Fast & Flavorful: 25-Minute Pesto Pasta with Grilled Chicken & Tomatoes

You know those nights when you want something delicious but don’t feel like spending hours in the kitchen? That’s exactly why I make this pesto pasta with grilled chicken and cherry tomatoes at least once a week. It’s my go-to dish when I need a meal that’s packed with flavor but ready in under 30 minutes. The fresh basil pesto clings to every noodle, the grilled chicken stays juicy, and those sweet, bursty cherry tomatoes? Absolute perfection. I first made this for my best friend on a busy weeknight, and now it’s our little tradition—quick, satisfying, and always a hit. Whether you’re cooking for one or a crowd, this dish is endlessly adaptable. Swap the protein, change up the pasta, or add extra veggies—it’s all good. Trust me, this pesto pasta with grilled chicken and cherry tomatoes is about to become your new favorite too.

Why You’ll Love This Pesto Pasta with Grilled Chicken and Cherry Tomatoes

This pesto pasta with grilled chicken and cherry tomatoes checks all the boxes for a perfect weeknight meal:

• Fast & easy: Ready in just 25 minutes – faster than takeout!
• Bright, fresh flavors: The homemade pesto packs a punch while the sweet tomatoes balance everything beautifully
• Meal prep friendly: Chicken and pesto can be made ahead for even quicker assembly
• Endlessly adaptable: Swap in different proteins, use gluten-free pasta, or add extra veggies
• Crowd-pleaser: Equally great for casual family dinners or impressing guests

Honestly, I keep coming back to this dish because it never fails to deliver restaurant-quality taste with minimal effort. The combination of juicy grilled chicken, vibrant pesto, and those pop-in-your-mouth tomatoes? Pure magic.

Ingredients for Pesto Pasta with Grilled Chicken and Cherry Tomatoes

Here’s what you’ll need to make this flavor-packed dish – I’ve listed everything exactly as I use it in my kitchen:

• 8 oz pasta (I swear by penne or fusilli – those ridges hold the pesto perfectly)
• 1 cup fresh basil leaves, packed (trust me, measure them pressed down in the cup)
• 1/4 cup grated Parmesan cheese (the good stuff, not the powdered kind)
• 2 cloves garlic, minced (or 1 if you’re garlic-shy)
• 1/4 cup pine nuts (toasted for extra flavor if you’ve got time)
• 1/2 cup olive oil (use your everyday bottle, no need for fancy EVOO here)
• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup cherry tomatoes, halved (I like the multi-colored ones when they’re in season)
• Salt and pepper to taste (don’t skimp on seasoning!)

Ingredient Notes and Substitutions

No pine nuts? Walnuts work great in a pinch. For gluten-free folks, your favorite GF pasta will do – just watch the cooking time. I’ve used dairy-free Parmesan with good results when needed. If basil isn’t available, a mix of baby spinach and parsley makes a decent pesto base. And about those tomatoes – grape tomatoes work too, just cut them smaller. One important note: don’t substitute dried basil for fresh in the pesto. It’s just… not the same magic.

How to Make Pesto Pasta with Grilled Chicken and Cherry Tomatoes

Ready to make this dreamy pesto pasta with grilled chicken and cherry tomatoes come together in minutes? Follow these simple steps – I promise it’s easier than it looks!

Grilling the Chicken

First things first – get that chicken going! Pat your chicken breasts dry (this helps them get nice and golden), then season generously with salt and pepper. Fire up your grill or grill pan to medium-high heat. Cook for 6-7 minutes per side until you get those beautiful grill marks and the internal temperature hits 165°F. Pro tip: let the chicken rest for 5 minutes before slicing – this keeps all those juices right where you want them.

Preparing the Pesto Sauce

While the chicken cooks, let’s make that vibrant pesto! In your food processor, pulse the garlic and pine nuts first until chopped. Add the basil leaves and Parmesan, then pulse until it starts forming a paste. Now here’s the key – with the processor running, slowly drizzle in the olive oil until you get a beautifully smooth, emulsified sauce. Don’t overdo it – about 30 seconds total processing time keeps that fresh, bright flavor intact.

