Mediterranean Pesto Chicken Pasta with Cherry Tomatoes
This Mediterranean-inspired pasta dish brings together tender, juicy chicken, sweet cherry tomatoes, and vibrant basil pesto for a meal full of fresh, bright flavors. Simple to prepare but packed with taste, it’s perfect for a weeknight dinner or a casual gathering. You can keep it light and herb-forward or make it creamy with a touch of heavy cream, and it’s easily customizable with your favorite vegetables or cheese. In under 35 minutes, you get a satisfying, colorful, and wholesome Mediterranean meal that everyone will love.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
Pasta & Chicken:
300–400g pasta (penne, fusilli, or your choice)
2 boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Sauce & Veggies:
1/2 cup basil pesto (store-bought or homemade)
1 cup cherry tomatoes, halved or whole
2 tbsp olive oil
2 cloves garlic, minced (optional)
Seasonings & Garnish:
Salt and black pepper, to taste
1/2 tsp paprika or other preferred spices (optional)
1/4 cup heavy cream or half-and-half (optional, for creamier sauce)
1/4 cup grated Parmesan cheese (optional)
Fresh basil leaves, for garnish
Instructions
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Cook the chicken:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces, season with salt, pepper, and paprika if using. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 6–8 minutes. Remove from skillet and set aside.
Cook the tomatoes (optional):
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the cherry tomatoes and cook for 2–3 minutes until slightly softened.
Combine pasta and sauce:
Reduce heat to low. Add the cooked pasta, chicken, and pesto to the skillet. If using heavy cream, add it now. Toss everything together until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Serve:
Divide the pasta among plates. Sprinkle with Parmesan cheese and garnish with fresh basil leaves. Serve immediately.
Tips:
Chicken choice: Thighs stay juicier, while breasts are leaner. Either works well.
Even cooking: Cut chicken into similar-sized pieces to ensure they cook evenly.
Pasta water magic: Adding a splash of reserved pasta water helps the pesto coat the pasta smoothly without being too thick.
Tomato treatment: Roasting cherry tomatoes with olive oil, salt, and pepper in the oven for 10–12 minutes adds a sweeter, richer flavor.
Garlic boost: Lightly sauté garlic before adding tomatoes and pesto to infuse extra flavor.
Pesto freshness: Freshly made pesto elevates the dish, but store-bought works well for convenience.
Variations:
Creamy pesto: Stir in 1/4 cup of heavy cream, half-and-half, or Greek yogurt for a richer, creamier sauce.
Vegetable boost: Add spinach, zucchini, or bell peppers for extra nutrition and color.
Cheese twist: Mix in mozzarella chunks or sprinkle crumbled feta instead of Parmesan.
Nutty flavor: Toasted pine nuts or walnuts on top add crunch and depth.
Protein swap: Shrimp or turkey pieces can replace chicken for a different flavor.
Spicy kick: Add red pepper flakes or a drizzle of chili oil for a subtle heat.
Q&A
Q: Can I use whole wheat or gluten-free pasta?
A: Yes. Cooking times may vary slightly, so follow the package instructions. Whole wheat adds more fiber, and gluten-free options work just as well.
Q: Can I make this ahead of time?
A: You can cook the pasta and chicken separately and store in the fridge for up to 2 days. Toss with pesto and tomatoes just before serving to keep it fresh.
Q: How do I prevent the chicken from drying out?
A: Don’t overcook it. Bite-sized pieces cook quickly, so watch for golden brown edges and internal doneness (165°F / 74°C). Thighs are more forgiving than breasts.
Q: Can I freeze this dish?
A: Pesto pasta is best fresh. Freezing can change the texture, but you can freeze the cooked chicken and defrost to mix with fresh pasta and pesto later.
Q: Can I make it vegetarian?
A: Absolutely. Replace chicken with roasted vegetables, mushrooms, or tofu for a vegetarian version.
Nutrition
(approximate per serving, serves 4)
- Calories: 450–500 kcal
- Protein: 28–32 g
- Carbohydrates: 40–45 g
- Fat: 20–25 g
- Fiber: 3–5 g
- Sodium: 400–600 mg (depending on pesto and seasoning)
Values vary based on exact ingredients and portion sizes.
Conclusion
This Pesto Chicken Pasta with Cherry Tomatoes is a quick, flavorful, and versatile meal. The bright basil pesto pairs perfectly with juicy chicken and sweet tomatoes, and you can adjust it to be creamy, spicy, or loaded with veggies depending on your mood. It’s perfect for a weeknight dinner or a casual gathering, and leftovers reheat well if stored properly. Fresh herbs, a sprinkle of Parmesan, and a drizzle of olive oil take it from simple to restaurant-quality.