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35-Minute Pesto Chicken Pasta

A delightful fusion of tender chicken pieces sautéed to perfection, served over al dente pasta, generously dressed with vibrant basil pesto.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz pasta (your choice – penne, fusilli, or spaghetti)
  • 2 cups cooked, shredded chicken (you can use rotisserie chicken for convenience)
Pesto and Sauce
  • 1 cup basil pesto (store-bought or homemade)
  • 1 tbsp olive oil
Toppings
  • ½ cup cherry tomatoes, halved Add for a pop of color.
  • ½ cup grated Parmesan cheese For added flavor.
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions until al dente. Reserve ½ cup of pasta water before draining.
  2. In a large skillet over medium heat, heat the olive oil. Add the cooked, shredded chicken and sauté for about 2-3 minutes, allowing it to warm through. Season with salt and pepper.
  3. Reduce the heat to low. Add the basil pesto to the skillet, stirring well. If it seems thick, gradually add some reserved pasta water to achieve your desired consistency.
  4. Stir the drained pasta into the skillet with the chicken and pesto, mixing until everything is coated evenly.
  5. Remove from heat and add the halved cherry tomatoes and grated Parmesan cheese. Toss everything together once again.
  6. Plate the delicious pasta dish and garnish with fresh basil leaves if desired. Serve warm and enjoy!

Notes

For substitutions, you can swap chicken for grilled shrimp or sautéed mushrooms. Make sure to have all ingredients prepped before starting to cook to keep your kitchen running smoothly. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in portions for up to 2 months.