Creamy Red Pesto Pasta
This Creamy Red Pesto Pasta features tender chicken, roasted red peppers, and cherry tomatoes tossed with silky mascarpone and vibrant red pesto for a restaurant-quality meal. Perfect for busy weeknights or impressive weeknight entertaining, this dish comes together in under 45 minutes with minimal effort and maximum flavor.
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Servings: 4 servings
Ingredients
- 200 g casareccia pasta or any type of pasta you prefer
- 1 chicken breast sliced into bite-sized pieces
- 60 g red pesto store-bought or homemade
- 60 g mascarpone adds rich, creamy texture
- 1 red pepper sliced into strips
- 5 cherry tomatoes halved
- 1 tablespoon olive oil for cooking
- 10 g Belazu Rose Harissa Paste optional but adds lovely depth
- 1 handful fresh spinach adds nutrition and color
- Salt and pepper to taste
- 1 tablespoon spring onion sliced, for garnish
- Parmesan cheese to top
Instructions
- Prepare the Chicken
- 1. Pat your chicken breast dry and slice it into bite-sized pieces, about 1 to 1.5 inches thick. Season generously with salt and pepper on both sides.
- 2. Heat the olive oil in a large skillet over medium-high heat for about 2 minutes until shimmering. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides and cooked through (internal temperature 165°F/74°C).
- 3. Transfer the cooked chicken to a clean plate and keep warm while you prepare the remaining components.
- Cook the Pasta and Vegetables
- 1. Bring a large pot of salted water to a rolling boil. Add the casareccia pasta and cook according to package directions, usually 9-12 minutes, until al dente. Reserve 1 cup of pasta water before draining.
- 2. In the same skillet used for the chicken (don't clean it, the browned bits add flavor), add the sliced red pepper and cook over medium heat for 3-4 minutes until slightly softened. Add the halved cherry tomatoes and spinach, stirring for 1-2 minutes until the spinach wilts.
- Assemble the Bowl
- 1. In a small bowl, whisk together the red pesto, mascarpone, and harissa paste until smooth and well combined. If using harissa, start with 5 grams and taste before adding more, as it can be spicy.
- 2. Add the cooked drained pasta to the vegetable skillet over low heat. Pour the pesto-mascarpone mixture over the pasta and toss gently, adding pasta water a little at a time (start with 1/4 cup) until you reach a silky, creamy consistency that coats every strand.
- 3. Add the cooked chicken back into the skillet and fold everything together gently, cooking for 1-2 minutes to warm through and let flavors meld.
- 4. Divide the pasta among bowls or plates, top with freshly grated parmesan cheese, sliced spring onions, and a crack of black pepper. Serve immediately while hot.