Pesto Chicken Pasta (Print)

Grilled chicken and al dente pasta come together with basil pesto and fresh vegetables for a flavorful meal.

# Components:

→ Proteins

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

→ 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, for serving
11 - Extra Parmesan cheese, for serving

# Directions:

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

# Expert Advice:

01 -
  • It comes together in half an hour, yet feels like restaurant-quality cooking.
  • The charred chicken paired with fresh pesto creates a flavor combination that somehow tastes both indulgent and light.
  • One pot means less cleanup, which is honestly the real victory on busy nights.
02 -
  • Don't skip resting the chicken after cooking; I learned this by serving rubbery chicken once and never making that mistake again.
  • Reserving pasta water is non-negotiable if you want sauce that coats the pasta instead of sitting at the bottom of the bowl.
  • The spinach goes in last and only gets a quick toss; overcooking it turns it gray and bitter, which is the opposite of what you want.
03 -
  • Use a meat thermometer if you're nervous about doneness; chicken breasts are cooked through at 165°F, and knowing that takes the guesswork out entirely.
  • Toast your Parmesan lightly in a dry pan before grating it; this tiny step deepens the flavor and makes people wonder what your secret is.
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