Description
Bright, herb-forward Pesto Chicken Pasta with Oven-Roasted Tomatoes is a satisfying weeknight dinner featuring al dente pasta, juicy chicken, and sweet roasted tomatoes tossed in a vibrant pesto sauce.
Ingredients
- 8 ounces pasta (e.g., penne or fettuccine)
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 chicken breasts
- 1 cup pesto sauce
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Spread them out in a single layer.
- Roast for 15–20 minutes until tomatoes are blistered and caramelized.
- Bring a large pot of salted water to a boil and cook pasta until al dente; drain.
- Heat a small amount of olive oil in a skillet over medium-high heat and add chicken breasts. Sear for 7–8 minutes on each side until golden and cooked through.
- Remove chicken from the skillet, let it rest for a few minutes, then slice into even pieces.
- Combine the cooked pasta, roasted tomatoes, sliced chicken, and pesto sauce in a large bowl; toss to coat evenly.
- Divide the pasta among plates and serve topped with grated Parmesan cheese and an extra crack of black pepper.
Notes
For a creamier version, consider adding extra cheese. Adjust the amount of pesto to taste and balance with a splash of reserved pasta cooking water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: Italian