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- 2 boneless, skinless chicken breasts, diced into bite-sized pieces - 2 cups pasta (fusilli or penne) - 1 cup cherry tomatoes, halved - 1 medium zucchini, sliced into half-moons - 1 bell pepper (choose red or yellow), chopped into chunks - 3 tablespoons extra virgin olive oil - 1 teaspoon Italian seasoning - Salt and freshly ground black pepper to taste - 1 cup heavy cream - ½ cup pesto (store-bought or homemade) - Grated Parmesan cheese, for serving - Fresh basil leaves, for garnish This dish shines with its fresh ingredients. I love using chicken for protein. It cooks quickly and stays juicy. For pasta, I prefer fusilli or penne. These shapes hold sauce well. The veggies add color and taste. Cherry tomatoes bring sweetness. Zucchini adds a nice crunch. Bell peppers give a pop of flavor. Olive oil and Italian seasoning enhance the dish. They add a rich, savory taste. Heavy cream makes the sauce rich and smooth. Pesto brings in that fresh herb flavor. Don't skip the cheese! Grated Parmesan on top makes everything better. Fresh basil leaves are the perfect touch. They add color and freshness. Enjoy crafting this dish with these vibrant ingredients! Start by preheating your oven to 425°F (220°C). This step warms up the oven, which helps cook the veggies just right. For the roasting, take a large baking tray and mix halved cherry tomatoes, sliced zucchini, and chopped bell pepper. Drizzle 2 tablespoons of olive oil over the mix. Add Italian seasoning, salt, and pepper. Toss everything well so each piece gets coated. Spread the veggies in a single layer and roast them for 20-25 minutes. You want them tender and lightly charred for sweet flavor. While the vegetables roast, take a big pot and fill it with water. Add a generous pinch of salt and bring it to a boil. Once boiling, toss in 2 cups of pasta. Cook according to the package instructions for about 8-10 minutes. Check for a firm bite, called al dente. When the pasta is done, save ½ cup of pasta water for the sauce, then drain the rest and set it aside. Next, grab a large skillet and heat it over medium heat. Add the last tablespoon of olive oil. Once hot, add 2 diced chicken breasts. Season with salt and pepper. Sear the chicken for about 6-8 minutes. Stir it often until it turns golden brown and is no longer pink inside. Now it's time to make the sauce. Lower the heat to low and pour 1 cup of heavy cream and ½ cup of pesto into the skillet with the chicken. Stir it well until smooth. Let it simmer gently for 3-4 minutes. If the sauce seems thick, add some of that reserved pasta water. Stir until you reach your desired sauce thickness. Add the drained pasta and the roasted veggies into the skillet with the creamy sauce. Gently toss everything together with tongs or a large spoon. Ensure each bite is covered in sauce. Heat everything together for another 2 minutes to warm through. When it's time to serve, plate your creamy pesto chicken and roasted veggie pasta in bowls. For a finishing touch, sprinkle on grated Parmesan cheese and add fresh basil leaves as a garnish. This not only looks great but adds extra flavor too! - Choosing the right vegetables: Pick vegetables that roast well. Cherry tomatoes, zucchini, and bell peppers are great choices. They add color and flavor. - Roasting tips for better flavor: Cut your veggies into similar sizes. This helps them roast evenly. Drizzle with olive oil and sprinkle with Italian seasoning. Toss them well to coat. Roast at 425°F for 20-25 minutes. This brings out their sweet taste. - Adjusting creaminess: Start with heavy cream for a rich base. If you want it lighter, use half-and-half. You can also add a bit of pasta water for a silkier texture. - Substituting ingredients: If you don’t have pesto, use basil or spinach. Blend it with olive oil and nuts. This gives a fresh taste without losing creaminess. - Ensuring chicken is cooked through: Dice your chicken into small pieces. This helps it cook faster and more evenly. Cook until there’s no pink in the center. Aim for an internal temp of 165°F. - Preventing dryness: Avoid overcooking the chicken. Stir it regularly in the skillet. This keeps it juicy and tender. Adding the cream and pesto right away helps lock in moisture. {{image_4}} - Gluten-free options: You can use gluten-free pasta made from rice or corn. This way, everyone can enjoy the dish without worry. - Dairy-free alternatives: Swap heavy cream for coconut cream or cashew cream. Use dairy-free cheese for topping if you like. - Adding herbs and spices: Fresh herbs like thyme or rosemary can boost flavor. A pinch of red pepper flakes adds a nice kick. - Featuring different sauces: Try swapping pesto for a sun-dried tomato or olive tapenade. Each sauce gives a new twist to the dish. - Using different proteins: Chicken is great, but shrimp or tofu work well too. Both options add unique flavors and textures. - Vegetable alternatives: Feel free to swap in broccoli, asparagus, or spinach. Each veggie brings its own taste and nutrition to the meal. - Store leftovers in an airtight container. - Make sure the pasta cools before sealing. - Enjoy leftovers within 3 to 4 days for best taste. - To freeze, place cooled pasta in freezer-safe bags. - Remove as much air as you can before sealing. - For best results, consume within 2 to 3 months. - Thaw overnight in the fridge before reheating. - Reheat in a skillet over low heat for even warming. - Expiration depends on how you store it. - In the fridge, watch for signs of spoilage. - Look for bad smells, color changes, or mold. - If you spot any of these, it’s best to toss it. To make creamy pesto, you'll need a few simple ingredients. Gather these: - 1 cup fresh basil leaves - ½ cup grated Parmesan cheese - ½ cup extra virgin olive oil - 2 cloves garlic - ¼ cup pine nuts or walnuts - Salt to taste Start by blending the basil, cheese, nuts, and garlic in a food processor. Slowly add olive oil while blending until smooth. Adjust salt to your taste. For a creamy touch, stir in heavy cream after blending. Yes, you can use various types of pasta. I recommend: - Fusilli - Penne - Farfalle Each type offers a different shape and texture. Choose one that you enjoy. Just remember to cook it al dente for the best bite. This dish pairs well with several side options. Consider serving: - A fresh green salad - Garlic bread - Steamed broccoli These sides complement the rich flavors and add balance to your meal. Absolutely! Meal prep for this recipe is easy. You can: - Cook the chicken and veggies ahead of time. - Store them in airtight containers in the fridge. When ready to serve, just reheat everything and toss it with the pasta and sauce. This makes for a quick meal on busy days. Here's a general breakdown of the nutrition: - Calories: About 600 per serving - Protein: 30g - Carbohydrates: 50g - Fat: 30g These values can vary based on your ingredient choices. Always check labels for precise numbers. This blog post covered a delicious creamy pesto chicken and roasted veggie pasta dish. We explored key ingredients like chicken, pasta, and fresh vegetables. I shared easy steps for roasting, searing, and mixing everything to perfection. You can also adapt recipes for your diet or swap ingredients for more flavor. In final thoughts, this dish is simple, flavorful, and perfect for any meal. Enjoy cooking and make it your own!

