Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh basil leaves
- 1 cup pesto sauce (store-bought or homemade)
- 12 oz fusilli or penne pasta
- 1 cup cherry tomatoes, halved
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prep the chicken by cutting it into bite-sized pieces; season with salt and pepper.
- Cook pasta in boiling salted water until al dente; drain and reserve 1 cup of pasta water.
- In a skillet, heat olive oil over medium heat. Add chicken; cook until golden brown (6-8 minutes).
- Stir in pesto and cherry tomatoes; mix until well combined.
- Add cooked pasta to the skillet, incorporating reserved pasta water as needed for creaminess.
- Serve hot with freshly grated Parmesan on top.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 620
- Sugar: 3g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg