Creamy Chicken Pesto Pasta

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Creamy Chicken Pesto Pasta with Garlic Roasted Cherry Tomatoes, Toasted Pine Nuts, and Fresh Basil

This creamy chicken pesto pasta is a delightful meal that combines tender, juicy chicken with rich basil pesto, roasted garlic-infused cherry tomatoes, and the satisfying crunch of toasted pine nuts. The dish comes together quickly and offers a beautiful balance of flavors — herbaceous, creamy, and slightly sweet from the roasted tomatoes. Perfect for a comforting weeknight dinner or a special weekend treat.

Ingredients

  • 2 cups penne pasta (or any pasta shape you prefer)
  • 2 boneless, skinless chicken breasts, cut into bite-sized cubes
  • 1 cup cherry tomatoes
  • 1/4 cup pine nuts, toasted
  • 1/3 cup basil pesto (store-bought or homemade)
  • 1/2 cup heavy cream
  • 2 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • Fresh basil leaves, for garnish
  • Salt and freshly ground black pepper, to taste

Instructions

1. Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain well and set aside.

2. Roast the cherry tomatoes
Preheat your oven to 400°F (200°C). In a bowl, toss the cherry tomatoes with 1 tablespoon of olive oil, minced garlic, salt, and pepper until evenly coated. Spread them on a baking sheet and roast for 15–20 minutes, or until the skins start to blister and caramelize. This roasting step enhances their natural sweetness and infuses a subtle garlic flavor.

3. Cook the chicken
While the tomatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed chicken, seasoning with salt and pepper. Cook for about 6–8 minutes, stirring occasionally, until the chicken is golden brown and cooked through.

4. Make the creamy pesto sauce
Lower the heat to medium-low. Stir the basil pesto into the skillet with the chicken, then pour in the heavy cream. Mix well and let the sauce simmer gently for 2–3 minutes, allowing it to thicken slightly and coat the chicken beautifully.

5. Combine everything
Add the cooked pasta to the skillet and toss to coat it thoroughly with the creamy pesto sauce. Gently fold in the roasted cherry tomatoes, being careful not to break them apart.

6. Finish with toasted pine nuts and basil
Sprinkle the toasted pine nuts over the pasta and garnish with fresh basil leaves. Serve immediately for the best flavor and texture.

Tips & Variations

  • Pasta choices: Fusilli, farfalle, or rigatoni work wonderfully here, holding onto the sauce nicely.
  • Pesto: For extra freshness, try homemade pesto with fresh basil, garlic, pine nuts, Parmesan, and olive oil.
  • Add veggies: Sautéed spinach or zucchini ribbons can be stirred in for extra nutrition.
  • Make it lighter: Swap heavy cream for half-and-half or a creamy cashew sauce for a dairy-free alternative.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Calories: Approximately 500 kcal per serving

This recipe is a crowd-pleaser with its rich, creamy sauce balanced by the brightness of roasted tomatoes and the crunch of pine nuts. It’s a perfect harmony of textures and flavors in every bite.

 

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