Creamy Chicken Pesto Pasta
Ingredients
- 10 oz cherry tomatoes halved
- 2 tbsp olive oil
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1½ lb chicken breast 2 skinless, boneless
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- 8 oz pasta bowtie, penne, or egg noodles
- ¼ cup basil pesto
- ½ cup heavy cream
Instructions
- Preheat oven to 400°F. In a casserole dish, add cherry tomatoes with 2 tbsp of olive oil and minced garlic. Toss and spread evenly. Roast for about 20 min.
- Slice each chicken breast in half horizontally, making 4 thin pieces. Season with salt, pepper, and paprika.
- Heat 2 tbsp olive oil on medium-high heat in a large skillet. Add chicken and cook for about 5 min on each side until cooked through. Remove chicken to a plate. Slice it thinly.
- Bring a pot of water to boil. Cook pasta according to package instructions. Drain.
- Add cooked and drained pasta, basil pesto, and cream to the skillet used for chicken. Stir gently and bring to simmer to coat pasta with sauce.
- Top with sliced cooked chicken and roasted tomatoes. Season with extra salt and pepper. Can add crushed red pepper flakes, if desired.
Notes
Amount per serving
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calories 546
total fat 25.3g 32%
saturated fat 5.7g 28%
cholesterol 171mg 57%
sodium 258mg 11%
total carbohydrates 35.1g 13%
dietary fiber 1g 4%
total sugars 1.9g
protein 43.6g
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calcium 41mg 3%
iron 3mg 16%
potassium 928mg 20%
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calories 546
total fat 25.3g 32%
saturated fat 5.7g 28%
cholesterol 171mg 57%
sodium 258mg 11%
total carbohydrates 35.1g 13%
dietary fiber 1g 4%
total sugars 1.9g
protein 43.6g
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calcium 41mg 3%
iron 3mg 16%
potassium 928mg 20%