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Grilled Chicken Pesto Pasta

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 650
A flavorful and easy-to-make pasta dish featuring grilled chicken, fresh basil pesto, and cherry tomatoes for a vibrant meal.

Ingredients

Marinade

  • 1.5 pounds Boneless skinless chicken breasts (Pounded to ¾-inch thickness)
  • 3 tablespoons Basil pesto (For marinade)
  • 2 tablespoons Olive oil
  • 1 tablespoon Lemon juice (Freshly squeezed)
  • ½ teaspoon Italian seasoning (Optional)
  • — — Salt and black pepper (To taste)

Pasta

  • 1 pound Pasta (Penne, bowtie, or fusilli)
  • 1 cup Fresh basil pesto (Store-bought or homemade)
  • 2 cups Cherry tomatoes (Halved)
  • ½ cup Pasta water (Reserved from cooking)
  • 1 cup Parmesan cheese (Freshly grated)
  • 2 cups Baby spinach or arugula (Stirred in at the end)
  • 1 tablespoon Lemon zest (Adds brightness)
  • ¼ cup Pine nuts (Toasted)
  • ½ cup Fresh mozzarella balls (Optional)
  • ¼ cup Sun-dried tomatoes (Chopped)
  • ¼ teaspoon Red pepper flakes (For mild heat)

Garnish

  • few leaves Fresh basil (For garnish)

Instructions 

  • Mix pesto, olive oil, lemon juice, salt, pepper, and Italian seasoning; marinate chicken for 20 minutes.
  • Grill chicken 6–7 minutes per side until cooked; rest and slice.
  • Cook pasta in salted water until al dente; reserve 1 cup pasta water.
  • Combine hot pasta with pesto, pasta water, cherry tomatoes, greens, and half the parmesan; toss well.
  • Top with sliced chicken, remaining parmesan, pesto, lemon juice, and basil; serve immediately.

Notes

For extra flavor, toast pine nuts before adding.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: Chicken, Pasta, Pesto