Pesto Pasta with Chicken

Name: Pesto Pasta with Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz penne pasta; 1 lb boneless, skinless chicken breast, cubed; to taste salt; to taste black pepper, freshly ground; 1 tsp Italian seasoning; 2 tbsp olive oil; 2 garlic cloves, minced; 1/2 cup basil pesto, store-bought or homemade; 1 cup cherry tomatoes, halved; 2 tbsp pine nuts, toasted; 1/4 cup Parmesan cheese, grated; 1/4 cup fresh basil leaves, torn; to taste red pepper flakes, optional

Al dente pasta tossed with bright basil pesto, juicy chicken, cherry tomatoes, and pine nuts. A simple yet flavorful Italian lunch that's ready in minutes.

35 minEasyServes 4520 cal/serving

ItalianLunchStovetopStandardHigh ProteinLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

8 oz penne pasta
1 lb boneless, skinless chicken breast, cubed
to taste salt
to taste black pepper, freshly ground
1 tsp Italian seasoning
2 tbsp olive oil
2 garlic cloves, minced
1/2 cup basil pesto, store-bought or homemade
1 cup cherry tomatoes, halved
2 tbsp pine nuts, toasted
1/4 cup Parmesan cheese, grated
1/4 cup fresh basil leaves, torn
to taste red pepper flakes, optional

Instructions

1

Bring a large pot of salted water to a boil. Cook 8 oz penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2

Meanwhile, season 1 lb cubed boneless, skinless chicken breast with to taste salt, to taste freshly ground black pepper, and 1 tsp Italian seasoning.
3

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes until golden brown and cooked through (internal temperature of 165°F/74°C).
4

Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
5

Reduce heat to low. Add cooked pasta to the skillet along with 1/2 cup store-bought or homemade basil pesto. Toss to coat evenly, adding reserved pasta water a little at a time if needed to create a smooth sauce.
6

Gently stir in 1 cup halved cherry tomatoes and cook for another minute just to warm them through.
7

Remove from heat and stir in 2 tbsp toasted pine nuts, half of the 1/4 cup grated Parmesan cheese, and most of the 1/4 cup torn fresh basil leaves.
8

Serve immediately, garnished with remaining Parmesan, basil, and to taste optional red pepper flakes if desired.

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Questions

What internal temperature should Pesto Pasta with Chicken reach?

For Pesto Pasta with Chicken, 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 Pasta with Chicken?

Step 1 reads: "Reserve 1/2 cup of pasta water before draining." 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 pine nuts in Pesto Pasta with Chicken?

The entry for Pesto Pasta with Chicken calls for 2 tbsp pine nuts, toasted. In its place: Toasted slivered almonds, walnuts or sunflower seeds. Sunflower seeds keep it nut-free.

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

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 Pasta with Chicken uses 1 lb boneless, skinless chicken breast, cubed.

Can I make Pesto Pasta with Chicken less spicy?

Yes. The heat in Pesto Pasta with Chicken comes from to taste red pepper flakes, optional. For a milder plate, halve the red pepper flakes; nothing else in the method changes.

Does Pesto Pasta with Chicken contain tree nuts?

Yes: 2 tbsp pine nuts, toasted. The full allergen list for this entry is gluten, dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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