Chicken Pesto Pasta
This chicken pesto pasta is sauteed chicken, farfalle pasta and cherry tomatoes, all tossed in basil pesto and finished off with parmesan cheese. A quick and easy dinner option that always gets rave reviews!
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts (cut into bite sized pieces)
- salt and pepper to taste
- 1 1/2 teaspoons minced garlic
- 3/4 teaspoon Italian seasoning
- 12 ounces short pasta (such as farfalle)
- 1 cup basil pesto (look for it in the refrigerated section)
- 1 cup cherry tomatoes (halved)
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon chopped fresh parsley (can also use basil)
Directions
- 1
Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
- 2
Heat the olive oil in a large pan over medium high heat.
- 3
Place the chicken in the pan and season with salt and pepper to taste.
- 4
Cook for 3-4 minutes per side or until golden brown and cooked through. Add the garlic and Italian seasoning and cook for 1 minute.
- 5
Drain the pasta and pour it into the pan with the chicken. Add the pesto and toss to coat evenly.
- 6
Add the cherry tomatoes and gently fold them into the pasta.
- 7
Sprinkle with parmesan cheese and parsley. then serve.