This is one of our favorite pasta dishes and is so quick and easy if you’re looking for a great weeknight meal. The pesto balanced with the sweetness and slight acidity of the tomatoes creates the perfect balance of flavors. The chicken is a great source of protein as well but can be removed if you’re looking for a vegetarian option. Topped with parsley, this pasta is giving summer in Italy and we’re here for it. Be sure to add this recipe to your weekly menu, you won’t regret it!
Tuscan Tomato Pesto Pasta Recipe
Creamy, packed with flavor, and incredibly easy, this dish is a crowd favorite that’s sure to impress! With pesto, cooked tomatoes, chicken, and a little parsley to round out the flavor you’ll love this recipe!
Ingredients
- 2 chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1 pint cherry tomatoes
- 1/2 cup heavy cream
- 1/4 cup pesto
- Salt & pepper to taste
- 1/2 box fettuccine pasta cooked to al dente
- Chopped parsley for garnish
Instructions
- Cut chicken breasts into cubes and cook in a large cast iron skillet with a little olive oil, salt & pepper until cooked through. Remove from the pan and set aside.
- To the cast iron skillet add a little more olive oil and your garlic and cook until fragrant.
- Add in your cherry tomatoes and cook until they soften and lose their shape. Use a wire masher to help break down the tomatoes if necessary.
- While the tomatoes are softening, cook your fettuccine until al dente.
- Once the tomatoes have cooked down, add in pesto and heavy cream and stir to combine.
- Add the cooked chicken and fettuccine back to the skillet with the tomato & pesto sauce and toss to coat.
- Garnish with chopped parsley and enjoy!