Description
A quick and delicious pasta dish made with tender chicken, basil pesto, and Parmesan cheese. Perfect for a weeknight meal!
Ingredients
Units
Scale
- 12 oz (340g) pasta (penne, fusilli, or spaghetti)
- 2 tbsp olive oil
- 2 chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup heavy cream or pasta water (optional, for a creamier sauce)
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup grated Parmesan cheese
- 2 tbsp pine nuts (optional)
- Fresh basil leaves for garnish
Instructions
-
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
-
Cook the Chicken
- Heat olive oil in a large pan over medium heat.
- Add the chicken pieces, season with salt, black pepper, and red pepper flakes.
- Cook for about 5-7 minutes until the chicken is golden brown and cooked through.
- Add the minced garlic and sauté for another minute.
-
Combine Everything
- Reduce heat to low and stir in the pesto and cherry tomatoes.
- Add the drained pasta and toss to coat.
- If the sauce is too thick, stir in some reserved pasta water or heavy cream for a silkier texture.
-
Finish & Serve
- Sprinkle with Parmesan cheese and pine nuts.
- Garnish with fresh basil and serve warm.
Notes
- Gluten-Free Option: Use gluten-free pasta.
- Dairy-Free Option: Swap Parmesan for nutritional yeast and use dairy-free pesto.
- Add Veggies: Spinach, sun-dried tomatoes, or mushrooms make great additions!
- Protein Swap: Use shrimp, tofu, or rotisserie chicken instead.