This Easy Chicken Pesto Pasta is a quick dinner delight! Juicy chicken, fresh pesto, and sweet roasted tomatoes come together for a colorful meal that’s sure to brighten your plate.
The crunchy pine nuts add a little fun texture, making it even better. I love to sprinkle some extra cheese on top before serving—because who can resist cheese, right? 🧀
Key Ingredients & Substitutions
Pasta: Any pasta works, but I love using fusilli for its grooves that hold the pesto beautifully. If gluten-free, try quinoa or chickpea pasta for a tasty alternative.
Chicken: Chicken breasts are great, but you can use thighs for a juicier option. Alternatively, shredded rotisserie chicken makes this dish even quicker to prepare!
Cherry Tomatoes: These sweet gems are perfect for roasting. Grape tomatoes can be a substitute if you can’t find cherry tomatoes, or you could even use diced regular tomatoes.
Pine Nuts: They add a nice crunch, but feel free to swap in walnuts or sliced almonds if pine nuts are pricey or unavailable.
Pesto: Homemade is amazing, yet store-bought works too! If you need a dairy-free version, look for vegan pesto or make your own using nutritional yeast instead of cheese.
How Can I Make Sure My Chicken is Cooked Perfectly?
Getting perfectly cooked chicken can be tricky, but here are some tips:
- Cut chicken into uniform pieces so they cook evenly.
- Don’t rush! Let it cook undisturbed for a few minutes before stirring, allowing it to brown nicely.
- Use a meat thermometer if you have one. Chicken should reach 165°F (75°C) for safety.
- Always let the chicken rest for a few minutes after cooking—this keeps it juicy!
These tips will help you achieve a delicious and satisfying chicken pesto pasta every time!
Easy Chicken Pesto Pasta with Roasted Tomatoes and Pine Nuts
Ingredients You’ll Need:
For the Pasta:
- 8 oz (225g) pasta (penne, fusilli, or your choice)
For the Chicken:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 2 tbsp olive oil, divided
For the Roasted Tomatoes:
- 1 pint cherry tomatoes, halved
For the Toppings:
- 1/3 cup pine nuts
- 1/2 cup prepared basil pesto (store-bought or homemade)
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus extra for serving
- Fresh basil leaves, for garnish (optional)
How Much Time Will You Need?
This delightful dish will take about 30 minutes to prepare. You’ll spend around 15 minutes roasting the tomatoes and cooking the pasta while the chicken and garlic are sizzling away in the skillet. Just mix everything together, and you’re ready to serve!
Step-by-Step Instructions:
1. Roast the Tomatoes:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out and roast for about 15-20 minutes until they are soft and slightly caramelized. Your kitchen will smell amazing!
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 the package instructions until al dente (usually around 8-10 minutes). Once done, drain the pasta and set it aside.
3. Cook the Chicken:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Add the minced garlic in the last 1-2 minutes and sauté until fragrant.
4. Toast the Pine Nuts:
In a small dry pan over medium heat, toast the pine nuts. Stir them frequently for about 2-3 minutes until they are golden and fragrant. Be careful not to burn them—stay close! Remove from heat once done.
5. Combine Everything:
Reduce the heat to low and add the cooked pasta, roasted tomatoes (along with their juices), and basil pesto into the skillet with the chicken. Toss everything gently to combine and heat through for an additional 1-2 minutes.
6. Add Cheese and Serve:
Finally, remove the skillet from the heat and stir in the grated Parmesan cheese until everything is mixed well. Serve the pasta in bowls topped with toasted pine nuts, additional Parmesan, and fresh basil leaves if desired. Enjoy your delicious meal!
Enjoy your fresh, flavorful, and easy chicken pesto pasta! It’s a crowd-pleaser for sure!
FAQ: Easy Chicken Pesto Pasta with Roasted Tomatoes and Pine Nuts
Can I Use Different Types of Pasta?
Absolutely! While penne and fusilli work great, you can use any pasta you like, such as spaghetti, farfalle, or even gluten-free pasta. Just follow the cooking instructions on the package!
Can I Prepare This Dish Ahead of Time?
Yes, you can prep components in advance! You can roast the tomatoes and cook the chicken up to a day ahead. Just store them separately in the refrigerator and combine everything when you’re ready to serve. Reheat gently on the stove before adding the pesto and pasta.
What Can I Substitute for Pine Nuts?
If pine nuts are hard to find or expensive, try using chopped walnuts, sunflower seeds, or sliced almonds. They will add a similar crunch without compromising flavor!
How Do I Store Leftovers?
Store any leftover pasta in an airtight container in the fridge for up to 3 days. When reheating, you might want to add a splash of olive oil or a bit of water to help loosen the pasta and enhance the flavors!
