Creamy Chicken Pesto Pasta (Print Version)
# Ingredients:
→ Roasted Tomatoes
01 -
285 g cherry tomatoes, halved
02 -
30 ml olive oil
03 -
3 cloves garlic, minced
→ Chicken Pesto Pasta
04 -
30 ml olive oil
05 -
680 g chicken breast, skinless and boneless
06 -
0.25 teaspoon salt
07 -
0.25 teaspoon ground black pepper
08 -
0.25 teaspoon paprika
09 -
225 g pasta (farfalle, penne, or fusilli)
10 -
60 ml basil pesto
11 -
120 ml heavy cream
12 -
30 g pine nuts, optional
# Instructions:
01 -
Preheat oven to 200°C. Toss halved cherry tomatoes with olive oil and minced garlic. Arrange in a baking dish and roast for 20 minutes until softened.
02 -
Slice chicken breasts in half horizontally to create thin cutlets. Season both sides with salt, black pepper, and paprika.
03 -
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5 minutes per side until fully cooked. Transfer to a plate and slice thinly.
04 -
Bring a large pot of water to a boil. Cook pasta according to package instructions until al dente. Drain well.
05 -
In the skillet used for chicken, add cooked pasta, basil pesto, and heavy cream. Stir gently and simmer to coat the pasta evenly with the sauce.
06 -
Arrange sliced chicken, roasted tomatoes, and pine nuts over the pasta. Season with extra salt or pepper as desired. Garnish with red pepper flakes if spiciness is preferred.
# Notes:
01 -
Adjust basil pesto levels to your taste for a stronger or milder herbal flavor.
02 -
Lightly toasted pine nuts and freshly grated Parmesan add enhanced texture and umami.
03 -
Consider adding vegetables like asparagus, mushrooms, or sun-dried tomatoes for variety.
04 -
Always taste and adjust seasoning at the end, as pesto can be naturally salty.