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Close-up of finished creamy chicken pesto pasta in stainless steel skillet with roasted cherry tomatoes.
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Creamy Chicken Pesto Pasta

Author: Sandra Valvassori

sandravalvassori.com

This easy chicken pesto pasta recipe combines creamy sauce, roasted tomatoes, and tender chicken for a weeknight-friendly meal everyone will love.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4

Ingredients

For the Roasted Tomatoes

  • 1 pint grape or cherry tomatoes, sliced in half
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Italian seasoning or dried oregano

For the Chicken Pesto Pasta

  • 12 ounces short pasta, such as penne, gemelli, bow-tie or fusilli
  • 2 tablespoons olive oil, divided
  • 2 boneless, skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon all-purpose flour
  • 2 small garlic cloves, minced (can omit if using homemade pesto)
  • ½ cup heavy cream
  • 1/2 cup freshly grated parmesan cheese, plus more for serving
  • 1/2 cup homemade or store-bought basil pesto
  • 1 tablespoon lemon juice (optional- see notes)

Instructions

  • Preheat your oven to 400°F.
  • Place the sliced cherry tomatoes on a large parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, and Italian seasoning. Spread out evenly on the sheet pan, cut-side up and roast for 30 to 35 minutes.
  • While the tomatoes cook, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally. Reserve 1 cup of pasta water, then drain in a colander.
  • Meanwhile, gently pound the chicken breasts to thin them out to an even thickness (see notes). Season with salt and pepper, then dust with flour. Heat a large skillet over medium-high. Add the chicken and cook until golden and no longer pink, about 2 to 3 minutes a side. Once cool enough to handle, slice into cubes or thin strips.
  • In the same skillet you cooked the chicken, heat remaining tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Lower the heat and stir in the heavy cream, scraping any burnt bits that are stuck to the bottom of the pan. Add the parmesan cheese, cooked pasta, chicken pieces, and ¼ cup of the reserved pasta water. Stir to combine and let this simmer gently, stirring occasionally, for about 2 minutes. Add the roasted tomatoes; toss again to combine.
  • Remove the pan from heat and add the basil pesto. Stir to combine, adding more pasta water as needed, until a silky sauce coats the pasta.
  • Taste and adjust seasoning with a little more salt or a bit more basil pesto, if needed. Drizzle with lemon juice, if using, and serve warm with more grated Parmesan on the side, if desired.

Notes

    • Lemon juice: A bit of lemon juice helps add some bright, fresh flavor to creamy pasta dishes but it's certainly not essential. Feel free to leave it out, if you wish.   
    • Pounding the chicken: I find browning the whole chicken breasts easier than browning cubed chicken. But you have to pound the chicken to a 1-inch thickness or less, so it cooks evenly and all the way through. If you prefer, you can skip the pounding, cut the chicken into cubes, then brown it. 
    •  
    • Don't overcook the pasta. I like to cook it 1 minute less than what the package instructions call for. This way, it's perfectly al dente after cooking a little more in the pan.  
    • Make sure you save some pasta water. The starchy pasta water will add flavor and help keep the sauce nice and silky.