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Chicken Pesto Pasta for Busy Weeknights

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A fast and fresh recipe combining tender chicken, al dente pasta, and glossy basil pesto for a cozy dinner.

Ingredients

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  • 12 ounces short pasta (penne, fusilli, or rotini)
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced (optional)
  • 3/4 cup basil pesto (store-bought or homemade)
  • 1/2 to 3/4 cup reserved pasta cooking water
  • 1/2 cup grated Parmesan, plus more for serving
  • 1 cup cherry tomatoes, halved (optional)
  • 2 cups baby spinach (optional)
  • 1/2 lemon, for juice
  • Salt and black pepper, to taste
  • Red pepper flakes, to taste (optional)
  • Toasted pine nuts or chopped walnuts, for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve 3/4 cup pasta water, then drain.
  2. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Pat chicken dry, season with salt and pepper.
  3. Add chicken to the skillet. Cook, stirring once or twice, until golden and just cooked through, 5–7 minutes. Transfer to a plate.
  4. Add the remaining 1 tablespoon olive oil to the same skillet. If using, add minced garlic and cook 30 seconds until fragrant (do not brown).
  5. Reduce heat to low. Add pesto and 1/2 cup reserved pasta water. Stir until smooth and glossy. Add cherry tomatoes and/or spinach, if using, and warm gently.
  6. Add drained pasta and cooked chicken to the skillet. Toss over medium heat for 1–2 minutes until coated, adding more pasta water as needed to loosen and make a silky sauce.
  7. Turn off heat. Stir in Parmesan and a squeeze of lemon. Taste and adjust salt, pepper, and red pepper flakes. Serve warm with extra Parmesan and nuts, if desired.

Notes

For best texture, store a small jar of extra pesto separately to refresh leftovers.

Nutrition

Find it online: https://diymealprep.com/chicken-pesto-pasta-busy-weeknights/