Chicken Pesto Pasta
Chicken pesto pasta is a crazy delicious dinner packed with fresh flavor, and it is an all time favorite recipe in my family.
Ingredients
- 1 pound pasta (any type, but penne and fusilli are our favorites)
- 3/4 cup basil pesto (store bought or homemade)
- 1 pound chicken breast (Cooked - can also use rotisserie chicken, see notes)
- 2 cups baby tomatoes halved
- pasta water (reserved after cooking, about 1/2 to a cup, and you may not use it all)
Instructions
-
Cook the pasta per package instructions, in well-salted water.
-
After the pasta is cooked and just prior to draining it, carefully use a mug to scoop out some of the starchy cooking water.
-
Drain the pasta.
-
In a large mixing bowl (or in your cooking pot, removed from heat source), toss together your pasta, pesto, half the tomatoes and a splash of pasta water. I start with a couple tablespoons (eyeballing it).
-
Toss and add more water, if you wish, to get desired consistency.
-
Transfer pasta to serving dish, and top with cooked chicken, remaining tomatoes and any other garnishes (chopped or torn basil, parmesan cheese, whole pine nuts, etc.)
Recipe Video
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
This recipe makes 6 hearty servings or 8 smaller servings. Nutritional information is for 6 servings.
I have used all of the following types of chicken successfully in this recipe:
- Instant Pot chicken breasts (pictured)
- Air Fryer chicken breasts
- Grilled chicken breasts
- Baked chicken breasts
- Leftover Instant Pot rotisserie chicken
- Instant pot chicken thighs
- Store-bought prepped and cooked chicken