Pesto Chicken Pasta with Oven-Roasted Tomatoes is a vibrant and comforting dish that brings together tender chicken, al dente pasta, and juicy roasted cherry tomatoes, all coated in a rich, garlicky pesto sauce. It’s the kind of meal I love to prepare when I want something flavorful without spending hours in the kitchen. The combination of savory pesto and sweet, slightly caramelized tomatoes is hard to resist.
Why You’ll Love This Recipe
I like this recipe because it’s packed with flavor yet simple to put together. The oven-roasted tomatoes add a deep, concentrated sweetness that balances the earthy, herby notes of the pesto. It’s a complete meal in one bowl—protein, carbs, and veggies all covered. Plus, it’s easy to customize based on what I have on hand, making it perfect for weeknights or impressing guests.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs, cooked and sliced
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Pasta of choice (penne, rotini, or spaghetti work great)
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Cherry tomatoes
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Olive oil
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Salt and pepper
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Garlic powder
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Fresh or store-bought basil pesto
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Grated Parmesan cheese (optional)
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Fresh basil for garnish (optional)
Directions
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I start by preheating my oven to 400°F (200°C).
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I toss the cherry tomatoes in olive oil, salt, pepper, and a little garlic powder, then roast them for 20–25 minutes until they start to burst and caramelize.
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While the tomatoes roast, I cook the pasta according to package directions until al dente. I drain and set it aside.
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If I’m not using pre-cooked chicken, I cook it in a skillet with a little oil, seasoning with salt and pepper, then slice it once it’s cooked through.
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I combine the pasta, cooked chicken, and roasted tomatoes in a large bowl, then stir in the pesto until everything is well coated.
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I top it with grated Parmesan and fresh basil before serving, if I have them on hand.
Servings and timing
This recipe serves 4 and takes about 35 minutes total—25 minutes for roasting the tomatoes and about 10 minutes for the pasta and chicken prep. It’s quick enough for a weeknight dinner but tasty enough to serve at a casual dinner party.
Variations
I sometimes swap the chicken for grilled shrimp or even leave it out for a vegetarian version. I also like to add spinach or arugula to the pasta for extra greens. For a creamier texture, I mix in a spoonful of cream cheese or a splash of cream with the pesto.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of water or a drizzle of olive oil to bring the sauce back to life and warm it up gently in a skillet or microwave.
FAQs
Can I use store-bought pesto?
Yes, I often use store-bought pesto to save time, but if I have fresh basil, making it from scratch gives a fresher flavor.
What pasta works best with this dish?
I usually go for short pasta like penne or fusilli because they hold the sauce well, but any pasta will work.
Can I make this dish ahead of time?
Yes, I like to prep the ingredients ahead and combine them right before serving. It tastes great the next day too.
What if I don’t have cherry tomatoes?
I’ve used grape tomatoes or even chopped regular tomatoes. Roasting them brings out the same sweetness and depth.
Is this dish freezer-friendly?
I don’t recommend freezing it, as the texture of the pasta and tomatoes can change. It’s best enjoyed fresh or within a few days.
Conclusion
Pesto Chicken Pasta with Oven-Roasted Tomatoes is one of my favorite go-to meals when I want something easy, vibrant, and full of flavor. Whether I’m cooking for family or meal-prepping for the week, it always hits the spot. With its beautiful colors and bold taste, it’s a dish I come back to again and again.
Print
Delicious Pesto Chicken Pasta with Oven-Roasted Tomatoes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baked and Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Description
Pesto Chicken Pasta with Oven-Roasted Tomatoes is a vibrant, easy-to-make meal combining juicy roasted cherry tomatoes, tender chicken, and al dente pasta tossed in a rich pesto sauce. Perfect for weeknights or casual gatherings, it’s full of fresh flavor and comforting textures.
Ingredients
- 2 boneless, skinless chicken breasts or thighs, cooked and sliced
- 12 oz pasta (penne, rotini, or spaghetti)
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss cherry tomatoes with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and roast for 20–25 minutes until tomatoes burst and caramelize.
- Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
- If not using pre-cooked chicken, season with salt and pepper, cook in a skillet until done, and slice.
- In a large bowl, combine cooked pasta, chicken, and roasted tomatoes.
- Add pesto and toss until everything is well coated.
- Top with grated Parmesan and fresh basil if desired. Serve warm.
Notes
- Swap chicken with shrimp or omit for a vegetarian version.
- Add spinach or arugula for extra greens.
- Mix in cream cheese or a splash of cream for a creamier sauce.
- Use grape or chopped regular tomatoes if cherry tomatoes aren’t available.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 65mg
