Description
A quick and tasty meal combining succulent chicken, pasta, and flavorful pesto.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 cups uncooked pasta (fusilli or penne)
- 1 cup homemade or store-bought basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves for garnish
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the uncooked pasta, stirring occasionally to prevent sticking, and cook according to the package instructions until al dente. Drain the pasta in a colander, reserving a splash of the pasta water for later use. Set aside.
- Season both sides of the chicken breasts with salt and freshly ground black pepper.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts to the skillet. Cook for approximately 5-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing into strips.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until aromatic and golden.
- Add the halved cherry tomatoes to the skillet and sauté for 2-3 minutes until softened. Then, add the cooked pasta and pour in the basil pesto, tossing to coat the pasta. Add reserved pasta water if necessary for a creamy consistency.
- Slice the rested chicken and incorporate it into the pasta mixture. Sprinkle with freshly grated Parmesan cheese and adjust seasoning if desired.
- Transfer the pesto chicken pasta onto serving plates or a large serving bowl. Garnish with fresh basil leaves and extra Parmesan cheese for presentation.
Notes
- For a spicier version, consider adding red pepper flakes.
- This dish can be made with gluten-free pasta for a gluten-free option.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg