Creamy Chicken Pesto Pasta

Overhead image of a white bowl holding Chicken Pesto Pasta, surrounded by ingredients

Fire up the grill and make Creamy Chicken Pesto Pasta! This pasta dish, which is amazing as a weeknight dinner or the perfect entertaining dish, is elegant and easy to make.

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 476kcal

Ingredients

2 chicken breasts boneless and skinless (about 1 lb.)
1 teaspoon dried Italian seasoning
¾ teaspoon granulated garlic
½ teaspoon kosher salt
½ teaspoon black pepper fresh cracked if possible
16 oz. farfalle cooked according to package instructions
1 cup basil pesto homemade or store-bought
½ cup parmesan grated
¼ cup toasted pine nuts for garnish if desired

Instructions

Preheat the grill to 400°F.
Season the 2 chicken breasts with 1 teaspoon dried Italian seasoning, ¾ teaspoon granulated garlic, ½ teaspoon kosher salt and ½ teaspoon black pepper while the grill heats.
Cook the chicken until cooked through, about 4-5 minutes per side.
The cook time will depend on the thickness of the chicken breasts. If they’re thicker, they will need longer. Thinner, they’ll need less time. Use a meat thermometer to confirm the chicken breasts reach 165℉ internally before removing from the grill.
When the chicken is cooked through, remove from the grill, and let rest on a plate for 10 minutes.
Cut the chicken into thin slices using a sharp knife.
In a large bowl, combine the cooked 16 oz. farfalle, grilled chicken, 1 cup basil pesto and ½ cup parmesan.
Mix well, until chicken and pasta are well coated with the pesto, adding a small amount of the pasta water if it seems dry.
Finish by adding lots of fresh cracked pepper, additional parmesan cheese and ¼ cup toasted pine nuts for garnish.
Serve warm or at room temperature.

Notes

Store in an airtight container in the refrigerator for 2-3 days.

Reheat in the microwave in 30-second bursts until warmed through.

Nutrition