Description
8 oz pasta (penne, fusilli, or fettuccine)
2 chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 teaspoon dried oregano
1/4 cup pine nuts, toasted
1/2 cup basil pesto (store-bought or homemade)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves for garnish
Directions:
Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 1 teaspoon of olive oil, minced garlic, oregano, salt, and pepper. Spread them on a baking
sheet and roast for 15 minutes until softened and slightly caramelized.
Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the remaining olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-7 minutes until
golden brown and fully cooked. Remove from the skillet and set aside.
In the same skillet, reduce heat to medium and add the basil pesto and heavy cream. Stir well to combine. Add the cooked pasta and chicken, tossing to coat
evenly in the creamy pesto sauce.
Stir in the Parmesan cheese and red pepper flakes (if using). Cook for another 1-2 minutes until the sauce thickens slightly.
Remove from heat and fold in the roasted cherry tomatoes and toasted pine nuts.
Serve hot, garnished with fresh basil leaves and extra Parmesan cheese.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 550 per serving | Servings: 4
