Easy Pesto Chicken Pasta
This nutritious and flavorful meal solution combines tender bite-sized chicken breast with al dente pasta and a vibrant, herbaceous pesto sauce. Designed for busy weeknights, this Mediterranean-inspired dish requires minimal prep and delivers a restaurant-quality experience in under 30 minutes. The starch from the pasta water perfectly binds the pesto to the noodles, creating a luxurious and satisfying coating that the whole family will love.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Halal
Ingredients
8 oz Penne or fusilli pasta
1 lb Chicken breast, cut into bite-sized cubes
1 tbsp Extra virgin olive oil
1/2 cup Fresh refrigerated pesto sauce
Salt and cracked black pepper to taste
1/2 cup Reserved pasta water
Instructions
Boil a large pot of salted water and cook pasta according to package directions until al dente.
Reserve 1/2 cup of pasta water before draining the noodles.
Heat olive oil in a large skillet over medium-high heat.
Season cubed chicken breast generously with salt and pepper.
Sear the chicken in the skillet until golden brown and cooked through.
Reduce heat to low and add the cooked pasta to the skillet.
Stir in the pesto sauce until the pasta is evenly coated.
Add a splash of the reserved pasta water to adjust sauce consistency and serve immediately.
Notes
Use high-quality refrigerated pesto for the best flavor. Ensure you do not overcook the chicken to keep it moist. Adjust salt and pepper according to your taste preferences.
Find it online: https://albertrecipes.com/easy-pesto-chicken-pasta/