Creamy Chicken Pesto Pasta with Tomatoes
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!
Servings: 6
Calories: 814kcal
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
Tips & Tricks
- 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.
Nutrition
Calories: 814kcal | Carbohydrates: 69g | Protein: 48g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 844mg | Potassium: 1195mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1930IU | Vitamin C: 29mg | Calcium: 119mg | Iron: 5mg
