Chicken pesto pasta is one of those dinners that will feel like a special meal on any weeknight, but can be ready in under 30 minutes. This recipe is a combination of pasta, chicken, fresh pesto, and sun-dried tomatoes and could not be anymore delicious. This easy chicken pesto pasta recipe is a weeknight dinner meal that could very easily transition to a special occasion or entertaining menu option and will quickly become everyone’s favorite dish.

This chicken pesto pasta is hands down one of my husband’s favorite meals and I love how simple it is to make. I like to grill my chicken, but you could easily cook it in a skillet or even in the oven if you prefer. I like to use thin cutlets instead of regular breasts to cut down on cook time and I like the thinner sliced chicken strips that are similar in size to the pasta shape. The flavors of the pesto sauce with the chicken and pasta, lots of parmesan cheese, and the flavor from the sun-dried tomatoes is a match made in heaven!

Variations of this recipe:

• Add in spinach, peas, or any other green veggies that you want. You can roast them and add in at the end or simply wilt in with the hot pasta.

• Buy store-bought pesto instead of homemade (although I highly suggest homemade because the flavor is so much fresher.)

• Swap the chicken for shrimp or go meatless and add more veggies.

• Use gluten free pasta instead of regular.

This easy chicken pesto pasta is the perfect weeknight meal that you need to add to your weekly dinner rotation. It’s also great to prep ahead for the week and simply warm up for lunches or quick dinners on those busy nights. Enjoy!

Ingredients:

• 6 Chicken Cutlets (or swap for chicken breast or thighs)

• 1 Tbsp. Olive Oil

• 1 Tbsp. Salt

• 1/2 Tbsp. Black Pepper

• 2 Tbsp. Diced Sun Dried Tomatoes

• 1 Lb. Penne Pasta

• 1/2 Cup Grated Parmesan

For the pesto:

• 2 Cups Fresh Basil

• 2 Cloves of Garlic

• 1/4 Cup Fresh Grated Parmesan Cheese

• 2 Tbsp. of Pine Nuts

• 1/4 Cup of Extra Virgin Olive Oil, adding more if needed for consistency

• 1 Tsp. Salt

• 1/2 Tsp. Pepper

• 1/2 Tsp. Lemon Juice

Directions:

• Rub chicken with olive oil, salt, and pepper to season on all sides.

• Preheat a grill or grill pan to medium high heat and cook chicken on both sides for 3-4 minutes until cutlets are cooked through. Adjust cook time depending on size of the chicken cutlets or if swapping for breasts of thighs.

• While the chicken is cooking, bring a large pot of water to a boil on the stove over high heat. Salt liberally after boiling.

• Add pasta and cook until al dente or according to the package's directions.

• While the pasta is boiling , make the pesto by pureeing basil, garlic, parmesan, pine nuts, lemon juice, salt, and pepper until smooth in texture. Taste test for seasoning.

• When pasta is done cooking, reserve a cup or so of the pasta water before draining the pasta.

• Slice the chicken.

• Add hot pasta back to the hot pot and then add in pesto, parmesan, and sun-dried tomatoes along with half of the pasta water and stir to combine.

• Add more pasta water if needed for consistency.

• Add chicken, toss with pasta, and serve with more parmesan if desired.

This easy chicken pesto pasta is the perfect transition to Spring recipe we all need in our lives!