Easy One-Pan Garlic Chicken Pesto Pasta
A quick and delicious one-pan meal that combines garlic, pesto, and chicken with pasta for a flavorful dish perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 pound chicken breast, diced
- 8 ounces pasta (such as penne or fusilli) Opt for pasta shapes that hold sauce well.
- 2 cups chicken broth
- 1 cup pesto sauce Fresh or quality store-bought options are both good.
- 4 cloves garlic, minced Add after the chicken is almost done to avoid bitterness.
- 1 cup cherry tomatoes, halved Add them after the pasta is cooked to keep their shape.
- 1 tablespoon olive oil For sautéing the chicken.
- Salt and pepper, to taste Proper seasoning is key.
- Parmesan cheese, for serving Optional for serving.
- Fresh basil, for garnish Adds freshness to the dish.
Instructions
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Add the diced chicken, seasoning it with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Stir in the minced garlic, cooking for another minute until fragrant.
- Pour in the chicken broth and bring it to a gentle boil. Once boiling, add the pasta and reduce heat to simmer. Cover and cook according to pasta package instructions until al dente.
- Once the pasta is cooked, stir in the pesto sauce and halved cherry tomatoes. Mix until well combined and let simmer for an additional 2-3 minutes.
- Plate your pasta and top with freshly grated Parmesan cheese and a sprinkle of fresh basil for a gourmet touch.
Notes
This dish keeps well in the fridge for 3-4 days in an airtight container. Reheat on the stovetop or microwave, adding a splash of broth to prevent drying out. For variations, try adding vegetables or swapping the protein.