Chicken Pesto Pasta
A delicious and comforting dish featuring tender chicken, vibrant basil pesto, and al dente pasta.
Equipment
- Large Pot
- Skillet
- Mixing Spoon
Ingredients
- 1 Tbsp. olive oil
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
- 1½ tsp. minced garlic
- ¾ tsp. Italian seasoning
- 12 oz short pasta such as farfalle
- 1 cup basil pesto
- 1 cup cherry tomatoes halved
- ¼ cup finely grated parmesan cheese
- 1 Tbsp. chopped fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the short pasta according to package instructions until al dente, about 8-10 minutes.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the skillet.
- Cook chicken for about 3-4 minutes on each side until golden brown and cooked through.
- Add minced garlic and Italian seasoning to the skillet, cooking for another minute until fragrant.
- Drain the cooked pasta and add it to the skillet with the chicken.
- Pour in the basil pesto and toss everything together until well coated. Add the halved cherry tomatoes and toss again.
- Sprinkle with grated parmesan cheese and chopped parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.