Baked Chicken Pesto Pasta with Balsamic Tomatoes & Basil
Ingredients:
12 oz pasta (penne, fusilli, or spaghetti)
1 tablespoon olive oil
2 chicken breasts, cut into bite-sized pieces
Salt & pepper, to taste
2 cups cherry tomatoes, halved
1 tablespoon balsamic vinegar
1/4 cup fresh basil leaves, chopped (plus more for garnish)
3/4 cup pesto (store-bought or homemade)
1/2 cup heavy cream or half-and-half
1/4 cup grated Parmesan cheese
Optional: shredded mozzarella for topping
Method:
1. Preheat oven to 375°F (190°C).
2. Cook the pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain.
3. Prepare the tomato topping:
In a bowl, toss halved cherry tomatoes with balsamic vinegar and chopped fresh basil. Set aside to marinate.
4. Cook the chicken:
Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Sauté until fully cooked, about 5–6 minutes. Remove from heat.
5. Make the sauce:
In the same skillet, reduce heat to low. Stir in pesto and cream. Simmer for 2–3 minutes, then stir in Parmesan. Add reserved pasta water a bit at a time if the sauce is too thick.
6. Assemble the dish:
In a large baking dish, combine pasta, chicken, and pesto sauce. Mix well. Spread the balsamic tomato mixture evenly over the top. Sprinkle with a little extra Parmesan or mozzarella if desired.
7. Bake:
Bake uncovered for 15 minutes, until tomatoes are softened and the top is slightly golden.
8. Serve:
Garnish with additional fresh basil and serve hot.