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
