Easy Pesto Dinner Recipe
Quick pesto chicken pasta dinner made with fresh basil pesto, cherry tomatoes, and Parmesan. Easy 25-minute meal.
Ingredients
- 1 pound boneless skinless chicken breast cubed
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 ½ cups cherry tomatoes halved
- 12 ounces short pasta penne or rotini
- ½ cup basil pesto
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh basil chopped (optional garnish)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain. Heat olive oil in a large skillet over medium heat. Add cubed chicken, season with salt and black pepper, and cook for 6–8 minutes until golden and fully cooked. Add minced garlic and cook for 30 seconds. Stir in cherry tomatoes and cook for 2–3 minutes until slightly softened. Add drained pasta to the skillet. Stir in pesto and a splash of reserved pasta water to loosen the sauce. Add grated Parmesan and lemon juice, tossing until evenly coated. Garnish with fresh basil if desired and serve immediately.
Notes
Do not overcook chicken to maintain tenderness. Reserve pasta water to adjust sauce consistency. Add pesto off heat to preserve fresh flavor. Store leftovers in the refrigerator for up to 4 days and reheat gently with a splash of water or broth.