Chicken Pesto Pasta

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb penne pasta
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 1/2 cup basil pesto, store-bought or homemade
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded Parmesan cheese
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions

1. Boil a large pot of salted water and cook the penne according to package directions until al dente, then drain and set aside, reserving about 1/4 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat, then add the chicken pieces and season with salt and pepper, cooking for 5 to 6 minutes until golden and cooked through.
3. Add the minced garlic to the skillet and stir for about 30 seconds until fragrant.
4. Reduce heat to medium-low and add the drained pasta and cherry tomatoes to the skillet, tossing everything together.
5. Stir in the pesto and splash in a little reserved pasta water to loosen the sauce, mixing until everything is evenly coated.
6. Remove from heat, top with Parmesan cheese, and serve warm.

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