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- 2 chicken breasts, diced - 2 cups pasta (fusilli or penne) - 1 cup cherry tomatoes, halved - 1 zucchini, sliced - 1 bell pepper (red or yellow), chopped - 3 tablespoons olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup heavy cream - ½ cup pesto (store-bought or homemade) - Grated Parmesan cheese (for serving) - Fresh basil leaves (for garnish) - Large pot for boiling pasta - Baking tray for roasting vegetables - Large skillet for cooking chicken and sauce - Measuring cups and spoons - Cutting board and knife - Mixing spoon for stirring Use ripe cherry tomatoes for sweet flavor. Choose a firm zucchini for the best texture. Pick a bell pepper with bright, shiny skin. Fresh basil leaves add a great aroma and taste. If possible, make your own pesto for extra freshness. Start by preheating your oven to 425°F (220°C). This step is key for roasting the veggies. A hot oven helps them cook evenly and get that nice char. Grab a baking tray and toss the cherry tomatoes, zucchini, and bell pepper with 2 tablespoons of olive oil, Italian seasoning, salt, and pepper. Spread them out evenly on the tray. Roast them for 20-25 minutes. They should be tender and slightly charred. While your veggies roast, fill a large pot with salted water. Bring it to a boil. Add 2 cups of pasta and cook it according to the package instructions until it's al dente. Reserve ½ cup of the pasta water before draining the rest. Set the pasta aside. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add 2 diced chicken breasts and season with salt and pepper. Cook for 6-8 minutes. Stir occasionally until the chicken is golden brown and cooked through. Lower the heat and pour in 1 cup of heavy cream and ½ cup of pesto. Stir the mixture well. Let it simmer for 3-4 minutes until the sauce thickens slightly. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. Add the drained pasta and roasted vegetables to the skillet with the creamy pesto sauce. Gently toss everything together. Heat for another 2 minutes to ensure everything is warm and coated. Plate your creamy pesto chicken and roasted veggie pasta. Garnish with grated Parmesan cheese and fresh basil leaves. Enjoy this colorful and tasty dish! To make the best chicken for this dish, use fresh, high-quality chicken breasts. Cut them into even pieces. This helps them cook evenly. Season the chicken well with salt and pepper. For extra flavor, you can add garlic powder or paprika. Cook the chicken in a hot skillet. This gives it a nice golden crust. Stir occasionally until fully cooked, which takes about 6-8 minutes. For a creamy sauce, start with heavy cream. Pour it into the skillet after cooking the chicken. Add pesto right after the cream. Stir these together well. Keep the heat low to avoid boiling. If your sauce is too thick, use reserved pasta water. This helps you get the right texture. Aim for a smooth, silky sauce that clings to the pasta. Roasting veggies brings out their natural sweetness. Cut them into uniform sizes for even cooking. Toss them with olive oil, salt, and pepper. Spread them out on a baking tray. Avoid crowding the pan, as this can steam the veggies. Roast at 425°F for 20-25 minutes. Look for a nice char and tenderness. This adds flavor to your dish and makes it vibrant. {{image_2}} You can change the protein in this dish to fit your taste. Try using shrimp or salmon instead of chicken. Both cook quickly and add great flavor. For a heartier option, consider using diced turkey or even tofu. Each protein brings its own unique taste and texture. Just remember to adjust cooking times based on your choice. If you want a vegan meal, you can easily swap out the chicken and cream. Use chickpeas or lentils for protein. For the sauce, replace heavy cream with coconut milk or cashew cream. You can make vegan pesto using nutritional yeast instead of cheese. This way, you keep all the rich flavors without using animal products. Feel free to mix up the veggies in this pasta. Broccoli, asparagus, or spinach work well. You can also use root vegetables like carrots or sweet potatoes for a different taste. The key is to roast the veggies until they are tender and slightly caramelized. This adds depth to the dish and makes every bite delicious. You can store leftover creamy pesto chicken and roasted veggie pasta in the fridge. Place it in an airtight container. It will stay fresh for up to three days. Make sure the pasta cools down before sealing it. This helps keep the flavors intact. If you want to freeze the pasta, use a freezer-safe container. It can last for up to three months. I recommend freezing in portions for easy meals later. Thaw in the fridge overnight before reheating. Avoid freezing with fresh basil, as it doesn't freeze well. To reheat, use a skillet over low heat. Add a splash of water or cream to prevent it from drying out. Stir gently until heated through. You can also use the microwave. Heat in short bursts, stirring in between. This keeps the pasta creamy and delicious. Yes, you can use many pasta shapes. Fusilli and penne work well, but you can try spaghetti, farfalle, or even gluten-free options. Each shape holds sauce differently, so choose what you like best. To make pesto, blend fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Start with two cups of basil leaves. Add one clove of garlic, ¼ cup of nuts, and ½ cup of cheese. Drizzle in ½ cup of olive oil as you blend. Adjust seasoning with salt and pepper. This pasta pairs great with a simple salad or garlic bread. You can also serve it with steamed broccoli or a light vegetable medley. These sides add freshness and balance to your meal. Yes, you can prep some parts ahead. Roast the veggies and cook the chicken in advance. Store them in the fridge. When ready to serve, cook the pasta and heat everything together. This saves time on busy nights. If your sauce is too thick, add some reserved pasta water. Start with a tablespoon and stir well. Keep adding until you reach your desired consistency. This will help to balance the creaminess and make it easier to coat the pasta. This post covered how to make a great pasta dish with chicken and veggies. I shared the best ingredients, tools, and fresh options to use. You learned step-by-step how to cook everything perfectly. I also offered helpful tips to make your dish better and shared fun variations to fit your tastes. Finally, you found out how to store leftovers and reheating tips. Now you can impress friends and family with your new cooking skills!

Creamy Pesto Chicken & Roasted Veggie Pasta

Indulge in a delicious Creamy Pesto Chicken & Roasted Veggie Pasta that will elevate your mealtime! This easy recipe combines tender chicken, colorful roasted veggies, and a rich creamy pesto sauce for a delightful dinner. Perfect for busy nights, it's ready in just 45 minutes! Click to explore the full recipe and bring this mouthwatering dish to your table tonight! Your taste buds will thank you!
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Ingredients
  

2 chicken breasts, diced

2 cups pasta (fusilli or penne)

1 cup cherry tomatoes, halved

1 zucchini, sliced

1 bell pepper (red or yellow), chopped

3 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and 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: Preheat your oven to 425°F (220°C).

    Roast the Veggies: On a baking tray, toss the cherry tomatoes, zucchini, and bell pepper with 2 tablespoons of olive oil, Italian seasoning, salt, and pepper. Spread them out evenly and roast for 20-25 minutes until tender and slightly charred.

      Cook the Pasta: While the vegetables roast, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest and set aside.

        Cook the Chicken: In a large skillet over medium heat, add the remaining tablespoon of olive oil. Add the diced chicken, seasoning with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and golden brown.

          Make the Creamy Sauce: Reduce the heat to low, then pour in the heavy cream and pesto to the skillet with the chicken. Stir until well combined, and allow to simmer for about 3-4 minutes until the sauce slightly thickens. If the sauce is too thick, add some reserved pasta water until you reach the desired consistency.

            Combine Everything: Add the drained pasta and roasted vegetables to the skillet with the creamy pesto sauce. Toss gently to combine and heat everything together for another 2 minutes.

              Serve: Plate the pasta and garnish with grated Parmesan cheese and fresh basil leaves.

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