Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken


Isn’t pesto one of the best foods ever created? The flavor is so bold and vibrant, and when it’s homemade it’s just bursting with fresh flavor. It’s makes for one of the easiest and best pasta sauces, plus its healthy! Add it to spaghetti with some sweet roasted cherry tomatoes and some perfectly grilled chicken strips and you’ve got a meal worth remembering!

Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken | Cooking Classy

I was actually so surprised, I was planning on eating this pasta the next few days by myself. I didn’t think my husband would like it and I thought the flavors would be a little to fancy for my kids. They all loved it! My four year old was asking for more, and normally she’s the toughest critic for stuff like this. She’ll always say “I don’t like that green stuff, could you take it off please” whenever there is anything like spinach, basil, cilantro etc. Not this time and it was covered in green stuff :). Success!

I loved it so much I’m planning on making it again in the next few days! All the best Italian flavors in one delicious pesto spaghetti dinner. And you’ll love what the roasted tomatoes bring to this, it was hard for me not to eat them all straight from the baking sheet. Roasting veggies, or fruits in this case, always brings out the most irresistible flavors in them and it just brings out that delicious natural sweetness that sugar simply cannot duplicate.


Try this one soon, trust me you’ll love it!

Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken | Cooking Classy Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken | Cooking ClassyPesto Spaghetti with Roasted Tomatoes and Grilled Chicken | Cooking ClassyPesto Spaghetti with Roasted Tomatoes and Grilled Chicken | Cooking Classy


Pesto Spaghetti with Roasted Tomatoes and Grilled Chicken

Yield: About 6 servings


  • 1 lb boneless skinless chicken breasts , grilled
  • 12 oz dry spaghetti
  • 12 oz grape or cherry tomatoes , halved
  • 7 Tbsp olive oil , divided
  • 1 cup (45g) packed fresh basil
  • 2 cloves garlic , minced
  • 2 Tbsp pine nuts
  • Salt and freshly ground black pepper
  • 1/3 cup finely shredded parmesan cheese , plus more for serving
  • Red pepper flakes , for serving (optional)


  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. Toss tomatoes with 1 Tbsp olive oil and season with salt and pepper to taste. 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. In a food processor pulse together basil, garlic and pine nuts until minced. With processor running, slowly pour in 6 Tbsp olive oil in a slow stream. Pulse until finely minced and well blended. Add in parmesan cheese, season with salt and pepper (about 1/4 tsp of each) and process about 1 minute longer.
  3. Toss drained pasta with pesto and a few tablespoons of reserved pasta water as needed. Season with salt and pepper to taste. Top with chicken and cherry tomatoes. Sprinkle with parmesan and optional red pepper flakes to taste.
  4. Recipe source: Cooking Classy


  • Brittany: Yum! Will be great when summer tomatoes and basil are out! April 1, 2015 at 1:12pm Reply

  • Looks amazing! Pesto is my favorite. April 1, 2015 at 3:27pm Reply

  • Shawn @ I Wash You Dry: Looks delicious! I love basil pesto! April 1, 2015 at 4:32pm Reply

  • Erin @ Miss Scrambled Egg: Jaclyn – This dish is ideal for a busy night. I love all of those roasted tomatoes. I have a feeling that this would pair really well with a big old pile of ricotta on top! April 2, 2015 at 5:58am Reply

  • Cathleen @ A Taste Of Madness: I can have pesto on pretty much everything. This looks amazing! :) April 2, 2015 at 9:43am Reply

  • Rachel @ Bakerita: I adore pesto and this pasta dish looks like so my kind of meal!! Too yummy. April 3, 2015 at 9:47am Reply

  • Laura: I LOVE pesto and roasted tomatoes, and this looks so yummy – Perfect for a weeknight dinner! April 7, 2015 at 3:39pm Reply

  • Lisa: Cooked this today. It was so amazing! And easy to make.
    The only hard thing was to find 45gr of basil. I bought a plant and took all leaves, but it was only 20gr. But it worked as well. My boyfriend and my parents love it, too.
    Definitely gonna do this again :) April 11, 2015 at 12:09pm Reply

  • Haley: Is this supposed to be served hot or cold? April 17, 2015 at 12:07pm Reply

    • Jaclyn: Hot. Hope you try it! April 17, 2015 at 4:45pm Reply

  • Breana: looks delicious! I have a severe dairy allergy so could I possibly leave the cheese out of the pesto? Or would it make too significant of a difference? April 28, 2015 at 10:08am Reply

    • Jaclyn: Yes you can leave out the parmesan, it will be a little less cohesive but that shouldn’t be a problem for the pasta. I hope you love it! April 28, 2015 at 10:23am Reply

  • Debi Stanton: This looks fantastic. My husband and I neither one like marinara sauce, but love pasta. Can’t wait to try this one.
    May 22, 2015 at 7:46am Reply

  • Lisa: Enjoy June 8, 2015 at 3:22pm Reply

  • Dave: Use walnuts instead of pine nuts in the pesto. You won’t tell the difference and it’s much cheaper. September 30, 2015 at 12:28pm Reply

  • LaTrice: I’m a HUGE fan of chicken, tomatoes, Parmesan cheese and pesto. I will definitely make this pasta dish for dinner this week, and looking forward to it!!! :-) December 16, 2015 at 7:34pm Reply

  • LaTrice: Oh. My. Gosh. This is my first recipe cooked from Cooking Classy, and honestly, it was out-of-this world DELICIOUS!!!!! I used jarred pesto, since I was unable to find pine nuts or walnuts. Also, I used angel hair pasta, because it was something I had available in my pantry. Roasting the tomatoes didn’t take too long to cook, so I was able to get dinner ready in less than half an hour. I’ll definitely make this recipe again. Thank you so much, Jacklyn. :-) December 19, 2015 at 4:55pm Reply

  • Kim Hadley: I made this tonight. I didn’t have quite a full packed cup of basil, so I added fresh spinach. And I used packaged, pre-cooked fajita chicken. It’s amazing!!!! Your measurements and ingredients were spot on and I will make this over and over. Thank you for sharing. April 12, 2016 at 5:55pm Reply

    • Jaclyn: The spinach addition sounds delicious Kim! So glad you liked it! April 13, 2016 at 1:13am Reply

  • Katherine Johnson: Another great dish from Cooking Classy. I am not a huge fan of tomatoes, but found I loved them roasted. Really good and really happy to add it to our approved dinner list. Thank you, Jaclyn!

    PS. If you have access to Trader Joe’s, they carry large boxes of basil. The plants just don’t provide enough…and I have tried!!! May 18, 2016 at 8:09pm Reply

  • Robin: I made this today. Although I loved it (hubs not so much, but he’s super picky), the small amount of pasta water really took away from the flavor of the pesto. I’ll probably make this again, but will definitely omit the water. I used whole wheat penne, and used seasoned, baked chopped chicken breast. Thanks for the recipe 💖 October 16, 2016 at 4:49pm Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d