Go Back

Quick Creamy Chicken Pesto Pasta Recipe

Creamy chicken pesto pasta made with tender seasoned chicken, roasted cherry tomatoes, and a rich basil pesto cream sauce. This easy family-friendly dinner is full of bold flavor and comes together in just 40 minutes, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 764
Ingredients Method Notes

Ingredients
  

  • 10 oz cherry tomatoes sliced in half
  • 4 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 1.5 lb chicken breast skinless and boneless, thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon paprika
  • 8 oz pasta bow-tie, penne, or fusilli
  • ¼ cup basil pesto
  • ½ cup heavy cream
  • ¼ cup pine nuts optional

Method
 

  1. Preheat the oven to 400°F.
  2. Toss cherry tomatoes with 2 tablespoons olive oil and minced garlic, then spread in a casserole dish.
  3. Roast tomatoes for 20 minutes until blistered and caramelized.
  4. Season sliced chicken with salt, black pepper, and paprika.
  5. Heat remaining olive oil in a large skillet over medium-high heat.
  6. Sear chicken for about 5 minutes per side until golden and fully cooked, then slice and set aside.
  7. Cook pasta in salted boiling water according to package instructions until al dente, then drain.
  8. Add pasta to the skillet with pesto and heavy cream, stirring over medium heat until creamy.
  9. Add sliced chicken, roasted tomatoes with juices, and pine nuts.
  10. Stir gently, adjust seasoning if needed, and serve immediately.

Notes

For a lighter version, substitute half-and-half for heavy cream or use whole wheat pasta for added fiber. Avoid high heat when combining the sauce to prevent separation.