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Creamy Chicken Pesto Pasta with Cherry Tomatoes and Broccolini Recipe

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3.8 from 14 reviews

This Chicken Pesto Pasta recipe is a flavorful and colorful one-pan dinner combining tender seared chicken breasts, al dente farfalle pasta, fresh broccolini, cherry tomatoes, and aromatic basil pesto. The dish is quick to prepare in about 45 minutes and garnished with optional grated parmesan and red pepper flakes, making it a perfect family-friendly Italian-inspired meal.

Ingredients

Protein and Main Ingredients

  • 1 lb boneless, skinless chicken breasts (cleaned and pounded to ⅓ inch thickness)
  • 2 cups farfalle pasta (dry – 5.5 oz)
  • 8 oz broccolini (cut into 1 inch stalks, about 2 cups or 1 bunch)
  • 2 cups cherry tomatoes (halved)
  • ¼ cup basil pesto

Seasonings and Liquids

  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup chicken broth
  • 1 tablespoon minced garlic
  • ¼ cup minced onion

Optional Garnish

  • Grated parmesan cheese
  • Red pepper flakes

Instructions

  1. Clean and Pound Chicken: Place the chicken breasts between two pieces of saran wrap and gently pound them with a meat mallet until about ⅓ inch thickness. Season both sides evenly with salt and black pepper.
  2. Heat Olive Oil: In a large skillet or pan, heat 1 tablespoon of olive oil over medium heat until shimmering.
  3. Boil Water for Pasta: While the oil is heating, bring a pot of salted water to a boil for cooking the farfalle pasta.
  4. Sear Chicken: Add the chicken breasts to the hot pan and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a clean plate.
  5. Sauté Onion and Garlic: In the same pan (do not clean to retain flavorful browned bits), add the minced onion and garlic. Sauté for 1 minute until fragrant and slightly softened.
  6. Deglaze Pan: Pour in ¼ cup chicken broth to deglaze the pan. Scrape up all the browned bits from the bottom as the onions and garlic continue to cook and soften.
  7. Cook Pasta: Add the farfalle pasta to the boiling water and cook according to package instructions until al dente. Drain and set aside.
  8. Cook Broccolini: Add the broccolini to the pan with onions and garlic, cover with a lid, and cook for 4 minutes to soften but retain a slight crunch.
  9. Add Cherry Tomatoes: Stir in the halved cherry tomatoes, cover again, and cook for an additional 5 minutes until tomatoes soften and release juices.
  10. Slice Chicken: While the tomatoes cook, slice the seared chicken into small bite-sized pieces for easy mixing.
  11. Combine Ingredients: Stir the cooked pasta, sliced chicken, and ¼ cup basil pesto into the vegetable mixture. Mix well to combine and heat through.
  12. Garnish and Serve: Serve the chicken pesto pasta warm, topped with grated parmesan cheese and a sprinkle of red pepper flakes if desired.

Notes

  • For a vegetarian version, omit the chicken and increase the amount of broccolini or add other vegetables.
  • Use gluten-free pasta to make this recipe gluten free.
  • Adjust the red pepper flakes to taste depending on your preferred spice level.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a skillet or microwave, adding a splash of broth or water to loosen the sauce if needed.

Find it online: https://cookedbysarah.com/creamy-chicken-pesto-pasta-with-cherry-tomatoes-and-broccolini-recipe/