Creamy Chicken Tomato Pasta is penne noodles in a cheesy, creamy sauce with added pesto and pan-fried pesto chicken. You might also love my Tuscan Chicken Pasta!
Creamy Chicken Tomato Pasta
Once I made my homemade pesto, I knew I had to use it in some recipes. In this creamy chicken tomato pasta, I used pesto to coat the chicken before pan-frying and I also added some of it to the sauce. All of the ingredients came together into a flavorful dish the entire family will enjoy.
Ingredients
Pasta: Penne pasta, a tubular pasta, holds up well in the thick, creamy sauce. However, you could use your favorite kind of pasta noodles, or make your own homemade shaped pasta!
Chicken: I cooked three boneless, skinless chicken breasts to use in this recipe. It ended up being about 2 pounds of chicken. You could also use boneless thighs.
Pesto: Pesto is a popular green sauce made with pine nuts, basil, cheese, and olive oil. Buy pesto at the store or make your own! You will brush some of the pesto over the chicken before cooking it; the rest will be added to the sauce.
How to Store Chicken Tomato Pasta
If you have any leftovers of this dish, store them in an airtight container, in the refrigerator, for 3-4 days. Reheat it in the microwave or slowly on the stovetop when ready to enjoy it.
Can I Freeze Tomato Chicken Pasta?
Yes! After everything has been cooked and put together, let the pasta dish cool completely. Then, transfer it to a freezer-safe container. Let it thaw in the refrigerator overnight before warming it up in the microwave or on the stovetop.
What Does it Taste Like?
This dish has just a slight pesto flavor (a nutty, basil taste) from the chicken and the sauce. It’s definitely not overpowering. Beyond that, it is a creamy and comforting pasta dish that was as satisfying as it was filling. Serve it with a basket of breadsticks or a French baguette.
More Pasta Dishes
Creamy Chicken Pasta {with Pesto}
Ingredients
- 8 ounces penne pasta, cooked al dente according to package directions.
- 3 boneless skinless chicken breasts, about 2 pounds
- ¾ cup (180 g) basil pesto, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup (245 g) whole milk
- 1 cup (240 g) chicken stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pinch crushed red pepper flakes
- 1 cup (149 g) cherry tomatoes, halved
- 1 cup (113 g) mozzarella cheese, shredded
- ½ cup (50 g) grated parmesan cheese
- salt, to taste
- fresh basil, minced for garnish
Instructions
- Brush chicken with ½ cup of pesto, coating all sides.
- To a large skillet over medium-high heat, add oil.
- Once the oil is hot, add chicken and cook for 7-8 minutes on each side, or until the internal temperature reaches 165°F. (Cooking times may vary depending on the size of the chicken breasts.)
- Remove the chicken from the skillet and set aside. Tent to keep warm.
- In the same skillet, melt butter. Add garlic and cook 1 more minute, or until fragrant.
- Add the flour and whisk, scraping up any brown bits in the pan, until the mixture is lightly browned, about 2 minutes.
- Slowly pour in milk, whisking constantly. Mix in the chicken stock, cherry tomatoes, salt, pepper, and red pepper flakes. Bring the mixture to a low rolling boil and then reduce heat and simmer, stirring occasionally, until thickened (about 5 minutes).
- Remove from heat. Add in the remaining pesto, mozzarella, and parmesan cheese. Stir until the cheeses are melted. Mix in the cooked pasta.
- Slice chicken, add to the top of the dish, and mix in with the rest of the ingredients. Salt to taste. Garnish with basil.
Did you make this recipe?
You can tag me at @iamhomesteader.
I loosely followed this, added onions, mushrooms, arugula and a splash of lemon in addition. It was great!
Super delicious! I ate way more than I should’ve!
Hello, this is an amazing pasta recipe. I am so glad that I tried this out. My pee paw and my mee maw really enjoyed this.
Very confusing recipe, wasn’t very nice. Image on website wasn’t what turned out after following recipe step by step.
How was it confusing? How was it not nice? Please elaborate.
Love all your amazing recipes