Best 2 Tomato Pesto Chicken Pasta Recipes

Calling all pasta lovers! Get ready to tantalize your taste buds with our delectable Tomato Pesto Chicken Pasta, a symphony of flavors that will leave you craving for more. This dish combines the tangy zest of tomatoes, the aromatic freshness of basil pesto, and the succulent tenderness of chicken, all harmoniously blended with perfectly cooked pasta.

In addition to our main recipe, we've included three irresistible variations that cater to different dietary preferences and flavor profiles. For those who prefer a vegetarian option, our Sun-Dried Tomato and Spinach Pesto Pasta offers a burst of vibrant flavors, while our Creamy Pesto Chicken Pasta adds a velvety richness that will satisfy your cravings. And for those who love a spicy kick, our Arrabbiata Chicken Pasta brings the heat with its fiery tomato sauce.

Each recipe is carefully crafted with step-by-step instructions and cooking tips to ensure that every bite is bursting with flavor. Whether you're a seasoned home cook or a beginner looking to impress, our Tomato Pesto Chicken Pasta and its variations are sure to become your go-to pasta dishes. So gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave your taste buds dancing with delight!

Here are our top 2 tried and tested recipes!

PASTA WITH TOMATO PESTO, FETA AND CHICKEN

Pasta with Tomato Pesto, Feta and Chicken image

Boldly flavored tomato pesto adds delicious depth to this pretty salad with an easy shortcut--frozen cooked chicken.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 cup uncooked orzo or rosamarina (rice-shaped pasta)
1 pkg (9 oz) frozen diced cooked chicken breast, thawed
1 cup crumbled feta cheese (4 oz)
1/4 cup chopped fresh basil
1/4 cup purchased sun-dried tomato pesto
1/4 teaspoon salt
2 tablespoons lemon juice
4 medium tomatoes

Steps:

Cook orzo as directed on package; drain. Rinse with cold water to cool; drain well.
Meanwhile, in large bowl, combine chicken, cheese, basil, pesto and salt; stir gently to mix. Add cooked orzo to chicken mixture; toss gently to coat. Sprinkle with lemon juice.
To make tomato cups, cut off stem end of tomato and scoop out pulp; discard. Spoon salad mixture into tomato cups. If desired, serve on lettuce-lined plates.

Nutrition Facts : Calories 455, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 3 g

TOMATO PESTO & CHICKEN PASTA

Tomato Pesto & Chicken Pasta image

2nd sons favourite dish. We eat this about once a month, though I vary the pesto, and occasionally add capsicums or olives.

Provided by JustJanS

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 medium onion, diced
4 slices bacon, diced
1 clove garlic, crushed
400 g chicken thigh fillets, cut into bite-sized pieces
200 g mushrooms, sliced
100 ml dry white wine
100 ml chicken stock
1 (175 g) jar sun-dried tomato pesto (or similar)
1 (300 ml) container light cream
50 g shredded parmesan cheese
1/4 cup green onion top
500 g pasta (of your choice-I prefer Penne)

Steps:

Saute the onion and bacon until the onion is soft (about 5 minutes).
Add the garlic and cook another couple of minutes.
Add the chicken and mushrooms and cook until the chicken turns white.
(about 10 minutes), stirring frequently.
Add the white wine and allow to cook to reduce for a couple of minutes, then add the stock.
Add the pesto and the crean and cook until heated through.
Add the Parmesan and stir through along with the green onion tops.
Serve over the cooked pasta and offer extra Parmesan cheese.

Tips:

Use ripe, flavorful tomatoes: This will ensure that your pesto is packed with flavor. If you don't have fresh tomatoes on hand, you can use a can of diced tomatoes, but be sure to drain them well before using.
Don't overcook the chicken: Chicken breasts can dry out quickly, so it's important to cook them just until they are cooked through. You can use a meat thermometer to check the internal temperature of the chicken. It should be 165 degrees Fahrenheit when it's done.
Use a good quality pesto: Store-bought pesto can vary in quality, so it's worth it to make your own. If you're short on time, you can use a jarred pesto, but be sure to choose one that is made with fresh, high-quality ingredients.
Add some vegetables to your pasta: This will make the dish more nutritious and colorful. Some good options include broccoli, zucchini, or spinach.
Serve with a sprinkle of Parmesan cheese: This will add a touch of richness and flavor to the dish.

Conclusion:

Tomato pesto chicken pasta is a quick and easy meal that is perfect for busy weeknights. It's also a great way to use up leftover chicken. The combination of juicy tomatoes, flavorful pesto, and tender chicken is sure to please everyone at the table. So next time you're looking for a delicious and easy weeknight meal, give this tomato pesto chicken pasta recipe a try.