Chicken Pesto Pasta
A delightful dish combining tender chicken, fresh pesto, and al dente pasta, perfect for quick weeknight dinners.
Print
Pin
Servings: 2 servings
Calories: 500kcal
Ingredients
- 250 g pasta spaghetti or linguine
- 200 g cooked chicken breast shredded
- 100 g fresh basil pesto
- 50 g cherry tomatoes halved
- 30 g grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
- Fresh basil leaves for garnish
Instructions
- Boil a large pot of salted water and cook the pasta until al dente.
- While the pasta cooks, shred the cooked chicken into bite-sized pieces.
- In a large skillet, heat a drizzle of olive oil over medium heat.
- Add the shredded chicken to the skillet and sauté for 2-3 minutes until warmed.
- Once the pasta is cooked, reserve ½ cup of pasta water, then drain the pasta.
- Add the drained pasta to the skillet with the chicken.
- Stir in the basil pesto and mix well to combine.
- If the pasta seems dry, add reserved pasta water a little at a time.
- Fold in the cherry tomatoes and season with salt and pepper.
- Serve garnished with grated Parmesan and fresh basil leaves.
Nutrition
Calories: 500kcal | Carbohydrates: 60g | Protein: 25g | Fat: 15g | Fiber: 3g