Chicken Pesto Pasta with Roasted Tomatoes
A delicious and easy Chicken Pesto Pasta dish featuring roasted tomatoes and creamy pesto sauce, perfect for family dinners.
Ingredients
Main Ingredients
- 10 oz cherry tomatoes, sliced in half
- 4 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1.5 lb chicken breast, thinly sliced
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
- 8 oz pasta (bow-tie, penne, or fusilli)
- 0.25 cup basil pesto
- 0.5 cup heavy cream
- 0.25 cup pine nuts, optional
Instructions
- Preheat your oven to 400°F (200°C). In a mixing bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil and minced garlic. Spread the mixture in a casserole dish and roast for about 20 minutes while you prepare the pasta.
- While the tomatoes are roasting, prepare the chicken. Slice each chicken breast in half horizontally to create thinner pieces. Season both sides with salt, pepper, and paprika.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Once hot, add the seasoned chicken and cook for about 5 minutes on each side, or until fully cooked. Remove the chicken from the skillet and place it on a plate. Once cooled slightly, slice it thinly.
- Bring a pot of water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
- In the same skillet used for the chicken, add the cooked pasta, basil pesto, and heavy cream. Stir gently and bring to a simmer, allowing the sauce to coat the pasta evenly.
- Top the pasta with the sliced chicken, roasted tomatoes, and pine nuts (if using). Season with additional salt and pepper to taste, or sprinkle with crushed red pepper flakes for a bit of heat, if desired.
Notes
For a lighter version, you can substitute half-and-half for the heavy cream. Feel free to add your favorite vegetables, such as spinach or bell peppers, for extra flavor and nutrition.