Description
Pesto Pasta with Grilled Chicken and Cherry Tomatoes
Ingredients
For the Pasta:
12 oz farfalle (bowtie) pasta
2 cups cherry tomatoes
2 tbsp olive oil
Salt and black pepper to taste
For the Chicken:
2 chicken breasts, cubed
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste
For the Pesto Sauce:
1/2 cup basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
For Garnish:
Extra Parmesan cheese
Fresh basil leaves
Directions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to package instructions. Drain and set aside.
Cook the Chicken:
In a skillet over medium heat, heat olive oil. Season the cubed chicken with garlic powder, paprika, salt, and pepper. Add to the skillet and cook for 6-8 minutes, until golden and cooked through. Remove from heat.
Sauté the Tomatoes:
In the same skillet, heat 1 tbsp olive oil. Add the cherry tomatoes, season with a pinch of salt and pepper, and sauté for 3-4 minutes until they start to blister.
Combine Everything:
In a large mixing bowl, toss the cooked pasta with basil pesto until evenly coated. Add the cooked chicken and blistered cherry tomatoes, tossing gently to combine.
Serve and Garnish:
Serve the pasta warm, topped with grated Parmesan cheese and fresh basil leaves. Enjoy with a slice of garlic bread for the perfect meal!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
1. Prep Your Ingredients: Cube the chicken breasts and season them. Halve the cherry tomatoes for more surface area to blister. Grate the Parmesan cheese if not pre-grated.
2. Start the Pasta Water: Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. This can happen while you prep other items.
3. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer, avoiding overcrowding. Cook without moving for 3-4 minutes to get a good sear, then flip and cook until no longer pink inside (about 6-8 minutes total). Transfer to a plate.
4. Blister the Tomatoes: In the same skillet, add more oil and the tomatoes. Let them sit for a minute before stirring to encourage blistering and slight charring.
5. Drain and Combine: Once the pasta is al dente, reserve 1/4 cup of the pasta water before draining. In the large pot or a mixing bowl, combine the hot pasta with the pesto, using the reserved water to loosen the sauce. Fold in the chicken and tomatoes.
6. Final Seasoning: Taste and adjust seasoning with salt, pepper, or an extra sprinkle of Parmesan cheese before serving.
Serving Suggestions
This dish is wonderfully versatile. For a complete Italian bistro experience, serve with a simple side salad of arugula with lemon vinaigrette and warm, crusty garlic bread. To make it a more substantial meal, add a side of roasted asparagus or zucchini. For a lighter option, serve it over a bed of fresh spinach, which will wilt slightly from the heat of the pasta. A crisp glass of Pinot Grigio or Sauvignon Blanc pairs beautifully.
How-to Summary
To make Pesto Pasta with Grilled Chicken and Cherry Tomatoes, start by boiling salted water for your farfalle. While it cooks, season and pan-sear cubed chicken breasts until golden, then set aside. In the same pan, blister halved cherry tomatoes. Drain the pasta, reserving a bit of water. In a large bowl, toss the hot pasta with basil pesto, using the reserved water to create a silky sauce. Gently fold in the cooked chicken and tomatoes. Garnish with fresh Parmesan and basil before serving.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Penne, fusilli, or spaghetti all work well. The key is choosing a shape that holds the pesto sauce effectively.
How can I make this dish ahead of time? You can cook the components separately. Store the cooked chicken, pasta (tossed with a touch of oil), and pesto sauce in separate airtight containers in the fridge for up to 2 days. Combine and gently reheat on the stovetop with a splash of water or broth.
My pesto sauce seems too thick. What should I do? This is common. Always use some of the starchy pasta water to thin the pesto when tossing. It helps the sauce cling to the pasta perfectly without being gloppy.
Can I use frozen chicken? Yes, but ensure it is fully thawed and patted very dry before cubing and seasoning. Cooking frozen or wet chicken will steam instead of sear.
Is there a dairy-free alternative to the Parmesan? For a dairy-free version, use a vegan pesto (often made with nutritional yeast) and omit the Parmesan garnish or use a plant-based alternative.
Common Mistakes to Avoid
Avoid overcooking the pasta; aim for al dente as it will soften slightly when tossed with the sauce. Do not overcrowd the skillet when cooking the chicken, as this causes it to steam and prevents proper browning. Skipping the step of reserving pasta water is a major mistake, as this starchy liquid is essential for creating a cohesive, restaurant-quality sauce. Finally, do not add cold pesto directly from the fridge to hot pasta, as it can seize up. Let it sit at room temperature for 15 minutes first.
Conclusion
This Pesto Pasta with Grilled Chicken and Cherry Tomatoes is more than just a quick weeknight meal; it’s a vibrant, flavorful dish that feels special without requiring complex techniques. By mastering a few simple steps—achieving a good sear on the chicken, blistering the tomatoes, and using pasta water to emulsify the sauce—you create a balanced and satisfying dinner. It’s a foolproof recipe that is easily customizable and guaranteed to become a regular in your culinary rotation, offering a perfect taste of summer any time of the year.