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Are you on the lookout for a dish that perfectly combines rich flavors with a comforting touch? Look no further than creamy pesto chicken with roasted tomatoes. This delightful recipe isn’t just a feast for the taste buds; it also brings an inviting aroma to your kitchen and transforms a simple weeknight dinner into a gourmet experience. Whether you're hosting a dinner party or just enjoying a meal with your family, this dish captures the essence of Italian cuisine while keeping it straightforward and accessible.

Creamy Pesto Chicken with Roasted Tomatoes

Indulge in this creamy pesto chicken with roasted tomatoes for a delicious meal! This easy recipe combines succulent chicken breasts with rich basil pesto and heavy cream, topped with sweet roasted cherry tomatoes and Parmesan cheese. Perfectly paired with your favorite pasta, it’s a comforting dish that’s sure to please. Ready in just 40 minutes, this delightful dinner is perfect for weeknight cooking or impressing guests. Enjoy the flavors and simplicity!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup fresh basil pesto (store-bought or homemade)

1 cup heavy cream

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for heat)

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish

1 pound pasta of your choice (fettuccine or penne works well)

Instructions
 

Roast the Tomatoes: Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for about 15-20 minutes until they are tender and slightly caramelized.

    Cook the Pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

      Prepare the Chicken: In a large skillet over medium heat, add the remaining 1 tablespoon of olive oil. Season the chicken breasts with salt, pepper, and red pepper flakes if using. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove the chicken from the skillet and let it rest for a few minutes before slicing.

        Make the Sauce: In the same skillet, lower the heat and add the heavy cream. Stir in the pesto and cooked pasta water, mixing until well combined. Allow the sauce to simmer for a few minutes until it thickens slightly. Stir in the grated Parmesan cheese until melted and creamy.

          Combine Ingredients: Add the cooked pasta to the skillet with the creamy pesto sauce. Gently toss to coat the pasta evenly. Slice the cooked chicken and place it on top of the pasta. Add the roasted tomatoes and toss lightly to combine.

            Serve: Serve the creamy pesto chicken pasta hot, garnished with fresh basil leaves and additional Parmesan cheese if desired.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4