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Roast chicken pasta with tomato pan juices


  • Preheat oven to 200°C fan forced (220°C normal).
  • Season the chicken, sprinkle with oil and cook in the oven (skin side up) until golden. Remove and allow to rest for a few minutes, before slicing.
  • Then place the oven tray over a medium heat on the stove and add the tomatoes, stock, garlic and seasonings. Mix well and cook down a little.
  • In the meantime, cook the pasta in a large pot of lightly salted, boiling water until al dente. Drain well.
  • Then toss the pasta with the chicken, parsley, 1 tbsp grated cheese and the pan cooking juices.
  • Serve the pasta individual bowls with more grated cheese sprinkled on top.


  • 2 chicken breasts, skin on
  • sea salt & freshly ground pepper
  • olive oil
  • 1 punnet cherry tomatoes, quartered
  • ¼ cup chicken stock
  • 1-2 garlic cloves, crushed
  • 400 gm your favourite pasta
  • 2 tbsp Italian parsley leaves
  • freshly grated pecorino (or parmesan) cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm