Creamy Chicken Pesto Pasta (Print Version)

# Ingredients:

→ For the Roasted Tomatoes

01 - 10 ounces cherry tomatoes, sliced in half
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced

→ For the Chicken

04 - 1.5 pounds chicken breast (about 2 large skinless, boneless breasts)
05 - 2 tablespoons olive oil
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/4 teaspoon paprika

→ For the Pasta and Sauce

09 - 8 ounces pasta (bow-tie, penne, or fusilli)
10 - 1/4 cup basil pesto (store-bought or homemade)
11 - 1/2 cup heavy cream

→ For Garnish

12 - 1/4 cup pine nuts (optional)
13 - Fresh basil leaves, torn (optional)
14 - Grated Parmesan cheese (optional)
15 - Crushed red pepper flakes (optional)

# Instructions:

01 - Preheat your oven to 400°F (200°C). In a small bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil and the minced garlic until well coated. Spread them out in a single layer in a casserole dish or on a baking sheet. Place in the preheated oven and roast for about 20 minutes, or until the tomatoes are soft and slightly caramelized. They should be done around the same time as the rest of your dish.
02 - While the tomatoes are roasting, prepare the chicken. Take each chicken breast and place it flat on a cutting board. With your hand on top of the breast, carefully slice horizontally through the middle to create two thinner pieces from each breast. This helps the chicken cook more quickly and evenly. Season both sides of each chicken piece with salt, pepper, and paprika, distributing the seasonings evenly.
03 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until the oil is shimmering but not smoking. Add the seasoned chicken pieces to the skillet, being careful not to overcrowd the pan (cook in batches if necessary). Cook for about 5 minutes on each side, or until the chicken is golden brown on the outside and no longer pink in the center (internal temperature should reach 165°F/74°C). Remove the cooked chicken to a plate and let it rest for a few minutes before slicing it into thin strips.
04 - While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (usually 8-10 minutes). Be careful not to overcook the pasta as it will continue to soften slightly when mixed with the hot sauce. Once cooked, drain the pasta well, reserving about 1/4 cup of the pasta cooking water in case you need to thin the sauce later.
05 - Using the same skillet that you cooked the chicken in (no need to clean it, those browned bits add flavor!), reduce the heat to medium-low. Add the cooked and drained pasta to the skillet. Pour in the basil pesto and heavy cream. Stir gently to combine, making sure all the pasta gets coated in the creamy sauce. Allow the mixture to simmer gently for 1-2 minutes until the sauce has warmed through and slightly thickened. If the sauce seems too thick, add a splash of the reserved pasta water to thin it out.
06 - Add the sliced chicken back to the skillet with the pasta, gently folding it in to distribute it evenly. Top the dish with the roasted tomatoes, making sure to scrape all of those delicious roasted garlic bits from the baking dish. If using, sprinkle with pine nuts for a nice crunch. Taste and adjust seasoning if needed, adding more salt, pepper, or crushed red pepper flakes for heat. For an extra touch, garnish with fresh basil leaves and a light dusting of grated Parmesan cheese before serving.

# Notes:

01 - You can use store-bought pesto for convenience, but homemade will give you the most vibrant flavor. Simply blend 2 cups fresh basil leaves, 1/3 cup pine nuts, 2 garlic cloves, 1/2 cup olive oil, and 1/2 cup grated Parmesan cheese.
02 - For a lighter version, substitute half-and-half or whole milk for the heavy cream, though the sauce won't be quite as rich.
03 - This dish reheats well for leftovers. Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave with a splash of milk or cream to revive the sauce.

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