Description
Juicy chicken breast tossed with penne pasta and basil pesto, finished with parmesan and fresh herbs for a simple, flavorful meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz penne pasta
- 1 cup basil pesto
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- ¼ cup grated parmesan cheese
- Fresh basil leaves, chopped (optional)
- ¼ cup reserved pasta water (optional)
Instructions
- Cook pasta in salted boiling water until al dente. Reserve ¼ cup pasta water, then drain.
- Season chicken with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a skillet over medium heat and cook chicken until golden and fully cooked. Slice.
- Add cooked pasta to the skillet and toss with basil pesto.
- Stir in reserved pasta water as needed for desired sauce consistency.
- Add sliced chicken and toss until well combined and heated through.
- Finish with parmesan cheese and fresh basil before serving.
Notes
- Reserve pasta water to loosen pesto sauce naturally.
- Slice chicken after resting to retain juices.
- Use high-quality pesto for best flavor.
- Add vegetables for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes