Creamy Chicken Pesto Pasta: A Comforting Classic for All Occasions

Ingredients

• 283 g (10 oz)cherry tomatoes
• 30 ml (2 tablespoons)olive oil
• 3 cloves, mincedgarlic
• 30 ml (2 tablespoons)olive oil
• 680 g (1.5 lb)boneless, skinless chicken breasts
• ¼ teaspoon eachsalt, black pepper and paprika
• 227 g (8 oz)bow-tie, penne or fusilli pasta
• 60 ml (¼ cup)basil pesto
• 120 ml (½ cup)double cream
• 35 g (¼ cup), optionalpine nuts

Instructions

1. 1

   Roast the tomatoes

   Heat the oven to 200°C (400°F). Halve the cherry tomatoes and toss them with 30 ml olive oil and the minced garlic. Arrange them cut-side up in a casserole dish and roast for about 20 minutes, until soft, slightly wrinkled and fragrant. Set aside.

2. 2

   Cook the chicken

   Slice the chicken breasts horizontally into thinner fillets. Season them with the salt, black pepper and paprika. Heat 30 ml olive oil in a large frying pan over medium-high heat, then cook the chicken for about 5 minutes on each side, until golden and cooked through. Set it on a plate to rest, then cut it into strips.

3. 3

   Boil the pasta

   Bring a large pan of salted water to the boil. Cook the pasta according to the packet instructions until al dente. Drain it, reserving about 120 ml (½ cup) of the cooking water.

4. 4

   Combine and serve

   Return the chicken pan to medium heat and add the pasta, basil pesto and double cream. Stir gently to coat the pasta; loosen the sauce with a splash of reserved pasta water if needed. Arrange the sliced chicken and roasted tomatoes over the pasta. The method suggests topping with lightly toasted pine nuts and freshly grated Parmesan, then serving hot with fresh basil if desired.

What is creamy chicken pesto pasta?

Pesto pasta is a flexible Italian-inspired dish built around pasta coated in a sauce of basil, oil, cheese and nuts. This version turns it into a fuller meal with chicken and cream, while roasted tomatoes bring sweetness and a little acidity.

The combination works because the pesto’s herbal flavour cuts through the creamy sauce, and the tomatoes add a fresh contrast. The recipe uses familiar ingredients and straightforward cooking, making it well suited to a weeknight dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 647 calories, 46g protein, 45g carbs, 29g fat.

Most of the carbohydrates come from the pasta, while olive oil, pesto and cream supply much of the fat; the chicken is the main protein source. Serve with a green salad or steamed vegetables to add freshness and round out the plate.

Why roast the tomatoes?

Tomatoes: Halving them and roasting cut-side up concentrates their flavour and softens their texture. The garlic and olive oil season them as they cook, so they make a savoury-sweet topping rather than just a garnish.

Spacing: Arrange the halves in a single layer with room around them. Crowding can leave them steaming rather than roasting.

Choosing and cooking the chicken

Even fillets: Cutting the chicken horizontally helps the pieces cook at a similar pace. Season all sides so the simple paprika, pepper and salt reach each bite.

Doneness: The method calls for about 5 minutes per side over medium-high heat, but thickness affects timing. Check that the centre is cooked through before taking the chicken out to rest and slice.

Getting the pasta texture right

Pasta shape: Bow-tie, penne and fusilli all catch the creamy pesto in their folds or ridges. Cook to al dente so the pasta keeps its shape when stirred into the sauce.

Reserved water: Keep some pasta water before draining. Its starch helps loosen a thick sauce while keeping it cohesive; add it a little at a time.

A silky pesto sauce

Gentle heat: Stir the pesto and cream through the cooked pasta over medium heat until evenly coated. Avoid letting the sauce boil hard, which can make it reduce too quickly.

Pesto choice: Pestos vary in saltiness and thickness, so taste the finished sauce before adding extra seasoning. The reserved pasta water can also help balance a strongly flavoured pesto.

Timing and serving

Parallel cooking: Roast the tomatoes while preparing the chicken and pasta to make good use of the 40-minute total. The chicken can rest while the pasta boils.

To serve: Spoon the chicken and tomatoes over the coated pasta. The method also suggests Parmesan and fresh basil, though neither is included in the supplied ingredient list.

Recipe notes & tips

• Cut the tomatoes evenly so they soften at roughly the same rate.
• Use a large frying pan so the chicken can brown rather than crowding together.
• Let the chicken rest briefly before slicing to keep the strips juicy.
• Reserve pasta water before draining, not after.
• Toast the optional pine nuts in a dry pan, watching closely as they colour quickly.

Variations

• Use another pasta shape: Choose a short shape with ridges or folds to hold the sauce.
• Add spinach: Stir a handful through the hot pasta until wilted.
• Include the suggested Parmesan: Grate it over the finished dish for a savoury, cheesy finish.
• Make it nut-free: Leave out the optional pine nuts.
• Add fresh basil: Tear a few leaves over the pasta just before serving.

Common mistakes to avoid

• Crowding the tomatoes: They may steam instead of roast; spread them out in the dish.
• Overcooking the pasta: It can turn soft when mixed with the sauce; stop at al dente.
• Skipping the chicken rest: Slices can lose more juice; let the cooked fillets rest before cutting.
• Adding all the pasta water at once: The sauce can become thin; stir in small splashes as needed.
• Heating the sauce too fiercely: It can reduce quickly; keep the pan at medium heat and stir gently.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan or microwave, adding a small splash of water or cream if the sauce has thickened.

Frequently asked questions