Chicken Pesto Pasta
This chicken pesto pasta delivers bright flavor with simple ingredients and quick prep. Each bite feels fresh, comforting, and easy enough for busy weeknights.
Ingredients
- 12 ounces rotini pasta
- 2 cups cooked shredded or chopped chicken
- 1 cup prepared pesto
- 1 cup cherry tomatoes halved
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the pasta in a large pot of salted water until tender.
- Drain the pasta well.
- Toss the warm pasta with olive oil.
- Add the shredded or chopped chicken to the pasta.
- Stir in the pesto until all ingredients are coated.
- Add the halved cherry tomatoes.
- Sprinkle in the garlic powder, salt, and black pepper.
- Pour in the lemon juice.
- Toss again until everything is combined.
- Top with grated Parmesan cheese.
- Serve warm.
Notes
Homemade Pesto Note: If you’d rather skip the jar, blend 2 packed cups fresh basil, 1/2 cup grated Parmesan, 1/4 cup pine nuts or walnuts, 1 garlic clove, 1 tablespoon lemon juice, 1/2 cup olive oil, plus salt and pepper to taste until smooth. Use it right away in your chicken pesto pasta, then store leftovers in the fridge (covered with a thin layer of olive oil) for up to 5 days or freeze in small portions for easy future dinners.