Creamy Chicken Pesto Pasta

Tasted amazing, I added extra cream and pesto!

Grilled chicken would be simpler (recipe is more trouble than it's worth). No need to roast tomatoes: saute in olive oil with garlic, add pesto and cream, toss in sliced grilled chicken and cooked pasta. Be sure to reserve some pasta water to loosen if needed. Pine nuts are a must; grated parm and fresh basil are nice to finish. 6-7 servings

Preheat oven to 400 F. Toss cherry tomatoes, sliced in half, with 2 tablespoons of olive oil and minced garlic. Spread in a casserole dish. Roast for about 20 minutes while you prepare the pasta. Prepare the chicken. This recipe uses 1.5 lb of chicken breasts which usually means 2 large chicken breasts. Make sure to use thinly sliced chicken breasts. Slice each chicken breast in half horizontally. Season them with salt, pepper, and paprika. Heat 2 tablespoons of olive oil on medium-high heat in a large skillet until hot. Add chicken and cook for about 5 minutes per each side until it's cooked through. Remove chicken to a plate. Slice it thinly. Bring a pot of water to boil. Cook pasta according to package instructions. Drain. Add cooked and drained pasta, basil pesto, and cream to the same skillet that you used to sear chicken. Stir gently and bring to simmer to coat pasta with sauce. Top with sliced cooked chicken, roasted tomatoes and pine nuts (optional). Season with extra salt and pepper or add crushed red pepper flakes, if desired.

I used grape tomatoes and it worked great! Pesto is not too strong. Husband loved it!!

It was very rich. I think some acid to cut the fat would go a long way with this dish!

Added red pepper flakes for pizzaz

Was ok, found it a tad bland. Needed something extra but don’t know what!