Creamy Pesto Chicken Tomato Pasta
A delightful dish that combines creamy sauce, fresh basil pesto, tender chicken, and juicy tomatoes, perfect for weeknight meals.
Equipment
- Large Pot
- Large Skillet
Ingredients
Main Ingredients
- 500 grams Boneless Skinless Chicken Breast Cut into bite-sized pieces.
- 300 grams Pasta Choose penne or fusilli.
- 150 grams Pesto Sauce Store-bought or homemade.
- 200 milliliters Heavy Cream For creamy texture.
- 250 grams Cherry Tomatoes Halved.
- 2 cloves Garlic Minced.
- 1 tablespoon Olive Oil Extra virgin.
- 50 grams Parmesan Cheese Grated for garnish.
- Salt To taste.
- Pepper To taste.
Instructions
- Cook pasta according to package instructions in salted boiling water until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add diced chicken to the skillet, season with salt and pepper, and cook for 5-7 minutes until browned and cooked through.
- Add halved cherry tomatoes to the skillet and cook for an additional 2-3 minutes until softened.
- Reduce heat to low, pour in heavy cream, and stir to combine. Let simmer for a few minutes.
- Stir in pesto sauce, adding reserved pasta water as needed to reach desired consistency.
- Fold in cooked pasta and cook for an additional 2-3 minutes to combine flavors.
- Sprinkle grated Parmesan cheese over the pasta, stir to combine, and adjust seasoning if necessary.
- Serve immediately, garnished with extra Parmesan and fresh basil if desired.
Notes
Consider adding seasonal vegetables or switching proteins for variations. This dish is great for meal prep and can be stored in the fridge for up to three days.