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Creamy Chicken Pesto with Roasted Cherry Tomatoes

Creamy Chicken Pesto with Roasted Cherry Tomatoes

This Creamy Chicken Pesto has been a staple recipe in my repertoire of Simple Dinners since 2007! I have made it well over 100 times over the years and it's one of my favourite quick and easy weeknight meals.

Course Dinner
Keyword Pasta, Simple Dinners
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

Roasted Cherry Tomatoes

  • 400 g mixed coloured cherry tomatoes
  • Olive oil
  • Salt & Black Pepper

Pesto

  • 1 cup basil leaves, rinsed, roughly chopped
  • ¼ cup parsley leaves, rinsed, roughly chopped
  • ¼ cup pine nuts
  • ¼ cup grated parmesan cheese
  • ¼ cup olive oil
  • 2 cloves garlic, roughly chopped

Sauce

  • olive oil
  • 3 small chicken breasts, cut into 2cm cubes
  • 1/2 cup thickened cream
  • Salt & Black Pepper

To serve

  • 500 g dry weight spaghetti, cooked
  • Grated parmesan cheese
  • Basil leaves

Instructions

  1. Preheat the oven to 200°C (400°F). Cut cherry tomatoes in half and spread on a non-stick baking tray. Drizzle with olive oil and add salt and black pepper. Roast for about 30-40 minutes, or until soft.
  2. In the meantime, cook the pasta in a large pot of boiling, salted water.
  3. To make the pesto, place ingredients into a food processor and pulse until combined to taste.
  4. Heat 1 tablespoon olive oil in a fry pan. Add the chicken, cooking until cooked through. Remove from the pan, and set aside.
  5. Over low heat, add the pesto to the frypan with the cream and cook for 5 minutes. Return the chicken to the pan and stir until chicken is coated.
  6. Drain the pasta and then return it to the pot. Stir the pesto sauce into the pasta and serve, garnishing with roasted cherry tomatoes, basil leaves and parmesan.