Chickpea Rotini with Chicken, Pesto & Oven Roasted Tomatoes

Try this chickpea rotini pasta recipe made with blistered tomatoes, savory chicken & pesto today!

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Ingredients 4 Servings


  • 1 box Barilla® Chickpea Rotini
  • 1/2 jar Barilla® Creamy Genovese Pesto sauce
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound ground chicken                                                           
  • 2 pints cherry tomatoes, halved
  • ½ cup Romano cheese, grated
  • Salt and black pepper to taste
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  • Pre-heat oven to 425° F. 
  • Season tomatoes with 1-tablespoon olive oil, salt and pepper. Bake until blistered and thoroughly cooked, about 15 minutes.
  • In a skillet, brown chicken with remaining olive oil, season with salt and pepper, set aside.

  • Meanwhile, bring a large pot of water to a boil, cook pasta according to package directions reserving ½-cup pasta cooking water.
  • In a bowl, combine roasted tomatoes, sautéed chicken, pesto and ½ cup of pasta cooking water.
  • Drain pasta and toss with pesto mixture.
  • Finish with cheese before serving.
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