Description
A vibrant, flavor-packed pasta dish featuring juicy grilled chicken and penne coated in fresh basil pesto. Perfect for quick weeknight dinners or an elevated weekend meal.
Ingredients
2 boneless skinless chicken breasts
12 oz penne pasta
2 cups fresh basil leaves
1/2 cup grated Parmesan cheese
1/3 cup pine nuts or walnuts
2 garlic cloves
1/2 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
1 tbsp lemon juice (optional)
Instructions
1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions. Drain and set aside.
2. Season chicken breasts with salt, pepper, and a bit of olive oil. In a hot skillet or grill pan, cook for 6–7 minutes per side or until internal temperature reaches 165°F. Let rest, then slice.
3. In a food processor, combine basil, garlic, nuts, Parmesan, and lemon juice. Blend while drizzling in olive oil until smooth.
4. Toss the cooked pasta with the pesto in a skillet until well coated. Add sliced chicken and combine. Add a splash of pasta water if needed to loosen the sauce.
5. Serve warm, garnished with extra Parmesan and basil if desired.
Notes
Let the chicken rest before slicing to keep it juicy.
Add a splash of reserved pasta water to loosen thick pesto.
Store leftovers in an airtight container and reheat gently with a bit of olive oil or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 590
- Sugar: 2g
- Sodium: 410mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg
Keywords: pesto pasta, grilled chicken pasta, easy weeknight pasta