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Chicken Pesto Pasta

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Chicken Pesto Pasta is a flavorful and comforting dish combining tender chicken, rich pesto sauce, and perfectly cooked pasta. Topped with cherry tomatoes and Parmesan cheese, this dish is both satisfying and quick to prepare.

Ingredients

12 oz pasta (fettuccine or penne)

2 tablespoons olive oil

2 boneless, skinless chicken breasts (about 1 pound or 450g)

Salt, to taste

Pepper, to taste

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente, about 9-11 minutes. Drain the pasta, reserving about ½ cup of the pasta cooking water.
  2. Cook the Chicken: While the pasta is cooking, season the chicken breasts with salt and pepper on both sides. Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Remove from the pan and set aside to rest for a few minutes. Then, slice the chicken into thin strips.
  3. Combine the Pasta and Pesto: In the same skillet used to cook the chicken, add the cooked pasta and basil pesto. Toss the pasta in the pesto, adding a bit of the reserved pasta cooking water if needed to loosen the sauce.
  4. Add the Chicken and Tomatoes: Add the sliced chicken to the pasta and toss gently to combine. Stir in the halved cherry tomatoes for a burst of freshness and flavor.
  5. Serve: Divide the pasta into serving bowls. Top with grated Parmesan cheese and garnish with fresh basil leaves, if desired. Serve immediately.

Notes

For a vegetarian option, omit the chicken and add roasted vegetables like zucchini, bell peppers, or mushrooms.

If you prefer a spicier dish, add red pepper flakes to the pesto or pasta for some heat.

Use gluten-free pasta for a gluten-free version of this dish.

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