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Creamy Pesto Chicken Pasta with Roasted Tomatoes

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 4 servings
Calories 300 kcal

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve : Garnish with fresh basil, Parmesan, and chili flakes if desired. Serve hot with garlic bread or salad.