Pesto Chicken Pasta (Printable View)

Vibrant grilled chicken paired with al dente pasta in fragrant basil pesto sauce. Ready in just 30 minutes for weeknight dinners.

# Needed Ingredients:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 14 oz), halved horizontally

→ Pasta

02 - 12 oz penne or fusilli pasta

→ Sauce & Flavorings

03 - 1/2 cup store-bought basil pesto
04 - 2 tbsp extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - 1/2 cup grated Parmesan cheese

→ Vegetables

07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach leaves

→ Seasonings

09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Fresh basil leaves, for serving
11 - Extra Parmesan cheese, for serving

# Directions:

01 - Season the chicken breasts with salt and pepper.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill the chicken for 4-5 minutes per side, or until cooked through and nicely charred. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
04 - In the same pot, heat the remaining 1 tablespoon olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
05 - Add cherry tomatoes and cook for 2 minutes until just softened.
06 - Return the drained pasta to the pot. Stir in pesto, reserved pasta water, and Parmesan until the pasta is well coated.
07 - Fold in the sliced chicken and baby spinach. Toss until the spinach just wilts.
08 - Season with additional salt and pepper to taste.
09 - Serve immediately, topped with fresh basil and extra Parmesan if desired.

# Expert Hints:

01 -
  • Everything comes together in one pot after the chicken is done, so cleanup is shockingly easy.
  • The pesto clings to every piece of pasta and makes each bite taste bright and herby without any fuss.
  • It works just as well cold the next day, straight from the fridge, which I've done more times than I'll admit.
02 -
  • Don't skip reserving the pasta water, it's the only thing that keeps the pesto from being dry and clumpy on the noodles.
  • Let the chicken rest after cooking or all the juice will run out the second you slice it, and nobody wants dry chicken.
03 -
  • If your pesto tastes too sharp or oily straight from the jar, the pasta water and Parmesan will balance it out, so don't panic.
  • Slice the chicken against the grain so it stays tender and doesn't feel chewy when you bite into it.
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