Pesto Chicken Pasta (Print Version)

Juicy grilled chicken and al dente penne tossed in fragrant basil pesto with cherry tomatoes and baby 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 - ½ cup store-bought basil pesto
04 - 2 tbsp extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - ½ 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

# Cooking Steps:

01 - Season the chicken breasts generously with salt and black pepper on both sides.
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 until cooked through and nicely charred. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve ¼ 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. Serve immediately, topped with fresh basil and extra Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like something from a neighborhood Italian restaurant
  • The pesto creates an incredibly creamy sauce without any heavy cream
  • You can easily swap the protein for whatever you have on hand
02 -
  • Reserving pasta water is the secret to a silky sauce that clings to every piece of pasta
  • Letting the chicken rest prevents all those delicious juices from running out onto your cutting board
  • Pesto can vary wildly in saltiness, so always taste before adding extra salt
03 -
  • If your pesto seems too thick, thin it with a little more pasta water until it's pourable
  • Grating your own Parmesan makes a surprising difference in how well it melts into the sauce
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