Description
This Penne with Chicken and Pesto is a quick and flavorful Italian-inspired main course dish featuring tender chicken pieces, al dente penne pasta, and a vibrant basil pesto sauce, finished with fresh cherry tomatoes and Parmesan cheese.
Ingredients
Scale
Pasta and Sauce
- 12 oz penne pasta
- 1/2 cup prepared basil pesto
- 1/4 cup reserved pasta water
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese, plus more for serving
Chicken and Seasoning
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish (Optional)
- Fresh basil leaves
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water before draining the pasta. Set the drained pasta aside.
- Cook the chicken: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Cook the tomatoes: Reduce the heat to low. Add the halved cherry tomatoes to the skillet with the chicken and cook for 1 to 2 minutes until the tomatoes soften slightly.
- Make the sauce: Stir in the prepared basil pesto and the reserved pasta water into the skillet, mixing well to create a smooth sauce that coats the chicken and tomatoes.
- Combine pasta and sauce: Add the cooked pasta to the skillet. Toss everything together until the pasta is evenly coated with the pesto sauce mixture.
- Finish and serve: Sprinkle the grated Parmesan cheese over the pasta and toss gently. Garnish with fresh basil leaves if desired. Serve the dish warm.
Notes
- You can use store-bought or homemade pesto according to preference.
- For extra flavor and nutrition, stir in a handful of fresh spinach or arugula just before serving.
- This dish can be made faster by using cooked rotisserie chicken instead of fresh chicken breast.
