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!
Ingredients
- 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)
Instructions
- 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!
Nutrition
Calories: 531kcalCarbohydrates: 35.6gProtein: 38.6gFat: 25.1gSaturated Fat: 8.4gCholesterol: 101mgSodium: 563mgPotassium: 650mgFiber: 3.4gSugar: 6.4gCalcium: 312mgIron: 3mg
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