Pesto Chicken Pasta with Cherry Tomatoes
Creamy Pesto Chicken Penne with Burst Cherry Tomatoes
Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz penne pasta
1 cup cherry tomatoes, halved
1/2 cup pesto (basil-based, no cheese if preferred)
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup grated parmesan or dairy-free alternative
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil leaves for garnish
Directions:
Cook the penne pasta according to the package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 6–8 minutes until golden and cooked through.
Add minced garlic to the skillet and sauté for 1 minute.
Toss in cherry tomatoes and cook until they begin to blister and soften, about 3–4 minutes.
Reduce heat to low. Add the cooked pasta to the skillet and stir in the pesto. Mix until everything is evenly coated.
Sprinkle with red pepper flakes (if using) and grated parmesan. Toss gently to combine.
Garnish with fresh basil leaves and serve warm.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 480 kcal | Servings: 4 servings