Who among us doesn’t crave a hearty pasta dish every now and then? For me, that often means turning to my trusty Chicken Pesto Pasta recipe, a satisfying blend of creamy pesto sauce, tender chicken, and perfectly cooked pasta. It’s like the culinary equivalent of a warm, comforting hug – just the ticket when you’re in the mood for something delicious and comforting.
But why settle for takeaway when you can create this aromatic, homely dish in your own kitchen? With just a handful of ingredients and a little bit of time, you’ll have a meal that not only tastes fantastic, but also fills your home with the inviting aromas of Italian cuisine. Doesn’t that sound tempting?
The Magic of Pesto
First, let’s talk about pesto. It’s a wonderful, vibrant sauce originally from Italy, typically made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. Everything is ground together to create a rich, luscious sauce that’s not only great with pasta, but also fabulous on sandwiches, pizzas, salads, and more.
For this recipe, we’ll be using store-bought pesto. It’s a fantastic time-saver, and these days you can find high-quality, delicious pesto in almost any supermarket. However, if you’re feeling adventurous and have some extra time, you might want to try making your own pesto. It’s a rewarding process and gives you control over the flavors.
Choosing Your Pasta
Now, onto the pasta. You can use any type of pasta you like for this recipe, but I find that certain shapes work particularly well with pesto. Pasta shapes with ridges or twists, like fusilli or penne, are excellent because they help to catch and hold onto the sauce, ensuring every bite is full of flavor.
Whole grain pasta can also be used for a healthier spin on this dish. It offers more fiber and nutrients than regular pasta, and its slightly nuttier flavor complements the pesto wonderfully. Just keep in mind that whole grain pasta usually takes a bit longer to cook.
Prepping the Chicken
Next, let’s talk about chicken. For this recipe, I typically use boneless, skinless chicken breasts. They’re lean, easy to cook, and provide a good amount of protein. The key here is to cook the chicken fully, but be careful not to overcook it, as it can become dry and tough.
I usually cut the chicken into bite-sized pieces before cooking. This not only speeds up the cooking process but also ensures that there’s chicken in every mouthful of pasta. If you prefer, you could also use pre-cooked chicken or rotisserie chicken to save time.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups of pasta (fusilli, penne, etc.)
- 1 jar of pesto (about 190g)
- 2 tablespoons of olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish (optional)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden and no longer pink in the middle, about 6-8 minutes. Remove the chicken from the pan and set aside.
- While the chicken is cooking, cook the pasta according to the package instructions until al dente. Drain the pasta, reserving about a cup of pasta water.
- In the same pan you used for the chicken, add the pesto and a little bit of the pasta water. Stir to combine and heat through.
- Add the cooked pasta and chicken to the pan, tossing to coat everything in the pesto sauce. If the sauce is too thick, add a bit more pasta water.
- Serve the pasta hot, garnished with grated Parmesan cheese if desired. Enjoy!
Estimated Cooking Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information
- Servings: 4
- Calories: 370
- Fat: 12g
- Protein: 28g
- Carbohydrates: 36g