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Pesto Pasta with Grilled Chicken is a delightful dish that brings together the vibrant flavors of fresh basil and the succulent taste of perfectly grilled chicken. This recipe is the epitome of culinary simplicity, making it an ideal choice for a quick weeknight dinner or a dish that impresses at family gatherings. Not only is it easy to prepare, but it is also packed with nutritional benefits, ensuring that you can enjoy a delicious meal without compromising your health goals.

Pesto Pasta with Grilled Chicken

Discover a delightful Pesto Pasta with Grilled Chicken recipe that combines vibrant flavors and fresh ingredients. This easy dish features al dente fettuccine tossed in homemade basil pesto made with pine nuts, garlic, and Parmesan. Top it with juicy grilled chicken and a sprinkle of cherry tomatoes for a stunning finish. Perfect for dinner or meal prep, this recipe is quick to whip up and serves four. Don't forget to squeeze in a bit of lemon for that extra zing!
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Ingredients
  

8 oz fettuccine or your favorite pasta

2 chicken breasts, boneless and skinless

1 cup fresh basil leaves

1/4 cup pine nuts (lightly toasted)

1/2 cup Parmesan cheese, grated

2 cloves garlic, minced

1/2 cup extra virgin olive oil

Salt and pepper to taste

Cherry tomatoes, halved (for garnish)

Fresh basil leaves (for garnish)

Lemon wedges (optional)

Instructions
 

Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

    Prepare the Pesto: In a food processor, combine the basil leaves, toasted pine nuts, grated Parmesan cheese, minced garlic, a pinch of salt, and pepper. Pulse the mixture while slowly drizzling in the olive oil until you achieve a smooth consistency. If it's too thick, add a bit of the reserved pasta water to thin it out. Adjust seasoning as needed.

      Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Season the chicken breasts on both sides with salt and pepper. Grill the chicken for about 6-7 minutes per side or until cooked through (internal temperature should reach 165°F/75°C). Remove from the grill and let it rest for a few minutes before slicing.

        Combine Pasta and Pesto: In a large mixing bowl, combine the drained pasta with the prepared pesto. Toss gently to coat the pasta evenly, adding a splash of the reserved pasta water if necessary to help the sauce adhere.

          Serve: Plate the pesto pasta and top it with slices of grilled chicken. Garnish with halved cherry tomatoes, fresh basil leaves, and a sprinkle of extra Parmesan cheese. Serve with lemon wedges on the side for an extra zing.

            Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4