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Cheesy Chicken Roasted Tomato Pasta

This Cheesy Chicken Roasted Tomato Pasta uses leftover chicken, fresh mozzarella, roasted tomatoes, olives and basil for maximum flavor and ultimate ease.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2


  • ½ lb Fresh Egg Pasta, shaped into penne sub about 8 oz boxed penne pasta
  • 2 tbsp Cooking Oil
  • 2 Garlic Cloves Sliced
  • 1 c Chicken Cooked, Shredded
  • ½ c Ryan's Really Good Roasted Tomatoes
  • ¼ c Basil Leaves
  • 4 oz Mozzarella Fresh, Cubed ½”
  • ¼ c Olives Pitted, Chopped
  • Salt to taste
  • Pepper to taste


  1. Roll out pasta dough and cut into 1-2 inch squares. Roll each square around a small dowel, corner to corner and press together to seal.
  2. Remove from dowel and place on floured tray. Continue until all squares have been rolled.
  3. Heat large pot of salted water to rolling boil. (If using boxed pasta, cook according to box instructions.)

  4. Heat large saute pan over medium heat. Add Oil.
  5. Saute garlic until fragrant and beginning to brown, add chicken and roasted tomatoes, continue to cook until hot throughout. Lower heat to hold warm.
  6. Add pasta to water and lightly stir to prevent sticking, cook until they begin to float.
  7. Strain pasta and add to saute pan, stir lightly to mix, turn off heat.
  8. Fold in cheese, olives, basil, and salt and pepper.
  9. Serve, topping with more fresh torn basil and grated parmesan if desired.