Pesto Chicken and Roasted Tomato Spaghetti

• 8 oz spaghetti
• 1 lb chicken breast, sliced
• 1 pint cherry tomatoes, halved
• 1/2 cup prepared pesto
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Salt to taste
• Black pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn
• Optional: red pepper flakes for spice

Steps

1. 1 Preheat oven to 400°F. Toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes.
2. 2 While tomatoes roast, cook spaghetti in a large pot of salted boiling water until al dente.
3. 3 Heat 2 tbsp olive oil in a skillet over medium heat. Add chicken and cook until golden and cooked through.
4. 4 Add minced garlic to the chicken skillet for the last minute of cooking.
5. 5 Reserve 1/2 cup pasta water, then drain spaghetti.
6. 6 Combine pesto and a splash of pasta water in the spaghetti pot. Toss to coat.
7. 7 Add roasted tomatoes and chicken to the pesto spaghetti. Toss gently.
8. 8 Serve topped with Parmesan, fresh basil, and optional red pepper flakes.

Equipment

• Large pot
• Skillet
• Baking sheet

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add sun-dried tomatoes for extra flavor.

Substitutions

• Use spinach pesto for a lighter option.
• Substitute chicken with tofu for a vegetarian version.

Pairings

• Italian white wine
• Sparkling water with lemon

Nutrition

Tips

• For a creamier sauce, add more pasta water as needed.
• Use store-bought pesto to save time, or make your own if you're feeling fancy.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of pasta water.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for a comforting meal.

FAQ