This could be the world’s easiest chicken pesto pasta recipe ever created. I take that back, this IS the world’s easiest chicken pesto pasta ever created. If you’re in a pinch, too lazy to cook something elaborate, and happen to be craving some carbs and protein, then this recipe is for you. This dish has prevented me from starving to death on numerous occasions when I get home late from work and feel like doing nothing but need real FOOD fast.
Basil is my favorite herb to cook with so naturally I love pesto. We use it a lot. I threw this together one evening when I was craving some carbs and it really hit the spot. I use jar pesto and pre-minced garlic, however you can make your own pesto if you’re feeling really ambitious (I never am). That’s what makes this recipe quick and easy. Boil up your pasta of choice and cover in pesto. It’s easy and has loads of flavor. It’s also a great way to use up leftover pasta in the fridge and can be made in one pan if your pasta is already made.
I fully cook the chicken in a skillet with olive oil, salt, and pepper and transfer along with the remaining ingredients to the pot where I boiled the pasta. A quick tip, when you’re mixing everything together, add the pasta last because it will stick to the bottom of the hot pot. The chicken is optional but I usually need something a little extra (this is a good quick vegetarian dish on its own). Mix in all the ingredients and stir until pasta is completely covered in pesto. Using the same pot will save you in the cleanup department too because like everyone, I hate doing dishes with a fiery passion.
- 8 ounces linguine or spaghetti
- 1 chicken breast
- 4 tablespoons jar pesto sauce
- 2 tablespoons olive oil
- cup diced cherry tomatoes
- 2 tablespoons chopped fresh basil
- ¼ cup cream
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Slice the chicken into bite sized strips, season with salt and pepper and fully cook.
- Meanwhile, bring a medium sized pot of water to a boil. Add a dash of olive oil and a pinch of salt and cook pasta until al dente. Once the pasta is done, strain well and set aside.
- Turn the heat down to low and return pot to burner. Add olive oil, garlic, cream, pesto and chicken to the pot.
- Return the pasta last to the pot and mix until evenly coated in pesto sauce. Fold in chopped cherry tomatoes and sprinkle with fresh chopped basil and parmesan cheese. Serve immediately.