This recipe combines tender grilled chicken with a vibrant basil pesto for a fast and satisfying meal. It is highly versatile, working equally well as a chilled summer salad or a warm winter entree.
List of ingredients
- 2 boneless skinless chicken breasts – lean protein source.
- 1/2 tsp salt – for basic seasoning.
- 1/2 tsp pepper – to add a mild kick.
- 16 oz farfalle pasta – bow-tie shape, though penne is a suitable substitute.
- 1 cup basil pesto sauce – can be homemade or a high-quality store-bought version.
- 1 cup cherry tomatoes – halved for a burst of acidity and color.
- 1/4 cup fresh basil leaves – cut into thin strips using the chiffonade technique.
- Parmesan cheese – optional for a salty, sharp finish.
step-by-step instructions
- Season the chicken: Apply salt and pepper evenly to both sides of the boneless skinless chicken breasts.
- Cook the chicken: Grill the breasts over medium-high heat for 5-7 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and slice into thin strips. If a grill is unavailable, sauté the chicken in a skillet with a small amount of olive oil.
- Boil the pasta: Cook the farfalle in boiling salted water until al dente. It is recommended to cook the pasta 1-2 minutes less than the package instructions to ensure it retains a firm texture.
- Prepare the pasta: Rinse and drain the pasta thoroughly. If preparing the dish as a cold salad, toss the cooked pasta with two tablespoons of milk in a large bowl to prevent the noodles from sticking together.
- Combine main components: In a large mixing bowl, combine the pesto sauce, cooked pasta, and sliced grilled chicken. Stir until the pasta is evenly coated, then refrigerate until chilled if serving cold.
- Add fresh elements: Stir in the halved cherry tomatoes and the fresh basil strips immediately before serving to maintain their color and texture.
- Final touch: Garnish the dish with freshly grated Parmesan cheese if desired.
Cooking Success Tips
Avoid Overcooking the Chicken
Use a digital meat thermometer to ensure the chicken reaches exactly 165°F. Overcooking leads to dry meat, which can clash with the creamy texture of the pesto. Allow the chicken to rest for five minutes before slicing to keep the juices locked in.
Achieve Perfect Al Dente Texture
Always use a large pot of heavily salted water for the pasta. Start tasting the pasta a few minutes before the package timer ends. Undercooking slightly is key, especially if you plan to reheat the dish later, as this prevents the pasta from becoming mushy.
Prevent Pasta from Clumping
Rinsing the pasta under cold water removes excess starch that causes sticking. Adding a small amount of milk, as mentioned in the steps, creates a light barrier between the noodles. Alternatively, a teaspoon of olive oil can serve the same purpose for those avoiding dairy.
Ensure Even Pesto Distribution
Use a large mixing bowl that allows you to toss the pasta without spilling. Stirring gently but thoroughly ensures every piece of farfalle is coated in the sauce. If the pesto seems too thick, add a tablespoon of reserved pasta water to loosen it.
Ingredient Substitutions
Alternative Pasta Shapes
Fusilli or rotini are excellent alternatives because their spirals capture more pesto sauce. Penne is a classic choice that provides a heartier bite. Avoid using very thin pastas like angel hair, as they may break under the weight of the chicken and tomatoes.
Nut-Free Pesto Options
Many store-bought pestos contain pine nuts or walnuts. For a nut-free version, substitute these with toasted sunflower seeds or pumpkin seeds. You can also use a pesto made with nutritional yeast and seeds for a completely nut-free and dairy-free experience.
Different Protein Choices
While chicken is traditional, grilled shrimp or scallops work beautifully with basil pesto. For a plant-based version, use extra-firm tofu that has been pressed and grilled. Ensure the alternative protein is seasoned with salt and pepper to match the flavor profile.
Cheese Alternatives
If you do not have Parmesan, Pecorino Romano offers a similar salty profile but with a slightly sharper taste. Fresh mozzarella pearls can be added for a creamier, milder contrast. For a vegan option, use a cashew-based Parmesan alternative.
Recipe Variations
Increasing Vegetable Content
Fold in fresh baby spinach or steamed peas during the mixing stage for extra nutrition. Roasted red peppers add a smoky sweetness that complements the basil. Sautéed zucchini coins are another great addition that maintains the Italian theme.
Adding a Spicy Twist
Stir in a pinch of crushed red pepper flakes or a teaspoon of Calabrian chili paste into the pesto. This adds a subtle heat that cuts through the richness of the oil and cheese. For more intensity, add thinly sliced fresh jalapeños.
Creating a Creamy Pesto Sauce
Mix the pesto with two tablespoons of Greek yogurt or heavy cream for a richer, more velvet-like consistency. This variation is particularly good when serving the dish hot. Be careful not to overheat the sauce, as cream can separate if boiled.
Lemon-Infused Pesto Pasta
Grate the zest of one lemon and stir it into the final mixture along with a squeeze of fresh lemon juice. The acidity brightens the heavy flavors of the pesto and chicken. This is especially refreshing when serving the dish as a cold summer salad.
Serving and Presentation Ideas
Serving as a Cold Summer Salad
Chill the pasta and chicken mixture for at least two hours before adding the tomatoes and basil. Serve it in a chilled glass bowl to keep the temperature low. This makes it an ideal side dish for barbecues or picnics.
