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Pesto Pasta with Chicken and Tomatoes

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Pesto Pasta with Chicken and Tomatoes
  • Prep 15 min
  • Total 30 min
  • Servings 6
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Impressive meals don't have to take hours and hours in the kitchen. Take this beautiful pesto chicken pasta, for example, which is ready in just 30 minutes! You only need a handful of ingredients to make the fresh, from-scratch pesto. Its bright flavor is the highlight of this super-fast pesto pasta recipe, packed with cherry tomatoes and chicken.
Updated Feb 15, 2022

Ingredients

Pesto

  • 1 cup firmly packed fresh basil leaves
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 1 clove garlic
  • 2 tablespoons sliced almonds, toasted

Pasta

  • 12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
  • 3 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 cups shredded cooked chicken
  • 2 cups halved cherry tomatoes
  • 1/4 cup julienned fresh basil leaves
  • 3 tablespoons grated Parmesan cheese
Make With
Make With
Progresso Broth

Steps

  • 1
    In blender or food processor, place Pesto ingredients.
  • 2
    Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
  • 3
    In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
  • 4
    Garnish with basil and 3 tablespoons Parmesan cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Looking for a quick and easy way to julienne basil leaves for this pesto chicken pasta recipe? Simply stack the leaves, roll them up lengthwise like a cigar and cut them into thin strips, going from one end of the “cigar” to the other.
  • tip 2
    To turn this chicken pesto pasta into a lovely, well-rounded meal, serve with a crispy green salad and a crusty loaf of bread.
  • tip 3
    To toast almonds for this chicken pesto pasta recipe, sprinkle them into an ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition

480 Calories, 19g Total Fat, 27g Protein, 52g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
480
Calories from Fat
170
Total Fat
19g
28%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
740mg
31%
Potassium
360mg
10%
Total Carbohydrate
52g
17%
Dietary Fiber
4g
15%
Sugars
3g
Protein
27g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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