![- 2 boneless, skinless chicken breasts - Salt and freshly ground black pepper, to taste - 2 cups uncooked pasta (fusilli or penne are excellent choices) - 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 - Fresh basil leaves for garnish I love using simple, fresh ingredients for this dish. The chicken gives it a hearty base. The pasta adds a nice texture and absorbs the flavors. Basil pesto is the star here, offering a fresh taste. Cherry tomatoes bring a pop of color and sweetness. Don't forget the cheese to finish it off! When you gather these ingredients, you set yourself up for a quick and tasty meal. You can find the full recipe listed above. Enjoy the process! Start by filling a large pot with water. Add a good pinch of salt. Bring the water to a rolling boil. Toss in 2 cups of uncooked pasta, like fusilli or penne. Stir the pasta occasionally to keep it from sticking. Cook it according to the package instructions until it is al dente. Once it’s done, drain the pasta in a colander. Remember to save a splash of pasta water for later. Set the cooked pasta aside. While your pasta cooks, season 2 boneless, skinless chicken breasts. Use salt and freshly ground black pepper on both sides for good flavor. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side. You want the chicken to be golden brown and fully cooked, reaching an internal temperature of 165°F. Take the chicken out of the skillet and let it rest. After a few minutes, slice it into strips. In the same skillet, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds. Keep stirring until it smells great and turns golden. Be careful not to burn it! Next, add 1 cup of halved cherry tomatoes to the skillet. Sauté for 2-3 minutes until they soften. Then, toss in the cooked pasta and pour in 1 cup of basil pesto. Mix well to coat the pasta evenly. If it seems dry, add the reserved pasta water a tablespoon at a time. Once everything is combined, add the sliced chicken. Gently stir to mix it all together. Finally, sprinkle 1/2 cup of freshly grated Parmesan cheese on top. Adjust the taste with more salt and pepper if needed. This dish is ready to serve! Enjoy your pesto chicken pasta, and check out the Full Recipe for more tips and details. To make perfect chicken, start with fresh, high-quality meat. Season both sides well with salt and pepper. This adds great flavor. I recommend using a meat thermometer to check doneness. Aim for 165°F (75°C) in the center. This ensures the chicken stays juicy and tender. Letting chicken rest for a few minutes helps keep it moist. Cooking pasta al dente is key. This means it should be firm when bitten. Make sure to salt your water well before adding pasta. This adds flavor right from the start. After cooking, reserve some pasta water. This starchy water helps create a creamy sauce later. Toss the pasta gently to prevent sticking. Pesto is versatile! You can use different herbs like arugula or spinach. For a nutty twist, try adding walnuts or pecans. If you want a creamier sauce, mix in some heavy cream or Greek yogurt. This adds richness and smoothness. Experiment with cheese too! Swap Parmesan for pecorino or even nutritional yeast for a vegan option. Check the full recipe for more ideas! {{image_4}} You can easily make this dish vegetarian. Replace the chicken with hearty veggies. Consider using zucchini, bell peppers, or mushrooms. These ingredients add flavor and texture. You can also use chickpeas for protein. Cook them just like the chicken for a filling meal. If you want more protein, shrimp or tofu are great choices. Shrimp cooks quickly and adds a seafood twist. Tofu absorbs pesto flavors well and provides a nice texture. Adding vegetables boosts nutrition. Try spinach, broccoli, or asparagus. These veggies add color and crunch to the dish. Pasta choice can change the dish's feel. Fusilli or penne work well, but you can use others too. Spaghetti gives a classic touch, while farfalle looks fun on the plate. Gluten-free pasta is also an option for those with dietary needs. Just cook according to package instructions. For the full recipe, check out the [Full Recipe]. After enjoying your pesto chicken pasta, you may have leftovers. Store them in an airtight container. Make sure to cool the pasta before sealing the container. These leftovers will stay fresh in the fridge for up to three days. Always label your container with the date. This helps you remember when you made it. To reheat your pasta, you have a few options. The microwave is quick and easy. Place your pasta in a microwave-safe dish. Cover it with a damp paper towel to keep it moist. Heat in short bursts, stirring in between. You can also use a skillet. Add a splash of water or olive oil, and warm it over medium heat. Stir occasionally until heated through. If you want to save your pesto chicken pasta for later, freezing is a great option. First, cool the pasta completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as described above for a tasty meal anytime. You can use many types of pasta for this dish. I love fusilli and penne. They hold the sauce well. You can also try spaghetti or farfalle if you prefer. The key is to choose a pasta that is sturdy enough to mix with the pesto. Yes, homemade pesto is a great choice! It adds fresh flavor and makes the dish unique. Just blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for a tasty mix. If you don’t have time, store-bought pesto works just as well. It’s all about what you have on hand and your taste. The chicken is ready when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check. If you don't have one, cut into the thickest part. The meat should be white with no pink inside. Cooking it until golden brown also helps ensure it’s delicious and safe to eat. We explored how to create a delicious Pesto Chicken Pasta. You learned the key ingredients, including chicken, pasta, and tasty sauces. I shared easy steps to cook everything perfectly. I also offered tips to improve chicken and pasta texture. You discovered fun variations, like vegetarian options and different pasta shapes. Finally, I provided smart storage advice. Enjoy making this tasty dish. With these tips, you will impress your family and friends!](https://mealinmoments.com/wp-content/uploads/2025/06/0acc0ef3-5585-461a-8fe9-b84443379e11-768x768.webp)
Looking for a quick and tasty weeknight meal? Look no further than Pesto Chicken Pasta! I’m excited to share my favorite recipe that combines juicy chicken, fresh pesto, and al dente pasta into one delightful dish. This meal is both simple and bursting with flavor, making it perfect for busy evenings. Grab your apron, and let’s dive into this delicious recipe that will impress your family without taking too much time!
Ingredients
Chicken Ingredients
– 2 boneless, skinless chicken breasts
– Salt and freshly ground black pepper, to taste
Pasta Ingredients
– 2 cups uncooked pasta (fusilli or penne are excellent choices)
Sauce and Flavor Enhancers
– 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
– Fresh basil leaves for garnish
I love using simple, fresh ingredients for this dish. The chicken gives it a hearty base. The pasta adds a nice texture and absorbs the flavors. Basil pesto is the star here, offering a fresh taste. Cherry tomatoes bring a pop of color and sweetness. Don’t forget the cheese to finish it off!
When you gather these ingredients, you set yourself up for a quick and tasty meal. You can find the full recipe listed above. Enjoy the process!
Step-by-Step Instructions
Cooking the Pasta
Start by filling a large pot with water. Add a good pinch of salt. Bring the water to a rolling boil. Toss in 2 cups of uncooked pasta, like fusilli or penne. Stir the pasta occasionally to keep it from sticking. Cook it according to the package instructions until it is al dente. Once it’s done, drain the pasta in a colander. Remember to save a splash of pasta water for later. Set the cooked pasta aside.
Preparing and Sautéing the Chicken
While your pasta cooks, season 2 boneless, skinless chicken breasts. Use salt and freshly ground black pepper on both sides for good flavor. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side. You want the chicken to be golden brown and fully cooked, reaching an internal temperature of 165°F. Take the chicken out of the skillet and let it rest. After a few minutes, slice it into strips.
Combining Ingredients
In the same skillet, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds. Keep stirring until it smells great and turns golden. Be careful not to burn it! Next, add 1 cup of halved cherry tomatoes to the skillet. Sauté for 2-3 minutes until they soften. Then, toss in the cooked pasta and pour in 1 cup of basil pesto. Mix well to coat the pasta evenly. If it seems dry, add the reserved pasta water a tablespoon at a time. Once everything is combined, add the sliced chicken. Gently stir to mix it all together. Finally, sprinkle 1/2 cup of freshly grated Parmesan cheese on top. Adjust the taste with more salt and pepper if needed.
This dish is ready to serve! Enjoy your pesto chicken pasta, and check out the Full Recipe for more tips and details.
Tips & Tricks
Perfecting the Chicken
To make perfect chicken, start with fresh, high-quality meat. Season both sides well with salt and pepper. This adds great flavor. I recommend using a meat thermometer to check doneness. Aim for 165°F (75°C) in the center. This ensures the chicken stays juicy and tender. Letting chicken rest for a few minutes helps keep it moist.
Enhancing Pasta Texture
Cooking pasta al dente is key. This means it should be firm when bitten. Make sure to salt your water well before adding pasta. This adds flavor right from the start. After cooking, reserve some pasta water. This starchy water helps create a creamy sauce later. Toss the pasta gently to prevent sticking.
