Chicken Pesto Pasta
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0.0
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
American
Chicken Pesto Pasta
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This easy 30 minute dinner is perfect for a quick and delicious weeknight meal. This chicken pesto pasta comes together quickly and easily with a few everyday ingredients for a hearty and filling dish that's full of flavor.
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Ingredients
- 8 oz pasta rotini, fusilli, or farfalle
- 1 Tablespoon lemon juice (1/2 lemon)
- ⅓ cup basil pesto
- 2 -3 Tablespoon heavy cream
- 2 boneless skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- salt and black pepper
- olive oil
- ½ cup diced onion
- 3 cloves garlic minced
- ½ cup grated Parmesan cheese
- 2 tablespoons pine nuts
- chopped fresh basil
- 1 cup halved cherry tomatoes
Instructions
- Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander, and run under cold water to stop the cooking process.
- In a mixing bowl, whisk together lemon juice, basil pesto sauce and heavy cream until smooth. Set aside.
- Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat.
- Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more, until cooked through, or internal temperature registers 165 F. Slice chicken and set aside.
- Add chopped onions to the skillet and cook until soft and translucent, for the last 30 seconds add the minced garlic.
- Turn off the heat and add the cooked pasta and sliced chicken to the skillet, and pour the pesto sauce. Toss to coat everything, add halved tomatoes on top, sprinkle Parmesan cheese, pine nuts and garnish with chopped fresh basil.
- Serve and enjoy!
Notes
- Season chicken breasts before cooking them. This really helps to add flavor to the dish.
- Cook the pasta al dente and then run it under cold running water to stop the cooking process and rinse off the excess starch.
- Use an instant read thermometer to check that the chicken is cooked through. It should register at 165F. When you slice the chicken, it should be an even white color throughout.
Nutrition Information
Show Details
Calories
501kcal
(25%)
Carbohydrates
51g
(17%)
Protein
27g
(54%)
Fat
21g
(32%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
59mg
(20%)
Sodium
469mg
(20%)
Potassium
527mg
(15%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
871IU
(17%)
Vitamin C
13mg
(14%)
Calcium
215mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 51g | 17% |
| Protein | 27g | 54% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 469mg | 20% |
| Potassium | 527mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 871IU | 17% |
| Vitamin C | 13mg | 14% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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