Whole Grain Spaghetti with Cherry Tomatoes, Marinated Chicken Breast and Pesto

Whole Grain Spaghetti with Cherry Tomatoes, Marinated Chicken Breast and Pesto

Barilla 0

"Strips of grilled chicken breast are served with spaghetti tossed in a veggie and pesto mixture."

Ingredients 2 h 50 m {{adjustedServings}} servings 386 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 44.8g
  • 14%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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  1. Marinate chicken breast with 2 garlic cloves, 2 tablespoons of olive oil, black pepper and 2 sprigs thyme for about two hours.
  2. Bring a large pot of water to a boil.
  3. In a skillet saute remaining garlic in olive oil. Just before garlic turns yellow add broccoli and saute three minutes. Add cherry tomatoes and saute for 2 minutes, season with salt and pepper.
  4. Meanwhile, grill the chicken on both sides until cooked thoroughly, season with salt and cut into strips.
  5. Cook pasta according to package directions; drain and toss with veggies and pesto.
  6. Top with grilled chicken and remaining thyme leaves before serving.
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Reviews 16

  1. 16 Ratings

Cathy Myers

While I really believe Barillo pastas are some of the best, I've been less than enthused with their recipes. I used 8 ounces of pasta and that was too much in proportion to the other ingredients. The chicken, broccoli and cherry tomatoes were lost in the pasta. The flavors where trying hard to "come through", inspite of the 6 cloves of garlic and triple thyme I used. Salt and pepper were sorely needed, which I did add. We have been eating whole grain pasta since it was introduced and loving it. We appreciate the extra fiber and protein it offers. Thank you, Barillo, for your fine productsa!


I agree with many reviewers about it needing something - I added more pesto and that helped (I make my own pesto with fresh basil and I think that has a stronger flavor so that might also have helped). I added pine nuts for a little crunch. I will make again as it was easy and pretty healthy.

Stella Reynoso

I had read the reviews and saw the it was kind of bland, so decided to make the "Pesto" recipe here on the Allrecipes site, thinking that the fresh-picked-from-the-garden herbs and freshly ground parmesan would make a big difference in the outcome. It was...still lacking something. The directions felt a bit clunky to me, and it was hard to keep up with it all. Next time, I would set the pot of water to boil first, then grill the chicken, then leave it to rest while I worked on the veggies, setting those aside in a large bowl until needed. Then I would cook the spaghetti, toss it into the vegetables until well-mixed, then add the pesto to coat well. I had added the pesto first, and by the time the veggies were added, the spaghetti had absorbed everything and there wasn't much left over. Maybe that would have made a difference? Also, I added more salt than I normally do, but the depth of flavor still didn't seem strong. Individually, all the components were great. But together? It just seemed disjointed. I'll have to try again.