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
