Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta makes weeknight dinner feel special with very little effort. The silky sauce hugs every bite of pasta, juicy chicken slices, and sweet roasted tomatoes. Whether you use homemade pesto or your favorite from the store, you get all the beautiful flavors of basil, garlic, and cream in one dish the whole family will want again and again.

I started making this pasta on busy nights when I had leftover chicken and store pesto. It was an instant hit and has become my go-to comfort meal when I want something both quick and full of flavor.

Ingredients

• Cherry tomatoes: bring juicy sweetness and a pop of color. Look for firm ripe tomatoes for best results
• Olive oil: delivers richness and helps everything roast and sear beautifully. Extra virgin works great here
• Fresh garlic: makes both the chicken and tomatoes extra aromatic. Go for plump, firm cloves
• Chicken breast: tastes tender and cooks quickly sliced thin. Choose firm pink meat without much moisture in the package for quality
• Salt and black pepper: enhance every layer of flavor
• Paprika: brings mild warmth and a subtle smokiness. Use fresh ground for best color
• Pasta: pairs with the creamy sauce and holds on to all the good bits. Bow-tie penne or fusilli all work beautifully. Choose pasta with good texture
• Basil pesto: delivers all that fresh herbal flavor with bold basil and nutty parmesan. Homemade or refrigerated pesto works best for vibrant taste
• Heavy cream: adds creaminess and helps the sauce cling. Choose fresh cream not ultra-pasteurized for richest results
• Pine nuts: make the dish extra special if you like crunch. Look for golden nuts without dark spots

Step-by-Step Instructions

Roast the Tomatoes:

Slice cherry tomatoes in half and toss them with olive oil and minced garlic. Spread in a single layer in a casserole dish. Roast at four hundred degrees Fahrenheit for about twenty minutes until juicy and bubbling. Roasting concentrates their flavors so do not rush this step

Prep and Season the Chicken:

Slice each chicken breast in half horizontally to make thin cutlets. Season both sides evenly with salt pepper and paprika. Thin pieces cook faster and stay juicier

Cook the Chicken:

Heat olive oil in a large skillet over medium-high until shimmering. Lay chicken pieces in a single layer. Cook without moving them for about five minutes then flip and cook the other side for another five minutes or until the pieces are cooked through and golden. Transfer chicken to a plate and slice thinly against the grain. This keeps each bite tender

Boil the Pasta:

Bring a large pot of salted water to a boil. Cook pasta until just al dente following package directions. Drain well but save a little pasta water in case you want to loosen the sauce later

Make the Sauce:

Using the same skillet from the chicken add drained pasta with pesto and heavy cream. Stir gently to coat all the pasta and bring just to a simmer. This step melds all the flavors together

Assemble and Top:

Add sliced chicken roasted tomatoes and pine nuts if using to the skillet. Toss well and taste. Adjust seasoning by adding more salt pepper or a pinch of crushed red pepper for heat. Serve hot

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The first time I made this I doubled the roasted tomatoes because my family kept eating them straight from the pan. Now I always make extra to add that sweet roasted flavor to every bite.

Storage Tips

Let the pasta cool completely before transferring it to an airtight container. It will keep well in the fridge for up to three days. To reheat splash in a bit of cream or milk and warm slowly on the stovetop so the sauce stays creamy and smooth.

Ingredient Substitutions

If you do not have heavy cream half and half can work in a pinch though the sauce will be a little lighter. For nut allergies simply skip the pine nuts or substitute with toasted pumpkin seeds for a similar crunch. Grab whichever short pasta you have on hand if you do not have bow-tie or fusilli.

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Serving Suggestions

Serve with a crisp green salad or some garlic bread for a full meal. I love adding freshly grated parmesan right before serving. Sometimes I sprinkle on a few red pepper flakes for extra heat.

Cultural Context

Creamy pesto pasta is inspired by classic Italian flavors but takes an American weeknight twist with the addition of cream and quick-cooking chicken. Pesto has roots in Genoa where fresh basil and pine nuts grow in abundance.

Frequently Asked Questions

→ Can I use a different type of pasta?

Absolutely! Bow-tie, penne, fusilli, or even spaghetti all work well with the creamy pesto sauce.

→ Is store-bought pesto okay to use?

Yes, both store-bought and homemade basil pesto blend nicely—add extra for a stronger flavor if you wish.

→ How can I add more vegetables?

Try sliced fresh tomatoes, cooked asparagus, sun-dried tomatoes, or mushrooms for extra nutrition and texture.

→ Can I make it spicier?

Sprinkle in some red pepper flakes when assembling the pasta to give the dish a gentle kick.

→ What toppings pair well with this dish?

Lightly toasted pine nuts and freshly grated Parmesan cheese are classic choices for flavor and crunch.

→ Should chicken be cooked before or with the pasta?

Cook chicken separately in a skillet, then slice and combine with the pasta and sauce before serving.