Ingredients
Protein & Seasonings
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 1 1/2 teaspoons minced garlic
- 3/4 teaspoon Italian seasoning
- 1 tablespoon olive oil
Pasta & Sauce
- 12 ounces short pasta (such as farfalle)
- 1 cup basil pesto (refrigerated section)
Vegetables & Garnish
- 1 cup cherry tomatoes, halved
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon chopped fresh parsley (or basil)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté Chicken: Heat olive oil in a large pan over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper.
- Brown Chicken: Cook chicken for 3-4 minutes on each side until golden brown and fully cooked through.
- Add Flavorings: Stir in minced garlic and Italian seasoning, cooking for an additional minute until fragrant.
- Toss Pasta with Pesto: Return the drained pasta to the pan with the chicken. Add the basil pesto and toss thoroughly to coat the pasta evenly.
- Add Tomatoes: Gently fold in the halved cherry tomatoes to combine without crushing them.
- Garnish and Serve: Sprinkle the mixture with freshly grated parmesan cheese and chopped parsley or basil before serving.
Notes
- Use any short pasta like penne, rotini, or bowtie (farfalle) for best results.
- For a richer flavor, use homemade pesto if available.
- Cherry tomatoes add a fresh burst but you can substitute with grape tomatoes or sun-dried tomatoes.
- To keep it lighter, use a low-fat pesto or reduce the amount of cheese.
- Make sure the chicken is cooked thoroughly to avoid any food safety issues.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
