Creamy Chicken Pesto Pasta (Print Version)
# Ingredients:
→ Roasted Tomatoes
01 -
3 garlic cloves, chopped
02 -
30 ml olive oil
03 -
285 g cherry tomatoes, cut in half
→ Chicken Pesto Pasta
04 -
0.25 teaspoon paprika
05 -
0.25 teaspoon ground black pepper
06 -
0.25 teaspoon salt
07 -
680 g boneless skinless chicken breast
08 -
120 ml heavy cream
09 -
30 ml olive oil
10 -
30 g pine nuts (toss them in if you like)
11 -
60 ml basil pesto
12 -
225 g farfalle, penne, or fusilli pasta
# Instructions:
01 -
Layer the cooked chicken, roasted tomatoes, and pine nuts right on top of the pasta. Want more flavor? Sprinkle salt or pepper if you like or toss on some chili flakes for a kick.
02 -
Pop your drained pasta into the same pan you cooked the chicken in, pour in the pesto and cream, and give it all a gentle toss on the heat until everything’s well mixed and saucy.
03 -
Get a big pot of water bubbling, then cook your pasta until it’s just got a little bite left. Pour off all the water when it’s done.
04 -
Warm up olive oil in a big pan over medium-high. Pop your chicken in and cook for about 5 minutes on both sides until it’s not pink in the middle. Move it to a plate and slice it thin.
05 -
Cut your chicken breasts in half sideways so they're thinner. Cover them in paprika, pepper, and salt on both sides.
06 -
Fire up your oven to 200°C. Mix the halved tomatoes, chopped garlic, and olive oil together, then spread everything into a baking dish. Roast for 20 minutes until they look soft.
# Notes:
01 -
Add more pesto if you want a punchier herby taste, or hold back for something milder.
02 -
A sprinkle of toasted pine nuts or fresh Parmesan gives great crunch and a nicer savoriness.
03 -
Toss in extras like mushrooms, cooked asparagus, or sun-dried tomatoes if you feel like mixing things up.
04 -
Give it a taste at the end and tweak the seasoning since pesto’s already pretty salty.