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Chicken pesto pasta with a dreamy creamy finish turns a regular weeknight into something special without loads of work. Each forkful brings you tender chicken, tangy roasted tomatoes, and pasta wrapped up in a velvet sauce. Make it with store pesto or your own batch, either way you get that herbal basil, punchy garlic, and smooth cream everyone craves.
This pasta became my speedy fix when I was down to leftover chicken and a jar of store pesto. Everybody loved it and now it's what I make for comfort food that's big on taste and super fast.
Dreamy Ingredients
- Pasta: Best if you pick something chunky like fusilli, penne, or bow-ties. The sauce really grabs onto every twist and curve
- Cherry tomatoes: They burst with sweetness and give that pop of color. Go with firm, fresh ones so they hold up
- Pine nuts: Not a must, but they add a lovely crunch if you toss them in. Pick nuts that look even, pale gold, and not oily
- Chicken breast: Go for slices that are plump and pink. Thin cuts make it juicy and cook up in no time
- Fresh garlic: Gives a big punch of flavor to chicken and tomatoes alike. Plump cloves are best
- Paprika: Adds a gentle smokiness and that rosy color. Fresh paprika pops so use it if you can
- Salt and black pepper: Keep everything tasting bright and balanced
- Basil pesto: Brings vivid basil, cheesy parmesan, and all that herby richness. Try for fresh deli or homemade stuff for the boldest flavor
- Heavy cream: Makes the sauce so rich and silky. Real fresh cream (not the long-shelf box kind) works best
- Olive oil: Lends richness, helps things roast up, and adds that peppery flavor. Extra virgin fits the bill for this dish
Easy Steps to Make It
- Put It Together and Finish:
- Toss your chicken slices, roasted tomatoes, and pine nuts (if you want) into the creamy pasta right in the big skillet. Give it a good stir. Taste and tweak the salt, pepper, and maybe a shake of red pepper flakes for more kick. Serve straight off the stove while it's piping hot
- Build the Creamy Sauce:
- Use the same pan where the chicken cooked. Stir together drained noodles, cream, and pesto. Let it all come together with a gentle stir and just a soft bubble. This is where the magic happens
- Boil and Drain the Noodles:
- Get a big pot of salted water rolling. Drop in your pasta and cook till just al dente per the box instructions. Strain it and save a splash of the pasta water—it's handy if you need to thin the sauce
- Cook Up the Chicken:
- Heat olive oil in your biggest skillet till it's hot and shimmery. Lay chicken face down and leave it for about five minutes, then flip and cook another five. Take it out, slice it nice and thin so every bite is moist
- Get the Chicken Ready:
- Cut each chicken breast flat so you have thin pieces. Sprinkle on paprika, salt, and pepper on both sides. Thin chicken means less time on the stove and juicy bites
- Roast Those Tomatoes:
- Halve cherry tomatoes and toss with freshly minced garlic plus olive oil. Place them cut side up in a baking dish and blast in a four hundred degree oven for twenty minutes or till sizzling and soft. Don’t rush—roasting is what makes them so sweet
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First time around, I had to just double up on roasted tomatoes because my folks kept stealing them off the pan! Now, I always make a bunch just to make sure every bite has that caramelized tomato goodness.
How to Store
Let it cool down before tossing it in a sealed container. It'll hang out fine in the fridge for three days. When you want to eat again, add a little splash of cream or milk and gently warm on the stove to keep it saucy.
Swaps for Ingredients
No cream? Use half and half if that's what you have. It won’t be as rich but still tasty. For anyone who can’t do nuts, either skip the pine nuts or swap in some roasted pumpkin seeds for that crunch. Any short pasta shape will work great if you’re out of penne or bow-ties.
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Ways to Serve
This goes awesome next to a cool green salad or big slabs of garlic bread. I like showering it with shaved parmesan before serving. If you want heat, toss on some red pepper flakes at the end.
Origins and Traditions
This creamy pesto pasta takes old school Italian flavors and gives them a fast, American dinner twist with quick-cooking chicken and extra cream. Pesto comes from Genoa where basil and pine nuts are everywhere in the summertime.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yep! Penne, spaghetti, fusilli, or bow-ties all work great with creamy pesto. Pick your fave.
- → Is store-bought pesto okay to use?
Go for homemade or buy it at the store, either way is good. Add extra if you want it punchier.
- → How can I add more vegetables?
Throw in asparagus, mushrooms, sun-dried tomatoes, or some fresh tomato slices for more color and crunch.
- → Can I make it spicier?
Mix in red pepper flakes right at the end for as much heat as you’re into.
- → What toppings pair well with this dish?
Grate Parmesan cheese or toast up pine nuts. Both add flavor and a nice crispy bite.
- → Should chicken be cooked before or with the pasta?
Start by browning chicken in a pan, slice it up, then toss it into the finished pasta and sauce.