Description
A vibrant, fresh chicken pesto pasta dish with tender chicken, bright cherry tomatoes, and aromatic basil pesto tossed in perfect balance. Quick to make yet impressively rich in flavor, this comfort food is ideal for weeknight dinners or casual entertaining. The harmonious blend of textures and herbs ensures a satisfying Italian-inspired meal.
Ingredients
1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
8 oz dried pasta (penne, fettuccine, or spaghetti)
2 cups cherry tomatoes, halved
1/3 cup basil pesto (store-bought or homemade)
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried oregano (optional)
1/4 cup grated Parmesan cheese (non-animal rennet, optional)
Instructions
Cook pasta in salted boiling water until al dente; drain and set aside.
Heat olive oil in a large skillet over medium. Sauté garlic until fragrant, about 1 minute.
Add chicken to the skillet. Cook 5-7 minutes, turning occasionally, until golden and cooked through.
Stir in cherry tomatoes, oregano, salt, and pepper. Simmer 3-4 minutes until tomatoes burst and sauce lightens.
Remove from heat. Toss cooked pasta into the skillet with pesto until fully coated.
If using Parmesan, sprinkle over the top immediately before serving.
Notes
For homemade pesto: blend 2 cups fresh basil, 1/3 cup olive oil, 2 garlic cloves, 2 tbsp lemon juice, and 1/2 cup grated Parmesan in a food processor.
Use gluten-free pasta if necessary.
Leftovers keep in the refrigerator for up to 3 days in an airtight container.
To enhance flavor, add fresh lemon zest or a splash of non-alcoholic apple cider vinegar.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop & Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 45mg