Chicken Pesto Pasta

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Why You’ll Love This Recipe

  • Quick and Easy: Perfect for weeknight dinners, this recipe comes together in just 30 minutes.
  • Versatile: Easily adaptable with ingredients you have on hand, such as different vegetables or types of pasta.
  • Flavorful: The combination of creamy pesto, juicy chicken, and roasted tomatoes creates a mouthwatering experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Boneless, skinless chicken breasts
  • Paprika
  • Salt and pepper
  • Olive oil
  • Farfalle (bow-tie) pasta
  • Basil pesto
  • Heavy cream (optional)
  • Cherry tomatoes
  • Garlic
  • Pine nuts

Directions

  1. Prepare the Chicken: Season thinly sliced chicken breasts with paprika, salt, and pepper. In a skillet over medium-high heat, sear the chicken in olive oil until fully cooked. Remove and slice thinly.
  2. Cook the Pasta: While the chicken cooks, boil the pasta according to package instructions until al dente. Drain and set aside.
  3. Roast the Tomatoes: Toss cherry tomatoes with olive oil and minced garlic. Roast in the oven until tender and slightly caramelized.
  4. Prepare the Sauce: In the same skillet used for the chicken, combine basil pesto and heavy cream over low heat. Stir until warmed through.
  5. Combine Ingredients: Add the cooked pasta to the skillet, tossing to coat with the sauce. Top with sliced chicken and roasted tomatoes.
  6. Serve: Garnish with toasted pine nuts and freshly grated Parmesan cheese, if desired.

Servings and Timing

  • Servings: 4
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Vegetarian: Omit the chicken and add vegetables like mushrooms or bell peppers.
  • Protein Alternatives: Substitute chicken with shrimp or tofu for a different protein option.
  • Pasta Choices: Use penne, fusilli, or spaghetti instead of farfalle.

Storage/Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheating: Warm in a skillet over medium heat, adding a splash of cream or broth to maintain moisture.

FAQs

What type of pasta works best for this recipe?

Short pasta like farfalle, penne, or fusilli are ideal as they hold the sauce well.

Can I use store-bought pesto?

Yes, both store-bought and homemade pesto work well in this recipe.

Is the heavy cream necessary?

No, it’s optional. The cream adds richness but can be omitted for a lighter dish.

How can I make this dish vegetarian?

Simply omit the chicken and add more vegetables like mushrooms or bell peppers.

Can I prepare this dish in advance?

It’s best enjoyed fresh, but you can prepare components ahead and combine them before serving.

What other proteins can I use?

Shrimp or tofu are great alternatives to chicken.

How do I prevent the pasta from drying out when reheating?

Add a splash of cream or broth when reheating to keep it moist.

Can I freeze leftovers?

It’s not recommended, as the texture of the pasta and sauce may change upon freezing.

What side dishes pair well with this pasta?

A simple green salad or garlic bread complements this dish nicely.

How can I add more flavor to the dish?

Incorporate sun-dried tomatoes or a squeeze of lemon juice for added depth.

Conclusion

This Creamy Chicken Pesto Pasta is a versatile and flavorful dish that’s perfect for any occasion. Its quick preparation and rich taste make it a favorite for both busy weeknights and special dinners.

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Chicken Pesto Pasta

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  • Author: Isabella
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Gluten Free
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Description

This Chicken Pesto Pasta combines juicy, seared chicken, al dente pasta, and creamy basil pesto sauce. Roasted cherry tomatoes and toasted pine nuts elevate the flavors and textures in this 30-minute dish, making it a quick, versatile, and mouthwatering meal perfect for weeknights or special occasions.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tsp paprika
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 8 oz farfalle (bow-tie) pasta
  • ½ cup basil pesto
  • ¼ cup heavy cream (optional)
  • 1 cup cherry tomatoes
  • 2 cloves garlic, minced
  • 2 tbsp pine nuts, toasted

Instructions

  • Prepare the Chicken: Season chicken breasts with paprika, salt, and pepper. Heat olive oil in a skillet over medium-high heat, and sear chicken until fully cooked (about 6-7 minutes per side). Remove from the skillet and slice thinly.
  • Cook the Pasta: Boil farfalle pasta in salted water according to package instructions until al dente. Drain and set aside.
  • Roast the Tomatoes: Toss cherry tomatoes with olive oil and minced garlic. Roast in the oven at 400°F (200°C) for 10-12 minutes until tender and slightly caramelized.
  • Make the Sauce: In the same skillet used for the chicken, combine basil pesto and heavy cream (if using). Stir over low heat until warmed through.
  • Combine and Serve: Add cooked pasta to the skillet and toss to coat in the sauce. Top with sliced chicken, roasted tomatoes, and toasted pine nuts. Garnish with freshly grated Parmesan if desired.

Notes

  • You can substitute chicken with shrimp, tofu, or your favorite protein.
  • For a vegetarian version, skip the chicken and add vegetables like mushrooms or bell peppers.
  • Feel free to add sun-dried tomatoes or a squeeze of lemon juice for extra flavor.
  • If reheating leftovers, add a splash of cream or broth to prevent drying out.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-American

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