Pesto Chicken Pasta

Name: Pesto Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
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

Tender chicken and pasta tossed in a vibrant basil pesto sauce with cherry tomatoes and Parmesan cheese.

30 minEasyServes 4470 cal/serving

Italian-AmericanDinnerStovetopStandardLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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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

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.
2

Meanwhile, heat the 1 tbsp olive oil in a large skillet over medium-high heat.
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.
4

Season the chicken with 1/4 tsp salt and 1/4 tsp black pepper.
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.
6

Drain the pasta (remembering to reserve some pasta water) and add it to the skillet with the chicken and tomatoes.
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.
8

Stir in most of the 1/2 cup grated Parmesan cheese, reserving some for garnish.
9

Taste and adjust seasoning if needed.
10

Serve immediately, garnished with the remaining Parmesan cheese.

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Questions

What internal temperature should Pesto Chicken Pasta reach?

For Pesto Chicken Pasta, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Why save the pasta water for Pesto Chicken Pasta?

Step 1 reads: "Before draining, reserve 1/2 cup of the pasta cooking water." The water is full of starch. Added back as step 1 directs, it emulsifies the sauce so it clings to the pasta instead of pooling in the bowl.

What can I use instead of Parmesan in Pesto Chicken Pasta?

The entry for Pesto Chicken Pasta calls for 1/2 cup Parmesan cheese, grated. In its place: Pecorino Romano or Grana Padano, measure for measure. For dairy-free, use nutritional yeast at half the volume.

Can I use chicken thighs instead of chicken breasts in Pesto Chicken Pasta?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Pesto Chicken Pasta uses 1 boneless, skinless chicken breast, diced.

Can I make Pesto Chicken Pasta dairy-free?

Yes. The dairy in Pesto Chicken Pasta is 1/2 cup Parmesan cheese, grated. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Pesto Chicken Pasta gluten-free?

Yes. The gluten in Pesto Chicken Pasta is 8 oz pasta, penne, fusilli, etc.. Swap the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Pesto Chicken Pasta keep?

Refrigerate what is left of Pesto Chicken Pasta within two hours and eat it within three days. Reheat gently on the stovetop. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock.

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