Recipe Background
Italian Chicken Pesto is a creamy, roasted tomato delight perfect for gatherings.
The first meal I ever cooked on a camping trip was a memorable disaster, but it sparked a love for outdoor cooking that I’ve never lost. My friends and I had decided to escape city life and go on an impromptu hike in the Italian countryside. With only a portable stove and limited ingredients, confidence was in high supply but skill was not. Planning was not our strong suit, resulting in a mismatched assortment of ingredients that somehow included a jar of pesto and some chicken breasts. We set up camp on a hillside, a breathtaking view of Tuscany stretching out before us, as I attempted to create a makeshift meal worthy of the scenery.
Unfamiliar with outdoor cookware, I accidentally scorched the chicken, adding an unexpected crunch to the dish. However, I salvaged the situation by roasting grape tomatoes, blistering them slightly on purpose this time, lending a caramelized sweetness to the meal. Stirring them into a creamy pesto sauce laced with garlic and a hint of parmesan, our pasta concoction became an accidental triumph. One friend suggested adding red pepper flakes, transforming what was meant to be comfort food into something with a bit of adventure.
Since that unpredictable culinary escapade, Italian Chicken Pesto has been a go-to for gatherings. A key trick is to simmer the cream mixture just right, allowing it to thicken slightly before combining it with the fusilli and blistered tomatoes. It became a symbolic dish for me, one that takes you back to that hill, steeped in laughter, lessons learned, and flavors that hint at the wild beauty of wanderlust.
Ingredients
- 8 ounces fusilli
- 1 (10-ounce) container grape tomatoes
- 4 tablespoons olive oil divided, plus more, to taste
- 1/4 teaspoon salt plus more, to taste
- 1/4 teaspoon black pepper plus more, to taste
- 4 chicken breasts boneless and skinless
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 1/2 cup prepared basil pesto
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese grated
- 1/2 teaspoon red pepper flakes optional
Directions
- In a pot of salted, boiling water, add the pasta and cook to al dente, according to the package directions.
- Drain the pasta and set it aside.
- Preheat the oven to 400 degrees F.
- In a medium bowl, add the cherry tomatoes, 2 tablespoons of the olive oil, the extra salt, and the extra black pepper and toss to combine.
- On a rimmed baking sheet, add the tomatoes and spread them out in a single layer.
- Roast the tomatoes until they are blistered, about 20 minutes. Set the tomatoes aside.
- Season the chicken breasts with 1/4 teaspoon of the remaining salt, 1/4 teaspoon of the remaining black pepper, the garlic powder, and the paprika.
- In a large skillet over medium heat, add 2 tablespoons of the remaining olive oil.
- Add the chicken breasts to the hot oil and cook, flipping them once, until they are browned on the edges and they reach an internal temperature of 165 degrees F, about 5-8 minutes per side.
- Transfer the chicken breasts to a clean plate.
- Add the onions to the same skillet and cook, while adding the extra olive oil as needed and stirring occasionally, until they are slightly caramelized, about 10 minutes.
- Add the garlic to the onion mixture and cook, while stirring, until fragrant, about 30 seconds.
- Add the pesto to the onion mixture and stir to combine.
- Add the heavy cream to the onion mixture and stir gently to combine.
- Bring the cream mixture to a simmer.
- Add the cooked pasta and the roasted tomatoes to the skillet and cook, while stirring, until heated through, about 2-3 minutes.
- Slice the chicken breasts, then add the slices to the pasta mixture.
- Top the pasta mixture with the parmesan cheese and the red pepper flakes.
- Serve.
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