Creamy Chicken Pesto Pasta
This Creamy Chicken Pesto Pasta is a simple weeknight dinner perfect for family meals.
Equipment
- Oven
- Skillet
- pot
- casserole dish
Ingredients
Roasted Tomatoes
- 10 oz cherry tomatoes sliced in half
- 2 tablespoons olive oil
- 3 cloves garlic minced
Chicken Pesto Pasta
- 2 tablespoons olive oil
- 1.5 lb chicken breast 2 skinless, boneless chicken breasts
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon paprika
- 8 oz pasta bow-tie, penne, or fusilli
- 0.25 cup basil pesto
- 0.5 cup heavy cream
- 0.25 cup pine nuts optional
Instructions
Cooking Instructions
- Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of olive oil and minced garlic. Spread in a casserole dish. Roast for about 20 minutes while you prepare the pasta.
- Prepare the chicken by using 1.5 lb of chicken breasts, slice each in half horizontally, and season with salt, pepper, and paprika.
- Heat 2 tablespoons of olive oil on medium-high heat in a large skillet. Add chicken and cook for about 5 minutes per each side until it's cooked through. Remove chicken to a plate and slice thinly.
- Bring a pot of water to boil. Cook pasta according to package instructions and drain.
- Add cooked and drained pasta, basil pesto, and cream to the same skillet that you used to sear chicken. Stir gently and bring to simmer to coat pasta with sauce.
- Top with sliced cooked chicken, roasted tomatoes and pine nuts (optional). Season with extra salt and pepper or add crushed red pepper flakes, if desired.
Notes
Feel free to add more toppings or adjust seasoning to taste. You can also make basil pesto from scratch using the provided link in the recipe.
Nutrition
Serving: 1bowlCalories: 764kcalCarbohydrates: 49gProtein: 47gFat: 42gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 151mgSodium: 511mgPotassium: 997mgFiber: 3gSugar: 4gVitamin A: 1212IUVitamin C: 19mgCalcium: 79mgIron: 3mg
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