Description
Discover the best flavor in this light pesto pasta with chicken recipe. Follow our easy to bake, step-by-step guide for a delicious meal.
Ingredients
- 12 oz (340g) short pasta (fusilli, penne, rotini)
- 1 tbsp olive oil, plus more for serving
- 1 lb (450g) boneless, skinless chicken breast, diced or thinly sliced
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 1 pint (about 2 cups) cherry tomatoes, halved
- 1/2 cup prepared basil pesto (store-bought or homemade)
- 1/2 cup reserved pasta water
- 2 cups fresh spinach
- 1 tbsp fresh lemon juice, plus zest for garnish
- 1/4 cup grated Parmesan cheese, plus more for serving
Instructions
- 1. Prep Ingredients & Start Pasta Water: Dice chicken, halve tomatoes, mince garlic. Bring a large pot of generously salted water to a boil for the pasta.
- 2. Cook Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden brown and cooked through (5-7 minutes). Remove chicken and set aside.
- 3. Cook Pasta: Add pasta to boiling water and cook according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain pasta.
- 4. Sauté Aromatics & Tomatoes: In the same skillet, add a little more olive oil if needed. Sauté minced garlic for 30 seconds until fragrant. Add halved cherry tomatoes and cook for 2-3 minutes until slightly softened.
- 5. Combine & Sauce: Return cooked chicken to the skillet. Add drained pasta, pesto, and 1/4 cup reserved pasta water. Toss well to coat, adding more pasta water a tablespoon at a time if the sauce is too thick.
- 6. Finish & Serve: Stir in fresh spinach and lemon juice until spinach is just wilted. Remove from heat. Stir in 1/4 cup Parmesan cheese. Taste and adjust seasonings. Serve immediately, garnished with more Parmesan and lemon zest.
- Prep Time: 15 mins
- Cook Time: 20 mins