Creamy Chicken Pesto Pasta: 5 Steps to a Dreamy Dish

Oh my goodness, let me tell you about my favorite weeknight warrior: Creamy Chicken Pesto Pasta. It’s not just another pasta dish; it’s a delightful concoction of rich flavors that come together so easily, you’d think it was made by a professional chef. And the best part? It only takes about 45 minutes from start to finish! I remember the first time I made this for a family gathering—everyone’s eyes lit up, and my cousin even declared it “life-changing.” Seriously, who knew pasta could be this creamy and dreamy?

The roasted tomatoes add this burst of sweetness, while the basil pesto coats the pasta in a vibrant green hug that’s simply irresistible. Whether you’re serving it for a cozy dinner or impressing guests, this dish never fails to steal the show. Trust me, once you make it, you’ll want to add it to your regular rotation!

Ingredients List

Gather these simple yet flavorful ingredients for your Creamy Chicken Pesto Pasta:

• 10 oz cherry tomatoes, sliced in half for roasting
• 2 tablespoons olive oil, divided for roasting and cooking
• 3 cloves garlic, minced to infuse the dish with flavor
• 1.5 lb chicken breast, which should be two skinless, boneless breasts sliced in half for even cooking
• ¼ teaspoon salt, to season the chicken
• ¼ teaspoon black pepper, for a bit of spice
• ¼ teaspoon paprika, adding a nice touch of smokiness
• 8 oz pasta, you can choose bow-tie, penne, or fusilli for fun shapes
• ¼ cup basil pesto, the star of the show!
• ½ cup heavy cream, to make that luscious sauce
• ¼ cup pine nuts, optional but recommended for a delightful crunch

How to Prepare Creamy Chicken Pesto Pasta

Now let’s dive into the delicious process of making this Creamy Chicken Pesto Pasta. Don’t worry, it’s straightforward and totally manageable, even for a busy weeknight! Follow these steps, and you’ll have a mouthwatering dish ready in no time.

Step 1: Roast the Tomatoes

First things first, preheat your oven to 400°F. While that’s warming up, grab your cherry tomatoes and slice them in half. Toss them in a bowl with 2 tablespoons of olive oil and the minced garlic until they’re well-coated. Spread them out in a single layer in a casserole dish and roast for about 20 minutes. You want them slightly caramelized, bringing out their natural sweetness!

Step 2: Prepare the Chicken

While the tomatoes are roasting, it’s time to prep the chicken. Take your 1.5 lbs of chicken breasts and slice each one in half horizontally. This helps them cook evenly and quickly. Season them with ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon paprika to add a little kick. Don’t be shy with the seasoning!

Step 3: Cook the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it’s shimmering—this means it’s hot enough! Add your seasoned chicken breasts to the pan and cook for about 5 minutes on each side, or until they’re golden brown and cooked through. You can check that they’re done by slicing into one; the juices should run clear. Once cooked, remove them and slice them thinly.

Step 4: Cook the Pasta

Next, bring a large pot of salted water to a boil. Add your 8 oz of pasta (bow-tie, penne, or fusilli will all work beautifully) and cook according to the package instructions until al dente. Usually, that’s about 8-10 minutes. Remember to stir occasionally to prevent sticking. Once done, drain the pasta in a colander but don’t rinse it—this helps the sauce cling better!

Step 5: Combine Ingredients

Now, back to your skillet! Add the drained pasta to the same skillet where you cooked the chicken (this is where the magic happens). Pour in ¼ cup of basil pesto and ½ cup of heavy cream. Gently stir everything together and let it simmer for about 2-3 minutes. You want the pasta to be coated in that creamy, vibrant sauce.

Step 6: Serve

Finally, it’s time to plate! Serve the creamy pasta in bowls or on plates, topping it with the sliced chicken, those beautiful roasted tomatoes, and a sprinkle of optional pine nuts for that extra crunch. Season with a touch more salt and pepper or even some crushed red pepper flakes if you like a little heat. Enjoy every creamy bite!

Tips for Success

To make your Creamy Chicken Pesto Pasta truly shine, here are some handy tips! First, consider making your basil pesto from scratch; it adds an amazing depth of flavor that store-bought just can’t match. Don’t hesitate to adjust the amount of pesto to suit your taste—some like it a little more garlicky, while others prefer a lighter touch. If you want to amp up the nutrition, throw in some fresh veggies like spinach or asparagus during the last few minutes of cooking the pasta. And remember, always taste your dish before serving! A little extra salt or pepper can make all the difference!

Nutritional Information

Just a heads up, the nutritional information for this Creamy Chicken Pesto Pasta can vary depending on the specific ingredients and brands you use. The following values are approximate and based on standard ingredients. Always check your labels for the most accurate information!

• Calories: 764
• Sugar: 4 g
• Sodium: 511 mg
• Fat: 42 g
• Saturated Fat: 11 g
• Unsaturated Fat: 22 g
• Trans Fat: 1 g
• Carbohydrates: 49 g
• Fiber: 3 g
• Protein: 47 g
• Cholesterol: 151 mg

FAQ Section

Q1: Can I use store-bought pesto for this recipe?
Absolutely! While I love making my basil pesto from scratch for that fresh flavor, store-bought pesto can work just fine in a pinch. Just make sure you pick a good quality one!

Q2: What type of pasta works best with this dish?
You can use any pasta you like! I often go for bow-tie, penne, or fusilli because they hold onto the creamy sauce beautifully. But seriously, use whatever you have on hand!

Q3: How can I make this recipe healthier?
If you’re looking to lighten things up, consider using whole wheat pasta and reducing the amount of heavy cream. You can also sneak in extra veggies like spinach or zucchini for added nutrition!

Q4: Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time! Just store the roasted tomatoes, chicken, and pasta separately in the fridge. When you’re ready to eat, combine and heat everything together.

Q5: How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for about 3 days. To reheat, simply warm it gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed.

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in just 45 minutes, perfect for busy weeknights!
• Rich Flavor: The creamy texture combined with fresh basil pesto and roasted tomatoes creates an explosion of taste.
• Adaptable: Feel free to customize with your favorite pasta shapes and add extra veggies to boost nutrition.
• Family Favorite: It’s a hit at every gathering, guaranteed to impress both family and friends!

Storage & Reheating Instructions

To store leftovers of your Creamy Chicken Pesto Pasta, simply transfer it to an airtight container and pop it in the fridge. It should stay fresh for about 3 days. When you’re ready to enjoy it again, gently reheat it in a skillet over low heat. If the sauce has thickened too much, just add a splash of cream or broth to bring it back to that creamy goodness. Avoid microwaving if you can; it can make the pasta a bit rubbery!

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