Combining the Dish

Now for the magic moment! Toss your hot, drained pasta with the pesto sauce until every noodle is coated. Add the sliced grilled chicken and those gorgeous halved cherry tomatoes. Give everything one final gentle toss – you want the tomatoes warmed but still holding their shape. Serve immediately with an extra sprinkle of Parmesan if you’re feeling fancy. Trust me, this pesto pasta with grilled chicken and cherry tomatoes tastes best fresh while the aromas are still dancing!

Tips for Perfect Pesto Pasta with Grilled Chicken and Cherry Tomatoes

After making this dish countless times, I’ve picked up some game-changing tricks that take pesto pasta with grilled chicken and cherry tomatoes from good to “wow”:

• Reserve that pasta water! Before draining, scoop out about ½ cup of starchy cooking water. If your pesto seems thick, add it a tablespoon at a time to loosen the sauce perfectly.
• Toast those pine nuts for 3-4 minutes in a dry pan until golden. It brings out their nutty flavor and makes your pesto taste like it came from an Italian nonna’s kitchen.
• Slice chicken against the grain for maximum tenderness. Look for those little white lines running through the meat and cut perpendicular to them—your teeth will thank you.
• Wait to toss the tomatoes in until the very end. They should barely warm through from the hot pasta, keeping that perfect pop of freshness in every bite.

One bonus tip? If you’re serving this later, keep the pesto and pasta separate until right before eating. The basil stays bright green, and nothing gets soggy—promise!

Serving Suggestions

This dish shines all on its own, but I love rounding it out with a few simple sides. Garlic bread is my weakness – that crispy, buttery bite is perfect for mopping up any extra pesto. A light arugula salad with lemon vinaigrette cuts through the richness beautifully. In summer, I’ll often add grilled zucchini or asparagus right on the side. And honestly? A chilled glass of Pinot Grigio never hurts!

Storing and Reheating

This pesto pasta with grilled chicken and cherry tomatoes actually keeps surprisingly well – if there’s any left! Store it in an airtight container in the fridge for up to 2 days. When reheating, I add a splash of water or olive oil and warm it gently in a covered skillet over low heat. Microwaving works too – just use 50% power and stir every 30 seconds to prevent drying out. One warning though – the tomatoes will get softer, so I sometimes add a handful of fresh ones when reheating for that perfect texture.

Nutritional Information

While I’m all about delicious flavors first, I know many of you like to keep an eye on nutrition too! Just remember – these values are estimates that can vary based on your specific ingredients and portion sizes. The pesto pasta with grilled chicken and cherry tomatoes offers a great balance of protein, healthy fats from the olive oil and nuts, and complex carbs from the pasta. Using whole wheat pasta or adding extra veggies can boost the fiber content too. As always, nutritional needs differ, so adjust ingredients to match your dietary goals!

Frequently Asked Questions

I get so many questions about my pesto pasta with grilled chicken and cherry tomatoes! Here are the ones that come up most often:

Can I use store-bought pesto instead of homemade?

Absolutely! A good-quality jarred pesto works fine when you’re short on time. I recommend thinning it with a bit of olive oil and fresh lemon juice to brighten it up.

How do I keep the chicken from drying out?

The secret is twofold: don’t overcook (165°F internal temp is perfect), and let it rest before slicing. Brining for 15 minutes in salted water beforehand makes it extra juicy too!

Can I Make This Dish Ahead of Time?

You can prep components separately – grill chicken and make pesto up to 2 days ahead. But combine everything right before serving for the best texture and flavor.

What Pasta Works Best?

Penne or fusilli are my top picks for their pesto-trapping ridges, but spaghetti, farfalle, or rotini work great too. Just avoid super thin noodles that can’t handle the chunky ingredients.

How Do I Adjust for Dietary Restrictions?

Easy swaps: gluten-free pasta, nutritional yeast instead of Parmesan, and walnuts for pine nuts. For dairy-free, skip the cheese or use vegan alternatives. The dish stays delicious either way!

There you have it – my foolproof recipe for pesto pasta with grilled chicken and cherry tomatoes that never fails to impress. I can’t wait for you to experience that first forkful of perfectly coated pasta, juicy chicken, and those bright little tomato bursts. Don’t be surprised if this becomes your new weekly staple like it did for me! Now I want to hear from you – try this recipe and share your results in the comments below. Did you add any personal twists? How did your family react? Trust me, I read every single one because nothing makes me happier than knowing you’re enjoying these recipes as much as I do! For more recipe inspiration, check out our Pinterest page.

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