Description
Pesto Chicken Penne with Roasted Cherry Tomatoes
Ingredients
12 oz penne pasta
2 chicken breasts, cubed
2 cups cherry tomatoes, halved
3 tbsp olive oil (divided)
1/2 cup basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
Salt and black pepper to taste
Red chili flakes (optional, for garnish)
Directions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions. Drain and set aside.
Roast the Cherry Tomatoes:
Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes, until softened and slightly caramelized.
Cook the Chicken:
In a large skillet, heat 1 tbsp olive oil over medium heat. Season the cubed chicken with salt and pepper. Add the chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
Sauté Garlic and Combine:
In the same skillet, heat the remaining 1 tbsp olive oil. Sauté the minced garlic for 1-2 minutes until fragrant. Add the cooked pasta, pesto, and roasted cherry tomatoes to the skillet. Toss to combine.
Finish and Serve:
Add the cooked chicken and sprinkle with Parmesan cheese. Toss gently to coat everything evenly. Serve warm with an optional sprinkle of red chili flakes for extra spice.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~450 kcal per serving
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