Luscious Chicken Pesto Pasta
An absolute staple and easy to create work of art. This Luscious Chicken Pesto Pasta is exploding with flavor that brings out excitement at the dinner table. No more bland and dry chicken pasta recipes, this is here to save the day (and your taste buds). This recipe works beautifully with our Pesto EVOO and Italian Herb EVOO!
- 10 Oz cherry tomatoes (sliced in half)
- 2 tablespoons Italian Herb EVOO
- 3 cloves garlic minced
Chicken Pesto Pasta
- 2 tablespoons Pesto EVOO
- 1.5 lb. chicken breast (2 skinless, boneless chicken breasts)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 8 Oz pasta (bow-tie, penne, or fusilli)
- ¼ cup basil pesto (Optional due to flavoring of Pesto EVOO)
- ½ cup heavy cream
- ¼ cup pine nuts (optional)
Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of Italian Herb EVOO and minced garlic. Spread in a casserole dish. Roast for about 20 minutes while you prepare the pasta.
Prepare the chicken. This recipe uses 1.5 lb. of chicken breasts which usually means 2 large chicken breasts. Make sure to use thinly sliced chicken breasts. Slice each chicken breast in half horizontally. Season them with salt, pepper, and paprika.
Heat 2 tablespoons of Pesto EVOO on medium-high heat in a large skillet until hot. Add chicken and cook for about 5 minutes per each side until it's 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 same skillet that you used to sear chicken. Stir gently and bring to simmer to coat pasta with sauce.
Top with sliced cooked chicken, roasted tomatoes and pine nuts (optional). Season with extra salt and pepper or add crushed red pepper flakes, if desired.
- Add red chili flakes to create a spicy dish
- Add cheese to increase flavor and texture