Hi everyone! This Basil Pesto Pasta is so yummy, creamy, and bursts with flavor! The Roasted Tomatoes really set off the dish in a unique way while the Lemon Garlic Chicken is grilled to perfection and adds the perfect amount of protein as well as completes total delicious outcome. One of my new favorites!


Serves: 4



  1. Preheat oven to 425 degrees. Prepare pasta in a pot of salted water according to directions listed on package, reserve 1/4 cup of the water before draining. Set aside. Toss tomatoes with 1 Tbsp olive oil and season with salt, pepper, and a little bit of the Lemon Garlic Seasoning. Spray a baking sheet with non-stick cooking spray and spread tomatoes into an even layer on baking dish and roast in preheated oven 10 – 15 minutes, until soft.
  2. While the tomatoes are cooking, season chicken well with the Lemon Garlic Seasoning along with salt and pepper. Butter grill with the 3 Tbs. Kerrygold butter, and grill until cooked through on both sides. Cut into strips and set aside.
  3. For the pesto sauce, heat remaining 1 Tbs. olive oil in a large saucepan over medium heat along with the garlic. Add pesto and mix around in the oil until pesto is warmed.
  4. When the pesto starts to bubble, add heavy cream slowly and continue to stir. If needed, add some pasta water to the sauce to thin.
  5. Turn heat down and continue to stir the cream and pesto until it reaches a slightly thick and saucy consistency. Season well with salt and pepper. Mix in pasta noodles and serve warm with grilled chicken and tomatoes on top. Enjoy!

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*Adapted from Cooking Classy