This bright and tasty pesto pasta is perfect for a quick dinner. Tossed with fresh basil, garlic, and pine nuts, it’s a simple dish that’s full of flavor!
Oh, and the grilled chicken adds a yummy juicy touch that makes this meal extra special. I love eating it on a sunny day with a big smile—because who doesn’t love a plate of pasta? 🍝
Key Ingredients & Substitutions
Pasta: You can use any pasta shape you like! I often go for penne or fusilli because they hold onto the sauce really well. If you need a gluten-free option, quinoa or chickpea pasta works great, too!
Chicken: Boneless chicken breasts are perfect here, but thighs can add more juiciness if you prefer. For a vegetarian version, grilled portobello mushrooms or tofu marinated in olive oil and herbs are excellent substitutions.
Basil: Fresh basil is essential for that authentic pesto flavor. If fresh isn’t available, you could use store-bought pesto or even try spinach or arugula for a different twist.
Pine Nuts: Pine nuts give a nice richness, but walnuts or pecans can be a more affordable alternative. You can also skip nuts if allergies are a concern or even use sunflower seeds!
Parmesan Cheese: Freshly grated Parmesan adds a lot of flavor. If you’re dairy-free, try nutritional yeast for a cheesy flavor or use a vegan cheese substitute.
How Do You Get Perfectly Grilled Chicken?
Grilling chicken can be tricky, but with a bit of care, you can achieve juicy and flavorful results. Here’s how:
- Be sure your grill is preheated to medium-high. This helps with a good sear.
- Brush the chicken with olive oil to keep it moist. Season with salt and pepper generously.
- Cook for 6-7 minutes per side without moving it around. This ensures nice grill marks and prevents sticking.
- Let the chicken rest for a few minutes after grilling. This step keeps it juicy as the juices redistribute.
Trust me, resting the chicken makes all the difference! Enjoy your meal!
Easy Pesto Pasta with Juicy Grilled Chicken
Ingredients You’ll Need:
For the Pasta:
- 12 oz (340g) pasta (penne, fusilli, or spaghetti)
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil, divided
- Salt and freshly ground black pepper, to taste
For the Pesto:
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (plus extra for garnish)
- 2 cloves garlic
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1/3 cup olive oil (for pesto)
- Juice of 1/2 lemon (optional, for brightness)
For Garnish:
- Cherry tomatoes (optional, halved, for garnish)
- Fresh basil leaves (for garnish)
How Much Time Will You Need?
This dish takes around 30 minutes to prepare and cook. You’ll spend about 10 minutes prepping the ingredients, 10 minutes cooking the pasta, and 10 minutes grilling the chicken and making the pesto. A quick and delicious meal!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by preheating your grill or grill pan to medium-high heat. Take the chicken breasts and brush them with 2 tablespoons of olive oil. Sprinkle salt and pepper generously on both sides.
2. Grill the Chicken:
Place the chicken on the hot grill. Cook for about 6-7 minutes on each side or until they are fully cooked and the juices run clear. Once done, remove the chicken from the grill and let it rest while you focus on the pasta.
3. Cook the Pasta:
In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Remember to reserve about 1/2 cup of the pasta water, then drain the pasta once it’s cooked.
4. Make the Pesto:
While the pasta is cooking, prepare the pesto. In a food processor, add the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse the mixture until it’s finely chopped. With the processor running, slowly drizzle in 1/3 cup of olive oil until everything is mixed into a smooth paste. Taste and season with salt, pepper, and optional lemon juice for extra flavor.
5. Combine Pasta with Pesto:
Once the pasta is drained, return it to the pot or a large bowl. Add the freshly made pesto and toss everything together until the pasta is well coated. If the pesto is too thick, you can add a splash of the reserved pasta water to get a smoother consistency.
6. Slice the Chicken:
Next, take the grilled chicken and slice it into strips or bite-sized pieces.
7. Assemble and Serve:
To serve, plate the pesto pasta and top it with the sliced chicken. Feel free to garnish with extra pine nuts, some grated Parmesan cheese, halved cherry tomatoes, and fresh basil leaves for that added color.
8. Enjoy!
Dig in and savor your easy pesto pasta with juicy grilled chicken. It’s a quick dish that’s bursting with fresh flavors and sure to delight your taste buds!
FAQ
Can I Use Store-Bought Pesto Instead of Making My Own?
Absolutely! Store-bought pesto is a great time-saver. Just be sure to choose one with quality ingredients for the best flavor. You can toss it with the pasta the same way as you would with homemade pesto!
What If I Don’t Have Pine Nuts?
No worries! You can substitute pine nuts with walnuts, pecans, or even sunflower seeds for a nut-free option. Each brings a unique flavor but will still pair nicely with the pesto!
How to Store Leftover Pesto Pasta?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat, adding a splash of olive oil or water to help with moisture.
Can I Add Vegetables to This Dish?
Definitely! You can add cooked vegetables like cherry tomatoes, spinach, or zucchini for added nutrition and flavor. Just sauté them briefly before mixing them in with the pasta and pesto.