PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | SERVINGS: 4 people
I am always on the lookout for easy recipes that I can whip up any time, especially on my busy schedule. I stumbled upon this creamy chicken pesto pasta one day and I am instantly hooked! It is a great option for an easy, quick, and delicious weeknight meal perfect for the entire family!
Ingredients
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Roasted Tomatoes:
2 tbsp olive oil
3 cloves garlic minced
10 ounces cherry tomatoes (sliced in half)
Chicken Pesto Pasta:
1.5 pounds chicken breast (2 skinless, boneless chicken breasts)
2 tbsp olive oil
¼ tsp paprika
¼ c. basil pesto
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: Combine the cherry tomatoes, sliced in half, with 2 tablespoons of olive oil and minced garlic. Pour everything in a casserole dish and spread. Place in the preheated oven and roast for approximately 20 minutes.
Step 3: Slice the chicken breasts thinly, then slice each in half horizontally. Sprinkle the chicken breasts 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, add the chicken to the skillet and cook each side for about 5 minutes or until completely cooked. Transfer the chicken to a plate when done, then slice them thinly.
Step 5: Following the package directions, cook the pasta in a large pot of salted boiling water. Drain when done, then add to the now-empty skillet along with the basil pesto and cream. Gently stir and simmer.
Step 6: Nestle the sliced cooked chicken over the pasta along with the roasted tomatoes and pine nuts. If desired, season with more salt and pepper. You can also add a bit more crushed red pepper flakes.
Step 7: Serve and 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
- Roasted Tomatoes:
- 2 tbsp olive oil
- 3 cloves garlic minced
- 10 ounces cherry tomatoes (sliced in half)
- Chicken Pesto Pasta:
- 1.5 pounds chicken breast (2 skinless, boneless chicken breasts)
- 2 tbsp olive oil
- ¼ tsp paprika
- ¼ c. basil pesto
- 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: Combine the cherry tomatoes, sliced in half, with 2 tablespoons of olive oil and minced garlic. Pour everything in a casserole dish and spread. Place in the preheated oven and roast for approximately 20 minutes.
Step 3: Slice the chicken breasts thinly, then slice each in half horizontally. Sprinkle the chicken breasts 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, add the chicken to the skillet and cook each side for about 5 minutes or until completely cooked. Transfer the chicken to a plate when done, then slice them thinly.
Step 5: Following the package directions, cook the pasta in a large pot of salted boiling water. Drain when done, then add to the now-empty skillet along with the basil pesto and cream. Gently stir and simmer.
Step 6: Nestle the sliced cooked chicken over the pasta along with the roasted tomatoes and pine nuts. If desired, season with more salt and pepper. You can also add a bit more crushed red pepper flakes.
Step 7: Serve and enjoy!
