What to put in chicken and pesto pasta?

For the best chicken and pesto pasta, use bow tie pasta, tender chicken breast, good-quality pesto (store-bought or homemade), minced garlic, sun-dried tomatoes, olive oil, and a sprinkle of crushed red pepper flakes for mild heat. Finish with grated Parmesan if you like it cheesy.

What seasoning is good in pesto pasta with chicken?

Keep it simple! Garlic, red pepper flakes, salt, and black pepper are all you need. Fresh basil and a squeeze of lemon can brighten the flavor too. Pesto already has bold seasoning, so taste as you go.

What to mix with pesto for pasta?

Pesto mixes well with a splash of pasta cooking water or a bit of cream for extra silkiness. Add cooked chicken, sun-dried tomatoes, roasted veggies, or even mushrooms for more texture and flavor.

How to make Italian chicken pesto pasta?

Boil pasta until al dente. In a skillet, sauté minced garlic in olive oil, add chicken pieces, and cook until golden. Toss cooked pasta, chicken, pesto sauce, and sun-dried tomatoes in a big bowl until well coated. Serve hot with bread and salad.

Quick, Creamy Pesto Chicken Pasta You’ll Absolutely Love

Name: Quick, Creamy Pesto Chicken Pasta You’ll Absolutely Love
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian

Quick, Creamy Pesto Chicken Pasta You’ll Absolutely Love

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This quick, creamy pesto chicken pasta is a simple 30-minute dinner packed with juicy chicken, vibrant pesto, and sun-dried tomatoes.

Author: Emily Parker
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 8 servings
Category: Dinner
Method: Stovetop
Cuisine: Italian

Ingredients

16 oz bow tie pasta

1 tsp olive oil

2 garlic cloves, minced

2 boneless, skinless chicken breasts, cubed

Crushed red pepper flakes to taste

½ cup pesto sauce

⅓ cup oil-packed sun-dried tomatoes, sliced

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta until al dente, 8–10 minutes.

2. Meanwhile, heat olive oil in a large skillet over medium heat.

3. Add minced garlic and sauté until fragrant.

4. Add cubed chicken and red pepper flakes. Cook until chicken is golden and cooked through.

5. Drain pasta and transfer to a large bowl.

6. Add cooked chicken, pesto sauce, and sun-dried tomatoes. Toss to coat evenly.

7. Serve with salad and crusty bread.

Notes

Use homemade pesto for an extra fresh taste.

Store leftovers in the fridge for up to 4 days.

Reheat gently with a splash of water or broth.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 480mg
Fat: 28g
Saturated Fat: 8g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 29g
Cholesterol: 85mg

Find it online: https://www.flavourrecipe.com/pesto-chicken-pasta/