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Classic Chicken Pesto Pasta
Traditional dish · Italian-American
A quintessential Italian-American dish featuring tender chicken breast and al dente pasta coated in a vibrant, homemade basil pesto sauce.
Ingredients
- Boneless, skinless chicken breast1 lb
- Fusilli pasta12 oz
- Fresh basil leaves2 cups, packed
- Pine nuts1/4 cup
- Garlic cloves2
- Parmesan cheese, grated1/2 cup
- Extra virgin olive oil1/2 cup
- Saltto taste
- Black pepperto taste
- Waterfor boiling pasta
Steps
- 1
Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- 2
While pasta cooks, prepare the pesto: In a food processor, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- 3
With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Season with salt and pepper.
- 4
Cut chicken breast into bite-sized pieces. Season with salt and pepper. Grill or pan-sear chicken until cooked through.
- 5
In a large bowl, combine the drained pasta, cooked chicken, and pesto sauce. Toss to coat evenly.
- 6
If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until desired consistency is reached.
- 7
Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves if desired.
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