About
Some weeknight dinners just deserve a night in the spotlight. There's no easier dish to feature than this Italian Chicken Pesto! Tender pasta, herbaceous pesto, sweet caramelized onions... it's just layer upon layer of flavor! With golden, beautifully seasoned chicken and a touch of nutty parmesan, Italian Chicken Pesto turns pasta night into a masterpiece!
Ingredients
- 8 ounces fusilli
- 1 (10-ounce) container grape tomatoes
- 4 tablespoons olive oil, divided, plus more, to taste
- 1/4 teaspoon salt, plus more, to taste
- 1/4 teaspoon black pepper, plus more, to taste
- 4 chicken breasts, boneless and skinless
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1/2 cup prepared basil pesto
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, grated
- 1/2 teaspoon red pepper flakes, optional
Directions
Step 1 -In a pot of salted, boiling water, add the pasta and cook to al dente, according to the package directions.
Step 2 -Drain the pasta and set it aside.
Step 3 -Preheat the oven to 400 degrees F.
Step 4 -In a medium bowl, add the cherry tomatoes, 2 tablespoons of the olive oil, the extra salt, and the extra black pepper and toss to combine.
Step 5 -On a rimmed baking sheet, add the tomatoes and spread them out in a single layer.
Step 6 -Roast the tomatoes until they are blistered, about 20 minutes. Set the tomatoes aside.
Step 7 -Season the chicken breasts with 1/4 teaspoon of the remaining salt, 1/4 teaspoon of the remaining black pepper, the garlic powder, and the paprika.
Step 8 -In a large skillet over medium heat, add 2 tablespoons of the remaining olive oil.
Step 9 -Add the chicken breasts to the hot oil and cook, flipping them once, until they are browned on the edges and they reach an internal temperature of 165 degrees F, about 5-8 minutes per side.
Step 10 -Transfer the chicken breasts to a clean plate.
Step 11 -Add the onions to the same skillet and cook, while adding the extra olive oil as needed and stirring occasionally, until they are slightly caramelized, about 10 minutes.
Step 12 -Add the garlic to the onion mixture and cook, while stirring, until fragrant, about 30 seconds.
Step 13 -Add the pesto to the onion mixture and stir to combine.
Step 14 -Add the heavy cream to the onion mixture and stir gently to combine.
Step 15 -Bring the cream mixture to a simmer.
Step 16 -Add the cooked pasta and the roasted tomatoes to the skillet and cook, while stirring, until heated through, about 2-3 minutes.
Step 17 -Slice the chicken breasts, then add the slices to the pasta mixture.
Step 18 -Top the pasta mixture with the parmesan cheese and the red pepper flakes.
Step 19 -Serve.
