Pesto Chicken Pasta Delight (Print Version)

Juicy grilled chicken with al dente pasta tossed in fragrant basil pesto and fresh vegetables.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts, halved horizontally (approximately 14 oz)

→ Pasta

02 - 12 oz penne or fusilli pasta

→ Sauce & Flavorings

03 - ½ cup store-bought basil pesto
04 - 2 tbsp extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - ½ cup grated Parmesan cheese

→ Vegetables

07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach leaves

→ Seasonings

09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Fresh basil leaves
11 - Extra grated Parmesan cheese, for serving

# Steps to Follow:

01 - Season chicken breasts evenly with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Cook chicken breasts for 4 to 5 minutes per side until thoroughly cooked and charred. Transfer to a plate, allow to rest for 5 minutes, then slice thinly.
03 - In a large pot of boiling salted water, cook pasta according to package directions until al dente. Reserve ¼ cup pasta cooking water, then drain the pasta.
04 - In the same pot, warm the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until aromatic. Add cherry tomatoes and cook for 2 minutes until slightly softened.
05 - Return drained pasta to the pot. Stir in basil pesto, reserved pasta water, and grated Parmesan until pasta is evenly coated.
06 - Fold in sliced grilled chicken and baby spinach leaves. Toss gently until spinach wilts.
07 - Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
08 - Plate immediately, garnishing with fresh basil leaves and extra grated Parmesan if desired.

# Additional Tips::

01 -
  • Dinner lands on the table in 30 minutes, which feels like cheating when people ask how you made something so vibrant.
  • The pesto does the heavy lifting, so you don't need to fuss with building flavors from scratch.
  • Juicy grilled chicken and silky pasta tossed together somehow tastes more sophisticated than the effort required.
02 -
  • Slicing the chicken against the grain makes it tender; cutting with the grain makes it tough—I learned this the hard way at that potluck.
  • Reserving pasta water is non-negotiable; it turns the pesto from thick and clumpy into something that flows and coats.
03 -
  • If you're making this for guests, you can grill the chicken and cook the pasta ahead, then finish the dish just before serving—it takes only a few minutes to come together at the end.
  • Taste constantly as you go; the pesto already has salt, so you might need less than you think.
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