Description
This pesto chicken pasta combines vibrant pesto, caramelized roasted tomatoes, and juicy chicken for a hearty and satisfying meal that’s easy to make.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss halved cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread them on the baking sheet, cut side up, and roast for 20-25 minutes until slightly charred and caramelized.
- Cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
- Heat 1 tbsp olive oil in a skillet over medium heat. Add cubed chicken, season with salt and pepper, and cook for 6-8 minutes until golden brown and cooked through.
- Add minced garlic to the skillet with the chicken and cook for 1 minute until fragrant.
- Lower the heat and stir in the pesto. Add cooked pasta and roasted tomatoes to the skillet, tossing everything together. Add reserved pasta water, a tablespoon at a time, to adjust sauce consistency.
- Plate the pasta and garnish with grated Parmesan cheese and fresh basil if desired. Serve warm.
Notes
[‘Don’t overcook the pasta; aim for al dente.’, ‘Use fresh pesto for the best flavor.’, ‘Let the chicken rest after cooking to retain juices.’, ‘Reserve pasta water to create a silky sauce.’, ‘Season each element as you go for balanced taste.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: pesto chicken pasta, roasted tomatoes, easy dinner, Italian recipe, family-friendly meal