Pesto Sauce Variations
Pesto is versatile! You can use different herbs like arugula or spinach. For a nutty twist, try adding walnuts or pecans. If you want a creamier sauce, mix in some heavy cream or Greek yogurt. This adds richness and smoothness. Experiment with cheese too! Swap Parmesan for pecorino or even nutritional yeast for a vegan option. Check the full recipe for more ideas!
Variations
Vegetarian Option
You can easily make this dish vegetarian. Replace the chicken with hearty veggies. Consider using zucchini, bell peppers, or mushrooms. These ingredients add flavor and texture. You can also use chickpeas for protein. Cook them just like the chicken for a filling meal.
Adding Protein or Vegetables
If you want more protein, shrimp or tofu are great choices. Shrimp cooks quickly and adds a seafood twist. Tofu absorbs pesto flavors well and provides a nice texture. Adding vegetables boosts nutrition. Try spinach, broccoli, or asparagus. These veggies add color and crunch to the dish.
Different Pasta Types
Pasta choice can change the dish’s feel. Fusilli or penne work well, but you can use others too. Spaghetti gives a classic touch, while farfalle looks fun on the plate. Gluten-free pasta is also an option for those with dietary needs. Just cook according to package instructions.
For the full recipe, check out the [Full Recipe].
Storage Info
Storing Leftovers
After enjoying your pesto chicken pasta, you may have leftovers. Store them in an airtight container. Make sure to cool the pasta before sealing the container. These leftovers will stay fresh in the fridge for up to three days. Always label your container with the date. This helps you remember when you made it.
Reheating Tips
To reheat your pasta, you have a few options. The microwave is quick and easy. Place your pasta in a microwave-safe dish. Cover it with a damp paper towel to keep it moist. Heat in short bursts, stirring in between. You can also use a skillet. Add a splash of water or olive oil, and warm it over medium heat. Stir occasionally until heated through.
Freezing Instructions
If you want to save your pesto chicken pasta for later, freezing is a great option. First, cool the pasta completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as described above for a tasty meal anytime.
FAQs
What type of pasta works best for Pesto Chicken Pasta?
You can use many types of pasta for this dish. I love fusilli and penne. They hold the sauce well. You can also try spaghetti or farfalle if you prefer. The key is to choose a pasta that is sturdy enough to mix with the pesto.
Can I use homemade pesto in the recipe?
Yes, homemade pesto is a great choice! It adds fresh flavor and makes the dish unique. Just blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for a tasty mix. If you don’t have time, store-bought pesto works just as well. It’s all about what you have on hand and your taste.
How do I know when the chicken is fully cooked?
The chicken is ready when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check. If you don’t have one, cut into the thickest part. The meat should be white with no pink inside. Cooking it until golden brown also helps ensure it’s delicious and safe to eat.
We explored how to create a delicious Pesto Chicken Pasta. You learned the key ingredients, including chicken, pasta, and tasty sauces. I shared easy steps to cook everything perfectly. I also offered tips to improve chicken and pasta texture. You discovered fun variations, like vegetarian options and different pasta shapes. Finally, I provided smart storage advice.
Enjoy making this tasty dish. With these tips, you will impress your family and friends!
![- 2 boneless, skinless chicken breasts - Salt and freshly ground black pepper, to taste - 2 cups uncooked pasta (fusilli or penne are excellent choices) - 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 - Fresh basil leaves for garnish I love using simple, fresh ingredients for this dish. The chicken gives it a hearty base. The pasta adds a nice texture and absorbs the flavors. Basil pesto is the star here, offering a fresh taste. Cherry tomatoes bring a pop of color and sweetness. Don't forget the cheese to finish it off! When you gather these ingredients, you set yourself up for a quick and tasty meal. You can find the full recipe listed above. Enjoy the process! Start by filling a large pot with water. Add a good pinch of salt. Bring the water to a rolling boil. Toss in 2 cups of uncooked pasta, like fusilli or penne. Stir the pasta occasionally to keep it from sticking. Cook it according to the package instructions until it is al dente. Once it’s done, drain the pasta in a colander. Remember to save a splash of pasta water for later. Set the cooked pasta aside. While your pasta cooks, season 2 boneless, skinless chicken breasts. Use salt and freshly ground black pepper on both sides for good flavor. