Pesto Pasta With Chicken
A quick and creamy pasta dish featuring tender chicken, vibrant pesto, and fresh cherry tomatoes, perfect for busy families seeking healthy meal options.
Ingredients
Pasta Base
- 12 oz Pasta Use your favorite type of pasta.
Protein
- 1 lb Chicken breast Diced into bite-sized pieces.
Sauce & Cream
- 1 cup Pesto sauce Fresh or store-bought.
- 1/2 cup Heavy cream Can be swapped for Greek yogurt for a lighter version.
Vegetables
- 1 cup Cherry tomatoes Halved.
- 2 Tbsp Fresh basil For garnish.
Cooking Essentials
- 2 Tbsp Olive oil For sautéing.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Instructions
Preparation
- Boil water in a large pot over high heat with a pinch of salt.
- Dice the chicken breast into bite-sized pieces and season with salt and pepper.
- Halve the cherry tomatoes and set aside.
- Add pasta to the boiling water and cook according to package instructions for al dente, about 8-10 minutes.
Cooking/Assembling
- Heat olive oil in a large skillet over medium-high heat.
- Add the diced chicken, sautéing until golden brown and cooked through, approximately 7-10 minutes.
- Lower the heat, then add pesto sauce and heavy cream, stirring to combine.
- Drain pasta, reserving some cooking water, and add it directly to the skillet with the chicken and sauce.
Serving
- Toss everything together gently, adding reserved pasta water if needed to loosen the sauce.
- Fold in the halved cherry tomatoes to warm through.
- Plate the dish and garnish with fresh basil before serving.
Notes
This dish can be meal prepped and stored in the fridge for up to three days. Freezing is possible for up to three months, though the cream may slightly change in texture upon thawing.