Chicken Pesto Pasta
This is an easy, delicious pasta dish that can be made even easier if the chicken is pre-cooked. Simply grill a few extra chicken breasts when it's convenient and keep in fridge until ready to use.
| Servings | Prep Time |
| 4-6 servings | 20 minutes |
| Cook Time |
| 20 minutes |
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This is an easy, delicious pasta dish that can be made even easier if the chicken is pre-cooked. Simply grill a few extra chicken breasts when it's convenient and keep in fridge until ready to use.
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Ingredients
- 3 chicken breasts (boneless, skinless)
- 16 ounces penne pasta
- 1-2 Tbsp olive oil
- 2 handfuls fresh green beans
- 1/2 pint cherry tomatoes
- 1/2 cup basil pesto
- 1/2 cup chicken broth
- 1/2 cup half & half
- salt & pepper (to taste)
- Parmesan cheese (shredded as garnish)
Servings: servings
Instructions
To cook the chicken:
- Season the chicken breasts with salt and pepper and cook on an outdoor grill (for best flavor) or an indoor grill pan. This should take about 10-12 minutes, depending on your method. Just be sure the chicken is done all the way through and the juices run clear.
- Once cool enough to handle, cut the chicken into bite size pieces and set aside to keep warm until ready to use.
To prepare the pasta:
- While the chicken is cooking, start a large pot of salted water to boil for the pasta (this water will also be used to cook the beans).
- While the water is coming to a boil, rinse and prepare the veggies. Slice any large cherry tomatoes in half or quarters.
- Once the water has come to a boil, place the beans in the boiling water and blanch them for approximately 3-4 minutes. Once finished, use a slotted spoon to remove beans onto a cutting board and cut into 1" pieces.
- Drizzle 1-2 Tbsp olive oil into a saute pan on medium heat. Add beans and saute for approximately 5 minutes, or until they have started to become slightly golden brown on edges.
- Add sliced cherry tomatoes and saute for 1-2 minutes, until slightly softened.
- Add chicken pieces to veggie mixture and toss gently.
- Add chicken broth and pesto to veggie/chicken mixture and stir until evenly coated with sauce.
- Add half & half to sauce and incorporate. You may decide you need more or less half & half, depending upon your taste for creaminess.
To finish the pasta
- Season with salt and freshly ground pepper to taste. (S&P can be added to veggies while they are cooking)
- Top with freshly grated Parmesan cheese.
Recipe Notes
You can make this recipe your own by using whatever veggies or other ingredients you have on hand. We often use diced zucchini and summer squash, along with the beans. You may also add olives and/or artichoke hearts for more flavor. ??Have fun with this basic, adaptable recipe!