Pesto Chicken Pasta (Printer-friendly)

Juicy grilled chicken and al dente pasta tossed in fragrant basil pesto with cherry tomatoes and spinach.

# 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 - 1/2 cup store-bought basil pesto
04 - 2 tbsp extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - 1/2 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 - Season the chicken breasts with salt and pepper.
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 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 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.
09 - Serve immediately, topped with fresh basil and extra Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in half an hour, which means you can start cooking when youre already hungry and still eat at a reasonable hour.
  • The pesto does all the heavy lifting for flavor, so theres no need to fuss with complicated sauces or long ingredient lists.
  • Sliced grilled chicken turns this into a complete meal that satisfies without feeling heavy or overly rich.
  • Leftovers reheat beautifully, and sometimes they taste even better the next day when the flavors have melded together.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the pesto emulsify and stick to the pasta instead of sliding off.
  • Let the chicken rest after grilling or all the moisture will escape when you slice it, leaving you with dry, chewy pieces.
  • Add the spinach at the very end off the heat so it wilts without turning mushy or losing its bright green color.
03 -
  • Use a meat thermometer to check that the chicken reaches 165 degrees Fahrenheit in the thickest part, so you never have to guess if its done.
  • Toss the hot pasta with pesto immediately after draining while its still steaming, the heat helps the sauce melt into every crevice.
  • Grate your Parmesan fresh from a block instead of using pre-grated, the flavor is sharper and it melts much more smoothly into the dish.
Go back