This creamy chicken pesto pasta is a dream come true! With juicy chicken, a rich pesto sauce, and sweet roasted tomatoes, it’s a delightful dish that warms your heart.
Honestly, who can resist a bowl of pasta like this? It’s perfect for busy nights when you want something comforting but super tasty. I love pairing it with a fresh salad for a complete meal!
Key Ingredients & Substitutions
Pasta: I recommend using penne or fusilli for this recipe, but you can switch it up! Whole wheat pasta or gluten-free options like chickpea or lentil pasta work well too. Just adjust cooking times as needed!
Chicken: Chicken breasts are great, but you can use thighs for a more flavorful option. If you’re looking for a vegetarian twist, try adding sautéed mushrooms or chickpeas instead.
Cherry Tomatoes: Fresh cherry tomatoes add sweetness. If you’re out, you could use grape tomatoes or even canned diced tomatoes (drained). Just roast them less to prevent them from getting too mushy.
Pesto: Use store-bought pesto for convenience, but homemade is fantastic if you have fresh basil on hand. For a twist, try sun-dried tomato pesto or arugula pesto for a different flavor profile.
Heavy Cream: Want to lighten it up? You can substitute half-and-half or Greek yogurt. Just stir yogurt in at the end over low heat to avoid curdling. Coconut cream also works for a dairy-free option.
How Do I Make Sure My Chicken Stays Juicy?
Cooking chicken properly is key to this dish. Here are some tips to ensure it’s juicy:
- Make sure your skillet is hot before adding the chicken. This helps sear the outside quickly, locking in moisture.
- Don’t overcrowd the pan. Cook in batches if necessary, so the chicken browns instead of steaming.
- Let the chicken rest for a few minutes after cooking. This allows the juices to redistribute before you add it back to the pasta.
With these tips, your chicken will be perfectly cooked and enhance the creamy pesto pasta beautifully!
How to Make Creamy Chicken Pesto Pasta With Roasted Tomatoes
Ingredients You’ll Need:
For The Pasta Dish:
- 12 oz (340 g) pasta (penne, fusilli, or your choice)
- 2 large chicken breasts, cut into bite-sized pieces
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 3/4 cup prepared basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp butter
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. It’s quick to make, with around 10 minutes for preparation, and about 20 minutes for cooking. Ideal for a delicious weeknight meal!
Step-by-Step Instructions:
1. Roast the Cherry Tomatoes:
First, preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, some salt, and black pepper. Pop them in the oven and roast for about 15 to 20 minutes until they are soft and have a nice caramelized look. This enhances their sweetness!
2. Cook the Pasta:
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until it’s al dente. Once done, drain the pasta and set it aside for later. Don’t rinse it; you want to keep that starch for the sauce!
3. Cook the Chicken:
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chunks of chicken with salt and pepper, then add them to the skillet. Cook for about 6-8 minutes, stirring occasionally until they are fully cooked and golden brown on the outside. Once they are done, remove the chicken from the skillet and set it aside.
4. Make the Sauce:
In the same skillet, melt the butter over medium heat. Then, add in the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned. Stir in the pesto and heavy cream until well combined and let the sauce simmer gently for about 3-4 minutes until it thickens slightly.
5. Combine Chicken, Pasta, and Sauce:
Now, add the cooked chicken and drained pasta to the skillet, tossing everything together so that each piece is well-coated in the creamy pesto sauce.
6. Add Roasted Tomatoes:
Carefully fold in the roasted cherry tomatoes, being gentle so they don’t break apart too much. The goal is to keep their lovely shape and burst of flavor!
7. Finish Up:
Mix in the grated Parmesan cheese and taste to adjust seasoning with salt and pepper as needed. Remember, the cheese will add some saltiness!
8. Serve and Enjoy:
Serve your creamy chicken pesto pasta immediately, garnished with fresh basil leaves if you like. Enjoy your delicious meal!
FAQ for Creamy Chicken Pesto Pasta With Roasted Tomatoes
Can I Use Different Types of Pasta?
Absolutely! While penne and fusilli work great, you can use any pasta you enjoy, such as spaghetti, farfalle, or even whole wheat or gluten-free pasta. Just remember to adjust cooking times as necessary.
What If I Don’t Have Basil Pesto?
No worries! If you’re out of pesto, you can make a quick homemade version using fresh basil, garlic, olive oil, Parmesan cheese, and nuts. Alternatively, try sun-dried tomato pesto or even spinach pesto for a unique flavor twist!
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the dish ahead! Cook the pasta, chicken, and sauce, then store them separately in the fridge for up to 2 days. When ready to eat, simply reheat everything together on the stove until warm. Add a splash of cream to refresh the sauce if needed!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, stirring occasionally to ensure even heating.
