Ingredients
- Chicken breasts: 1.5 pounds, boneless, skinless
- Pasta: 1 pound, your favorite shape (penne, rotini, etc.)
- Basil pesto: 1/2 cup, store-bought or homemade
- Cherry tomatoes: 1 pint, halved
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Parmesan cheese: 1/4 cup, grated
- Salt and pepper: To taste
Instructions
- Step 1: Cook pasta according to package directions. Reserve about 1 cup of pasta water before draining.
- Step 2: While pasta cooks, cut chicken breasts into bite-sized pieces. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (about 5-7 minutes). Season with salt and pepper.
- Step 3: Add minced garlic to the skillet with the chicken and cook for 30 seconds until fragrant.
- Step 4: Stir in halved cherry tomatoes and cook for about 3 minutes, or until they start to soften.
- Step 5: Stir in the basil pesto and cooked pasta. Add some of the reserved pasta water if needed to reach desired consistency.
- Step 6: Sprinkle with grated Parmesan cheese and serve immediately.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over medium-low heat, adding a splash of water or chicken broth to prevent drying.
- Garnish with fresh basil leaves and a drizzle of extra virgin olive oil for an elegant presentation.
- Don't overcrowd the pan when cooking the chicken; work in batches if necessary to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American