Introduction

Creamy Pesto Chicken Pasta with Roasted Tomatoes is the kind of dish that feels indulgent yet wholesome at the same time. It combines juicy chicken breast, al dente pasta, and a luxurious creamy pesto sauce, all topped with sweet, caramelized roasted cherry tomatoes. The roasted tomatoes add a burst of tang and sweetness that balances the richness of the pesto cream, creating a flavor harmony that’s nothing short of irresistible.

This pasta is perfect for family dinners, cozy nights in, or even entertaining guests. It looks vibrant, tastes restaurant-quality, and comes together with minimal fuss.

Why I Love This Recipe

I love this dish because it’s comforting and fresh at the same time. The creaminess of the pesto sauce hugs each strand of pasta, while the roasted tomatoes cut through with their bright, slightly tangy sweetness. The chicken adds protein, making this a filling meal-in-one, while the fresh basil and Parmesan give it that unmistakable Italian flair. Best of all, it’s quick enough for weeknights but impressive enough for special occasions.

Why It’s a Must-Try Dish

• Balanced Flavors: Creamy, savory, tangy, and slightly sweet.
• One-Pan Comfort: Pasta, protein, and veggies in one dish.
• Family-Friendly: Loved by both kids and adults.
• Customizable: Works with different proteins or vegetarian swaps.
• Restaurant-Worthy: Feels gourmet, yet easy to make at home.

Recipe Info

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: ~560 calories per serving (approximate, depending on pasta and cream used)
• Cuisine: Italian-American
• Course: Main Course / Dinner

Ingredients

For the Roasted Tomatoes

• 2 cups cherry tomatoes (or grape tomatoes), halved
• 1 tablespoon olive oil
• Salt and black pepper, to taste

For the Pasta

• 12 oz (340 g) pasta (penne, fusilli, or fettuccine work well)
• 2 large chicken breasts, cut into strips or cubes
• 2 tablespoons olive oil (for cooking chicken)
• 3 cloves garlic, minced
• 1 cup heavy cream (or half-and-half for lighter option)
• ½ cup chicken broth
• ½ cup pesto sauce (store-bought or homemade)
• ½ cup Parmesan cheese, freshly grated
• Salt and pepper, to taste

Optional Garnishes

• Fresh basil leaves
• Extra Parmesan
• Red chili flakes

Simple Cooking Directions

1. Roast tomatoes until caramelized.
2. Cook pasta until al dente.
3. Sear chicken until golden and cooked through.
4. Make creamy pesto sauce with garlic, cream, broth, pesto, and Parmesan.
5. Toss pasta, chicken, and roasted tomatoes in the sauce.
6. Garnish and serve hot.

Step-by-Step Preparation Method

1. Roast the Tomatoes
   • Preheat oven to 400°F (200°C).
   • Place halved cherry tomatoes on a baking sheet, drizzle with olive oil, season with salt and pepper.
   • Roast for 15–20 minutes, until softened and slightly caramelized.
2. Cook the Pasta
   • Bring a large pot of salted water to a boil.
   • Cook pasta according to package directions until al dente.
   • Reserve ½ cup pasta water, then drain and set aside.
3. Cook the Chicken
   • Season chicken strips with salt and pepper.
   • Heat olive oil in a large skillet over medium-high heat.
   • Sear chicken until golden and fully cooked, about 6–8 minutes.
   • Remove and set aside.
4. Prepare the Sauce
   • In the same skillet, add garlic and sauté for 30 seconds until fragrant.
   • Stir in heavy cream and chicken broth; bring to a gentle simmer.
   • Add pesto and Parmesan cheese, stirring until smooth and creamy.
5. Combine Everything
   • Add cooked pasta, chicken, and roasted tomatoes into the skillet with the sauce.
   • Toss well to coat, adding reserved pasta water if needed to loosen the sauce.
6. Serve
   • Garnish with fresh basil, Parmesan, and chili flakes if desired.
   • Serve hot with garlic bread or salad.

How to Serve

• Serve in warm pasta bowls topped with fresh basil and Parmesan.
• Pair with garlic bread, focaccia, or a simple green salad.
• A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly.

Additional Recipe Tips

• Always reserve some pasta water—it helps bind the sauce.
• Use freshly grated Parmesan for the best flavor and texture.
• Don’t overcook chicken; keep it juicy and tender.
• For extra depth, roast the tomatoes with a sprinkle of Italian herbs.

Variations

• Vegetarian: Skip chicken and add zucchini, mushrooms, or roasted bell peppers.
• Seafood: Replace chicken with shrimp or salmon.
• Cream-Free: Use extra pasta water and pesto for a lighter version.
• Nut-Free: Use sunflower seed pesto instead of traditional basil pesto with pine nuts.
• Whole Grain Option: Use whole wheat pasta or chickpea pasta for extra nutrition.

Freezing & Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezing: Not recommended, as the cream sauce may separate and the tomatoes lose texture.
• Reheating: Warm gently on the stove with a splash of cream, milk, or broth to refresh the sauce.

Special Equipment Needed

• Baking sheet (for roasting tomatoes)
• Large pot (for pasta)
• Large skillet (for chicken and sauce)
• Cheese grater

FAQ

Q1: Can I use store-bought pesto?
Yes, store-bought pesto works well, but homemade pesto gives a fresher flavor.

Q2: Can I use milk instead of cream?
Yes, but the sauce will be thinner. Add a little cornstarch slurry to thicken if needed.

Q3: Can I prepare this ahead of time?
You can cook chicken and roast tomatoes ahead, then reheat and toss with pasta and sauce before serving.

Q4: What pasta shape works best?
Short pasta like penne and fusilli hold the sauce well, but long pasta like fettuccine also works beautifully.

Conclusion

Creamy Pesto Chicken Pasta with Roasted Tomatoes is a comforting yet vibrant dish that highlights the best of Italian-inspired flavors. The creamy pesto sauce is indulgent, the roasted tomatoes add freshness, and the juicy chicken makes it hearty enough for a full meal. Easy enough for weeknights and elegant enough for guests, this recipe is truly a must-try that’s sure to become a family favorite.