Chicken Pesto Pasta
Tender chicken breast tossed with fresh basil pesto and al dente pasta for a light, flavorful Italian dinner. Ready in under 30 minutes with simple, quality ingredients.
- Total time
- 25 min
- Servings
- 4
- Calories
- 680
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Make the pesto: combine basil, garlic, pine nuts, and 0.5 teaspoon salt in a food processor. Pulse until coarsely chopped.
Step 2
Add parmesan cheese and pulse again. Slowly drizzle in olive oil while pulsing until pesto reaches desired consistency.
Step 3
Stir in lemon juice and adjust seasoning with salt and pepper. Set aside.
Step 4
Pat chicken breasts dry and season both sides with salt and pepper.
Step 5
Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and internal temperature reaches 165°F. Transfer to cutting board and let rest 5 minutes.
Step 6
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9-11 minutes. Reserve 1 cup pasta water, then drain.
Step 7
Slice the rested chicken into bite-sized pieces.
Step 8
In a large bowl, toss warm pasta with pesto sauce, adding pasta water 1/4 cup at a time until desired consistency is reached.
Step 9
Top with sliced chicken, additional parmesan cheese, and fresh basil. Serve immediately.
Tools you’ll need
- food processor
- 12-inch stainless steel skillet
- large pot
- cutting board
- chef's knife
- meat thermometer
- large mixing bowl
- wooden spoon
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