Description
Escape to Italy tonight with this 30-minute Pesto Pasta with Grilled Chicken. Vibrant homemade basil sauce and perfectly charred chicken make weeknight dinners feel special.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts
- 2 tbsp olive oil, divided
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
- 12 oz (340g) pasta (fettuccine, penne, or fusilli work best)
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts (walnuts work as a budget alternative)
- 2–3 garlic cloves, peeled
- ½ cup freshly grated Parmesan cheese, plus more for serving
- ⅔ cup extra virgin olive oil
- 1 tbsp lemon juice
- Cherry tomatoes and additional Parmesan for garnish
Instructions
- Season chicken breasts with 1 tablespoon olive oil, Italian seasoning, garlic powder, salt, and pepper, coating both sides evenly.
- Grill chicken on medium-high heat for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Rest for 5 minutes before slicing.
- In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until coarsely chopped, then slowly drizzle in olive oil while processing until smooth. Add lemon juice, salt, and pepper to taste.
- Cook pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water before draining.
- Return pasta to pot, add pesto and toss, gradually adding reserved pasta water until desired consistency is reached.
- Fold in sliced grilled chicken and toss gently to combine.
- Serve garnished with cherry tomatoes, Parmesan shavings, and fresh basil leaves.