Description
A quick and delicious Pesto Chicken Pasta that combines tender chicken, al dente pasta, and fresh basil pesto, ready in just 30 minutes.
Ingredients
Scale
- 340 g (12 oz) penne or fusilli
- 450 g (1 lb) boneless skinless chicken breasts, sliced thin
- 30 ml (2 tbsp) extra-virgin olive oil
- 2 cloves garlic, minced
- 200 g (1 cup) cherry tomatoes, halved
- 60 g (2 cups) baby spinach, packed
- 160 g (1/2 cup) basil pesto
- 15 ml (1 tbsp) fresh lemon juice
- 60 g (1/2 cup) freshly grated Parmesan
- 1–1.5 tsp kosher salt
- Freshly ground black pepper to taste
- 120–180 ml (1/2–3/4 cup) reserved pasta water
- 1/4 tsp red pepper flakes (optional)
Instructions
- Bring a large pot of water to a rolling boil and salt it generously. Add pasta and cook until just under al dente, about 7–9 minutes. Reserve pasta water before draining.
- Slice the chicken breasts into thin cutlets and season both sides with kosher salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sauté until golden and cooked through, about 3–4 minutes per side.
- Reduce heat to medium, add garlic and sauté until fragrant, then add cherry tomatoes and cook until blistered.
- Add drained pasta, pesto, lemon juice, and reserved pasta water to the skillet. Toss until the sauce coats the noodles and is glossy.
- Add baby spinach and sliced chicken; toss until spinach wilts and everything is heated through. Stir in Parmesan and season to taste with salt and pepper.
Notes
For a creamy version, stir in heavy cream. For a vegetarian version, substitute with white beans or tofu.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 90mg