Chicken Pesto Pasta (Printable Version)
Tender chicken and farfalle pasta tossed with basil pesto, cherry tomatoes and parmesan cheese for a quick Italian favorite.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
1 1/2 teaspoons minced garlic
06 -
3/4 teaspoon Italian seasoning
07 -
12 ounces short pasta, such as farfalle
08 -
1 cup basil pesto (refrigerated section)
09 -
1 cup cherry tomatoes, halved
10 -
1/4 cup finely grated parmesan cheese
11 -
1 tablespoon chopped fresh parsley or basil
# Steps:
01 -
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain.
02 -
Heat olive oil in a large pan over medium-high heat. Add the chicken, season with salt and pepper, and cook for 3-4 minutes per side until golden brown and cooked through.
03 -
Add minced garlic and Italian seasoning to the chicken in the pan. Cook for 1 minute until fragrant.
04 -
Transfer the drained pasta to the pan with the chicken and toss to combine.
05 -
Add the basil pesto to the pan and toss to coat the pasta and chicken evenly. Gently fold in the halved cherry tomatoes.
06 -
Sprinkle the dish with parmesan cheese and fresh parsley or basil. Serve immediately.
# Notes:
01 -
Ensure the pasta water is adequately salted for the best flavor.
02 -
Use freshly grated parmesan cheese for enhanced taste.