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- 2 cups rotini pasta - 2 tablespoons olive oil - 2 boneless, skinless chicken breasts, diced - Salt and pepper to taste - 1 cup basil pesto - 1 cup cherry tomatoes, halved - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish The first step to making Easy Chicken Pesto Pasta is gathering your ingredients. Each item plays a key role in creating a tasty dish. Can I use other types of pesto? Yes, you can! If you don’t have basil pesto, try sun-dried tomato or arugula pesto. Each adds a unique twist to the dish. What if I want different pasta? You can swap rotini for penne or farfalle. These types hold sauce well, making your meal delicious. Can I use a different cheese? Absolutely! If you don't have Parmesan, try Pecorino Romano or even mozzarella. Both add great flavor. These substitutions keep the recipe flexible and fun. You can make Easy Chicken Pesto Pasta in a way that suits your taste. For the full recipe, check out the earlier section. To boil rotini pasta, fill a large pot with water. Add a good amount of salt. Bring the water to a boil over high heat. Once boiling, add the rotini. Cook it for about 8-10 minutes. You want it to be al dente, which means it should be firm yet tender. Stir the pasta occasionally to prevent sticking. Once done, drain the pasta and set it aside. To achieve al dente pasta, check it a minute or two before the time on the package. The pasta should have a slight bite to it. You can taste a piece to see if it’s ready. For the best chicken, start with boneless, skinless breasts. Cut them into small, even pieces. This helps them cook evenly. Heat the olive oil in a large skillet over medium heat. Once hot, add the diced chicken. Season it with salt and pepper. Cook for about 7-10 minutes, stirring often. You want the chicken to turn golden brown and fully cooked. Seasoning is key to flavor. You can add garlic powder or Italian herbs for extra taste. Make sure the chicken is cooked through; it should not be pink inside. Now, it’s time to mix everything. Add the cooked rotini to your skillet with the chicken. Pour in the basil pesto. Toss everything together gently. Make sure each piece of pasta is well coated with the pesto. Even coating is important. It ensures every bite is flavorful. If you skip this step, some pasta might taste plain. After mixing, fold in the halved cherry tomatoes and grated Parmesan cheese. This will add freshness and creaminess to your dish. For the full recipe, check out the details above. To make your Easy Chicken Pesto Pasta quick, timing is key. Start with the pasta. Boil it first. Use a large pot with salted water. Cook the rotini for about 8-10 minutes until al dente. Once you drain it, set it aside. While the pasta cooks, heat olive oil in a skillet. Add the diced chicken next. Cook it for 7-10 minutes. This timing works well with the pasta. This way, you save time and keep everything fresh. To boost the flavor of your dish, think about spices. A pinch of garlic powder adds depth. You can also try red pepper flakes for some heat. If you love zest, squeeze in a little lemon juice. Adding extra ingredients can take your dish to the next level. Consider tossing in spinach or bell peppers for color and nutrition. Cherry tomatoes add sweetness and freshness. Mix them in just before serving for the best taste. Plating your dish well can make it look gourmet. Start with a swirl of pasta in the center of the plate. This creates a nice base. Then, pile the chicken and tomatoes on top. Garnishing is key to a lovely presentation. Use fresh basil leaves for a pop of color. Sprinkle some extra Parmesan cheese for a finishing touch. This simple step makes your meal look as good as it tastes. For the full recipe, be sure to check out the details above. {{image_2}} You can make Easy Chicken Pesto Pasta even better with some tasty add-ins. Here are some vegetables you might like: - Spinach: Adds a nice color and lots of vitamins. - Broccoli: Great for crunch and health. - Bell peppers: Choose any color for sweetness. - Zucchini: A fun way to sneak in more veggies. If you have special diet needs, try these protein swaps: - Tofu: A great choice for plant-based diets. - Shrimp: Cooks fast and adds a seafood twist. - Turkey: Leaner than chicken but still tasty. - Beans: Black beans or chickpeas boost fiber. You can make your own pesto at home if you want. Here's a simple way to do it: 1. Blend 2 cups of fresh basil. 