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breasts. Cook for about 5-7 minutes on each side. You want the chicken to be golden brown and fully cooked, reaching an internal temperature of 165°F. Take the chicken out of the skillet and let it rest. After a few minutes, slice it into strips. In the same skillet, add 2 cloves of minced garlic. Sauté the garlic for about 30 seconds. Keep stirring until it smells great and turns golden. Be careful not to burn it! Next, add 1 cup of halved cherry tomatoes to the skillet. Sauté for 2-3 minutes until they soften. Then, toss in the cooked pasta and pour in 1 cup of basil pesto. Mix well to coat the pasta evenly. If it seems dry, add the reserved pasta water a tablespoon at a time. Once everything is combined, add the sliced chicken. Gently stir to mix it all together. Finally, sprinkle 1/2 cup of freshly grated Parmesan cheese on top. Adjust the taste with more salt and pepper if needed. This dish is ready to serve! Enjoy your pesto chicken pasta, and check out the Full Recipe for more tips and details. To make perfect chicken, start with fresh, high-quality meat. Season both sides well with salt and pepper. This adds great flavor. I recommend using a meat thermometer to check doneness. Aim for 165°F (75°C) in the center. This ensures the chicken stays juicy and tender. Letting chicken rest for a few minutes helps keep it moist. Cooking pasta al dente is key. This means it should be firm when bitten. Make sure to salt your water well before adding pasta. This adds flavor right from the start. After cooking, reserve some pasta water. This starchy water helps create a creamy sauce later. Toss the pasta gently to prevent sticking. Pesto is versatile! You can use different herbs like arugula or spinach. For a nutty twist, try adding walnuts or pecans. If you want a creamier sauce, mix in some heavy cream or Greek yogurt. This adds richness and smoothness. Experiment with cheese too! Swap Parmesan for pecorino or even nutritional yeast for a vegan option. Check the full recipe for more ideas! {{image_4}} You can easily make this dish vegetarian. Replace the chicken with hearty veggies. Consider using zucchini, bell peppers, or mushrooms. These ingredients add flavor and texture. You can also use chickpeas for protein. Cook them just like the chicken for a filling meal. If you want more protein, shrimp or tofu are great choices. Shrimp cooks quickly and adds a seafood twist. Tofu absorbs pesto flavors well and provides a nice texture. Adding vegetables boosts nutrition. Try spinach, broccoli, or asparagus. These veggies add color and crunch to the dish. Pasta choice can change the dish's feel. Fusilli or penne work well, but you can use others too. Spaghetti gives a classic touch, while farfalle looks fun on the plate. Gluten-free pasta is also an option for those with dietary needs. Just cook according to package instructions. For the full recipe, check out the [Full Recipe]. After enjoying your pesto chicken pasta, you may have leftovers. Store them in an airtight container. Make sure to cool the pasta before sealing the container. These leftovers will stay fresh in the fridge for up to three days. Always label your container with the date. This helps you remember when you made it. To reheat your pasta, you have a few options. The microwave is quick and easy. Place your pasta in a microwave-safe dish. Cover it with a damp paper towel to keep it moist. Heat in short bursts, stirring in between. You can also use a skillet. Add a splash of water or olive oil, and warm it over medium heat. Stir occasionally until heated through. If you want to save your pesto chicken pasta for later, freezing is a great option. First, cool the pasta completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as described above for a tasty meal anytime. You can use many types of pasta for this dish. I love fusilli and penne. They hold the sauce well. You can also try spaghetti or farfalle if you prefer. The key is to choose a pasta that is sturdy enough to mix with the pesto. Yes, homemade pesto is a great choice! It adds fresh flavor and makes the dish unique. Just blend fresh basil, garlic, pine nuts, Parmesan, and olive oil for a tasty mix. If you don’t have time, store-bought pesto works just as well. It’s all about what you have on hand and your taste. The chicken is ready when it reaches an internal temperature of 165°F (75°C). You can use a meat thermometer to check. If you don't have one, cut into the thickest part. The meat should be white with no pink inside. Cooking it until golden brown also helps ensure it’s delicious and safe to eat. We explored how to create a delicious Pesto Chicken Pasta. You learned the key ingredients, including chicken, pasta, and tasty sauces. I shared easy steps to cook everything perfectly. I also offered tips to improve chicken and pasta texture. You discovered fun variations, like vegetarian options and different pasta shapes. Finally, I provided smart storage advice. Enjoy making this tasty dish. With these tips, you will impress your family and friends!](https://mealinmoments.com/wp-content/uploads/2025/06/0acc0ef3-5585-461a-8fe9-b84443379e11-250x250.webp)
