Creamy Pesto Pasta with Roasted Chicken and Cherry Tomatoes

A flavorful and easy pasta dish perfect for a weeknight meal. Roasted chicken and cherry tomatoes add a delicious depth to the creamy pesto sauce.

Prep Time

15 minutes

Total Time

45 minutes

Calories

875 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.69/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Quick & Easy•Roasting

Mood:

Comfort Food

Ingredients

Servings

1.5lbBoneless, skinless chicken breasts(Cut into 1-inch pieces)

£6.75

1pintCherry tomatoes(Halved)

£2.20

4tbspOlive oil(Divided)

£0.40

1tspSalt(Divided)

£0.01

0.5tspBlack pepper(Divided)

£0.02

0.5tspGarlic powder

£0.03

1lbPasta(Penne, rotini, or farfalle work well)

£0.85

0.5cupPrepared pesto(Store-bought or homemade)

£1.50

0.5cupHeavy cream

£0.75

0.5cupGrated Parmesan cheese(Plus more for garnish)

£1.25

OptionalgarnishFresh basil leaves(For garnish)

£1.00

Total Cost

£14.76

£3.69 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a bowl, toss the chicken pieces with 2 tablespoons of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and garlic powder.
3.
On a baking sheet lined with parchment paper, spread the chicken in a single layer. Roast for 15-20 minutes, or until cooked through.
4.
While the chicken is roasting, toss the halved cherry tomatoes with the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper on a separate baking sheet lined with parchment paper.
5.
Roast the tomatoes alongside the chicken for the last 10 minutes of the chicken's cooking time, or until they are slightly softened and bursting.
6.
Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
7.
In the same large pot or skillet (after draining pasta), combine the pesto and heavy cream over medium heat. Stir until smooth and heated through.
8.
Add the cooked pasta, roasted chicken, and roasted cherry tomatoes to the pesto cream sauce. Toss to coat everything evenly.
9.
If the sauce is too thick, add a little bit of the reserved pasta water until it reaches your desired consistency.
10.
Stir in the Parmesan cheese. Taste and adjust seasonings as needed.
11.
Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves (optional).

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My Notes

Nutrition Information

Nutrition per serving (400g)

875 kcal / 3661 kJ

Carbs

55g

21% of RDA

Fat

48g

69% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

10 g

11% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

For a spicier dish, add a pinch of red pepper flakes to the pesto cream sauce.

You can use pre-cooked rotisserie chicken to save time. Just shred the chicken and add it to the sauce.

If you don't have heavy cream, you can substitute with half-and-half or milk, but the sauce will be less rich.

Adding a squeeze of lemon juice at the end brightens the flavor.

Cooking Equipment

Oven

Large pot

Large skillet or pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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