PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4 people
Simple yet super impressive. This over-the-top creamy chicken pesto pasta is your best option for a delicious simple weeknight dinner. Another pasta dish that is super easy to whip up using readily available ingredients. If desired, you can make pesto from scratch or use store-bought to make life easier.
Ingredients
2 tbsp olive oil
Roasted Tomatoes
3 cloves garlic, minced
10 ounces cherry tomatoes (sliced in half)
Chicken Pesto Pasta:
1.5 pounds of chicken breast (2 skinless, boneless chicken breasts)
2 tbsp olive oil
¼ c. basil pesto
¼ tsp paprika
8 ounces pasta (bow-tie, penne, or fusilli)
¼ c. pine nuts (optional)
½ c. heavy cream
¼ tsp salt
¼ tsp black pepper
How to make Creamy Chicken Pesto Pasta
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Mix the cherry tomatoes that are sliced in half with 2 tbsp olive oil and minced garlic. Then, spread this in a casserole dish. Place in the preheated oven and roast for about 20 minutes.
Step 3: Thinly slice 2 large chicken breasts in half horizontally and sprinkle with salt, pepper, and paprika.
Step 4: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, place the chicken in the skillet and cook for about 5 minutes on each side until completely cooked. To a plate, transfer the chicken, then thinly slice.
Step 5: Following the package directions, cook the pasta in a large pot of salted boiling water. Drain the pasta when done.
Step 6: To the skillet where you cook the chicken, add the pasta, basil pesto, and cream. Gently stir and bring the mixture to a simmer, coating the pasta with the sauce.
Step 7: Top the pasta with the sliced cooked chicken, then roasted tomatoes and pine nuts if desired. Sprinkle with more salt and pepper as needed and some crushed red pepper flakes. Enjoy!
Nutrition Facts:
Amount per Serving: Calories 764, Fat 42g 65%, Saturated Fat 11g 69%, Trans Fat 1g, Polyunsaturated Fat 6g, Monounsaturated Fat 16g, Cholesterol 151mg 50%, Sodium 511mg 22%, Potassium 997mg 28%, Carbohydrates 49g 16%, Fiber 3g 13%, Sugar 4g 4%, Protein 47g 94%, Vitamin A 1212IU 24%, Vitamin C 19mg 23%, Calcium 79mg 8%, Iron 3mg 17%
Ingredients
- 2 tbsp olive oil
- Roasted Tomatoes
- 3 cloves garlic, minced
- 10 ounces cherry tomatoes (sliced in half)
- Chicken Pesto Pasta:
- 1.5 pounds of chicken breast (2 skinless, boneless chicken breasts)
- 2 tbsp olive oil
- ¼ c. basil pesto
- ¼ tsp paprika
- 8 ounces pasta (bow-tie, penne, or fusilli)
- ¼ c. pine nuts (optional)
- ½ c. heavy cream
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Mix the cherry tomatoes that are sliced in half with 2 tbsp olive oil and minced garlic. Then, spread this in a casserole dish. Place in the preheated oven and roast for about 20 minutes.
Step 3: Thinly slice 2 large chicken breasts in half horizontally and sprinkle with salt, pepper, and paprika.
Step 4: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Once the oil is hot, place the chicken in the skillet and cook for about 5 minutes on each side until completely cooked. To a plate, transfer the chicken, then thinly slice.
Step 5: Following the package directions, cook the pasta in a large pot of salted boiling water. Drain the pasta when done.
Step 6: To the skillet where you cook the chicken, add the pasta, basil pesto, and cream. Gently stir and bring the mixture to a simmer, coating the pasta with the sauce.
Step 7: Top the pasta with the sliced cooked chicken, then roasted tomatoes and pine nuts if desired. Sprinkle with more salt and pepper as needed and some crushed red pepper flakes. Enjoy!
