Description
8 oz pasta (penne, fusilli, or fettuccine)
2 chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 teaspoon dried oregano
1/4 cup pine nuts, toasted
1/2 cup basil pesto (store-bought or homemade)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves for garnish
Directions:
Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 1 teaspoon of olive oil, minced garlic, oregano, salt, and pepper. Spread them on a baking
sheet and roast for 15 minutes until softened and slightly caramelized.
Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the remaining olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until
golden brown and fully cooked. Remove from the skillet and set aside.
In the same skillet, reduce heat to medium and add the basil pesto and heavy cream. Stir well to combine. Add the cooked pasta and chicken, tossing to coat
evenly in the creamy pesto sauce.
Stir in the Parmesan cheese and red pepper flakes (if using). Cook for another 1-2 minutes until the sauce thickens slightly.
Remove from heat and fold in the roasted cherry tomatoes and toasted pine nuts.
Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 550 per serving | Servings: 4
Step-by-Step Guide
1. Roast the Tomatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the halved cherry tomatoes with 1 teaspoon of olive oil, the minced garlic, dried oregano, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 15 minutes until they are soft and have a slight caramelized color.
2. Cook the Pasta: While the tomatoes roast, bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until it is al dente (firm to the bite). Drain the pasta and set it aside.
3. Cook the Chicken: Heat the remaining olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces, season with salt and pepper, and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through. Remove the chicken from the skillet and set it aside.
4. Make the Sauce: In the same skillet, reduce the heat to medium. Add the pesto and heavy cream, stirring constantly until a smooth, creamy sauce forms.
5. Combine: Add the drained pasta and cooked chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated.
6. Finish the Dish: Stir in the grated Parmesan cheese and red pepper flakes (if using). Cook for another 1-2 minutes, allowing the sauce to thicken slightly. Remove the skillet from the heat and gently fold in the roasted cherry tomatoes and toasted pine nuts.
Serving Suggestions
This creamy pesto pasta is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a restaurant-style presentation, serve it in a warm bowl and garnish generously with fresh basil leaves and an extra sprinkle of Parmesan cheese. A slice of crusty garlic bread is perfect for scooping up any leftover sauce.
How-to Summary
This 30-minute meal involves roasting tomatoes, cooking pasta and chicken separately, and then combining them in a creamy pesto sauce made in the same skillet. Finish by folding in the roasted tomatoes and pine nuts for a dish bursting with flavor and texture.
Frequently Asked Questions
Can I use a different protein instead of chicken? Absolutely. Shrimp, sliced Italian sausage, or even canned chickpeas (for a vegetarian version) are excellent substitutes. Adjust cooking times accordingly.
How can I make this dish lighter? Substitute the heavy cream with half-and-half, whole milk, or a splash of reserved pasta water for a less rich but still creamy texture. You can also use a lighter pesto.
My sauce seems too thick. How do I thin it? The best way to thin the sauce is to add a small amount (a tablespoon at a time) of the starchy pasta cooking water until you reach your desired consistency.
Can I prepare any components ahead of time? Yes. You can roast the tomatoes and cook the chicken up to two days in advance. Store them separately in airtight containers in the refrigerator. Reheat gently when assembling the dish.
How should I store and reheat leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or water to loosen the sauce.
Common Mistakes to Avoid
- Overcooking the Pasta: Always cook pasta to al dente, as it will continue to cook slightly when tossed in the warm sauce. Mushy pasta ruins the dish’s texture.
- Crowding the Chicken: Avoid adding too much chicken to the skillet at once. Cook in batches if necessary to ensure proper browning, not steaming.
- Using High Heat for the Sauce: After adding the cream and pesto, keep the heat at medium or lower. High heat can cause the dairy to separate or the sauce to scorch.
- Skipping the Toasting Step for Pine Nuts: Toasting the pine nuts in a dry pan for a few minutes is crucial. It unlocks their nutty flavor and adds a necessary crunch.
Conclusion
This Creamy Pesto Pasta with Chicken and Roasted Tomatoes is a testament to how simple ingredients can create an extraordinary meal. By following the step-by-step guide and heeding the common mistakes, you can consistently produce a restaurant-quality dish at home in just 30 minutes. Its perfect balance of creamy, tangy, and nutty flavors, combined with tender chicken and sweet roasted tomatoes, makes it a guaranteed crowd-pleaser for any weeknight dinner or casual gathering.
