Description
A fresh and flavorful dish featuring juicy chicken, al dente pasta, and a fragrant basil pesto sauce. This simple yet satisfying meal is perfect for a quick weeknight dinner.
Ingredients
For the Chicken Pesto Pasta:
- 2 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 8 ounces pasta (such as spaghetti, penne, or fusilli)
- ½ cup fresh basil pesto (store-bought or homemade)
- ¼ cup grated Parmesan cheese (for garnish)
- ¼ cup pine nuts (optional, for garnish)
- Fresh basil leaves (optional, for garnish)
For the Homemade Pesto (if making from scratch):
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts (or walnuts as a substitute)
- 2 cloves garlic
- ½ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon lemon juice (optional, for added brightness)
Instructions
Start by seasoning the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan. Cook for about 5-7 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F/74°C). If you’re using chicken thighs, they will take a bit longer to cook.
Once the chicken is cooked, remove it from the skillet and set it aside to rest for a few minutes. After resting, slice the chicken into thin strips or bite-sized pieces, depending on your preference. Set the chicken aside for later.
While the chicken is cooking, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente (usually around 8-10 minutes). Once cooked, drain the pasta, reserving about ½ cup of pasta water to help thin out the pesto sauce if needed.
If you’re making homemade pesto, combine the fresh basil leaves, pine nuts (or walnuts), garlic, Parmesan cheese, and a pinch of salt and pepper in a food processor or blender. Pulse until the ingredients are finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency. If desired, add a tablespoon of lemon juice for extra brightness.
Taste the pesto and adjust the seasoning with more salt, pepper, or olive oil as needed. Set the pesto aside for later use.
In a large mixing bowl, combine the cooked pasta with the fresh pesto sauce. Toss the pasta until it is evenly coated with the pesto. If the pesto is too thick, add a small amount of the reserved pasta water a tablespoon at a time until you reach your desired consistency.
Once the pasta is coated with the pesto, add the sliced chicken to the bowl. Gently toss the chicken with the pasta until it is evenly distributed. The chicken will absorb some of the pesto flavor, making each bite a delicious combination of juicy chicken and fragrant pesto sauce.
Divide the pasta and chicken mixture among serving plates. Garnish with freshly grated Parmesan cheese, toasted pine nuts, and fresh basil leaves. You can also add a drizzle of extra virgin olive oil for an added touch of richness if desired.
Serve immediately, and enjoy this flavorful and satisfying Chicken Pesto Pasta!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 500-600 kcal
- Fat: 25-30g
- Carbohydrates: 40-45g
- Protein: 35-40g