How To Make Chicken Pesto Pasta
Enjoy this pesto pasta loaded with tender chicken and earthy flavors of pesto for a richer lunch meal! Cook up a filling plate in just 30 minutes.
- 1tbspolive oil
- 1lbchicken breasts,boneless, skinless, cut into bite sized pieces
- salt and pepper,to taste
- ¾tspItalian seasoning
- 12ozshort pasta,such as farfalle
- 1cupbasil pesto
- 1cupcherry tomatoes,halved
- ¼cupparmesan cheese,finely grated
- 1tbspfresh parsley,chopped, or basil
Bring a large pot of water to a boil, then add salt to taste. Cook the pasta according to package directions.
Heat the olive oil in a large pan over medium high heat. Place the chicken in the pan, then season with salt and pepper to taste.
Cook for 3 to 4 minutes per side or until golden brown and cooked through. Add the garlic and Italian seasoning, then cook for 1 minute.
Drain the pasta, then pour it into the pan with the chicken. Add the pesto, then toss to coat evenly.
Add the cherry tomatoes, then gently fold them into the pasta.
Sprinkle with parmesan cheese and parsley, serve, and enjoy!
- Calories: 815.75kcal
- Fat: 39.09g
- Saturated Fat: 8.14g
- Trans Fat: 0.12g
- Monounsaturated Fat: 7.66g
- Polyunsaturated Fat: 3.16g
- Carbohydrates: 72.01g
- Fiber: 4.76g
- Sugar: 3.52g
- Protein: 42.05g
- Cholesterol: 84.24mg
- Sodium: 887.69mg
- Calcium: 269.32mg
- Potassium: 575.37mg
- Iron: 4.28mg
- Vitamin A: 69.45µg
- Vitamin C: 7.68mg
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