Pesto Pasta with Parmesan Chicken

$- Pasta options: Penne or Fusilli - Chicken breasts: boneless and skinless - Pesto: store-bought or homemade - Cherry tomatoes: halved - Grated Parmesan cheese: for topping - Olive oil: for cooking - Seasonings: garlic powder, Italian herbs, salt, and pepper - Fresh basil leaves: for garnish - Optional ingredients: lemon juice for brightness To make Pesto Pasta with Parmesan Chicken, start with the right ingredients. You can choose between penne or fusilli pasta. Both types hold the pesto well and make each bite tasty. For the protein, I use boneless, skinless chicken breasts. They cook evenly and blend well with the pesto flavor. You can find them fresh or frozen at your local store. Pesto is key to this dish. You can buy it ready-made or make your own. Homemade pesto gives a fresh taste, but store-bought saves time. Next, grab some cherry tomatoes. Halving them adds a sweet burst of flavor. They cook quickly, making them a great addition. Grated Parmesan cheese is a must for topping. It adds a rich, savory taste that enhances the dish. Olive oil is used for cooking the chicken. It adds flavor and helps the chicken brown nicely. For seasonings, I use garlic powder, Italian herbs, salt, and pepper. These spices add depth to the chicken. Fresh basil leaves are perfect for garnish. They add color and a fresh aroma to your dish. Lastly, lemon juice is optional. A squeeze brightens the flavor and makes it stand out. Gather these ingredients before you start cooking. Having everything ready makes the process smooth and enjoyable. {{ingredient_image_1}} To start, bring a large pot of salted water to a boil. Add 250g of your favorite pasta. I recommend penne or fusilli for this dish. Cook the pasta until it is al dente, which usually takes about 8 to 10 minutes. It should be firm but not hard. Once done, reserve 1/2 cup of the pasta water. This water helps to create a nice sauce. Drain the pasta and set it aside. While the pasta cooks, it's time to prepare the chicken. Take 2 boneless, skinless chicken breasts and season them. Use 1 teaspoon of garlic powder, 1 teaspoon of dried Italian herbs, and salt and pepper to taste. Rub the spices evenly on both sides of the chicken. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6 to 7 minutes on each side. Look for a golden color, and check that the chicken reaches an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing. In the same skillet, add 1 cup of halved cherry tomatoes. Sauté them for about 2 to 3 minutes until they soften a bit. This step adds a fresh burst of flavor. Now, stir in the reserved pasta and 1/2 cup of pesto. Mix everything well. If the pasta seems dry, add a splash of the reserved pasta water to achieve your desired consistency. Taste and season with more salt and pepper if needed. Now for the best part! Slice the chicken into pieces. Place the sliced chicken on top of the pesto pasta. Sprinkle 1/2 cup of grated Parmesan cheese over everything. For a pop of freshness, garnish with fresh basil leaves. If you like, squeeze a bit of lemon juice over the dish. This step adds brightness and enhances the flavors. Your Pesto Pasta with Parmesan Chicken is now ready to impress! To know when pasta is al dente, taste it a minute or two before the time on the package ends. Al dente means the pasta is firm but not hard. This gives it the best texture. Always reserve some pasta water before draining. This starchy water can help make your sauce creamy. For fresh pesto, you need just a few simple ingredients: - Fresh basil - Garlic - Pine nuts or walnuts - Parmesan cheese - Olive oil Blend these in a food processor. For storage, place pesto in an airtight container. You can drizzle olive oil on top to keep it fresh. It stays good for up to a week in the fridge. Fresh herbs can really boost flavor. Try adding parsley or arugula to your pesto for a twist. You can also use other toppings like: - Grilled veggies - Chickpeas - Sun-dried tomatoes These add nutrition and taste, making your dish even better. Pro Tips Tip Title: Use Fresh Ingredients: Fresh basil and quality Parmesan cheese can elevate the flavors of your dish significantly. Tip Title: Don’t Overcook the Pasta: Cook pasta until al dente to ensure it retains a nice bite and texture when mixed with the sauce. Tip Title: Let Chicken Rest: Allowing the chicken to rest after cooking helps it retain its juices, making it more tender and flavorful. Tip Title: Adjust Consistency with Pasta Water: Reserve pasta water and use it to adjust the sauce's consistency for a creamier texture. {{image_2}} For a vegetarian version of pesto pasta, you can replace the chicken with plant-based options. Tofu or tempeh works great. Simply cube and sauté until golden. You can also use chickpeas for added protein and texture. Add extra vegetables to enhance flavor and nutrition. Consider bell peppers, spinach, or zucchini. These veggies cook quickly and add color to the dish. You can roast them or sauté them in olive oil before mixing with the pasta. If you need a gluten-free option, choose pasta made from brown rice or lentils. These types have great texture and flavor. Cook them according to the package directions. To keep the sauce creamy, you might need to adjust the consistency. If the pesto seems thick, add a splash of the reserved pasta water. This will help it coat the pasta better. You can use various proteins instead of chicken. Shrimp, salmon, or even beef work well in this dish. Each protein has different cooking times. - Shrimp: Cook for about 3-4 minutes per side until pink. - Salmon: Sear for 4-5 minutes per side depending on thickness. - Beef: Cook strips for 5-6 minutes until browned. Feel free to experiment with your favorite proteins. This allows you to customize the dish to your taste. To keep your pesto pasta fresh, store it in an airtight container. This helps prevent it from drying out. You can place it in the fridge for up to three days. If you want to keep it longer, consider freezing it. For freezing, use a freezer-safe container and it will last up to two months. When reheating your pesto pasta, do it gently. Use a skillet on low heat. Add a splash of olive oil or a bit of reserved pasta water to keep it moist. Stir often to avoid sticking. If you're in a rush, the microwave works too. Just cover it with a damp paper towel to lock in moisture. Cooking pesto pasta is quick and easy. You will spend about 10 minutes prepping. The cooking time is around 20 minutes. In total, it takes about 30 minutes from start to finish. This includes cooking the pasta and chicken, plus mixing everything together. Yes, you can use roasted chicken. It saves time and adds great flavor. Just chop the chicken into pieces and mix it with the pasta and pesto. This method cuts down your cooking time, making it super convenient for a busy weeknight meal. Making homemade pesto is simple. You need fresh basil, garlic, nuts, Parmesan cheese, and olive oil. Here’s a quick process: - Blend: Combine 2 cups of fresh basil, 2 cloves of garlic, 1/4 cup of nuts (like pine nuts), and 1/2 cup of Parmesan cheese in a food processor. - Drizzle: While blending, slowly add 1/2 cup of olive oil until smooth. - Season: Add salt and pepper to taste. This fresh pesto adds a burst of flavor to your dish. Yes, you can make this recipe dairy-free. For cheese, use nutritional yeast or a dairy-free cheese alternative. Check the pesto as well. Some store-bought versions contain cheese. You can also make a dairy-free pesto by not adding cheese. Use the same fresh ingredients and enjoy a tasty dish without dairy. To make this flavorful pesto pasta, we covered key ingredients like pasta, chicken, and pesto. I shared simple steps for cooking and mixing everything together. You learned tips for the perfect pasta and enhancing flavors. There are also tasty variations for vegetarians and those needing gluten-free options. In conclusion, this dish is easy to prepare and full of taste. It’s perfect for weeknight dinners or special occasions. Enjoy making it your own, and explore different flavors. Happy cooking!$

Pesto Pasta with Parmesan Chicken

A delicious and vibrant pasta dish featuring pesto and tender chicken, topped with grated Parmesan.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 2

Calories 600 kcal

Ingredients

250 g pasta of your choice (penne or fusilli recommended)
2 pieces chicken breasts, boneless and skinless
0.5 cup pesto (store-bought or homemade)
1 cup cherry tomatoes, halved
0.5 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (oregano, basil, thyme)
to taste Salt and pepper
for garnish Fresh basil leaves
optional A squeeze of lemon juice for brightness

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the Chicken: While the pasta cooks, season the chicken breasts with garlic powder, Italian herbs, salt, and pepper on both sides.
Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until they are golden and cooked through. The internal temperature should reach 165°F (75°C). Remove from the skillet and let rest for a few minutes before slicing.
Mix the Pasta: In the same skillet, add the cherry tomatoes and sauté for 2-3 minutes until they begin to soften. Stir in the cooked pasta and pesto, mixing well. If the mixture seems dry, add a little reserved pasta water to reach desired consistency. Season with additional salt and pepper to taste.
Combine and Serve: Slice the chicken and place it on top of the pesto pasta. Finish with a sprinkle of grated Parmesan cheese and garnish with fresh basil leaves. If desired, drizzle a bit of lemon juice over the top for added freshness.

Notes

Serve in shallow bowls and garnish with extra Parmesan and basil for an attractive finish.

Keyword chicken, Italian, parmesan, pasta, pesto