2. Add 1/4 cup of nuts like pine nuts or walnuts. 3. Mix in 1/2 cup of olive oil for creaminess. 4. Add 1/4 cup of Parmesan cheese for flavor. 5. Season with salt and pepper. Feel free to switch herbs. You can try: - Arugula for a peppery taste. - Cilantro for a fresh kick. - Sun-dried tomatoes for a unique flavor. Pair Easy Chicken Pesto Pasta with these sides for a full meal: - Garlic bread: Perfect for soaking up sauce. - Mixed salad: A light, fresh option. - Roasted veggies: Adds more nutrients and flavor. You can also add sauces or dressings on top: - A drizzle of balsamic glaze for sweetness. - A sprinkle of lemon juice for brightness. - Extra olive oil for richness. For the full recipe, check out the detailed steps above. To keep your chicken pesto pasta fresh, use an airtight container. This will stop moisture and air from ruining the dish. Place the pasta in the container and seal it tightly. It can last in the fridge for up to three days. Always check for any signs of spoilage before eating leftovers. When reheating, I prefer using the stove top. This method keeps the pasta from drying out. Add a splash of water or extra pesto to help with moisture. Heat it on medium-low, stirring gently until warmed. If you use a microwave, cover the pasta to trap steam. Heat in short bursts, stirring in between to ensure even warming. Yes, you can freeze chicken pesto pasta! Just make sure to cool it completely first. Use a freezer-safe container or bag, removing as much air as possible. It can last for up to three months in the freezer. When you want to eat it, thaw overnight in the fridge. Reheat it on the stove for the best texture. Yes, you can use grilled chicken for this recipe. Grilled chicken adds a nice smoky flavor. Just chop it into bite-sized pieces. Mix it with the pasta and pesto as you normally would. If you don’t have basil pesto, don’t worry! You can try sun-dried tomato pesto or make a quick homemade version. Blend nuts, garlic, and olive oil with any green herbs you have. This will add a fresh twist to the dish. To make this dish vegetarian, skip the chicken. You can add more veggies instead. Spinach, bell peppers, or zucchini work well. This keeps the meal full of flavor and texture. Pair this pasta with a simple green salad or garlic bread. A light white wine also complements the flavors. For extra color, add some roasted veggies on the side. Enjoy this quick and tasty meal! You now have a simple and tasty guide for making Easy Chicken Pesto Pasta. We covered all the important steps, from ingredients to cooking tips. This dish can be made your own with different flavors and options. Don't forget to play around with add-ins and presentation ideas to make it special. Finally, remember to store and reheat leftovers properly for later enjoyment. Enjoy your cooking and share this fun meal with friends and family!

Easy Chicken Pesto Pasta

Looking for a quick and delicious meal? Try this easy chicken pesto pasta recipe that's bursting with flavor! In just 30 minutes, you can whip up a mouthwatering dish featuring rotini pasta, tender chicken, vibrant cherry tomatoes, and rich basil pesto. Perfect for busy weeknights or a cozy dinner, this recipe serves four and is sure to please everyone. Click through to explore the full recipe and elevate your dinner game!
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Ingredients
  

2 cups rotini pasta

2 tablespoons olive oil

2 boneless, skinless chicken breasts, diced

Salt and pepper to taste

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the rotini according to package instructions until al dente. Drain and set aside.

    Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook for about 7-10 minutes, or until the chicken is browned and cooked through.

      Combine Ingredients: Add the cooked pasta to the skillet with the cooked chicken. Pour in the basil pesto and toss everything together until the pasta is well coated.

        Add Tomatoes and Cheese: Gently fold in the halved cherry tomatoes and grated Parmesan cheese, mixing until combined.

          Serve: Plate the pasta and garnish with fresh basil leaves and additional Parmesan cheese if desired.

            Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4