This Easy Chicken Pesto Pasta is a tasty meal that’s sure to please everyone! Juicy chicken, fresh pesto, and sweet roasted tomatoes come together for a flavorful dish that’s simple to whip up.
You’ll love how quick this pasta comes together. It’s perfect for busy nights when you want something delicious without a lot of fuss. Trust me, it’s a crowd-pleaser! 🍝
Key Ingredients & Substitutions
Pasta: I recommend using penne for its ability to hold the sauce well. Fusilli or rotini are great alternatives too! If gluten-free, try pasta made from brown rice or quinoa.
Cherry Tomatoes: Sweet and juicy, cherry or grape tomatoes are perfect for roasting. You can replace them with regular tomatoes; just cut them into chunks. For a twist, try sun-dried tomatoes!
Chicken: Boneless, skinless chicken breasts are quick to cook. Feel free to use thighs for more flavor or even shredded rotisserie chicken if you’re in a hurry.
Pesto: Store-bought pesto is super convenient. If you want to make it fresh, blend basil, garlic, nuts (like pine nuts or walnuts), Parmesan, and olive oil. You can customize it with spinach or arugula for a twist!
Parmesan Cheese: Grated Parmesan adds a salty bite. If you’re lactose-free, you can use nutritional yeast or a dairy-free cheese alternative instead.
How Do I Roast Tomatoes for Maximum Flavor?
Roasting tomatoes brings out their natural sweetness and enhances their flavor. Here are some tips to get them perfect:
- Cut the tomatoes in half for quicker roasting.
- Spread them out on a baking sheet, ensuring they aren’t crowded. This helps them roast evenly.
- Drizzle with olive oil and sprinkle with salt and pepper to enhance their taste.
- Roast at 400°F (200°C) for 15-20 minutes or until they’re soft and slightly caramelized.
Don’t rush this step! The roasted tomatoes will make your pasta shine.
Easy Chicken Pesto Pasta with Roasted Tomatoes
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) pasta (penne, fusilli, or rotini)
For the Roasted Tomatoes:
- 2 cups cherry or grape tomatoes, halved
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cloves garlic, minced
For the Sauce & Garnish:
- 3/4 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Optional: fresh basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes in total, with around 15 minutes for prepping and cooking the ingredients. It’s quick, simple, and perfect for a delicious weeknight dinner!
Step-by-Step Instructions:
1. Roast the Tomatoes:
First, preheat your oven to 400°F (200°C). Take a baking sheet and place the halved tomatoes on it. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and pepper. Roast the tomatoes in the oven for 15-20 minutes until they’re soft and slightly caramelized. This will bring out their sweetness!
2. Cook the Pasta:
While the tomatoes are roasting, fill a large pot with water and bring it to a boil. Cook the pasta according to the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside, but don’t forget to reserve 1/2 cup of the pasta water!
3. Cook the Chicken:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the bite-sized chicken pieces to the skillet, seasoning them with salt and pepper. Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned and cooked through. During the last minute of cooking, add the minced garlic and sauté until fragrant.
4. Combine with Pesto:
Lower the heat and add the basil pesto to the skillet, stirring to coat the chicken evenly. This is where all the delicious flavors come together!
5. Toss in Pasta and Tomatoes:
Now it’s time to add the cooked pasta to the skillet, along with the roasted tomatoes. Toss everything gently to combine. If it seems a little dry, add a splash of the reserved pasta water until you reach your desired consistency.
6. Finish with Cheese:
Sprinkle the grated Parmesan cheese over the pasta and give it a light mix. The cheese will melt slightly, adding creamy flavor!
7. Serve and Enjoy:
Your Easy Chicken Pesto Pasta with Roasted Tomatoes is ready to serve! Plate it up and garnish with fresh basil leaves and additional Parmesan cheese, if you like. Enjoy your meal!
FAQ for Easy Chicken Pesto Pasta with Roasted Tomatoes
Can I Use a Different Type of Pasta?
Absolutely! While penne, fusilli, or rotini work great, you can use any pasta shape you enjoy. Just keep an eye on the cooking time, as it may vary with different types.
Is It Possible to Make This Recipe Vegetarian?
Yes, simply substitute the chicken with your choice of protein, like chickpeas or sautéed mushrooms. You can also add more veggies, such as spinach or bell peppers, for added nutrition and flavor!
How Can I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat or in the microwave, adding a splash of water or olive oil if it appears dry.
Can I Freeze This Dish?
Yes, you can freeze the cooked pasta and sauce! Let it cool completely, then store it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating!
