Chicken Pesto Pasta

About this recipe

Enjoy a delightful blend of tender chicken pieces and al dente pasta coated in a homemade pesto sauce. This dish is paired with juicy cherry tomatoes and aromatic basil, making it a perfect choice for a quick weeknight dinner that doesn't compromise on taste. Serve it warm and watch it disappear from the plates!

Ingredients

• 12 ounces penne pasta
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 tablespoons lemon juice
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pasta cooking water
• Fresh basil leaves for garnish

Directions

1. 1

   Boil a pot of salted water and cook the penne pasta until al dente. Reserve 1/4 cup of pasta water, then drain.

2. 2

   Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes per side until done. Let rest before slicing.

3. 3

   In a food processor, blend basil, garlic, Parmesan, pine nuts, lemon juice, salt, and pepper until smooth to create pesto sauce.

4. 4

   In a large bowl, toss cooked pasta with pesto sauce, adding reserved pasta water to reach desired consistency.

5. 5

   Slice the chicken and add to the pasta along with halved cherry tomatoes.

6. 6

   Combine well and garnish with fresh basil leaves. Serve warm with extra Parmesan if desired.