Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 8 oz penne or fusilli pasta
- 1 cup fresh basil pesto
- 1 cup cherry tomatoes, halved
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil. Season chicken breasts with salt and pepper, then sear for about 6-7 minutes on each side until golden.
- Add halved cherry tomatoes to the skillet and cook until softened.
- Slice the cooked chicken into bite-sized pieces, return to the skillet, and stir in basil pesto until well combined.
- Gently toss in the cooked pasta and mix over low heat for 2-3 minutes to coat everything in the sauce.
- Serve hot, garnished with freshly grated Parmesan cheese and extra basil if desired.
Notes
- For added flavor, use homemade basil pesto.
- Substitute grilled shrimp or add sun-dried tomatoes for variation.
- Reserve some pasta water to adjust sauce consistency if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 85mg