Pesto Penne with Roasted Chicken
Indulge in the vibrant flavors of Pesto Penne with Roasted Chicken, a hearty and satisfying pasta dish that’s perfect for busy weeknights or an elevated family dinner. Tender penne pasta is tossed with a velvety basil pesto sauce and paired with juicy, oven-roasted chicken seasoned with garlic, paprika, and olive oil for a smoky, savory kick. Optional cherry tomatoes add a burst of sweetness, while freshly grated Parmesan and fragrant basil leaves create an irresistible, restaurant-quality finish. Ready in just 40 minutes, this easy-to-follow recipe delivers a comforting meal packed with bold, fresh ingredients and versatile serving options. Ideal for fans of quick Italian-inspired dinners!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 pieces boneless, skinless chicken breasts
- 1 cup store-bought or homemade basil pesto
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 cup grated Parmesan cheese
- 1 cup cherry tomatoes (optional, halved)
- 0.25 cup fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Rub the chicken breasts with 1 tablespoon of olive oil, garlic powder, paprika, salt, and black pepper.
Place the seasoned chicken breasts on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Remove from the oven and let rest for 5 minutes before slicing into strips.
While the chicken is baking, cook penne pasta according to package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large pan over medium heat, add the remaining 1 tablespoon of olive oil. If using cherry tomatoes, toss them in and sauté for 2-3 minutes until just softened.
Reduce the heat to low and add the cooked pasta to the pan. Stir in the basil pesto and a couple of tablespoons of reserved pasta water to loosen the sauce, if needed.
Add the sliced roasted chicken to the pan and toss gently to coat everything evenly with the pesto sauce.
Sprinkle toasted Parmesan cheese over the pasta and toss again. Adjust seasoning with additional salt and pepper, if desired.
Serve warm, garnished with fresh basil leaves for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
3115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 27.3 g | 136% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 4363 mg | 190% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 9.4 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 2670 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
