Pesto Chicken Pasta
Tender chicken and pasta tossed in a vibrant basil pesto sauce with cherry tomatoes and Parmesan cheese.
Ingredients
- 1 boneless, skinless chicken breast, diced
- 8 oz pasta, penne, fusilli, etc.
- 1/2 cup basil pesto
- 1/2 cup cherry tomatoes, halved
- 1/2 cup Parmesan cheese, grated
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
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1
Bring a large pot of salted water to a boil. Cook the 8 oz penne, fusilli, etc. pasta according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water.
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2
Meanwhile, heat the 1 tbsp olive oil in a large skillet over medium-high heat.
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3
Add the diced 1 boneless, skinless chicken breast to the skillet and cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. The internal temperature should reach 165°F (74°C) for food safety.
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4
Season the chicken with 1/4 tsp salt and 1/4 tsp black pepper.
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5
Reduce heat to low. Add the 1/2 cup halved cherry tomatoes to the skillet and cook for 1-2 minutes, just until they begin to soften.
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6
Drain the pasta (remembering to reserve some pasta water) and add it to the skillet with the chicken and tomatoes.
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7
Add the 1/2 cup basil pesto to the skillet and toss everything together until well combined. If the mixture seems dry, add a splash of the reserved pasta water to create a silky sauce.
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8
Stir in most of the 1/2 cup grated Parmesan cheese, reserving some for garnish.
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9
Taste and adjust seasoning if needed.
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10
Serve immediately, garnished with the remaining Parmesan cheese.