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To make Pesto Pasta with Parmesan Chicken, gather these items: - 250g pasta (penne or fusilli recommended) - 2 boneless, skinless chicken breasts - 1/2 cup pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1/2 cup freshly grated Parmesan cheese - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon dried Italian herbs - Salt and freshly cracked black pepper - Fresh basil leaves for garnish - Optional: Fresh lemon juice Each ingredient plays an important role in the dish. The pasta serves as the base. The chicken gives protein and a nice texture. Pesto brings a fresh, herby taste. Cherry tomatoes add sweetness and color. The Parmesan cheese adds a rich, salty flavor that ties everything together. Using good quality ingredients makes a big difference. Fresh basil leaves not only look great but also add a burst of flavor. A squeeze of lemon juice can brighten the dish even more. This simple combination creates a vibrant, tasty meal that is easy to prepare. {{ingredient_image_2}} To start, bring a large pot of salted water to a rolling boil. This step is key for flavor. Add your pasta of choice, like penne or fusilli. Cook it until it is al dente, which usually takes about 8 to 10 minutes. You want it firm but tender. Before you drain the pasta, reserve about half a cup of the cooking water. This water can help adjust your sauce later. Drain the pasta and set it aside. While your pasta cooks, take the chicken breasts. Season them well on both sides with garlic powder, dried Italian herbs, salt, and freshly cracked pepper. This adds great flavor. Next, heat two tablespoons of olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken. Cook each side for about 6 to 7 minutes. You want the chicken to be golden brown and reach 165°F inside. After cooking, remove the chicken and let it rest on a cutting board for a few minutes before slicing. In the same skillet, add the halved cherry tomatoes. Sauté them for about 2 to 3 minutes until they soften a bit. Now, add the drained pasta and the pesto to the skillet. Mix everything well, making sure the tomatoes are well incorporated. If the pasta feels dry, add some reserved pasta water bit by bit until it’s creamy. Taste it and season with more salt and pepper if you need. Slice the rested chicken into strips. Arrange these slices on top of your pesto pasta. Finish with a generous sprinkle of freshly grated Parmesan cheese. For a fresh touch, add some basil leaves and a squeeze of lemon juice if you like. Enjoy the bright colors and flavors in your dish! - Make sure your chicken reaches an internal temperature of 165°F. This keeps it safe to eat. - To adjust the pasta's texture, use the reserved cooking water. Add it little by little. - For a great look, serve pasta in shallow bowls. This makes it pop! - Top your dish with extra grated Parmesan and fresh basil leaves. They add color and flavor. - Want more flavor? Add a pinch of red pepper flakes for heat. - You can sneak in veggies like spinach or bell peppers. They boost nutrition and taste. Pro Tips Quality Pesto Matters: Use high-quality pesto for the best flavor. If you can, try making your own with fresh basil, garlic, pine nuts, Parmesan, and olive oil for a vibrant taste. Perfect Chicken Cooking: Always let your chicken rest after cooking. This allows the juices to redistribute, keeping the chicken moist and flavorful when sliced. Adjusting Sauce Consistency: When mixing the pasta and pesto, use the reserved pasta water gradually to achieve your desired creaminess without making the dish overly watery. Garnish for Flavor: Fresh basil and a squeeze of lemon juice not only enhance the dish's appearance but also elevate the flavors, making it more refreshing and vibrant. {{image_4}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a lovely flavor. Just sauté it until it turns pink. Tofu is a great plant-based choice. Use firm tofu, press it to remove water, and cube it. Cook until golden for a nice texture. Feel free to try different pasta types. Whole grain pasta adds fiber and a nutty taste. Gluten-free pasta is perfect for those with dietary needs. Look for options made from brown rice or quinoa for a healthy twist. Both will work well with pesto. Want to add more goodness? Toss in some fresh spinach or arugula. They add color and nutrients. Chopped nuts like pine nuts or walnuts can provide a nice crunch. Just toast them lightly before adding for extra flavor. To keep your pesto pasta with Parmesan chicken fresh, follow these tips: - Allow the dish to cool to room temperature. - Place leftovers in airtight containers. - Store in the fridge for up to three days. Using glass or BPA-free plastic containers helps. Make sure they seal tightly to keep moisture out. This keeps your meal tasty and safe to eat. When you want to enjoy your leftovers, reheating properly is key. Here are my best tips: - Use a microwave-safe bowl. - Add a splash of water or olive oil to keep it moist. - Heat in short bursts, stirring in between, until warmed through. This method helps keep the flavors intact. If you prefer, you can reheat it on the stove over low heat. If you want to freeze your pesto pasta with chicken, here’s how: - Let the dish cool completely first. - Portion it into freezer-safe bags or containers. - Remove as much air as possible before sealing. You can freeze it for up to three months. To enjoy later, thaw overnight in the fridge and reheat as mentioned above. Yes, you can use homemade pesto! Making your own pesto is simple and fun. You can control the taste and freshness. A basic recipe uses basil, garlic, nuts, cheese, and olive oil. Blend them until smooth. You can change the nuts or herbs to create new flavors. Homemade pesto gives your dish a personal touch and extra zing! This dish lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for signs of spoilage before eating leftovers. If it smells off or looks strange, it’s best to toss it. Reheat it gently to maintain flavor. Yes, you can make this dish in advance! Cook the pasta and chicken ahead of time. Store them separately in the fridge. This keeps everything fresh. Mix them with pesto just before serving. For the best taste, use it within 2 days. This way, you enjoy a quick meal without losing flavor! This recipe for pasta with chicken and pesto delivers a simple yet tasty meal. We covered everything from cooking pasta to seasoning chicken and serving tips. You can customize flavors with herbs or veggies, and even switch proteins. With proper storage, leftovers stay fresh too. Enjoy making this dish with ease and creativity. Your kitchen will shine with these flavors, and each meal will delight your taste buds.

Pesto Pasta with Parmesan Chicken

A vibrant and delectable dish featuring pasta tossed in pesto and topped with juicy Parmesan chicken.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 2
Calories 600 kcal

Ingredients
  

  • 250 g pasta of your choice (penne or fusilli are ideal)
  • 2 pieces boneless, skinless chicken breasts
  • 0.5 cup pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian herbs (a blend of oregano, basil, and thyme)
  • to taste salt and freshly cracked black pepper
  • for garnish fresh basil leaves
  • optional a squeeze of fresh lemon juice for a zesty finish

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add in your chosen pasta and cook it according to the package instructions, until al dente (usually about 8-10 minutes). Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
  • While the pasta is cooking, take the chicken breasts and season both sides generously with garlic powder, dried Italian herbs, salt, and freshly cracked pepper.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts to the skillet. Cook for approximately 6-7 minutes on each side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing thinly.
  • In the same skillet where the chicken was cooked, add the halved cherry tomatoes and sauté them for 2-3 minutes, allowing them to soften slightly. Next, stir in the drained pasta and pesto. Mix everything together thoroughly, incorporating the tomatoes. If the pasta seems too dry, gradually add in some of the reserved pasta water until you reach the desired creamy consistency. Taste and add more salt and pepper if needed.
  • Slice the rested chicken breasts into strips and arrange them elegantly on top of the pesto pasta. Give a generous sprinkle of freshly grated Parmesan cheese over the dish. For a vibrant finishing touch, garnish with fresh basil leaves and, if desired, a squeeze of lemon juice to elevate the flavors.

Notes

Serve in shallow bowls for visual appeal and garnish with extra Parmesan and basil.
Keyword chicken, parmesan, pasta, pesto