This Pesto Pasta with Chicken and Cherry Tomatoes is a delightful, easy-to-make dish that’s perfect for a weeknight dinner or a weekend treat. The combination of fresh basil pesto, tender chicken, and juicy cherry tomatoes creates a flavorful and satisfying meal. Here’s how to make this delicious pasta dish from scratch.
Ingredients:
- 400 g rigatoni or other short pasta
- 100 g fresh basil pesto
- 200 g chicken breast, cut into small pieces
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 100 g cherry tomatoes, halved
- 2 tbsp olive oil
- 50 g grated Parmesan
- Salt and pepper to taste
Instructions:
1. Cook the Pasta
- Boil Water:
- Bring a large pot of salted water to a rolling boil.
- Cook Pasta:
- Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.
2. Prepare the Chicken
- Heat Oil:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Cook Chicken:
- Add the chicken pieces to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Sauté Onion and Garlic
- Cook Onion:
- Add the remaining tablespoon of olive oil to the skillet. Add the finely chopped onion and cook until softened and translucent, about 3-4 minutes.
- Add Garlic:
- Stir in the garlic and cook for an additional minute until fragrant.
4. Add Tomatoes
- Cook Tomatoes:
- Add the halved cherry tomatoes to the skillet. Cook until they begin to soften and release their juices, about 3-4 minutes.
5. Mix with Pesto
- Combine Ingredients:
- Return the cooked chicken to the skillet. Stir in the basil pesto and mix well to combine all the ingredients.
6. Combine with Pasta
- Add Pasta:
- Add the cooked pasta to the skillet. Toss everything together until the pasta is evenly coated with the pesto sauce.
7. Serving
- Plate and Garnish:
- Serve the pasta hot, topped with grated Parmesan cheese.
- Season:
- Season with salt and pepper to taste.
Tips for Perfect Pesto Pasta
- Use Fresh Ingredients: Fresh basil pesto makes a big difference in flavor. If you can, use homemade pesto or a high-quality store-bought version.
- Don’t Overcook the Pasta: Cook the pasta until just al dente to prevent it from becoming mushy when mixed with the sauce.
- Adjust the Seasoning: Taste the pasta before serving and adjust the seasoning with salt and pepper as needed.
- Add Veggies: Feel free to include additional vegetables like spinach or bell peppers for extra nutrition and flavor.
FAQs
Q: Can I use a different type of pasta?
A: Yes, you can use any short pasta like penne, fusilli, or farfalle. Just adjust the cooking time according to the pasta type.
Q: Can I make this recipe ahead of time?
A: While this dish is best enjoyed fresh, you can make it ahead of time. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Q: Can I freeze the pesto pasta?
A: Pesto pasta can be frozen, but it’s best to do so before adding the grated Parmesan. Freeze the pasta in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.
Q: What can I use instead of chicken?
A: You can substitute the chicken with other proteins like shrimp, sausage, or tofu for a different twist on this recipe.
Enjoy your flavorful Pesto Pasta with Chicken and Cherry Tomatoes! This dish is a great way to enjoy a comforting and satisfying meal that’s easy to prepare and packed with taste.