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Chicken Pesto Pasta

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A quick and flavorful chicken pesto pasta featuring tender chicken, farfalle, cherry tomatoes, and basil pesto.

Ingredients

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  • 2 boneless, skinless chicken breasts, diced
  • 12 ounces farfalle pasta
  • 1 to 1 1/2 cups cherry tomatoes, halved
  • 1/2 to 3/4 cup basil pesto
  • 1/2 cup grated parmesan cheese, plus extra for serving
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Cook the farfalle according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the diced chicken and season with salt and pepper. Sauté until the chicken is cooked through and lightly browned, about 6 to 8 minutes.
  4. Stir in the halved cherry tomatoes and cook for 2 to 3 minutes until they begin to soften but still hold their shape.
  5. Reduce heat to low, add the pesto, then toss in the cooked pasta. If the sauce seems thick, add a splash of the reserved pasta water to loosen it.
  6. Remove from heat and sprinkle with parmesan cheese. Serve immediately with extra cheese on the side.

Notes

For a dairy-free option, swap parmesan for nutritional yeast. Adjust cooking time for whole-wheat or gluten-free pasta.

Nutrition

Find it online: https://www.simplefamilydishes.com/chicken-pesto-pasta/