Description
A vibrant pasta dish featuring tender seared chicken, rich basil pesto, and oven-roasted cherry tomatoes for a burst of sweetness and acidity.
Ingredients
Scale
- 1 lb chicken breast, cubed
- 12 oz penne or fusilli pasta
- 1 cup basil pesto
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil leaves, torn
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes until skins burst.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until browned and cooked through (about 5-7 minutes).
- Stir in minced garlic and cook for 1 minute until fragrant.
- Reduce heat to low. Stir in the basil pesto and the roasted tomatoes along with their pan juices.
- Add the cooked pasta and 1/4 cup of reserved pasta water. Toss gently to coat until the sauce is glossy.
- Remove from heat. Fold in fresh basil and parmesan cheese. Serve immediately.