Pesto Pasta with Grilled Chicken
A delightful pasta dish combining tender pasta with fresh homemade pesto and succulent grilled chicken, perfect for weeknight dinners or entertaining guests.
Ingredients
For the Pasta
- 8 oz pasta (penne or fusilli) Use whole wheat or gluten-free pasta for a healthier option.
- 2 pieces grilled chicken breasts, sliced Keep the chicken juicy by not overcooking it on the grill.
For the Pesto Sauce
- 2 cups fresh basil leaves If fresh basil is unavailable, use store-bought pesto for convenience.
- 1/2 cup grated Parmesan cheese Nutritional yeast can replace Parmesan for a dairy-free version.
- 1/3 cup pine nuts Substitute with walnuts or sunflower seeds for a budget-friendly swap.
- 2 cloves garlic
- 1/2 cup olive oil Add more if the pesto is too thick.
- to taste salt and pepper Season to enhance the flavor.
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions until al dente. Drain and set aside.
Making the Pesto
- In a food processor, combine basil leaves, grated Parmesan cheese, pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
- With the food processor running, gradually add the olive oil until the pesto reaches a smooth consistency.
Combining and Serving
- In a large bowl, toss the cooked pasta with the prepared pesto until the pasta is well coated.
- Place the grilled chicken slices on top of the pasta and serve immediately for best flavor and texture.
Notes
Finish with a sprinkle of lemon zest for an extra pop of freshness. Drizzle with a little extra virgin olive oil before serving for enhanced flavor. Lightly toast the pine nuts before adding them to the pesto for added richness.