Pesto Chicken Pasta (Printable)

Juicy grilled chicken and pasta coated in basil pesto with cherry tomatoes, spinach, and Parmesan cheese.

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 14 oz), halved horizontally

→ Pasta

02 - 12 oz penne or fusilli pasta

→ Sauce & Flavorings

03 - 1/2 cup store-bought basil pesto
04 - 2 tbsp extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - 1/2 cup grated Parmesan cheese

→ Vegetables

07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach leaves

→ Seasonings

09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Fresh basil leaves
11 - Extra Parmesan, for serving

# Directions:

01 - Season the chicken breasts with salt and pepper.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill the chicken for 4–5 minutes per side, or until cooked through and nicely charred. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
04 - In the same pot, heat the remaining 1 tablespoon olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
05 - Add cherry tomatoes and cook for 2 minutes until just softened.
06 - Return the drained pasta to the pot. Stir in pesto, reserved pasta water, and Parmesan until the pasta is well coated.
07 - Fold in the sliced chicken and baby spinach. Toss until the spinach just wilts.
08 - Season with additional salt and pepper to taste.
09 - Serve immediately, topped with fresh basil and extra Parmesan if desired.

# Expert Hints:

01 -
  • It's genuinely quick without tasting rushed, and your kitchen smells incredible while you're cooking.
  • Store-bought pesto does the heavy lifting, so you get restaurant-quality flavor with zero fuss.
  • The whole thing comes together in one pot at the end, which means less cleanup and more time enjoying dinner.
02 -
  • Reserve that pasta water before draining—it's the secret to a sauce that clings to the pasta instead of pooling at the bottom of the bowl.
  • Don't overcook the spinach; it should just barely wilt, taking seconds, or it becomes gray and flavorless instead of vibrant and fresh.
03 -
  • Let your chicken rest after cooking—those five minutes are when the muscle fibers relax and reabsorb the juices, so slicing into it immediately loses that benefit.
  • Pasta water is liquid gold; it's starchy and salty and transforms a separated, oily sauce into something that actually coats and clings to every strand of pasta.
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