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Pesto Pasta with Grilled Chicken – Fresh, Flavorful, and Family-Friendly

Pesto Pasta with Grilled Chicken served with basil and tomatoes
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This Pesto Pasta with Grilled Chicken is an easy and delicious weeknight meal. Serve it cold as a summer pasta salad or hot as a delicious winter entree!

Ingredients

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  • 2 boneless skinless chicken breasts
  • ½ tsp salt
  • ½ tsp pepper
  • 16 oz farfalle pasta (can use penne pasta)
  • 1 cup basil pesto sauce (homemade or storebought)
  • 1 cup cherry tomatoes, halved
  • ¼ cup fresh basil leaves, cut into thin strips (i.e. chiffonade)
  • Parmesan cheese (optional)

Instructions

1. Season the chicken breasts with salt and pepper.

2. Grill the chicken over medium-high heat for 5–7 minutes per side, or until completely cooked. Transfer chicken to a cutting board and slice into strips. (Alternatively, sauté in a skillet with a bit of olive oil.)

3. Meanwhile, boil the pasta until al dente according to package instructions. (Tip: Cook for 1–2 minutes less than the package suggests for more texture.)

4. Rinse and drain the pasta and set aside. (Tip: Toss with a couple tablespoons of milk to prevent sticking if using in a cold salad.)

5. Using a large bowl, mix together the pesto, pasta, and chicken. Stir until well combined and place in the refrigerator until chilled.

6. Stir in the cherry tomatoes and fresh basil immediately before serving.

7. Finish with freshly grated Parmesan cheese, if desired.

Notes

This recipe works beautifully served hot or cold—great for both summer and winter!

For a vegetarian version, omit the chicken and add extra veggies like grilled zucchini or roasted red peppers.

Use homemade pesto for the freshest flavor, or your favorite store-bought brand for convenience.

Nutrition

Find it online: https://paulakitchen.com/pesto-pasta-with-grilled-chicken/