Creamy Chicken Pesto Pasta with Roasted Tomatoes Recipe
This Creamy Chicken Pesto Pasta combines tender boneless chicken breasts, luscious homemade or store-bought basil pesto, and roasted grape tomatoes for a flavorful and comforting Italian-inspired meal. The pasta is cooked al dente and then tossed in a rich, creamy sauce made with heavy cream and parmesan cheese, finished with a touch of lemon juice for brightness. Perfect for a satisfying weeknight dinner, this recipe balances freshness with indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
For the Roasted Tomatoes
- 1 pint grape or cherry tomatoes, sliced in half
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning or dried oregano
For the Chicken Pesto Pasta
- 12 ounces short pasta, such as penne, gemelli, bow-tie, or fusilli
- 2 tablespoons olive oil, divided
- 2 boneless, skinless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 2 small garlic cloves, minced (can omit if using homemade pesto)
- 1/2 cup heavy cream
- 1/2 cup freshly grated parmesan cheese, plus more for serving
- 1/2 cup homemade or store-bought basil pesto
- 1 tablespoon lemon juice (optional - see notes)
Instructions
- Roast the tomatoes: Preheat your oven to 400°F (200°C). Toss the halved grape or cherry tomatoes with olive oil, kosher salt, black pepper, and Italian seasoning or dried oregano. Spread them out in a single layer on a baking sheet. Roast for about 15-20 minutes until softened and slightly caramelized. Remove from the oven and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- Prepare the chicken: While pasta cooks, season the chicken breasts evenly with kosher salt and black pepper. Lightly dredge the chicken in the tablespoon of all-purpose flour, shaking off any excess.
- Sauté the chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let rest for a few minutes before slicing into strips.
- Make the creamy pesto sauce: In the same skillet, add the remaining 1 tablespoon olive oil and minced garlic (if using). Sauté briefly until fragrant, about 30 seconds. Reduce heat to low and stir in heavy cream and freshly grated parmesan. Stir continuously until the sauce thickens slightly, about 2-3 minutes.
- Combine pesto and pasta: Stir the basil pesto and optional lemon juice into the creamy sauce. Add the cooked pasta to the skillet, gently tossing to coat evenly. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to loosen.
- Add chicken and tomatoes: Fold the sliced chicken and the roasted tomatoes into the pasta mixture. Heat through for 1-2 minutes, ensuring everything is warm and well combined.
- Serve: Dish out the creamy chicken pesto pasta and garnish with additional parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- You can omit the garlic if using a homemade pesto that already contains garlic.
- The lemon juice brightens the dish but is optional depending on your preference.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Make sure not to overcook the pasta; al dente texture works best with this creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.
