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Chicken Pesto Pasta for Busy Weeknights

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A quick and creamy chicken pesto pasta that combines tender chicken, fresh basil pesto, and hot pasta for a delicious weeknight meal.

Ingredients

Scale
  • 12 oz pasta (penne, rotini, or fusilli)
  • 1 lb boneless, skinless chicken breasts, cut in bite-size pieces
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved (optional)
  • 2 cups baby spinach (optional)
  • 2/3 cup basil pesto (store-bought or homemade)
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 lemon, juiced
  • 1/2–3/4 cup reserved pasta water
  • 1/4 tsp red pepper flakes (optional)
  • Salt and black pepper, to taste
  • Optional garnish: fresh basil, toasted pine nuts

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup pasta water, then drain.
  2. While pasta cooks, pat chicken dry. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 4–6 minutes, stirring, until golden and cooked through (165°F).
  4. Add minced garlic and cherry tomatoes to the skillet. Cook 1–2 minutes until fragrant and tomatoes start to soften.
  5. Lower heat to low. Add drained pasta, pesto, Parmesan, lemon juice, and 1/2 cup reserved pasta water. Toss until the sauce coats the pasta.
  6. Cook on low heat for 1–2 minutes, stirring, until glossy and saucy. Add a splash more pasta water if it seems dry.
  7. Stir in spinach until wilted (30–60 seconds). Taste and adjust salt, pepper, and lemon. Top with extra Parmesan, basil, red pepper flakes, and pine nuts. Serve hot.

Notes

To keep the pesto bright, avoid high heat and save pasta water to help the sauce cling.

Nutrition

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