Pesto Chicken Pasta
A vibrant, pantry-friendly dish that comes together in about 30 minutes. Tender chicken, al dente pasta, and a glossy, garlicky pesto embrace sun-kissed cherry tomatoes and parmesan for a bright, comforting meal.
Ingredients
- 12 oz pasta (penne or fusilli)
- 2 cups cherry tomatoes, halved
- 2 cups cooked chicken, shredded or diced
- 1/2 cup pesto
- 1/4 cup parmesan, grated
- 2 cloves garlic, minced
- 1 splash olive oil
- to taste salt and pepper
- 1 cup fresh spinach or arugula (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Reserve a cup of pasta water before draining.
- While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add the garlic and sauté just until fragrant, about 30 seconds to 1 minute.
- Add the cherry tomatoes to the skillet and cook until they start to soften and blister, 2 to 3 minutes. If you like, splash in a little pasta water to create a light sauce.
- Stir in the cooked chicken and heat through, then fold in the pesto and half of the parmesan. If the sauce seems thick, add a splash of the reserved pasta water to loosen it.
- Add the drained pasta to the skillet, tossing to coat the noodles evenly with the pesto mixture. If using greens, toss them in until just wilted.
- Taste and season with salt and pepper. Finish with the remaining parmesan on top and a drizzle of olive oil if desired.
- Serve hot, with extra parmesan on the side for generous dippers and bites, and enjoy the bright, herb-forward flavors.