for making it and your review:) Thanks for your kind message and making so many recipes! xT
Where do I incorporate the reserved pasta water?
Hi Patty,
You can add that in step 3 if needed to thin out the sauce! Let me know if I can help in any other way, I hope you love this recipe! xT
Can you save the breadcrumbs? Fridge??
Delicious meal. My picky husband loved it and said I should add more spinach. LOL
Hi Heather,
Happy Monday!! I am thrilled to hear that this dish turned out well for you, thanks for trying it and your comment! Sure, you could save the breadcrumbs on the counter:) 🌼🌸 xx
I have been obsessed with all of these recipes and this did not disappoint. Also kid approved. XX soo good.
Hi Deanna,
Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT
This was so good. It got even better as it cooled off, we couldn’t stop eating it while trying to clean up the kitchen after dinner.
Hi Veronica,
Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT
Soooo much yum! The bread crumbs are such a tasty addition! This is a new fav!
Hi Kari,
Thanks so much for giving this recipe a try and sharing your feedback, so glad to hear it was a hit! xx
This was one of my favorites – I did add a tbsp of flour to bring the sauce together. Otherwise no modifications. Loved it!
Thanks so much Mona!! So glad to hear that this dish was enjoyed, I appreciate you making it! xT
Hi Tieghan, a question for you! I’m allergic to pistachios (as well as hazelnuts and cashews) – what would you recommend subbing instead? Thanks so much! Excited to make the dish 🙂
Hi Leanne,
You can just skip the nuts:) Let me know if you give this dish a try, I hope it turns out well for you! xT
I used pepitas and sunflower seeds and it turned out great. Also used rosemary bread and left out the prosciutto ( didn’t have any) and the other herbs in the bread crumbs. We did it with out the chicken the last time we made it it turned out fab!!!
Wow! Another amazing recipe! Wouldn’t change a thing!
Hi Marisa,
Love to hear this!! Thanks so much for making this recipe and your feedback! Have a great day! xT
This was amazing! Loved all the flavors. And it was a hit with the whole family! I made the bread crumbs in a food processor and also did them by hand. The family all preferred a rough chop instead of in the food processor. I was also out of whole milk and used half and half. It turned out fabulous! This is going to be on repeat in my house!
Hi Ashley,
Amazing!! I love to hear that this dish was enjoyed, thanks so much for making it and your comment! xT