Pesto Chicken Pasta (Printable Version)

Grilled chicken tossed with penne in fragrant basil pesto, cherry tomatoes, and spinach. A quick, satisfying Italian-inspired dinner.

# Needed Ingredients:

→ 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, to serve
11 - Extra Parmesan, for serving

# Steps:

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 faster than most weeknight stress, and somehow tastes even better than the fancier version you'd make on a Saturday.
  • The pesto does all the heavy lifting, which means you get vibrant, restaurant-quality flavor without standing over the stove interrogating yourself about seasoning levels.
  • Your kitchen will smell incredible, and that alone makes people think you're a better cook than you actually are.
02 -
  • If your pesto looks separated or thin when you open the jar, that's completely normal—it'll emulsify beautifully once it hits the warm pasta and pasta water.
  • Overcooked pasta is the enemy of a good final dish, so stick to the al dente timing on the box and taste it a minute early if you're nervous.
  • The pasta water is genuinely the difference between a dry dish and a creamy one, so don't skip it even if it seems weird.
03 -
  • Slice your chicken after it's rested and cooled slightly rather than trying to slice it hot—you'll get cleaner pieces and it won't dry out as much when you toss it into the warm pasta.
  • If your kitchen runs cool or you're making this ahead of time, warm your serving bowls with hot water before you plate, so the pasta doesn't cool down too quickly and the pesto stays glossy.
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