Creamy Pesto Chicken Linguine with Roasted Tomatoes
"A delightful and comforting dish featuring succulent roasted chicken breast, al dente linguine, and a rich, creamy pesto sauce, brightened with sweet burst cherry tomatoes. Perfect for a quick weeknight meal or a special occasion for two."
Ingredients
All Steps
- 1
Preheat your oven to 200°C (400°F). Toss the chicken breast with 1 tablespoon of olive oil, half a teaspoon of salt, and a quarter teaspoon of black pepper. Place on a baking sheet and roast for 20-25 minutes, or until cooked through. Once done, let it rest for 5 minutes before slicing into bite-sized pieces.
- 2
While the chicken is roasting, bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- 3
Mince the garlic cloves. In a large skillet or pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cherry tomatoes, cooking for 5-7 minutes until the tomatoes begin to soften and burst. Season with a pinch of salt and pepper.
- 4
Reduce the heat to low. Stir in the heavy cream and basil pesto. Heat gently for 2-3 minutes, stirring occasionally, until the sauce is warmed through but not boiling.
- 5
Add the drained linguine, sliced roasted chicken, and grated Parmesan cheese to the skillet with the sauce. Toss everything together, adding a splash of the reserved pasta water if needed to achieve a desired creamy consistency.
- 6
Serve immediately, garnished with extra grated Parmesan if desired.