Chicken Pesto Pasta
Chicken Pesto Pasta is a quick Italian-inspired dinner made with tender chicken, basil pesto, pasta, cherry tomatoes, and Parmesan cheese.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- Salt to taste
- Black pepper to taste
- 1½ teaspoons minced garlic
- ¾ teaspoon Italian seasoning
- 12 ounces short pasta farfalle, penne, rotini, or fusilli
- 1 cup basil pesto
- 1 cup cherry tomatoes halved
- ¼ cup finely grated Parmesan cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Reserve ½ cup pasta water before draining.
- Drain the pasta and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and season with salt and black pepper.
- Cook for 3–4 minutes per side until golden brown and fully cooked.
- Add the minced garlic and Italian seasoning.
- Cook for 1 minute until fragrant.
- Reduce heat to medium.
- Add the cooked pasta to the skillet.
- Stir in the basil pesto and toss until evenly coated.
- If needed, add a small amount of reserved pasta water to loosen the sauce.
- Add the halved cherry tomatoes.
- Gently fold everything together.
- Sprinkle with Parmesan cheese and chopped parsley.
- Serve immediately while warm.
Notes
- Refrigerated pesto typically offers the freshest flavor.
- Farfalle, penne, fusilli, and rotini all work well.
- Cherry tomatoes add freshness and color.
- Parmesan cheese enhances the savory flavor.