Description
Pesto Chicken Penne with Roasted Cherry Tomatoes
Ingredients
12 oz penne pasta
2 chicken breasts, cubed
2 cups cherry tomatoes, halved
3 tbsp olive oil (divided)
1/2 cup basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
Salt and black pepper to taste
Red chili flakes (optional, for garnish)
Directions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. Drain and set aside.
Roast the Cherry Tomatoes:
Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes, until softened and slightly caramelized.
Cook the Chicken:
In a large skillet, heat 1 tbsp olive oil over medium heat. Season the cubed chicken with salt and pepper. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
Sauté Garlic and Combine:
In the same skillet, heat the remaining 1 tbsp olive oil. Sauté the minced garlic for 1-2 minutes until fragrant. Add the cooked pasta, pesto, and roasted cherry tomatoes to the skillet. Toss to combine.
Finish and Serve:
Add the cooked chicken and sprinkle with Parmesan cheese. Toss gently to coat everything evenly. Serve warm with an optional sprinkle of red chili flakes for extra spice.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
For perfect results, follow this detailed guide. First, ensure all ingredients are prepped before heating any pans. When roasting the tomatoes, place them cut-side up on the baking sheet for maximum caramelization. While they roast, start cooking the chicken. The key to juicy chicken is not overcrowding the skillet; cook in batches if necessary. After removing the chicken, deglaze the skillet with a splash of pasta water to lift the flavorful browned bits before adding the garlic. When combining, add the pesto off the heat initially to preserve its fresh flavor, then return to low heat to warm through gently.
Serving Suggestions
This hearty pasta dish is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a more formal presentation, serve in a warm, shallow bowl and garnish with extra fresh basil leaves, a drizzle of high-quality olive oil, and additional Parmesan. Crusty garlic bread is the perfect companion for soaking up any extra sauce. Leftovers taste excellent cold the next day, making it a great option for packed lunches.
How-to Summary
In summary, this 30-minute meal involves four key parallel tasks: boiling pasta, roasting tomatoes, sautéing chicken, and creating the final sauce. The process maximizes your time: start the pasta water and preheat the oven. While the tomatoes roast and pasta cooks, prepare and cook the chicken. Finally, use the same skillet to build the sauce by sautéing garlic, then combine all components with pesto and cheese.
Frequently Asked Questions
Can I use a different pasta shape? Absolutely. Short, sturdy shapes like fusilli, rigatoni, or farfalle work well as they hold the chunky sauce. Avoid long, thin pasta like spaghetti.
How can I make this dish vegetarian? Omit the chicken and add roasted vegetables like zucchini, bell peppers, or artichoke hearts. For protein, incorporate white beans or chickpeas.
My pesto sauce seems too thick. How can I loosen it? Reserve about 1/2 cup of the starchy pasta water before draining. Add it a tablespoon at a time when combining the pesto with the pasta to achieve a silky, cohesive sauce.
Can I prepare any components ahead of time? Yes. You can roast the tomatoes and cube the chicken a day in advance. Store them separately in airtight containers in the refrigerator. The pesto can also be made or purchased ahead of time.
What’s the best way to store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth over medium-low heat to prevent the pasta from drying out. Microwave reheating can make the pasta rubbery.
Common Mistakes to Avoid
- Overcooking the Chicken: Cook just until no longer pink inside to keep it tender. It will warm through again when combined.
- Skipping Pasta Water: Not reserving starchy pasta water is a missed opportunity to create a luxurious, emulsified sauce that clings to the pasta.
- Burning the Garlic: Garlic burns in seconds. Sauté it on medium-low heat just until fragrant, about 30-60 seconds, before adding other ingredients.
- Using Cold Pasta: Add the pasta directly from the colander to the warm skillet. Letting it sit and clump together will make it harder to coat evenly with sauce.
Conclusion
This Pesto Chicken Penne with Roasted Cherry Tomatoes is a testament to how a few quality ingredients can create a restaurant-worthy meal at home in just 30 minutes. The sweet, burst tomatoes perfectly complement the savory pesto and tender chicken, while the Parmesan adds a salty, umami finish. It’s a versatile, crowd-pleasing recipe that is sure to become a reliable favorite in your weekly dinner rotation. Enjoy the process and the delicious results!