Pesto Pasta with Chicken
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.
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
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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.
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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.
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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).
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4
Add 2 minced garlic cloves to the skillet and cook for 30 seconds until fragrant.
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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.
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6
Gently stir in 1 cup halved cherry tomatoes and cook for another minute just to warm them through.
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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.
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8
Serve immediately, garnished with remaining Parmesan, basil, and to taste optional red pepper flakes if desired.