Serving as a Hot Main Course
Warm the pesto slightly in a pan before tossing it with hot pasta and freshly grilled chicken. Serve immediately in warmed bowls to prevent the sauce from thickening too quickly. This version feels more like a traditional dinner entree.
Plating for a Formal Occasion
Use a pasta fork to twirl the farfalle into a neat mound in the center of the plate. Place the sliced chicken strips neatly on top and scatter the cherry tomatoes around the edges. Garnish with a whole basil leaf and a dusting of Parmesan.
Complementary Side Dishes
Pair this dish with a side of toasted garlic bread to soak up any extra pesto sauce. A light arugula salad with a lemon vinaigrette provides a peppery contrast to the richness of the pasta. Grilled asparagus is another healthy and fitting accompaniment.
Storage and Reheating Guidelines
Refrigeration Best Practices
Store leftovers in an airtight container to prevent the basil from oxidizing and turning brown. The dish will remain fresh in the refrigerator for up to five days. Keep the Parmesan cheese separate until you are ready to serve.
Freezing Pesto Pasta
While the pasta can be frozen, the texture may change upon thawing. It is better to freeze the grilled chicken and pesto separately. Thaw them in the refrigerator overnight before combining them with freshly cooked pasta.
Reheating in a Skillet
Place the leftover pasta in a dry skillet over medium-high heat for 5 to 10 minutes. Stir frequently to ensure even heating without burning the pesto. This method preserves the texture better than a microwave.
Microwave Reheating Tips
If using a microwave, add a splash of water or a drizzle of olive oil to the pasta before heating. Microwave in 30-second intervals, stirring in between. This prevents the pesto from drying out or becoming oily.
Make-Ahead Advice
Preparing Chicken in Advance
Grill the chicken breasts a day ahead of time and store them sliced in the fridge. When you are ready to eat, you can either add them cold for a salad or quickly sear them in a pan for a hot meal. This significantly reduces active cooking time on busy nights.
Pre-cooking the Pasta
Cook the pasta to a very firm al dente state and toss it with a bit of oil. Store it in a sealed container in the fridge. When ready, simply toss it with the pesto; the residual heat from the chicken or a quick warm-up will finish the cooking.
Storing Pesto Separately
If using homemade pesto, store it in a jar with a thin layer of olive oil on top. This creates an airtight seal that prevents the basil from browning. Stir the oil into the pesto just before mixing it with the pasta.
Troubleshooting Common Issues
Fixing Dry Pesto Pasta
If the pasta seems too dry or the sauce isn’t coating evenly, add a tablespoon of olive oil or reserved pasta water. For a creamier fix, stir in a spoonful of ricotta cheese. This adds moisture and a rich texture without overpowering the basil.
Preventing Pesto from Browning
Basil is sensitive to air and heat, which causes it to turn brown. Add a small amount of lemon juice to the pesto to act as a natural preservative. Ensure the container is completely airtight during refrigeration.
Adjusting Salt Levels
Store-bought pestos vary wildly in saltiness. Taste the pesto before adding extra salt to the chicken or pasta water. If the final dish is too salty, add more fresh cherry tomatoes or a squeeze of lemon to balance the flavor.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, but ensure they are fully thawed in the refrigerator before grilling. Cooking frozen chicken directly can result in an uneven cook where the outside is burnt and the inside remains raw.
Is it okay to use store-bought pesto?
Absolutely. Store-bought pesto is a great time-saver. For the best results, look for brands that list basil and olive oil as the first two ingredients and avoid those with artificial preservatives.
How do I cut basil into strips?
Stack several basil leaves on top of each other and roll them tightly like a cigar. Use a sharp knife to slice across the roll in thin intervals. Unroll the leaves to reveal long, thin strips known as a chiffonade.
Can I make this dish vegan?
Yes, replace the chicken with grilled tofu or chickpeas and use a vegan pesto made without parmesan. Use nutritional yeast or a vegan cheese alternative for the final garnish to maintain the savory flavor.
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Pesto Pasta with Grilled Chicken
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Pesto Pasta with Grilled Chicken is an easy and delicious weeknight meal. Serve it cold as a summer pasta salad or hot as a delicious winter entree!
Ingredients
- 2 boneless skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 16 oz farfalle pasta
- 1 cup basil pesto sauce
- 1 cup cherry tomatoes, halved
- ¼ cup fresh basil leaves, cut into thin strips
- Parmesan cheese (optional)
Instructions
- Season: Season the chicken breasts with salt and pepper.
- Grill: Grill the chicken over medium-high heat for 5-7 minutes per side, or until completely cooked, then slice into strips.
- Boil: Boil the pasta until al dente according to the package instructions.
- Drain: Rinse and drain pasta and set aside.
- Combine: Using a large bowl, mix together the pesto, pasta and chicken, and refrigerate until chilled.
- Mix: Stir in the cherry tomatoes and fresh basil immediately before serving.
- Finish: Finish with freshly grated Parmesan cheese (optional).
Notes
This recipe works great both cold as a summer salad and hot as a winter dinner. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 531 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg