Description
A quick and flavorful chicken pesto pasta made with tender chicken, al dente pasta, and a rich basil pesto sauce—perfect for an easy weeknight dinner.
Ingredients
- 2 cups cooked pasta (penne or fusilli)
- 1 pound chicken breast (cut into bite-sized pieces)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 1/2 cup cherry tomatoes (halved)
- Salt and black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat.
- Add chicken, season with salt and pepper, and cook until golden and fully cooked.
- Add garlic and sauté for 30 seconds until fragrant.
- Reduce heat and stir in pesto sauce.
- Add cooked pasta and toss to coat evenly.
- Mix in cherry tomatoes and Parmesan cheese.
- Cook for 1–2 minutes until everything is heated through.
- Garnish with fresh basil and serve warm.
Notes
- Use store-bought or homemade pesto.
- Add spinach or broccoli for extra vegetables.
- Reserve some pasta water to loosen the sauce if needed.
- Best served fresh but can be stored for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian