Juicy chicken, roasted cherry tomatoes, basil pesto, and creamy pasta come together in this easy weeknight dinner recipe.
You know those nights when everything feels a little chaotic, and you’re tempted to just order takeout? That’s where this Creamy Chicken Pesto Pasta first came into my life. I was standing in front of my pantry, feeling totally uninspired, when I spotted a jar of pesto shoved behind a bag of flour.
That jar was a lifesaver. I threw together some chicken, roasted cherry tomatoes, and pasta, and somehow, dinner turned out amazing. My family devoured it, and I remember my youngest declaring, “This tastes like a restaurant!” That was the moment I knew this recipe was a keeper.
Now, every time I make it, I think of that chaotic evening and how something simple turned into a little moment of magic. It’s my go-to when I want a comforting, flavorful meal without spending hours in the kitchen.
Why You’ll Love This Creamy Chicken Pesto Pasta Recipe?
This Creamy Chicken Pesto Pasta has all the makings of a winner:
- Quick and Easy: Perfect for weeknights when time is tight, but you still want something special.
- Rich and Flavorful: The creamy pesto sauce, juicy chicken, and sweet roasted tomatoes are a dreamy combo.
- Kid and Adult-Friendly: Even picky eaters can’t resist this dish.
- Customizable: Swap the pasta, add veggies, or skip the chicken—this recipe is endlessly adaptable.
- Minimal Cleanup: Just one skillet and a pot of pasta water—easy peasy.
Ingredient Notes:
Let’s talk about what makes this dish shine:
- Chicken Breasts: Thinly sliced for quick cooking. If thighs are your thing, go for it—they’re just as delicious.
- Pasta: Bow-tie, penne, fusilli—use whatever you’ve got. Just make sure it’s al dente for the best texture.
- Basil Pesto: The star of the show! Store-bought works, but if you’ve got homemade, even better.
- Cherry Tomatoes: Roasting these beauties brings out their natural sweetness and adds a pop of color.
- Heavy Cream: Makes the sauce silky and indulgent.
- Paprika: Just a touch on the chicken adds a subtle smoky flavor.
- Pine Nuts (Optional): Toasted and sprinkled on top for a little crunch.
How To Make Creamy Chicken Pesto Pasta?
This dish is as easy as it is impressive. Let’s break it down:
Step 1: Roast the Tomatoes
Start by preheating your oven to 400°F. Halve the cherry tomatoes, toss them with olive oil and minced garlic, and spread them out in a casserole dish. Roast for about 20 minutes until they’re soft and slightly caramelized. The house will smell amazing, I promise.
Step 2: Cook the Chicken
Thinly slice the chicken breasts horizontally, season with salt, pepper, and paprika, and sear them in a hot skillet with olive oil. Cook for about 5 minutes per side, then transfer to a plate to rest. Slice into thin strips once cool enough to handle.
Step 3: Boil the Pasta
While the chicken rests, bring a pot of salted water to a boil. Cook your pasta until al dente—no one wants mushy noodles! Save a little pasta water before draining—it’s great for loosening up the sauce if needed.
Step 4: Make the Sauce
In the same skillet you used for the chicken, toss in the cooked pasta, basil pesto, and heavy cream. Stir gently over medium heat until everything is coated in creamy, herby goodness.
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Step 5: Assemble the Dish
Top the pasta with the sliced chicken, roasted cherry tomatoes, and toasted pine nuts (if you’re using them). Taste and adjust the seasoning, adding a pinch of salt, pepper, or red pepper flakes if you like a little heat.
Storage Options:
Here’s how to keep your leftovers tasting fresh:
- Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet with a splash of cream or milk to bring the sauce back to life.
- Freezer: The creamy sauce doesn’t freeze well, but you can freeze the cooked chicken and roasted tomatoes separately for up to 2 months.
Variations and Substitutions:
Feeling creative? Here are some ways to make this recipe your own:
- Protein Swaps: Shrimp, turkey, or tofu work just as well as chicken.
- Veggie Additions: Spinach, mushrooms, or zucchini are great ways to sneak in some greens.
- Cheese Boost: Sprinkle some Parmesan or add a dollop of ricotta for extra richness.
- Gluten-Free Option: Use your favorite gluten-free pasta—it’s just as delicious.
What to Serve with Creamy Chicken Pesto Pasta?
This pasta is hearty on its own, but a little something on the side never hurts:
- Garlic Bread: Because more carbs are always a good idea.
- Green Salad: A simple salad with lemon vinaigrette balances out the richness.
- Wine Pairing: A crisp Sauvignon Blanc or a light Pinot Grigio complements the flavors beautifully.
Frequently Asked Questions:
Can I make this ahead of time?
Yes! Roast the tomatoes, cook the chicken, and boil the pasta in advance. Just combine everything when you’re ready to eat.
What if I don’t have heavy cream?
Half-and-half or a mix of milk and cream cheese works as a lighter alternative.
Can I skip the tomatoes?
Sure, but they add a lovely sweetness and balance the pesto. Trust me, they’re worth it!
This Creamy Chicken Pesto Pasta is the kind of meal that feels like a warm hug in a bowl. It’s easy, comforting, and packed with flavor—a true weeknight hero. Give it a try, and let me know how it turns out! Did you add your own twist? I’d love to hear about it in the comments. Let’s keep the pasta party going!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Chicken Pesto Pasta
Ingredients
For the Roasted Tomatoes:
- 10 oz cherry tomatoes halved
- 2 tablespoons olive oil
- 3 cloves garlic minced
For the Chicken Pesto Pasta:
- 2 tablespoons olive oil
- 1.5 lbs chicken breast skinless and boneless (approximately two large breasts)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 8 oz pasta such as bow-tie, penne, or fusilli
- ¼ cup basil pesto
- ½ cup heavy cream
- ¼ cup pine nuts optional
Instructions
Roast the Cherry Tomatoes
- Preheat the oven to 400°F (200°C). Place the halved cherry tomatoes in a casserole dish and toss them with olive oil and minced garlic. Spread them evenly in the dish and roast for approximately 20 minutes, or until softened and slightly caramelized.
Prepare the Chicken
- Slice each chicken breast horizontally to create thin cutlets. Season both sides with salt, black pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for approximately 5 minutes on each side until thoroughly cooked. Remove the chicken from the skillet and let it rest before slicing into thin strips.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving ¼ cup of the cooking water for the sauce if needed.
Combine Pasta and Sauce
- In the same skillet used for the chicken, combine the cooked pasta, basil pesto, and heavy cream. Stir gently over medium heat until the pasta is evenly coated and the sauce is warmed through. If the sauce appears too thick, incorporate the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
Assemble the Dish
- Top the pasta with the sliced chicken, roasted cherry tomatoes, and toasted pine nuts, if using. Adjust the seasoning with additional salt, pepper, or red pepper flakes to suit your taste.
Serve and Enjoy
- Plate the pasta immediately, ensuring each serving includes a generous amount of chicken, tomatoes, and sauce. Garnish with freshly grated Parmesan cheese if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
