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Pesto Chicken Pasta

Easy Pesto Chicken Pasta for Two With Oven Roasted Tomatoes

This Easy Pesto Chicken Pasta for Two looks and tastes great but couldn’t be easier to throw together.
Course Dinner
Cuisine Italian
Total Time 20 minutes
Servings 2 servings
Calories 541kcal
Author Tracy


Oven-Roasted Tomatoes

  • 1 cup cherry or grape tomatoes halved
  • 1 teaspoon olive oil
  • Salt and pepper


  • 4 ounces (1 1/3 cup) penne pasta
  • 8 ounces (about 1 small) boneless skinless chicken breast cubed
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup half and half
  • 2 tablespoons pesto
  • 1/4 cup (1oz) shredded Parmesan cheese plus more for topping


Oven-Roasted Tomatoes

  • Preheat your oven to 375°F. Line a baking sheet with foil and lightly grease. Toss cherry tomato halves with olive oil and spread out in a single layer on the prepared baking sheet. Sprinkle with salt and pepper and bake for 15 to 17 minutes, until nicely roasted.


  • Once your tomatoes go into the oven, bring a pot of lightly salted water to boil. Cook pasta according to package instructions and set aside.
  • While your pasta is cooking, lightly grease a medium skillet with cooking spray or a drizzle of olive oil and heat over medium-high heat. Add chicken, garlic, salt, and pepper and cook until the chicken is well-browned.
  • Add remaining ingredients and bring to a simmer. Simmer for 4 to 6 minutes, until thick and saucy and chicken is cooked through. Stir in drained pasta and then gently stir in roasted tomatoes. Top with additional Parmesan cheese if desired, serve and enjoy!


Calories: 541kcal