Chicken Pesto Pasta with Tomatoes is an easy dinner for busy weeknights! The whole dish can be made on the stove in under 40 minutes. Stir up the creamy pesto pasta with tender chicken, roasted tomatoes, sautéed veggies, and toasted pine nuts for a hearty pasta the whole family will love!
If your family loves this recipe, check out these other dinner recipes as you plan next week's menu! This One Pot Marry Me Chicken Pasta, One Pan Chicken Pesto Orzo, or this 25 Minute Lemon Broccoli Pasta are true winners!
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Why this recipe is great
- This pasta dish will be on your table in under 40 minutes!
- It's packed with flavor!
- It's versatile. Change up the veggies, pasta, or pesto flavor to make it your own.
- It's packed with plenty of protein to satisfy even the hungriest in your clan.
I love how simple this is! Really tasty!
⭐⭐⭐⭐⭐ - Lee
Ingredients for chicken pesto pasta
Ingredient quantities for this chicken pesto pasta recipe are in the recipe card below, but here are a few noteworthy tips:
- Pasta: Penne or farfalle (bowtie) are my favorite pastas for this recipe, but ziti or rigatoni also make great options. You can also use whole wheat pasta.
- Boneless skinless chicken breasts: You can also use boneless skinless chicken thighs, but you may need to increase the cooking time slightly.
- Olive oil
- Spices and herbs: Salt, black pepper, dried basil, dried oregano, dried thyme, garlic powder.
- Pine nuts (optional, but delicious!)
- Asparagus (optional)
- Cherry tomatoes: If they are very large, cut them in half.
- Minced garlic
- Basil pesto: Our favorite store-bought pesto is the Member's Mark brand from Sam's Club, but use whatever your family loves. You can make homemade pesto in a food processor too.
- Heavy cream
Helpful kitchen tools
How to make chicken pesto pasta with tomatoes
Bring a large pot of salted water to a boil. Boil your pasta according to package instructions until it s al dente. Reserve 1 cup of the pasta water, then drain and set aside.
In the meantime, combine the chicken, oil, and seasonings. Mix well, then set aside.
Heat a large non-stick skillet over low heat. Add the pine nuts and cook, stirring occasionally, until they are lightly golden brown and smell fragrant. Remove and set aside.
In the same large skillet, add ½ tablespoon of oil and increase the heat to medium. Add the asparagus and cook until tender crisp, about 5-10 minutes. Remove and set aside.
Allow the pan to get hot again. Add the chicken and cook for 4-5 minutes on each side, until golden brown and cooked through. Pro tip: Use an instant-read thermometer to ensure you remove the chicken as soon as it reaches 165 degrees F. This will ensure it is juicy. Remove and set aside.
Wipe out the skillet. Place it over medium heat and add 1 tablespoon of oil. Add the sweet cherry tomatoes and cook for 5 minutes, stirring occasionally. Add the garlic and continue to cook until the tomatoes are softened and start to burst. While the tomatoes are cooking, slice the chicken on a cutting board.
Combine the cooked pasta, pine nuts, asparagus, sliced chicken, roasted tomatoes, pesto, and cream. Stir until well combined, then add some of the reserved pasta water until you have a perfectly creamy pesto sauce. Serve with fresh basil leaves if you're feeling fancy.
What to serve with creamy pesto chicken pasta
This pesto chicken pasta recipe can be served on it's own or with a few simple sides. Here are some ideas!
- Easy dinner rolls
- Easy pull apart bread
- Italian chopped salad
- Fruit salad
- Green salad
- Crusty bread from the grocery store
FAQs
Store leftover pesto pasta in an airtight container in the fridge for 2-3 days. Reheat gently in the microwave for 1-3 minutes. Pro tip: Add a splash of cream or pesto to freshen up the creamy sauce!
You can serve pesto pasta hot or cold, but it is much creamier when served warm.
No, you do not need to cook jarred pesto. It is fully cooked and ready to serve. Opened jars of pesto should be stored in the fridge.
Cooking tips
- Use a pesto that you love because it will flavor the whole dish.
- Cook the chicken over medium heat. If it is too hot the outside of the chicken breast will cook before the inside is done, and the chicken will end up tough and dry.
- Use a probe thermometer to check the chicken for doneness. Stop cooking as soon as it reaches 165 degrees F.
Recipe
Creamy Chicken Pesto Pasta with Tomatoes
Ingredients
- 1 lb pasta penne or bowtie are great
- 2 lbs chicken breasts trimmed and cut in half horizontally
- 3½ tablespoon olive oil divided
- 1 teaspoon kosher salt
- ½ teaspoon EACH dried basil, oregano, and thyme
- 1½ teaspoon garlic powder
- ½ cup pine nuts optional
- 1 lb asparagus cut into 1.5 inch pieces (optional)
- 20 oz (2 pints) cherry tomatoes if large, cut in half
- 2 tablespoon garlic minced
- ⅔ cup basil pesto
- ½ - 1 cup heavy cream depending on personal preference
Instructions
- Bring a large pot of water to a boil. Add a generous pinch of kosher salt, then boil your pasta according to package directions until it s al dente. Reserve 1 cup of the pasta water, then drain and set aside.1 lb pasta
- In the meantime, combine the chicken, 2 tbsp of oil, and seasonings. Mix well, then set aside.2 lbs chicken breasts, 3½ tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon EACH dried basil, oregano, and thyme, 1½ teaspoon garlic powder
- Heat a large non-stick skillet over low heat. Add the pine nuts and cook, stirring occasionally, until they are lightly golden brown and smell fragrant. Remove and set aside.½ cup pine nuts
- In the same pan, add ½ tbsp of oil and increase the heat to medium. Add the asparagus and cook until tender crisp, about 5-10 minutes. Remove and set aside.3½ tablespoon olive oil, 1 lb asparagus
- Allow the pan to get hot again. Add the chicken and cook for 4-5 minutes on each side, until golden brown and cooked through. Pro tip: Use an instant-read thermometer to ensure you remove the chicken as soon as it reaches 165 degrees F. This will ensure it is juicy. Remove and set aside.
- Wipe out the skillet. Place it over medium heat and add 1 tbsp of oil. Add the tomatoes and cook for 5 minutes, stirring occasionally. Add the garlic and continue to cook until the tomatoes are softened and start to burst. While the tomatoes are cooking, slice the chicken.3½ tablespoon olive oil, 20 oz (2 pints) cherry tomatoes, 2 tablespoon garlic
- Combine the cooked pasta, pine nuts, asparagus, sliced chicken, roasted tomatoes, pesto, and cream. Stir until well combined, then add some of the reserved pasta water until you have a perfectly creamy pesto sauce. Serve with fresh basil leaves if you're feeling fancy.⅔ cup basil pesto, ½ - 1 cup heavy cream
Notes
- Use a pesto that you love because it will flavor the whole dish.
- Cook the chicken over medium heat. If it is too hot the outside of the chicken breast will cook before the inside is done, and the chicken will end up tough and dry.
- Use a probe thermometer to check the chicken for doneness. Stop cooking as soon as it reaches 165 degrees F.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Lee says
I love how simple this is! Sometimes I just do tomatoes and skip the other veggies depending on what I have on hand. Really tasty!
Danielle says
Great idea! We love making dishes our own and it sounds like you do too!