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Divine Chicken Pasta

ChickenDinnerStove-Top

Time: 40 minutes

Yield: 4 servings

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About

"Angelic, heavenly, amazing"–yep, that's what you'll be saying as you dig your fork into some Divine Chicken Pasta. The flavors from this dish are only those that come from above. Fluffy, buttery pasta twirled in a zesty, seasoned, creamy pesto sauce, juicy seared chicken, and some ruby red garlic roasted tomatoes. A ray of light beams down on the bowl once it's prepared. Served with your favorite side salad or some breadsticks, munching on Divine Chicken Pasta will make you feel like you're among an angelic choir!

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Ingredients

  • For the tomatoes:
  • 10 ounces cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • For the pasta:
  • 2 tablespoons olive oil
  • 1 1/2 pounds of chicken breasts, boneless, skinless, and halved
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/4 teaspoon paprika
  • 8 ounces bowtie, penne, or fusilli pasta
  • 1/4 cup basil pesto
  • 1/2 cup heavy cream
  • 1/4 cup pine nuts, optional

Directions

Step 1 -Preheat the oven to 400 degrees F.

Step 2 -Toss the tomatoes, 2 tablespoons of olive oil, and the garlic together.

Step 3 -Spread the tomato mixture in a casserole dish big enough to allow the mixture to fit in 1 layer.

Step 4 -Roast the tomato mixture until tender, about 20 minutes.

Step 5 -While the tomato mixture roasts, season the chicken with salt, pepper, and paprika.

Step 6 -In a large skillet over medium-high heat, heat the remaining olive oil.

Step 7 -Add the chicken to the skillet and cook until heated through and an instant thermometer inserted in the center reads 165 degrees F, about 5 minutes per side.

Step 8 -Transfer the cooked chicken to a paper-towel-lined plate to cool slightly.

Step 9 -Carefully and thinly slice the cooked chicken.

Step 10 -Bring a pot of water to a boil and cook the pasta to al dente according to the package instructions.

Step 11 -Drain the water from the pasta.

Step 12 -In the same skillet used for the chicken, over medium heat, add the cooked pasta, basil pesto, and cream.

Step 13 -Stir the pasta mixture gently and bring to a simmer to coat the pasta with the sauce.

Step 14 -Carefully transfer the pasta mixture to a heat-safe bowl.

Step 15 -Top the pasta mixture with the cooked chicken, roasted tomatoes, and pine nuts.

Step 16 -Taste and season with more salt or pepper, if needed.

Step 17 -Serve.

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