Creamy Chicken Pesto Pasta
A quick and satisfying pasta dish with tender chicken, silky cream sauce, and fresh basil pesto—ready in about 30 minutes and perfect for an easy weeknight dinner.
Ingredients
For the Roasted Tomatoes
- 1/2 pint cherry tomatoes , sliced in half
- 1 tbsp extra-virgin olive oil
- 1/2 tsp dried oregano
- salt and black pepper
For the Chicken Pesto Pasta
- 1 boneless, skinless chicken breast
- 6 ounces short pasta , like fusilli or rigatoni
- 1/4 cup heavy cream
- 1/4 cup homemade or store-bought basil pesto
- 1 tbsp extra-virgin olive oil
- 2 cloves garlic , minced
- 2 tbsp parmesan cheese , grated
- 1/2 tbsp lemon juice
Instructions
- Preheat your oven to 400°F.
- Place halved cherry tomatoes on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 10 minutes until soft, slightly caramelized, and concentrated in flavor. Set aside.
- Bring a large pot of well-salted water to a boil and cook the pasta until just under al dente. Reserve about 1 cup of pasta water before draining—this will help bring the sauce together later.
- Cut the chicken into even bite-sized pieces and season with salt and pepper. Sear in a hot pan with olive oil until golden and fully cooked through.
- In the same pan, sauté garlic until fragrant, then add cream and gently simmer. Stir in Parmesan, followed by the cooked pasta, roasted tomatoes, and a splash of pasta water. Let everything come together into a smooth, silky sauce.
- Remove from the heat and stir in the pesto. Adjust consistency with a little more pasta water if needed. Taste and season, then serve warm with extra Parmesan and fresh basil if desired.
Notes
- Roasting the cherry tomatoes adds depth and sweetness, but they can also be quickly sautéed in the pan if you want to save time.
- Always salt your pasta water well—this is your first and most important layer of seasoning for the entire dish.
- The sauce should stay gentle and never boil once the cream is added to keep it smooth and stable.
- Add the pesto off the heat to preserve its fresh basil flavor and bright color.
- Use pasta water gradually to adjust the texture—you’re aiming for a silky sauce that lightly coats the pasta, not a heavy one.