Flavorful Pesto Chicken Pasta Recipe with Roasted Tomatoes

Name: Flavorful Pesto Chicken Pasta Recipe with Roasted Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 12 oz pasta (penne, rotini, spaghetti); 2 large boneless, skinless chicken breasts, cubed; 2 cups cherry tomatoes, halved; 1/2 cup pesto; 2 tbsp olive oil; 2 cloves garlic, minced; 1/4 cup Parmesan cheese, grated (optional); Salt and pepper to taste; Fresh basil, chopped (optional)

Posted on November 12, 2025

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The aroma of fresh basil, the creamy texture of pesto, and the sweet burst of oven-roasted tomatoes—it’s a match made in culinary heaven! I still remember the first time I made this recipe; I was trying to impress some friends at a dinner party, and it turned out to be the star of the night. This flavorful pesto chicken pasta with roasted tomatoes combines comfort food with gourmet vibes, and the best part? It’s surprisingly easy to whip up!

Whether you’re planning a casual weeknight dinner or need a dish to wow guests, this recipe delivers every time. The pesto infuses every bite with vibrant, herby goodness, while the oven-roasted tomatoes add a caramelized sweetness that ties everything together beautifully. Plus, the juicy chicken makes it a hearty and satisfying meal. Let’s dive into the details—you’re going to love this one!

Why You’ll Love This Recipe

Quick & Easy: Ready in under 40 minutes, making it perfect for busy weeknights.
Simple Ingredients: Most of the ingredients are pantry staples, with no need for fancy or hard-to-find items.
Impressive Flavor: The combination of pesto, roasted tomatoes, and juicy chicken creates a flavor-packed dish that feels restaurant-worthy.
Family-Friendly: Kids and adults alike will devour this pasta—it’s a crowd-pleaser every time.
Perfect for Any Occasion: Whether it’s a cozy dinner at home or a party dish, this recipe fits the bill.

This isn’t just another chicken pasta recipe—it’s the perfect balance of rich pesto, tender chicken, and tangy roasted tomatoes. You’ll love how the tomatoes caramelize in the oven, adding a depth of flavor that takes this dish to the next level. Plus, it’s versatile—you can customize it to fit your taste perfectly!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a symphony of flavors and textures. Here’s what you’ll need:

Pasta: 12 oz of your favorite pasta (penne, rotini, spaghetti—you can’t go wrong).
Chicken breast: 2 large boneless, skinless chicken breasts, cubed.
Cherry tomatoes: 2 cups, halved (the smaller, the better for caramelization).
Pesto: 1/2 cup (store-bought is fine, but homemade makes it extra special).
Olive oil: 2 tbsp (for roasting and sautéing).
Garlic: 2 cloves, minced (because garlic makes everything better).
Parmesan cheese: 1/4 cup, grated (optional, for serving).
Salt and pepper: To taste.
Fresh basil: Chopped, for garnish (optional).

These ingredients come together effortlessly to create a dish that’s bursting with flavor. If you’re feeling adventurous, make your own pesto for an extra homemade touch!

Equipment Needed

Large pot for boiling pasta.
Skillet or sauté pan for cooking chicken.
Baking sheet for roasting tomatoes.
Knife and cutting board for prepping chicken and tomatoes.
Garlic press or small knife for mincing garlic.
Tongs or a wooden spoon for tossing ingredients together.

If you don’t have a baking sheet, you can use a glass dish for roasting the tomatoes—it works just as well. A good non-stick skillet will help avoid sticking when cooking the chicken, and don’t forget a sharp knife for clean cuts!

Preparation Method

Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Roast the tomatoes: Toss the halved cherry tomatoes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread them evenly on the baking sheet, cut side up. Roast for 20-25 minutes until they’re slightly charred and caramelized.
Cook the pasta: While the tomatoes roast, cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
Prepare the chicken: Heat 1 tbsp olive oil in a skillet over medium heat. Add the cubed chicken and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Sauté garlic: Add minced garlic to the skillet with the chicken and cook for 1 minute until fragrant.
Combine: Lower the heat and stir in the pesto. Add the cooked pasta and roasted tomatoes to the skillet, tossing everything together. If the sauce feels too thick, add reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Serve: Plate the pasta and garnish with grated Parmesan cheese and fresh basil if desired. Enjoy warm!

Keep an eye on your tomatoes while they roast—they should look slightly shriveled and juicy with just a hint of char. And don’t forget to scrape up the flavorful bits from the skillet when tossing everything together—it’s pure gold!

Cooking Tips & Techniques

Don’t overcook the pasta: Aim for al dente—it will continue cooking slightly when tossed with the sauce.
Use fresh pesto: If you’re buying store-bought, look for one with vibrant color and minimal preservatives.
Let the chicken rest: After cooking, let the chicken sit for a minute or two before combining—it helps retain juices.
Reserve pasta water: This starchy water is your secret weapon for creating a silky sauce.
Layer flavors: Season each element as you go (pasta water, chicken, tomatoes) for the most balanced taste.

If you’ve ever struggled with dry chicken or bland pasta, these tips will make all the difference. Trust me, a little reserved pasta water goes a long way in achieving that perfect saucy texture!

Variations & Adaptations

Vegetarian: Skip the chicken and add sautéed mushrooms or zucchini for a veggie-packed twist.
Low-carb: Swap the pasta for zucchini noodles or spaghetti squash for a lighter option.
Gluten-free: Use your favorite gluten-free pasta—there are some great options available now.
Spicy twist: Add red pepper flakes or drizzle with hot chili oil for an extra kick.
Seasonal swap: Use sun-dried tomatoes instead of roasted, especially in colder months when fresh tomatoes aren’t at their peak.

One of my favorite tweaks is adding a handful of toasted pine nuts for crunch—they pair beautifully with the pesto!

Serving & Storage Suggestions

Serve this pesto chicken pasta warm, straight from the skillet. Pair it with a crisp side salad or garlic bread for a complete meal. A chilled glass of white wine or sparkling water makes an excellent beverage choice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave with a splash of water to revive the sauce. If freezing, skip the Parmesan garnish and freeze for up to 2 months.

The flavors deepen over time, so don’t be surprised if the leftovers taste even better the next day!

Nutritional Information & Benefits

This recipe offers a good balance of protein, healthy fats, and carbohydrates:

Calories: Approximately 450 per serving.
Protein: High-protein chicken makes this satisfying and energizing.
Healthy fats: Pesto and olive oil provide heart-healthy fats.
Vitamins: Tomatoes are rich in vitamin C and antioxidants.

For those following a gluten-free or low-carb diet, the adaptations make this recipe equally enjoyable and nutritious.

Conclusion

If you’re looking for a recipe that’s easy, delicious, and sure to impress, this flavorful pesto chicken pasta with roasted tomatoes is a must-try. I love how versatile and forgiving it is—you can tweak it based on your mood or pantry contents, and it’s always a hit.

Give this recipe a go and let me know how it turns out in the comments below! Did you try any fun variations? Share your tips and tricks—I’d love to hear them. Happy cooking!

FAQs

Can I use store-bought pesto?

Absolutely! Store-bought pesto works perfectly, though homemade adds an extra special touch.

What’s the best pasta for this recipe?

Any pasta works, but short shapes like penne or rotini are great for capturing the sauce.

Can I make this dish dairy-free?

Yes! Use a dairy-free pesto and skip the Parmesan garnish.

How do I know when the chicken is cooked?

Chicken is done when it’s golden brown and reaches an internal temperature of 165°F (74°C).

Can I roast the tomatoes ahead of time?

Yes, roasted tomatoes can be stored in the fridge for up to 3 days, making prep even quicker!

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