Creamy Pesto Chicken Pasta
This creamy pesto chicken pasta has roasted corn and tomatoes and is the perfect summertime pasta dish for dinner.
Ingredients
- 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: 585kcal | Carbohydrates: 55g | Protein: 41g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 121mg | Sodium: 505mg | Potassium: 385mg | Fiber: 3g | Sugar: 6g | Vitamin A: 825IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 2mg
