Easy Chicken Pesto Pasta
from kristineskitchenblog.comThis chicken pesto pasta is simple to make, fresh and incredibly flavorful! Use homemade or store-bought basil pesto, or switch it up with another type of pesto (I've used arugula pesto and it's delish!). I love to serve this with a sprinkle of toasted pine nuts, red pepper flakes and fresh basil.
Servings: 4 servings
Calories: 711kcal
Ingredients
- 8 ounces penne pasta or other short pasta shape
- 1 ¼ pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup cherry tomatoes halved
- 2 cups chopped fresh spinach loosely packed
- 1 cup basil pesto homemade or store-bought
- ¼ cup toasted pine nuts
- chopped fresh basil optional, for serving
- red pepper flakes optional, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Reserve ½ cup of pasta cooking water, then drain the pasta. Do not rinse.
- Meanwhile, season the cubed chicken with the Italian seasoning, salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until almost cooked through, 5-6 minutes.
- Add the cherry tomatoes to the pan. Continue cooking for 2-3 more minutes, until chicken is cooked through. Stir in the fresh spinach until it starts to wilt. Remove pan from the heat.
- Add the cooked pasta, 2 tablespoons of the pasta cooking water and the pesto sauce to the pan. Stir to combine, adding a little more pasta cooking water if the sauce is too thick to evenly coat the pasta.
- Sprinkle on the toasted pine nuts, chopped fresh basil and red pepper flakes (if using), then serve.
Video
Notes
- Leftovers can be stored in an airtight container in the fridge for 1-2 days.
- Make it creamy. Stir in 2 ounces of cream cheese or 1/2 cup of heavy cream when you add the spinach. If adding cream, you may not need to add the pasta cooking water, since the cream will thin out the sauce.
- Use sun-dried tomatoes. You can swap these for the cherry tomatoes for a richer tomato flavor. Use about 1/2 cup of sun dried tomatoes and add them when you add the spinach to the skillet.
- Add other vegetables. I think broccoli, asparagus, zucchini or green beans would all be delicious here! I’d add them shortly after the chicken starts to cook, to give the vegetables time to soften.
Nutrition
Calories: 711kcal | Carbohydrates: 51g | Protein: 42g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 96mg | Sodium: 909mg | Potassium: 873mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2892IU | Vitamin C: 14mg | Calcium: 147mg | Iron: 3mg
