Tomato Pesto Chicken Pasta
Indulge in the creamy, flavor-packed delight of Tomato Pesto Chicken Pasta, a dish that effortlessly combines tender bites of seared chicken with the bright flavors of cherry tomatoes and zesty basil pesto. Tossed with al dente penne pasta and a luscious cream-based sauce, this quick and easy recipe is elevated with freshly grated Parmesan and a sprinkle of fragrant basil for a restaurant-quality finish. Ready in just 40 minutes, this one-pan wonder is perfect for weeknight dinners or special gatherings. Whether you're a fan of hearty chicken pasta recipes or crave the rich, vibrant flavors of pesto, this dish is guaranteed to satisfy both.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 0.5 cup basil pesto
- 0.5 cup heavy cream
- 12 ounces penne pasta
- 0.5 cup parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
Instructions
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and allow it to rest. Slice into strips once cooled slightly.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 1 minute until fragrant.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Reduce the heat to low and stir in the basil pesto and heavy cream. Allow the sauce to simmer for 2-3 minutes until well combined and slightly thickened.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Add the cooked pasta to the skillet with the sauce. Toss to coat, adding small amounts of the reserved pasta water if needed to loosen the sauce.
Fold in the sliced chicken and grated parmesan cheese. Stir until the chicken is warmed through and the cheese is melted.
Garnish with fresh basil before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.5 g | 212% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 4129 mg | 180% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.6 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 980 mg | 75% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2920 mg | 62% | |
*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.
