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To make this tasty dish, you will need: - 2 cups pasta of your choice (fusilli or penne work well) - 2 chicken breasts, boneless and skinless - 1 cup fresh basil leaves - ½ cup fresh parsley leaves - ¼ cup pine nuts (or walnuts) - 1 garlic clove - ½ cup olive oil - ¼ cup grated Parmesan cheese (plus extra for serving) - Salt and pepper to taste - Cherry tomatoes, halved, for garnish - Fresh basil leaves, for garnish I like to use fusilli or penne pasta for this recipe. They hold the pesto well. You can also try spaghetti or farfalle. Each type adds a unique twist to your dish. If you have dietary needs, don’t worry. You can swap out chicken for tofu or grilled veggies. For gluten-free options, use chickpea or rice pasta. If you're dairy-free, skip the cheese or use a vegan substitute. These changes still keep the dish flavorful! To start, fill a large pot with water. Add a good amount of salt. Bring the water to a rolling boil. Once boiling, add 2 cups of your chosen pasta, like fusilli or penne. Cook it according to the package instructions. You want the pasta to be al dente. This means it should still have a slight bite. Drain the pasta, but save a little pasta water. Set the pasta aside in a bowl. While the pasta cooks, it's time to make the pesto. Grab your food processor and add 1 cup of fresh basil leaves, ½ cup of parsley, ¼ cup of pine nuts, and 1 garlic clove. Blend these until finely chopped. Next, with the processor running, slowly pour in ½ cup of olive oil. This will make your pesto smooth. Finally, mix in ¼ cup of grated Parmesan cheese. Season with salt and pepper to taste. Now, let’s focus on the chicken. Preheat your grill or grill pan to medium-high heat. Take 2 boneless, skinless chicken breasts and season them with salt and pepper on both sides. Place them on the grill. Grill each side for about 6 to 7 minutes. You know they’re done when the juices run clear. Once cooked, remove the chicken and let it rest for a few minutes. Then, slice it into strips. In a large mixing bowl, add the drained pasta. Pour the fresh pesto over the pasta. Toss it well so every piece of pasta is coated. Now, serve the pesto pasta onto plates. Top each plate with a generous amount of grilled chicken strips. For a pop of color, add some halved cherry tomatoes. Finish with a sprinkle of extra Parmesan cheese and a few fresh basil leaves. Enjoy your delicious meal! To make smooth pesto, use a food processor. Start by adding the basil, parsley, pine nuts, and garlic. Pulse these ingredients until they are finely chopped. Slowly pour in the olive oil while the machine runs. This helps blend the oil in well. Stop to scrape down the sides if needed. For the best texture, add the Parmesan cheese last. This way, it mixes in perfectly. Taste your pesto and adjust salt and pepper to your liking. Grilling chicken can be easy with a few tips. First, always start with room temperature chicken. Season the breasts with salt and pepper before grilling. Preheat your grill or pan to medium-high heat. This helps sear the chicken, keeping it juicy. Grill each side for about 6-7 minutes. Look for clear juices to know it’s done. Let the chicken rest for a few minutes before slicing. This step keeps the juices locked inside. Serving your pesto pasta nicely makes it more appealing. Use a large, shallow bowl for the pasta. This allows the colors to shine. Top the pasta with grilled chicken strips. Add halved cherry tomatoes for a pop of color. Finish with a sprinkle of Parmesan cheese and fresh basil leaves. For an added touch, drizzle a little olive oil on top. This creates a beautiful dish that everyone will enjoy. {{image_2}} You can make this dish meat-free by skipping the chicken. Just toss the pasta with pesto and enjoy. This option keeps the flavors rich and fresh. You still get a tasty meal without the meat. Add some extra cheese for an added flavor boost. Adding veggies makes your pesto pasta even better. Toss in some peas for a pop of color and sweetness. Fresh spinach adds a nice green touch and boosts nutrition. You can also add zucchini, sliced thin or spiralized. Each of these options brings a new layer of flavor. You don’t have to stick with pine nuts for your pesto. Walnuts are a great choice too. They give a rich, earthy taste. Almonds can also work, adding a slight sweetness. Each nut changes the flavor slightly, so feel free to experiment! Store your pesto pasta and grilled chicken in airtight containers. This keeps them fresh and flavorful. Let the pasta cool to room temperature before sealing. If you have extra chicken, slice it first to fit better in the container. Keep it in the fridge for up to three days. To reheat, gently warm the pasta in a skillet over low heat. Add a splash of olive oil or water if it seems dry. Stir often to heat evenly. For chicken, you can use the microwave. Heat in short bursts to avoid drying it out. Aim for just warm, not hot. Freezing pesto is a great way to save it. Pour the pesto into ice cube trays for easy portions. Once frozen, pop the cubes into a freezer bag. It will keep well for about three months. When you're ready to use it, thaw in the fridge overnight or use directly in warm pasta. Yes, you can use store-bought pesto. It saves time and is tasty. Look for a brand with fresh ingredients. The flavor may differ from homemade but can still be good. I recommend boneless, skinless chicken breasts. They cook evenly and stay juicy. You can also use thighs for extra flavor. Just remember to adjust the cooking time. Store leftover pesto pasta in an airtight container. It lasts 3 to 5 days in the fridge. For best taste, eat it within a few days. Reheat gently to avoid drying it out. You can use walnuts or sunflower seeds. Both add a nutty flavor. If you're nut-free, try pumpkin seeds. They work well in pesto and keep it creamy. This post covered making pesto pasta with grilled chicken. You learned about key ingredients, how to cook pasta and chicken, plus tips for great results. We explored variations for dietary needs and how to store leftovers. Pesto pasta is simple, fun, and full of flavor. You can easily adjust it to fit your taste and enjoy every bite. Happy cooking!

Pesto Pasta with Grilled Chicken

Savor the flavors of summer with this Herb-Infused Pesto Pasta with Grilled Chicken recipe! This dish combines fresh basil, parsley, and perfectly grilled chicken for a delicious and colorful meal that's easy to prepare. Ideal for any occasion, your family will love the vibrant taste of homemade pesto and tender pasta. Ready to impress at your dinner table? Click through to discover this mouthwatering recipe and bring a burst of flavor to your table!
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Ingredients
  

2 cups pasta of your choice (fusilli or penne work well)

2 chicken breasts, boneless and skinless

1 cup fresh basil leaves

½ cup fresh parsley leaves

¼ cup pine nuts (or walnuts)

1 garlic clove

½ cup olive oil

¼ cup grated Parmesan cheese (plus extra for serving)

Salt and pepper to taste

Cherry tomatoes, halved, for garnish

Fresh basil leaves, for garnish

Instructions
 

Start by cooking the pasta. In a large pot, bring salted water to a boil and add the pasta. Cook according to package instructions until al dente. Drain and set aside.

    While the pasta is cooking, prepare the pesto. In a food processor, combine the basil, parsley, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.

      With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined. Season with salt and pepper to taste.

        Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper, then grill for about 6-7 minutes on each side, or until fully cooked and juices run clear.

          Once the chicken is cooked, remove from the grill and let it rest for a few minutes before slicing it into strips.

            In a large mixing bowl, combine the cooked pasta and pesto, tossing until the pasta is thoroughly coated.

              Serve the pesto pasta on plates, topping each serving with grilled chicken strips, halved cherry tomatoes, and additional Parmesan cheese. Garnish with fresh basil leaves for the finishing touch.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the pasta in a large, shallow bowl with a sprinkle of Parmesan on top and a few cherry tomato halves arranged around the dish for a pop of color.