Ingredients:
2 cups penne pasta (or your choice of pasta)
2 chicken breasts, cubed
1 cup cherry tomatoes
1/4 cup pine nuts, toasted
1/3 cup basil pesto
1/2 cup heavy cream
2 tbsp olive oil
2 cloves garlic, minced
Fresh basil leaves (for garnish)
Salt and pepper to taste
Directions:
Cook the pasta: Boil the pasta according to package instructions, drain, and set aside.
Roast the tomatoes: Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 1 tbsp olive oil, garlic, salt, and pepper. Roast for 15-20 minutes until blistered and slightly caramelized.
Cook the chicken: In a large skillet, heat the remaining olive oil and cook the cubed chicken over medium heat until browned and fully cooked, about 6-8 minutes. Season with salt and pepper.
Make it creamy: Lower the heat, add the basil pesto and heavy cream to the skillet, stirring to combine. Simmer for 2-3 minutes until the sauce thickens slightly.
Assemble the dish: Toss the cooked pasta with the creamy pesto sauce and chicken. Gently fold in the roasted cherry tomatoes and top with toasted pine nuts.
Garnish and serve: Garnish with fresh basil leaves and serve immediately.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 500 kcal per serving
