Pesto Chicken Pasta

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (trimmed and patted dry)
• 3 tablespoons Olive Oil (extra virgin preferred)
• 4 cloves Garlic (minced)
• 2 tablespoons Fresh Basil Leaves (chopped, plus extra for garnish)
• 1 teaspoon Salt (kosher or sea salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Tomato Bouillon (or tomato paste diluted with water)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Dried Oregano
• 1 tablespoon Caesar Dressing (adds creaminess to chicken coating)
• 2 cups Cherry Tomatoes (halved if large)
• 12 ounces Bow Tie Pasta (Farfalle) (dry weight)
• 0.5 cup Fresh Pesto (store‑bought or homemade)
• 0.25 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Pine Nuts (lightly toasted)

Instructions

1. Preheat Oven

   Set the oven to 400°F and let it fully preheat while you prepare the tomatoes.

   Time: PT5M

   Temperature: 400°F

2. Prepare Garlicky Tomatoes

   In a mixing bowl, combine the cherry tomatoes with 1 tablespoon olive oil, minced garlic, a pinch of salt and pepper, and chopped basil. Toss until evenly coated.

   Time: PT5M

3. Roast Tomatoes

   Spread the coated tomatoes on a baking sheet in a single layer and roast for 15 minutes, or until blistered and juicy.

   Time: PT15M

   Temperature: 400°F

4. Season Chicken Thighs

   While the tomatoes roast, place the chicken thighs in a bowl. Add 2 tablespoons olive oil, tomato bouillon, salt, pepper, garlic powder, paprika, oregano, basil, and Caesar dressing. Mix thoroughly so every piece is well coated.

   Time: PT5M

5. Grill Chicken

   Heat the skillet over medium‑high heat. Add the coated chicken thighs and sear for about 7‑8 minutes per side, until golden brown and cooked through (internal temp 165°F). Remove from heat and let rest 5 minutes, then chop into bite‑size pieces.

   Time: PT15M

6. Cook Pasta

   Bring a large pot of salted water to a boil. Add the bow‑tie pasta and cook al dente according to package directions, about 10 minutes. Reserve ½ cup of pasta water, then drain.

   Time: PT12M

7. Combine All Elements

   In the same skillet used for the chicken, add the chopped chicken, roasted tomatoes, cooked pasta, and pesto. Toss over medium heat for 2‑3 minutes, adding reserved pasta water as needed to achieve a silky coating.

   Time: PT5M

8. Plate and Garnish

   Serve the pasta on plates, sprinkle with grated Parmesan, toasted pine nuts, and extra fresh basil leaves.

   Time: PT3M

Nutrition Facts

Calories

610

Protein

35g

Carbohydrates

62g

Fat

22g

Fiber

5g