Description
Tender chicken, al dente pasta, and a silky basil pesto come together in a bright, weeknight-friendly dish that tastes like sunshine in a bowl.
Ingredients
Scale
- 2 large chicken breasts, cut into bite-sized cubes
- 12 oz pasta (penne, fusilli, or spaghetti)
- 1 cup pesto sauce (homemade or high-quality store-bought)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup Parmesan cheese, grated
- 1/2 cup reserved pasta water
- Salt and black pepper, to taste
- Optional fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a rolling boil and set a large skillet over medium high heat.
- Season the chicken with salt and black pepper. Add olive oil to the hot skillet, then sauté the chicken with minced garlic until golden and cooked through, about 5 to 7 minutes.
- Cook the pasta in the boiling water until al dente according to package directions. Reserve 1/2 cup of the starchy cooking water, then drain.
- Add the drained pasta to the skillet with the chicken. Splash in some reserved pasta water to loosen.
- Off the heat, stir in the pesto, tossing until every strand is coated and glossy.
- Fold in cherry tomatoes and sprinkle with grated Parmesan. Adjust seasoning with salt and pepper as needed.
- Plate, garnish with fresh basil if using, and serve immediately.
Notes
- Note: Toss the pasta with pesto off the heat to keep the sauce vibrant and fresh.
- Reserve pasta water to help the pesto cling and create a silky sauce.
- Toast nuts if making pesto from scratch for deeper flavor.
- Reheat gently with a splash of water or enjoy cold as a pasta salad.
Nutrition
- Serving Size: 1 portion (about 1 1/2 cups)
- Calories: 480
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
Keywords: chicken pesto pasta, basil pesto, easy pasta, weeknight dinner, Italian pasta, quick chicken pasta