Pesto Chicken Pasta (Printable)

Grilled chicken and al dente pasta combined with fragrant basil pesto, cherry tomatoes, and spinach for a quick, vibrant Italian meal.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 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, to serve
11 - Extra Parmesan, for serving

# How To Make It:

01 - Season the chicken breasts with salt and pepper on both sides.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill the chicken for 4-5 minutes per side, or until cooked through and nicely charred. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain.
04 - In the same pot, heat the remaining 1 tablespoon olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
05 - Add cherry tomatoes and cook for 2 minutes until just softened.
06 - Return the drained pasta to the pot. Stir in pesto, reserved pasta water, and Parmesan until the pasta is well coated.
07 - Fold in the sliced chicken and baby spinach. Toss until the spinach just wilts.
08 - Season with additional salt and pepper to taste. Serve immediately, topped with fresh basil and extra Parmesan if desired.

# Expert Advice:

01 -
  • This pasta somehow manages to taste fancy while taking less than 30 minutes from start to finish, perfect for those nights when you want something impressive without the effort.
  • The combination of juicy grilled chicken, vibrant pesto, and sweet cherry tomatoes creates layers of flavor that make everyone think you spent hours in the kitchen.
02 -
  • Always reserve some pasta water before draining, as I once made the mistake of forgetting and had to resort to hot tap water, which doesnt have the same starchy quality that helps the sauce cling to the pasta.
  • Adding the spinach at the very end keeps it bright green and prevents that sad, overcooked look that happens when you add it too early.
03 -
  • Slightly undercook your pasta since it will continue cooking when you toss it with the hot ingredients, ensuring it maintains that perfect bite instead of turning mushy.
  • If your pesto separates or looks oily, add a splash of cold water and stir vigorously, which helps it return to a smooth, creamy consistency.
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