This Creamy Chicken Pesto Pasta is comfort food made simple. Juicy pan-seared chicken, roasted garlic tomatoes, and al dente pasta all come together in a silky basil pesto cream sauce. It’s perfect for busy weeknights but special enough for a relaxed weekend dinner. You can make it even easier with store-bought pesto or elevate it with your favorite homemade version. Either way, it’s rich, flavorful, and sure to become a regular on your dinner rotation.
Ingredients
For the Roasted Tomatoes
10 oz cherry tomatoes, halved
2 tablespoons olive oil
3 garlic cloves, minced
For the Chicken and Pasta
2 tablespoons olive oil
1.5 lbs boneless, skinless chicken breasts (about 2 large)
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
8 oz pasta (bow tie, penne, or fusilli)
¼ cup basil pesto
½ cup heavy cream
¼ cup pine nuts (optional, for topping)
Instructions
Preheat your oven to 400°F. Toss the halved cherry tomatoes with olive oil and minced garlic, then spread them out in a baking dish. Roast for about 20 minutes until soft and caramelized.
While the tomatoes are roasting, slice the chicken breasts in half horizontally to create thin cutlets. Season both sides with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 5 minutes per side, or until fully cooked and golden. Transfer to a plate and slice thinly once slightly cooled.
Meanwhile, cook the pasta in a pot of salted boiling water according to package directions. Drain and set aside.
In the same skillet used for the chicken, add the cooked pasta, pesto, and heavy cream. Stir gently over low heat until everything is heated through and coated in the creamy sauce.
Top the pasta with sliced chicken, roasted tomatoes, and pine nuts (if using). Taste and season with more salt, pepper, or red pepper flakes for a little kick. Serve warm.
Notes
• Homemade pesto: Want to make your own? Try a 20-minute basil pesto for the freshest flavor.
• Pesto quantity: This recipe uses ¼ cup, but feel free to add more if you love that herby richness.
• Extra flavor: Toasted pine nuts and grated Parmesan take this dish to the next level.
• Veggie boost: Add sun-dried tomatoes, sautéed mushrooms, asparagus, or spinach to sneak in more vegetables.
• Make it spicy: A sprinkle of crushed red pepper flakes adds a nice bit of heat if you like it bold.
• Taste test: Since pesto is naturally salty, taste before adding extra salt at the end.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are a great alternative and stay juicy even when reheated.
Can I make this ahead of time?
You can cook everything ahead and reheat gently, but the sauce is best when freshly made. If prepping in advance, keep components separate and combine just before serving.
What pasta works best?
Short pasta like penne, bow tie, or fusilli is ideal because it holds the sauce well, but you can use what you have on hand.
Can I use light cream or milk instead of heavy cream?
You can use half-and-half or whole milk, but the sauce will be thinner. Add a little grated Parmesan to help thicken it up.
Is it okay to skip the roasted tomatoes?
Yes, but they add a lovely sweetness and texture contrast. If you’re short on time, toss in fresh cherry tomatoes or sun-dried tomatoes instead.
Creamy Chicken Pesto Pasta
This Creamy Chicken Pesto Pasta is comfort food made simple. Juicy pan-seared chicken, roasted garlic tomatoes, and al dente pasta all come together in a silky basil pesto cream sauce. It’s perfect for busy weeknights but special enough for a relaxed weekend dinner. You can make it even easier with store-bought pesto or elevate it with your favorite homemade version. Either way, it’s rich, flavorful, and sure to become a regular on your dinner rotation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Ingredients
For the Roasted Tomatoes
10 oz cherry tomatoes, halved
2 tablespoons olive oil
3 garlic cloves, minced
For the Chicken and Pasta
2 tablespoons olive oil
1.5 lbs boneless, skinless chicken breasts (about 2 large)
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon paprika
8 oz pasta (bow tie, penne, or fusilli)
¼ cup basil pesto
½ cup heavy cream
¼ cup pine nuts (optional, for topping)
Instructions
Preheat your oven to 400°F. Toss the halved cherry tomatoes with olive oil and minced garlic, then spread them out in a baking dish. Roast for about 20 minutes until soft and caramelized.
While the tomatoes are roasting, slice the chicken breasts in half horizontally to create thin cutlets. Season both sides with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 5 minutes per side, or until fully cooked and golden. Transfer to a plate and slice thinly once slightly cooled.
Meanwhile, cook the pasta in a pot of salted boiling water according to package directions. Drain and set aside.
In the same skillet used for the chicken, add the cooked pasta, pesto, and heavy cream. Stir gently over low heat until everything is heated through and coated in the creamy sauce.
Top the pasta with sliced chicken, roasted tomatoes, and pine nuts (if using). Taste and season with more salt, pepper, or red pepper flakes for a little kick. Serve warm.
Notes
• Homemade pesto: Want to make your own? Try a 20-minute basil pesto for the freshest flavor.
• Pesto quantity: This recipe uses ¼ cup, but feel free to add more if you love that herby richness.
• Extra flavor: Toasted pine nuts and grated Parmesan take this dish to the next level.
• Veggie boost: Add sun-dried tomatoes, sautéed mushrooms, asparagus, or spinach to sneak in more vegetables.
• Make it spicy: A sprinkle of crushed red pepper flakes adds a nice bit of heat if you like it bold.
• Taste test: Since pesto is naturally salty, taste before adding extra salt at the end.