This Pesto Chicken Pasta is a quick and tasty meal that’s perfect for busy days. Juicy chicken and colorful veggies mingle with a rich basil pesto to make every bite a delight!
It’s so simple to whip up—just cook the pasta, sauté the chicken, and mix it all together. I love tossing in some cherry tomatoes for extra flavor. Yum!
Key Ingredients & Substitutions
Rotini Pasta: I love using rotini because its twists hold onto the pesto beautifully. However, you can swap it for penne, fusilli, or any pasta you have on hand if you prefer.
Chicken Breasts: Boneless, skinless chicken is great for this recipe. For a quicker option, shredded rotisserie chicken works wonderfully. You can also use grilled chicken or even shrimp if you want a seafood twist!
Basil Pesto: Store-bought pesto saves time, but homemade packs a fresh punch! You can blend basil, garlic, pine nuts, Parmesan, and olive oil for a quick homemade version. If you’re vegan, use nutritional yeast instead of cheese, and feel free to use sun-dried tomato pesto as an alternative!
Cherry Tomatoes: These little gems add sweetness and color. If cherry tomatoes are out of season, you can use diced regular tomatoes or even skip them altogether.
Garlic: Fresh garlic enhances the flavor, but if you’re in a pinch, garlic powder can do the trick (just use about 1/4 teaspoon).
How Do I Cook Chicken Perfectly?
Cooking chicken can be tricky, but a few tips will help you get it just right! Here’s how to ensure your chicken is juicy and flavorful:
- Start with a hot skillet. Heat your oil first before adding the chicken.
- Season your chicken well with salt and pepper; this brings out its natural flavors.
- Don’t overcrowd the pan. If necessary, cook the chicken in batches.
- Cook until golden brown on the outside, and check doneness using a meat thermometer—165°F (75°C) is your target.
Letting it rest for a couple of minutes before slicing will keep it juicy. Enjoy your perfectly cooked chicken in the pasta!
Pesto Chicken Pasta
Ingredients You’ll Need:
- For the Pasta:
- 8 oz (about 2 cups) rotini pasta (or any spiral pasta)
- For the Chicken:
- 2 boneless, skinless chicken breasts, cut into strips
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
- For the Sauce:
- 1 cup basil pesto (store-bought or homemade)
- For the Vegetables:
- 1 cup cherry tomatoes, halved
- For Garnish:
- Fresh basil leaves
- Optional: grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious Pesto Chicken Pasta takes about 20-25 minutes from start to finish. You’ll spend roughly 10-15 minutes cooking the pasta and chicken, and just a few minutes to combine everything and serve. Quick, easy, and oh-so-tasty!
Step-by-Step Instructions:
1. Prepare the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the rotini pasta and cook according to the package instructions until it’s al dente—cooked but still firm. After that, drain the pasta and set it aside.
2. Cook the Chicken:
While your pasta is cooking, grab a large skillet and heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds or until it’s fragrant—be careful not to burn it! Then, add the chicken strips to the skillet. Season with salt and pepper, and cook for about 5-7 minutes, stirring occasionally, until the chicken is thoroughly cooked and golden brown on the outside.
3. Add Cherry Tomatoes:
Next, toss the halved cherry tomatoes into the skillet with the chicken. Cook for another 2-3 minutes until the tomatoes soften a bit and release their juices. It will create a lovely sauce!
4. Combine Everything:
Now, lower the heat to medium-low. Add the drained pasta to the skillet along with the basil pesto. Toss everything together with love, making sure the pasta and chicken are well coated with the pesto sauce. This is where all the magic happens!
5. Final Touches:
Give it a taste and adjust with extra salt and pepper if needed. Once everything is perfect, it’s time to dish it out!
6. Serve and Enjoy:
Serve the Pesto Chicken Pasta warm on plates or in bowls. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese if you like. Enjoy every vibrant bite!
And there you have it—your delicious, vibrant Pesto Chicken Pasta is ready to enjoy! Happy cooking!
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta is a great substitution and adds a nutty flavor as well as extra fiber. Just be sure to watch the cooking time, as whole wheat pasta may need a minute or two longer to cook.
What Can I Use Instead of Chicken?
If you prefer a meat-free option, you can use extra firm tofu or chickpeas for protein. For seafood lovers, shrimp or salmon could also be delicious alternatives!
How Can I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over low heat, adding a splash of broth or water to keep it moist.
Can I Make This Recipe Vegan?
Yes! To make it vegan, use a plant-based pesto and omit the chicken or replace it with tofu, chickpeas, or vegetables like zucchini. You can also sprinkle nutritional yeast for a cheesy flavor without the dairy.
