Creamy Pesto Chicken Pasta

This creamy pesto chicken pasta has roasted corn and tomatoes and is the perfect summertime pasta dish for dinner.

This creamy pesto chicken pasta comes together in less than 30 minutes and is the perfect pan of summer flavors! To top it all of this is a great recipe to use with any leftover rotisserie chicken. Or if you are like me you buy a rotisserie chicken just for the purpose of making a delicious pasta like this.

Ingredients for the perfect summer pasta

• Olive Oil – can swap for your favorite cooking oil.
• Corn – charred corn is always my favorite!
• Tomatoes – roasted cherry tomatoes make this so much better, but if you are running short on time you can cook these for a few minutes after roasting the corn.
• Pesto – is there anything better than pesto in the summer?
• Chicken – I used rotisserie chicken, however if you do not have any leftover rotisserie you can cut up a chicken breast and cook it before cooking the corn.
• Heavy Cream – adds the perfect amount of creaminess to the pasta
• Pasta – I used cavatappi, but you can use your favorite pasta.

How to make creamy pesto pasta

• Preheat oven to 400.
• On a sheet pan place halved cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to combine and bake for 15 minutes.
• Cook pasta according to the package. Drain and set aside.
• In a large skillet add 1 tbsp olive oil and corn. Cook over medium heat until corn is slightly charred.
• Add pasta, roasted tomatoes, chopped chicken, pesto, and heavy cream to the skillet. Mix to combine and cook over medium heat until chicken is fully cooked.

Want more like this?

• Easy Bruschetta Pasta Salad
• Sweet Basil and Oregano Chicken Pasta
• Creamy Chicken, Bacon, and Corn Pasta
• French Onion Beef Skillet

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Creamy Pesto Chicken Pasta

This creamy pesto chicken pasta has roasted corn and tomatoes and is the perfect summertime pasta dish for dinner.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 17 minutes mins

Course dinner, Main Course

Servings 6

Calories 585 kcal

Ingredients

  

1x2x3x

• 2 tbsp olive oil
• 1 1/2 cup corn
• 16 oz cherry tomatoes cut in half
• 1 1/2 lbs rotisserie chicken chopped
• 1/4 cup pesto
• 1/4 cup heavy cream
• 12 oz pasta I used Cavatappi

Instructions

 

• Preheat oven to 400.
• On a sheet pan place halved cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to combine and bake for 15 minutes.
• Cook pasta according to the package. Drain and set aside.
• In a large skillet add 1 tbsp olive oil and corn. Cook over medium heat until corn is slightly charred.
• Add pasta, roasted tomatoes, chopped chicken, pesto, and heavy cream to the skillet. Mix to combine and cook over medium heat until chicken is fully cooked.

Nutrition

Calories: 585kcalCarbohydrates: 55gProtein: 41gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 121mgSodium: 505mgPotassium: 385mgFiber: 3gSugar: 6gVitamin A: 825IUVitamin C: 19mgCalcium: 45mgIron: 2mg

Keyword pasta

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