Description
A quick and easy chicken and pesto pasta that comes together in under 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts or thighs, chopped
- 12 ounces penne or rotini pasta
- 1 cup pesto (store-bought or homemade)
- 1 cup low-sodium chicken broth
- ½ cup milk or cream (optional)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves minced garlic
- Salt and pepper to taste
- Red pepper flakes (optional)
- Juice of 1 fresh lemon
- Grated Parmesan cheese for serving
- Fresh spinach or cherry tomatoes (optional)
Instructions
- Season the chicken with salt, pepper, and garlic powder. Sear chicken in olive oil until golden and cooked through. Set aside.
- Melt butter in the same pan and cook minced garlic for 30 seconds until fragrant.
- Add chicken broth and bring to a gentle simmer. Stir in dry pasta and cook until al dente, adding broth if needed.
- Reserve ½ cup pasta water and drain the pasta. Stir pasta into the skillet with a bit of reserved pasta water. Return chicken to the pan.
- Turn off the heat and stir in pesto. Add milk or cream if desired. Adjust seasoning, then finish with lemon juice and Parmesan. Add spinach or tomatoes if using, letting them wilt.
- Serve with extra Parmesan and basil if desired.
Notes
For a faster option, use rotisserie chicken. Refrigerated fresh pasta cooks quickly and can save time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg