Chicken Pesto Pasta
A quick and easy-healthy dinner idea that everyone will love!
I’m B-A-A-A-CK!
I know. I know. It’s been a while, hasn’t it?
Well, things have been CRAZY busy over here and sometimes it’s just impossible to keep up with everything.
Sometimes you just have to step away from one thing to take care of another.
I’ll be sharing all about what we’ve been up to in a future post, but today I’m popping in to share a new and delicious recipe I just know you’re going to LOVE!
This yummy Chicken Pesto Pasta has become a favorite on our weekly dinner menu rotation there is good reason(s) for that!
#1 It’s SUPER quick and easy to make!
#2 It’s SUPER versatile (definitely one of those ‘throw whatever you have in your fridge/freezer/pantry’ kind of meals)
#3 It’s as healthy or decadent as you want it to be!
what you need to make the recipe:
- Penne Pasta (or whatever your favorite is-I’ve used Farfalle, Rotini, and Orzo to name a few.)
- Olive Oil
- Onion
- Garlic
- Cherry Tomatoes (grape tomatoes work too!)
- Broccoli florets
- Chicken breasts (cooked) ***More about how I do mine below
- Chicken broth
- Â Pesto (homemade or store-bought)
- Â Heavy cream
- Italian cheese blend (shredded) or Parmesan
- Salt
- Pepper
how to make chicken pesto pasta
Since this meal is one I usually make when I’m short on time I’ve created a few ‘shortcuts’ over the years. The first one starts with the chicken which, besides the AMAZING sauce created for this dish is the main character.
- Roast the chicken breasts beforehand. **This can be done a day in advance too!  I simply place them on a foil-lined baking sheet and bake them in a 400-degree oven for 30-40 minutes or until the internal temperature is 165°. When cooled I cut them into 1-inch strips or chunks. TIP: If I’m really short on time(like I was when I made the recipe recently) I just take out a package of these!Â
- Make up your pasta according to package directions. **I like mine a bit al dente. TIP:Â Save some of the pasta water before draining. This is a flavorful way to thicken sauce if not the right consistency for your taste or to add moisture if it’s too dry.
- Create your sauce:
- Saute the onion and garlic
- Add the tomatoes
- Add the chicken broth and pesto, + salt and pepper
- Simmer for a few minutes then add in heavy cream and cheese.
- When sauce begins to thicken, add in broccoli, chicken, and pasta.
- Let simmer for a few more minutes and serve with fresh basil and more cheese!
This Chicken Pesto Pasta is SO darn good and as I mentioned versatile too. I shared above how you can use whatever pasta your heart desires. That goes for veggies too!
veggie options: Asparagus, zucchini, spinach, peppers are some I’ve used.
And if you don’t have heavy cream other options are Greek yogurt, Sour cream, and yes, even Mayo! Or, if you prefer a lighter version, skip the cream altogether!
You can also add in whatever herbs you like too. I don’t add anything additional except for some fresh basil when serving.
Here is the full recipe:
Chicken Pesto Pasta
A quick and easy, SUPER delicious dinner idea your whole family will LOVE!
Ingredients
- 1/2 lb Penne Pasta
- 2 Tablespoons Olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 10 oz Cherry Tomatoes or Grape tomatoes
- 1 1/2 cups Broccoli florets
- 2 medium chicken breast cooked and cut into 1- inch chunks or slices
- 1 1/2-2 cups chicken broth
- 1/2 cup pesto
- 1/2 cup heavy cream
- 1/4 cup Italian cheese blend
- 1 teaspoon salt
- 3/4 teaspoon pepper
- Fresh Basil and Parmesan to serve
Instructions
-
Prepare pasta according to package instructions. **I like to cook my pasta al dente for this dish. TIP: Save a cup of the pasta water to add moisture or thickness to the sauce. Add the olive oil to a large skillet. When hot, add in the onion. Saute for 2-3 minutes. Add in the tomatoes and saute for 1 minute. Add in garlic and saute for 1 minute more. Pour in the chicken broth and add pesto. Allow the sauce and veggies to simmer for 5 minutes. Then add in the heavy cream. cheese, salt, and pepper. Simmer until sauce begins to thicken. Then add in pasta, chicken, and broccoli. Simmer for 10 minutes or until chicken and pasta are warmed through. Top with fresh basil and Parmesan and serve.
Recipe Notes
Since it’s just the two of us, we always have leftovers for the next day! And let me tell you, this dish is even better then! I usually just add a bit of chicken broth to moisten it up a bit and throw it in the microwave until heated through!
Serve this pasta dish with a fresh garden salad or crusty bread and you’ve got a hearty and SCRUMPTIOUS meal!
my picks for this recipe:
Looking for more healthy dinner ideas?
I hope you enjoy today’s recipe for Chicken Pesto Pasta!
We all need a little ‘ easy dinner’ inspiration from time to time to help out on those busy days! What’s your go-to recipe? I’d love to hear. Let us know in the comments or send us an email at palletandpantry@gmail.com!
Thank you so much for stopping by!
XOXO
This looks amazing Christine and totally up my alley! We’re constantly looking for meals that are quick and easy, especially, in the summertime. I can’t wait to try this recipe. It looks like it would be a quick make and take for new moms too! Hugs, CoCo
I hope you enjoy the pasta as much as we do, CoCo! Thank you!