Easy Chicken Pesto Pasta with Roasted Tomatoes
A vibrant and flavorful pasta dish made with tender chicken, herbaceous pesto, and sweet roasted cherry tomatoes. This easy recipe delivers a restaurant-quality meal in under 40 minutes, perfect for busy weeknights or casual entertaining.
Equipment
- Large pot
- Baking tray
- Large skillet or pan
- Colander
- Knife
- Cutting board
- Mixing spoon
Ingredients
- 2 cups cooked chicken breast cubed or sliced
- 300 g 10 oz pasta (rigatoni, penne, or farfalle)
- 2 cups cherry tomatoes halved
- 1/2 cup basil pesto
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons pine nuts
- Salt to taste
- Black pepper to taste
- Fresh basil leaves optional, for garnish
Instructions
- Preheat oven to 200°C (400°F).
- Place cherry tomatoes on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until soft and slightly charred.
- Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain the pasta.
- Heat olive oil in a large pan over medium heat and sauté garlic until fragrant.
- Add cooked chicken to the pan and heat through for 3-5 minutes.
- Add the cooked pasta to the pan and mix well.
- Stir in pesto sauce and a splash of reserved pasta water to loosen the sauce.
- Add roasted tomatoes and gently toss everything together.
- Sprinkle with Parmesan cheese and pine nuts.
- Garnish with fresh basil if desired and serve warm.
Notes
Nutritional Information (per serving, approx.):
- Calories: 520 kcal
- Protein: 32 g
- Carbohydrates: 45 g
- Fat: 22 g
