INGREDIENTS
- 450g chicken breast, cut into bite-sized pieces
- 225g pasta (penne, fusilli, or any shape you prefer)
- 475ml chicken broth
- 120ml heavy cream (optional, for a creamier sauce)
- 120g pesto sauce (homemade or store-bought)
- 150g cherry tomatoes, halved
- 60g grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- Olive oil for cooking
COOKING INSTRUCTIONS
- Heat a tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken pieces to the skillet and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the pasta, chicken broth, and cherry tomatoes. Bring to a boil, then reduce the heat to medium-low and let it simmer, stirring occasionally, until the pasta is cooked and most of the liquid has been absorbed, about 10-12 minutes.
- If using heavy cream, stir it into the skillet with the cooked pasta.
- Add the cooked chicken back to the skillet, along with the pesto sauce. Stir well to combine and coat the chicken and pasta evenly with the pesto sauce.
- Sprinkle grated Parmesan cheese over the top and let it melt into the dish.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve the pasta pesto chicken hot, garnished with fresh basil leaves if desired. Enjoy!