What’s in Chicken Pesto Pasta with Tomatoes?
Pesto, cherry tomatoes, and freshly grated Parmesan cheese come together to create a magical sauce that pairs perfectly with pasta noodles and quick-cooking chicken. Ready in just 40 minutes, this is a chicken dinner winner!
Pasta: We used penne, but any short pasta shape will work. Chicken: We love using boneless, skinless chicken breasts for this recipe. Chicken thighs also work. Italian Seasoning: Adds classic Italian flavor to the chicken. Tomatoes: Cherry tomatoes burst with fresh and acidic flavor. Garlic: Adds an earthy and savory flavor to the dish. Broth: Low-sodium chicken broth adds moisture and umami flavor to this dish. Pesto: We used store-bought basil pesto to make this recipe quick and easy! Cheese: Parmesan cheese adds the perfect hit of salty and umami flavor. Basil: Fresh basil makes a beautiful garnish for this dish.
Variations Pesto Pasta with Chicken and Tomatoes
Pesto: Use your favorite homemade pesto in place of jarred pesto in this pasta recipe. Tomatoes: Grape, cherry, or Roma tomatoes are all delicious choices. Use what you have on hand!
How to Store and Reheat
This chicken pesto pasta tastes best served fresh, but store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
Notes from the Test Kitchen
Is there anything better than a one-pot chicken dinner on a busy weeknight? I don’t think so! When life gets crazy, we often turn to recipes like this chicken pesto pasta made all in one pot with real, fresh, and flavorful ingredients.
How to Make Chicken Pesto Pasta with Tomatoes Step by Step
Cook the Pasta: In a deep skillet or shallow soup pot, cook 8 ounces of penne pasta until al dente according to the instructions on the package. Once cooked, drain the pasta and set it aside. Season the Chicken: Add 1 tablespoon of olive oil to the pan and turn the heat to medium. Add the 1 pound of boneless, skinless chicken breast pieces, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of Italian seasoning. Stir to combine. Cook the Chicken: Cook until the chicken is golden an no longer pink, about 5-7 minutes. Remove the cooked chicken from the pan and set aside. Simmer the Tomatoes: Add the remaining 1 tablespoon of olive oil and 1 cup of cherry tomatoes. Reduce the heat to medium-low and simmer until the tomatoes pop and turn a darker color. Stir in 3 minced cloves of garlic and cook for another minute. Add the Pesto: Pour in ½ cup of broth and ½ cup of pesto. Stir and simmer for 6-8 minutes or until the chicken broth has reduced by half. Melt in the Cheese: Stir in ½ cup of Parmesan cheese and let it melt. Serve the Pasta: Return the chicken to the pan and stir to combine. Add the pasta and stir to combine. Serve with fresh basil and toasted baguette.
More Chicken Pasta Recipes We Love
Baked Ziti with Chicken Parmesan Instant Pot Chicken Alfredo Creamy Cajun Chicken and Shrimp Pasta Chicken and Broccoli Pasta Bake Chicken Spaghetti and Meatballs Crockpot Chicken Alfredo
