This easy chicken pesto pasta is a winner! It’s packed with juicy chicken, tasty pesto, and sweet roasted tomatoes, all mixed with perfect pasta. Plus, crunchy pine nuts give it a lovely twist!
I love how quick this dish comes together. Just toss everything in a bowl, and you have a colorful and yummy meal that looks fancy but is super simple. Perfect for a busy weeknight!
Key Ingredients & Substitutions
Pasta: I prefer penne for its ability to hold onto the sauce, but fusilli works great too! If you’re gluten-free, try lentil or chickpea pasta for a nutritious swap.
Chicken: Boneless, skinless chicken breasts are my go-to, but you can easily use rotisserie chicken for convenience. Even grilled or sautéed shrimp would be delicious!
Pesto: While store-bought pesto is easy, homemade is a nice touch if you have fresh basil. No basil? Use spinach or arugula mixed with olive oil and nuts for a quick alternative.
Pine Nuts: Pine nuts add a lovely crunch, but walnuts or sunflower seeds can also work if you’re looking for a cost-effective option. Toast them for extra flavor!
How Do You Get Perfectly Roasted Tomatoes?
Roasting tomatoes gives them a sweet flavor and concentrates their juices, making them perfect for pasta. Here’s how to do it right:
- Choose ripe cherry or grape tomatoes since they’re naturally sweet. Cut them in half to help them roast evenly.
- Drizzle with olive oil and sprinkle with salt and pepper before roasting. This enhances their flavor!
- Spread them out on a baking sheet. Avoid overcrowding, so they roast rather than steam.
Roast at 400°F (200°C) for 15-20 minutes, or until they’re slightly blistered. Enjoy that delicious aroma wafting through your kitchen!
Easy Chicken Pesto Pasta with Roasted Tomatoes and Pine Nuts
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340 g) pasta (penne, fusilli, or your choice)
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil, divided
For the Roasted Tomatoes:
- 1 pint cherry or grape tomatoes
For the Pesto and Toppings:
- 3/4 cup prepared basil pesto (store-bought or homemade)
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese (plus extra for serving)
- 2 cloves garlic, minced
- Fresh basil leaves (optional, for garnish)
How Much Time Will You Need?
This dish comes together in about 35-40 minutes. You’ll spend around 15-20 minutes prepping and cooking, plus some additional time to roast the tomatoes. It’s a quick and delightful meal!
Step-by-Step Instructions:
1. Roast the Tomatoes:
Start by preheating your oven to 400°F (200°C). Take a baking sheet and place the cherry tomatoes on it. Drizzle them with 1 tablespoon of olive oil, sprinkle with salt and black pepper, then roast in the oven for 15-20 minutes. They should be soft and slightly caramelized when done.
2. Cook the Pasta:
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Once cooked, drain the pasta but save a little bit of the starchy pasta water for later. Set it aside.
3. Prepare the Chicken:
Season the chicken breasts with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken and cook for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet, let it rest for a few minutes, then slice it thinly.
4. Toast the Pine Nuts:
In the same skillet, add the pine nuts and toast them over medium heat. Keep an eye on them, as they can burn quickly! Toast for about 2-3 minutes until they are golden and fragrant, then remove them from the pan and set aside.
5. Cook the Garlic:
Add the minced garlic to the skillet and sauté it for about 30 seconds until you can smell its lovely aroma. Make sure not to let it brown.
6. Combine it All:
Lower the heat and add the cooked pasta into the skillet. Next, stir in the basil pesto, roasted tomatoes (along with their juices), and sliced chicken. Toss everything together gently. If it seems a bit dry, add a splash of the reserved pasta water to loosen the sauce to your preferred consistency.
7. Add the Cheese:
Mix in the grated Parmesan cheese and season with extra salt and pepper if needed. Give it a good stir to ensure everything is well-coated with that delicious pesto sauce.
8. Serve and Enjoy:
Dish up your flavorful pasta into bowls and top with the toasted pine nuts, fresh basil leaves if you like, and extra Parmesan cheese. Enjoy your homemade chicken pesto pasta with roasted tomatoes and pine nuts!
Frequently Asked Questions (FAQ)
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use grilled shrimp, tofu, or even chickpeas for a vegetarian option. Just adjust the cooking time accordingly. Rotisserie chicken is also a great shortcut!
How Do I Store Leftover Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them, simply reheat gently on the stove with a splash of water or broth to bring back the moisture.
Can I Use Frozen Tomatoes?
While fresh tomatoes are best for roasting, you can use frozen tomatoes in a pinch. Just make sure to thaw them first and drain excess liquid, as they may not caramelize like fresh ones.
What If I Don’t Have Pine Nuts?
No worries! You can substitute with walnuts, almonds, or sunflower seeds. Each option adds its own unique flavor and crunch. Just remember to toast them for extra flavor!
