Pesto Pasta with Grilled Chicken
This Pesto Pasta with Grilled Chicken is an easy and delicious weeknight meal. Serve it cold as a summer pasta salad or hot as a delicious winter entree!
Servings: 6 servings
Calories: 531kcal
Ingredients
- 2 boneless skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 16 oz farfalle pasta can use penne pasta
- 1 cup basil pesto sauce homemade or storebought
- 1 cup cherry tomatoes halved
- ¼ cup fresh basil leaves cut into thin strips (i.e. chiffonade)
- Parmesan cheese optional
Instructions
- Season the chicken breasts with salt and pepper.
- Grill the chicken over medium-high heat for 5-7 minutes per side, or until completely cooked. Transfer chicken to a cutting board and slice into strips. (Note: If it's too cold to grill or you don't have a grill, you can sauté the chicken breasts in a skillet with a little bit of olive oil instead.)
- Meanwhile, boil the pasta until al dente according to the package instructions. (Note: I usually cook the pasta for 1-2 minutes less than the package suggests so that the pasta still has some texture.)
- Rinse and drain pasta and set aside. (Tip: When using cooked pasta for a salad, toss it in a large bowl with a couple Tbsp of milk once it's cooked. The milk helps prevent the pasta from sticking together.)
- Using a large bowl, mix together the pesto, pasta and chicken. Stir until well combined and place in the refrigerator until chilled.
- Stir in the cherry tomatoes and fresh basil immediately before serving.
- Finish with freshly grated Parmesan cheese (optional).
Notes
We often make this exact recipe in the winter, but we serve it hot instead. It works great both ways!
Nutrition
Calories: 531kcal | Carbohydrates: 61g | Protein: 28g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 675mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1031IU | Vitamin C: 7mg | Calcium: 92mg | Iron: 2mg
