Why It Works
This recipe is a weeknight lifesaver — simple, comforting, and loaded with flavor without demanding extra hands or time. Using leftover roast chicken and a quick burst of roasted cherry tomatoes, it comes together in minutes while still feeling fresh, vibrant, and satisfying. Perfect for busy evenings or for involving kids in the kitchen.
Recipe
Ingredients
- Cooked chicken, shredded or chopped (leftover roast chicken works perfectly)
- Pasta of your choice (spaghetti, penne, or fusilli)
- Cherry tomatoes, halved
- Olive oil
- Salt and pepper
- Pesto (classic basil, kale, pistachio, or nut-free pumpkin seed)
- Optional: grated Parmesan, toasted pine nuts, or fresh basil for garnish
Instructions
- Roast the Tomatoes: Preheat oven to 400°F. Toss halved cherry tomatoes with olive oil, salt, and pepper. Roast for 10–15 minutes until soft, bursting, and slightly caramelized.
- Cook the Pasta: Bring a pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
- Combine Ingredients: In a large bowl or pan, toss the cooked pasta with pesto, roasted tomatoes, and shredded chicken. Add a splash of reserved pasta water to loosen the sauce if needed.
- Serve: Garnish with Parmesan, pine nuts, or fresh basil if desired. Serve warm.
Getting Kids Involved
- Kids can help toss the pasta with pesto and mix in the chicken and tomatoes.
- Let them measure out the pesto or sprinkle the Parmesan on top — small tasks make them feel involved and proud.
Pro Tips, Meal Prep, and Time Savers
- Shortcuts: Use store-bought rotisserie chicken to save prep time.
- Make Ahead: Roast tomatoes ahead of time or use pre-roasted varieties from the grocery store.
- Pesto Variations: Keep a stash of frozen pesto for quick meals — swap basil for kale, pistachios, or pumpkin seeds for fun variations.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of water to keep pasta from drying out.
This Pesto Pasta with Roast Chicken and Cherry Tomatoes is colorful, flavorful, and effortless — a smart, satisfying weeknight dinner that works hard so you don’t have to.
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Pesto Pasta with Roast Chicken and Cherry Tomatoes
When life gets busy, this Pesto Pasta with Roast Chicken and Cherry Tomatoes is the kind of dinner that saves the day. It’s fresh, flavorful, and comes together with just a handful of ingredients — many of which you may already have on hand.
Sweet, burst cherry tomatoes roast until jammy and caramelized, then get tossed with tender pasta, shredded rotisserie chicken, and vibrant pesto. The result is a colorful, comforting bowl that feels homemade without requiring hours in the kitchen.
This recipe is also wonderfully kid-friendly. With supervision, little helpers can toss the tomatoes, stir the pasta, and mix everything together. It’s simple enough for beginners but delicious enough to serve to anyone at the table.
Minimal prep. Big flavor. Total weeknight win.
Ingredients
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2 cups cherry tomatoes
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1 tablespoon olive oil
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1/2 teaspoon kosher salt
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3/4 pound bow-tie pasta
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1 rotisserie chicken, shredded
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1/2 cup pesto
Instructions
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Preheat a toaster oven or regular oven to 400°F.
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On a baking sheet, toss the cherry tomatoes with olive oil and kosher salt. Spread into a single layer.
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Roast for about 25 minutes, or until the tomatoes begin to burst and caramelize.
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Meanwhile, cook the bow-tie pasta according to package directions. Drain and set aside.
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Shred the rotisserie chicken, discarding the skin and bones.
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In a large bowl, toss the warm pasta with the shredded chicken, pesto, and roasted tomatoes. Mix until evenly coated.
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Serve warm.
Notes
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Any short pasta shape works well — penne, rotini, or shells are great substitutes.
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Use store-bought pesto or homemade basil, kale, or nut-free pesto.
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Add a sprinkle of grated Parmesan or fresh basil before serving for extra flavor.
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Leftovers store well in the refrigerator for up to 3 days and can be enjoyed warm or cold.
