Speedy Chicken Pesto Pasta
Speedy Chicken Pesto Pasta
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 12 ounces penne pasta
- 2 garlic, cloves, minced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup basil pesto, store-bought or homemade
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min
- 2
While the pasta is cooking, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min
- 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften slightly.
⏱️ 4 min
- 5
Return the cooked chicken to the skillet. Add the drained pasta, basil pesto, and 1/4 cup of the reserved pasta cooking water. Toss everything together until well combined. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 3 min
- 6
Stir in the 1/2 cup grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy Chicken Pesto Pasta
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 12 ounces penne pasta
- 2 garlic, cloves, minced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup basil pesto, store-bought or homemade
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
⏱️ 10 min - 2
While the pasta is cooking, season the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
⏱️ 2 min - 3
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for 1 minute until fragrant. Add the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften slightly.
⏱️ 4 min - 5
Return the cooked chicken to the skillet. Add the drained pasta, basil pesto, and 1/4 cup of the reserved pasta cooking water. Toss everything together until well combined. If the sauce seems too thick, add more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 3 min - 6
Stir in the 1/2 cup grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately, garnished with fresh chopped basil and extra grated Parmesan cheese, if desired.
⏱️ 2 min