Easy Pesto Chicken & Roasted Tomato Pasta (Mediterranean)

Few flavor combinations are as iconic as basil pesto and roasted tomatoes. The “Gold Standard” technique in this recipe is the roasting of the cherry tomatoes until they “burst.” This concentrates their natural sugars and lycopene, creating a zesty juice that mingles with the pesto. We also utilize a professional Italian method—emulsifying the sauce with starchy pasta water—to ensure the pesto clings to the noodles rather than pooling in the bottom of the bowl.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 4 Servings
• Calories: 420 kcal per serving

Ingredients:

The Foundation

• 1 lb Chicken Breast, cut into bite-sized pieces
• 8 oz Penne or Fusilli (Whole-wheat or Chickpea pasta is best for fiber)
• 2 cups Cherry Tomatoes
• 1 tbsp Extra Virgin Olive Oil
• 1/2 tsp Salt & 1/2 tsp Black Pepper

The “Gold Standard” Sauce

• 1/2 cup Basil Pesto (High-quality store brand or homemade)
• 1/4 cup Reserved Pasta Water (Crucial for silkiness)
• 2 tbsp Grated Parmesan Cheese
• Fresh Basil Leaves for garnish

Preparation Steps:

1. The Tomato Burst

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with olive oil, salt, and pepper.
2. Roast for 15–18 minutes until the skins have wrinkled and the tomatoes have “burst,” releasing their juices.

2. The Cook & Sear

3. Cook the pasta in salted water. Important: Before draining, reserve 1/4 cup of the starchy pasta water.
4. Simultaneously, brown the chicken pieces in a large skillet over medium-high heat for 6–8 minutes until cooked through (165°F).

3. The Professional Emulsion

5. Add the drained pasta to the skillet with the chicken. Remove from direct high heat.
6. Add the basil pesto and the reserved pasta water. Stir gently; the starch in the water will emulsify with the oil in the pesto, creating a creamy coating that sticks to the pasta.

4. The Final Assembly

7. Gently fold in the roasted “burst” tomatoes and any juices from the baking sheet.
8. Top with grated parmesan and fresh basil leaves. Serve immediately.

Expert Tips:

• Pesto Rule #1: Never boil pesto. High heat causes fresh basil to oxidize (turn brown) and lose its vibrant flavor. Always toss it with the pasta over low heat or after the heat is turned off.
• Texture Fix: If the pasta seems dry after mixing, splash in an extra tablespoon of warm water or a drizzle of olive oil to restore the glossy sheen.