There’s something so solid and satisfying about a home-cooked pasta meal. It’s got universal appeal, is uncomplicated to make, and yields a high volume – perfect for feeding the whole family and having leftovers. My brother is really good at playing around with some of the classic types of pasta dishes to make new and exciting versions. This Pesto Tomato Pasta with Breaded Chicken is another of his latest delicious pasta experiments fit for the books 📚 .
A good quality basil pesto is always a welcome alternative to the traditional red sauce. With a few simple touches, this sauce refreshes basic pesto with a uniquely tasty twist. Feel free to use any pesto you like, whether store-bought, like this really good Kirkland one, or homemade. What takes this sauce beyond the classic is that the pesto is gently simmered with juicy, sweet grape tomatoes until they meld together into a velvety, aromatic sauce. This combination creates a different kind of pasta sauce that is equally savory and nutty from the pesto base and slightly sweet and jammy from the broken down, caramelized tomatoes. A dollop of Calabrian chili sauce gives a hint of tangy heat for even more depth of flavor. This pesto-tomato concoction is so smooth and just the right consistency to coat any pasta beautifully. We used these cute fusilli bucati corti found at Trader Joe’s or other stores, but use any shape you like.
Now for the breaded chicken: this will forever be on standby as the protein of choice for every pasta creation. Chicken works well to bulk up any meal, but breading and frying it to golden crispness will always win. This chicken is so juicy, flavorful, and delightfully crunchy, you’ll want to eat leftovers all week long. Make sure to use Panko breadcrumbs for the ideal light and flakey crust. It’s also quick and easy that it comes together at the same time as the pasta. Slice it up and pile it on top of a heaping bowl of this Pesto Tomato Pasta for a deeply comforting dish.
