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Chicken Pesto Pasta

A delightful and easy-to-make dish combining tender chicken, vibrant basil pesto, and perfectly cooked pasta, all within 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Pasta and Chicken Ingredients
  • 8 oz pasta (like penne or fusilli)
  • 1 lb chicken breast, cooked and sliced
  • 1 cup basil pesto Use fresh or high-quality pesto for best flavor.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Olive oil For drizzling before serving.

Method
 

Cooking
  1. Start by bringing a large pot of salted water to a boil. Add in the pasta and cook it according to the package directions until al dente, usually about 8-10 minutes.
  2. While the pasta is cooking, season your cooked chicken breast slices with some salt and pepper.
  3. Once the pasta is finished cooking, drain and return it to the pot. Stir in the basil pesto, making sure every noodle is generously coated.
  4. Add the sliced chicken and halved cherry tomatoes to the pasta, and gently toss everything together over low heat for about 2-3 minutes to warm through.
  5. Sprinkle in the grated Parmesan cheese before serving for a creamy touch.
  6. Plate your Chicken Pesto Pasta, drizzle with a touch of olive oil, and add pine nuts if desired. Serve and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat, adding a splash of olive oil or water. For freezing, store without tomatoes to avoid mushiness.