Description
This chicken pesto pasta is a simple, flavorful dish made with juicy chicken, fresh basil pesto, and tender pasta. Ready in just 30 minutes, it’s the perfect go-to dinner!
Ingredients
Units
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- For the Pasta:
- 12 oz pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved (optional)
- 1/3 cup heavy cream or pasta water (for extra creaminess, optional)
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh basil leaves (for garnish)
- For the Pesto Sauce:
- 1 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts (or walnuts)
- 1 clove garlic
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Make the Pesto: In a food processor, combine basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper. Blend until smooth. Add lemon juice if desired. Set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, black pepper, and garlic powder, and cook for 5-6 minutes, until golden and cooked through. Remove from the pan and set aside.
- Sauté Garlic & Tomatoes: In the same pan, add minced garlic and cherry tomatoes. Cook for 2 minutes until fragrant and slightly softened.
- Combine Everything: Lower the heat, return the chicken to the pan, and add the cooked pasta. Stir in the pesto sauce, adding a splash of pasta water or heavy cream for a silkier texture. Toss to coat evenly.
- Finish & Serve: Sprinkle with grated Parmesan and fresh basil. Serve warm and enjoy!
Notes
- Use store-bought pesto for an even quicker meal.
- Make it dairy-free by skipping Parmesan or using nutritional yeast.
- Want it extra creamy? Stir in a bit more cream or a dollop of ricotta.
- Swap the protein—this works great with shrimp or grilled tofu!
Nutrition
- Calories: ~520
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg