Chicken Pesto Pasta
This Chicken Pesto Pasta recipe features perfectly cooked al dente penne tossed in a vibrant basil pesto sauce, topped with tangy cherry tomatoes, and cheesy mozzarella pearls. It is ready in 30-minutes, making it the perfect easy dinner for busy nights!
8 oz. penne rigate pasta (half a 1 pound box) 1 tbsp olive oil 1 lb boneless skinless chicken breast (cut into bite-size chunks) ½ tsp Italian seasoning ½ tsp black pepper ¼ tsp kosher salt ½ tsp garlic powder 1½ cups cherry tomatoes (cut in half) ¾ cup basil pesto sauce (6.5-ounce jar) 1 cup mozzarella pearls ¼ cup Parmesan cheese (finely grated)
Bring a large pot of water to a boil and add a pinch of salt. Cook according to package instructions. Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and season with garlic powder, Italian seasoning, salt, and black pepper. Cook until they are cooked through, about 5 to 7 minutes. Add in the tomatoes and cook for about 2-3 minutes, stirring occasionally. Drain the pasta and pour it into the pan with the chicken and tomatoes. Remove from heat and add in the pesto sauce and toss to coat pasta evenly. Add mozzarella pearls and stir in. Then top with grated Parmesan. Serve while hot and enjoy!
Calories: 531 kcal Carbohydrates: 35.6 g Protein: 38.6 g Fat: 25.1 g Saturated Fat: 8.4 g Cholesterol: 101 mg Sodium: 563 mg Potassium: 650 mg Fiber: 3.4 g Sugar: 6.4 g Calcium: 312 mg Iron: 3 mg