Creamy Pesto Chicken & Roasted Veggie Pasta

Indulge in a delightful meal with this creamy pesto chicken and roasted veggie pasta recipe! Packed with tender chicken, colorful vegetables, and a rich pesto cream sauce, it's a perfect weeknight dinner that your family will love. Follow the simple steps to create a dish that’s not just delicious but also visually appealing. Click through to uncover the full recipe and inspire your next cooking adventure!
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Ingredients
  

2 boneless, skinless chicken breasts, diced into bite-sized pieces

2 cups pasta (fusilli or penne)

1 cup cherry tomatoes, halved

1 medium zucchini, sliced into half-moons

1 bell pepper (choose red or yellow), chopped into chunks

3 tablespoons extra virgin olive oil

1 teaspoon Italian seasoning

Salt and freshly ground black pepper to taste

1 cup heavy cream

½ cup pesto (store-bought or homemade)

Grated Parmesan cheese, for serving

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This will get the oven ready for perfecting those vegetables.

    Roast the Veggies: On a large baking tray, combine the halved cherry tomatoes, sliced zucchini, and chopped bell pepper. Drizzle with 2 tablespoons of olive oil, then sprinkle with Italian seasoning, salt, and pepper. Toss well to coat all the vegetables evenly. Spread them out in a single layer and roast in the preheated oven for 20-25 minutes, until they are tender and lightly charred, enhancing their natural sweetness.

      Cook the Pasta: While the vegetables are roasting, fill a large pot with water and add a generous pinch of salt. Bring it to a boil and then add the pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Once done, reserve ½ cup of pasta water for later use, then drain the rest and set the pasta aside.

        Cook the Chicken: In a large skillet set over medium heat, add the remaining tablespoon of olive oil. Once hot, add the diced chicken. Season generously with salt and pepper. Cook the chicken for 6-8 minutes, stirring occasionally, until it is no longer pink in the center and displays a beautiful golden-brown color.

          Make the Creamy Sauce: Reduce the heat to low. Pour in the heavy cream and pesto into the skillet with the cooked chicken. Stir until the mixture is well combined and smooth. Let it simmer gently for about 3-4 minutes until the sauce thickens slightly. If it appears too thick, gradually incorporate some of the reserved pasta water until you reach your desired consistency.

            Combine Everything: Add the drained pasta and the roasted vegetables to the skillet with the creamy pesto sauce. Gently toss everything together using tongs or a large spoon, ensuring that all components are well coated in the sauce. Heat everything through for another 2 minutes.

              Serve: Plate your creamy pesto chicken and roasted veggie pasta in bowls. Generously top with grated Parmesan cheese and garnish with fresh basil leaves for a pop of color and flavor.

                Prep Time: 15 mins | Total Time: 45 mins | Servings: 4