Description
This quick and flavorful pasta dish combines tender chicken, fresh basil pesto, and Parmesan cheese for a simple yet satisfying meal. Perfect for busy weeknights!
Ingredients
Units
Scale
- 12 oz (340g) pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1/2 cup (120g) basil pesto (store-bought or homemade)
- 1/4 cup (60ml) pasta water (reserved)
- 1/2 cup (50g) grated Parmesan cheese
- 1 cup (150g) cherry tomatoes, halved (optional)
- 1/4 cup (30g) toasted pine nuts (optional, for crunch)
- Fresh basil leaves (for garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ¼ cup pasta water, then drain.
- Cook chicken: While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until golden and cooked through.
- Add garlic & seasoning: Stir in minced garlic and red pepper flakes (if using), cooking for 30 seconds until fragrant.
- Combine with pesto: Reduce heat to low and add the cooked pasta to the skillet. Stir in basil pesto and reserved pasta water, mixing well to coat everything evenly.
- Add cheese & tomatoes: Toss in Parmesan cheese and cherry tomatoes (if using). Stir until well combined.
- Serve: Garnish with fresh basil, extra Parmesan, and toasted pine nuts (if using). Enjoy warm!
Notes
- Swap chicken for shrimp or leave it out for a vegetarian version.
- Use whole wheat or gluten-free pasta if preferred.
- Add spinach or arugula for extra greens.
- Store leftovers in an airtight container for up to 3 days.