Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or farfalle recommended)
- 1/2 cup basil pesto, store-bought or homemade
- 1/4 cup olive oil
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Step 1: Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Step 3: Add the minced garlic and cherry tomatoes to the skillet with the chicken. Cook for another 2-3 minutes, until the tomatoes soften slightly.
- Step 4: Stir in the basil pesto and cooked pasta to the skillet. Toss to coat everything evenly. Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Step 5: Stir in the grated Parmesan cheese. Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop with a splash of milk or broth to prevent drying.
- A side of crusty bread is perfect for soaking up all that delicious pesto sauce!
- Don't overcook the chicken – slightly underdone is better, as it will continue to cook when you add the pesto and pasta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American