Italian recipe

Pesto Chicken Pasta with Roasted Tomatoes

Name: Pesto Chicken Pasta with Roasted Tomatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 cups rotini or fusilli pasta; 2 cups cherry tomatoes; 2 tablespoons olive oil, divided; 1 teaspoon salt, divided; 1/2 teaspoon black pepper; 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 3 cloves garlic, minced; 1 cup fresh basil leaves; 1/2 cup grated parmesan cheese; 1/4 cup pine nuts or walnuts; 1/4 cup extra-virgin olive oil; 1/4 cup packed fresh parsley leaves; 1 tablespoon lemon juice; Red pepper flakes (optional, to finish)

Italian-inspired weeknight pasta from the Lazio region with bright basil pesto, garlicky chicken, and blistered tomatoes. The dish combines al dente pasta, juicy roasted tomatoes, and a shimmering pesto sauce for a fresh, cozy supper.

Total time

40 min

Prep

15 min

Cook

25 min

Serves

weeknight-dinnerpastachickenvegetarian-option-notroasted-tomatoes

Chef’s Pro Tips

Blister tomatoes at high heat for intense sweetness.
Toast nuts before blending for deeper flavor.
Add a splash of pasta water for a glossy sauce.

Serving Suggestions

Pair with a simple green salad and crusty bread to complete the plate.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce.

Nutrition

Estimated, per serving

calories: 560kcal
protein: 38g
carbs: 58g
fat: 22g

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