Description
This Chicken Pesto Pasta is a quick and flavorful dish that combines tender chicken, pasta, and basil pesto.
Ingredients
Scale
- 8 oz pasta (such as penne, fusilli, or spaghetti)
- 1 lb boneless, skinless chicken breasts (sliced into strips)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 1 cup basil pesto (store-bought or homemade)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup grated Parmesan cheese (for serving)
- Fresh basil leaves (for garnish, optional)
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Heat the olive oil in a large skillet over medium-high heat.
- Season the sliced chicken breasts with salt and pepper.
- Add the chicken to the skillet and cook for about 5–7 minutes, or until browned and cooked through, stirring occasionally.
- Add the drained pasta to the skillet with the chicken.
- Stir in the basil pesto, mixing until the pasta and chicken are well coated. If the mixture seems dry, add a little reserved pasta water to reach your desired consistency.
- Gently fold in the halved cherry tomatoes.
- Serve the Chicken Pesto Pasta in bowls or on plates.
- Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves if desired.
- Enjoy.
Notes
- Feel free to use any pasta shape you prefer.
- For a spicier kick, add red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg