Description
This recipe guides you through making a vibrant and satisfying pesto pasta with tender chicken. It’s perfect for a quick weeknight meal that doesn’t compromise on flavor.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (approx. 1.5 lbs)
- 1 tbsp olive oil, plus more for garnish
- Salt and freshly ground black pepper, to taste
- 12 ounces short pasta (e.g., rotini, fusilli, penne)
- 1/2 cup good quality pesto (store-bought or homemade)
- 1/4 to 1/2 cup low-sodium chicken broth
- Juice of 1/2 fresh lemon
- Freshly grated Parmesan cheese, for serving (optional)
- Fresh basil leaves, chopped, for garnish (optional)
Instructions
- Pat chicken breasts dry and season generously with salt and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken for 5-7 minutes per side until golden and cooked through (165°F/74°C). Remove, rest for 5 minutes, then slice or dice.
- Meanwhile, boil a large pot of salted water. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Return skillet to medium-low heat. Add pesto and chicken broth, stirring to combine and warm. Gradually add reserved pasta water until sauce reaches desired consistency. Stir in lemon juice.
- Add drained pasta and cooked chicken to the skillet. Toss thoroughly to coat everything.
- Taste and adjust seasoning as needed. Serve immediately, garnished with Parmesan and fresh basil, if desired.
- Prep Time: 15 mins
- Cook Time: 20 mins