Simple Pesto Chicken Pasta
A delightful dish that combines basil pesto, tender chicken, and perfectly cooked pasta, ideal for weeknight meals or family gatherings.
Equipment
- Large Pot
- Skillet
- Colander
- Mixing Bowl
Ingredients
Ingredients
- 12 ounces Pasta Your choice, such as penne or fettuccine.
- 2 pieces Chicken Breast Boneless, skinless, approximately 1 pound total.
- 1 cup Pesto Fresh basil pesto, store-bought or homemade.
- 2 tablespoons Olive Oil Extra virgin olive oil for cooking the chicken.
- ½ cup Parmesan Cheese Freshly grated.
- Salt and Pepper To taste.
- 1 cup Cherry Tomatoes Halved, optional.
- 1 handful Fresh Basil For garnish.
Instructions
- Start by bringing a large pot of salted water to a boil.
- Once the water is boiling, add the pasta and cook according to the package instructions until al dente.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper on both sides. Add the chicken to the skillet and sear for about 6-7 minutes on one side.
- Flip the chicken and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F. Remove from skillet and let rest.
- Once rested, slice the chicken into thin strips.
- When the pasta is done, reserve about ½ cup of the pasta cooking water. Drain the pasta and return it to the pot.
- Add the sliced chicken and 1 cup of pesto to the pasta. Stir gently to combine.
- If the mixture appears too thick, gradually add reserved pasta water until desired creaminess is reached.
- Fold in the halved cherry tomatoes, if using, and serve warm garnished with parmesan and fresh basil.
Notes
Consider adding toasted pine nuts or seasonal vegetables for variations. This dish is also great for meal prep.