Get dinner on the table with this Quick Chicken and Pesto Pasta. It’s full of flavor and makes great leftovers for lunch.
Chicken and Pesto Pasta
This pesto bowtie pasta with chicken answers the age-old question “what should I eat for dinner“.
Chicken and Pesto Pasta checks all the boxes when it comes to a time-saving, but still delicious meal. And because pesto bowtie pasta is red and green, this dish can easily make an appearance during the holiday season for anyone celebrating Christmas. The colors of the mixed together bow tie pasta look festive in a serving bowl.
Using already prepared pesto is the key to making this meal come to together in minutes. Pick some jarred pesto up the next time you are at the market. I keep several jars in my fridge for last minute meals like this one.
If you happen to have basil or any herbs growing out of control this time of year, you can easily make your own pesto too.
Necessary Ingredients For Chicken and Pesto Pasta
- bow-tie pasta noodles – also known as farfalle or butterfly pasta noodles
- roasted red peppers – found next to the pickles in the grocery store
- prepared pesto – this can be found in both the refrigerated and unrefrigerated sections of the grocery store.
- olive oil
- salt and pepper
- chicken -thinly sliced skinless, boneless breasts
- freshly grated Parmesan cheese
How To Make Chicken and Pesto Pasta
Step One: Bring a large pot of salted water to a boil.
Step Two: Season chicken well with salt and pepper. Warm oil in a large, nonstick skillet over medium-high heat. Cook chicken until it is no longer pink inside, about 6-7 minutes per side. Let rest on a cutting board for 10 minutes and then cut into 1/2″ pieces.
Step Three: Add bow-tie pasta to boiling water and cook until al dente according to package directions. Drain pasta and rinse with cold water.
Step Four: In a large bowl combine pasta and pesto. Add chicken and red pepper. Toss and season to taste with salt and pepper. Sprinkle each serving with Parmesan cheese.
This pesto bowtie pasta with chicken is also the perfect meal to take to the office for lunch! It holds up well and doesn’t dry out.
Tips and Tricks
- use thin-sliced chicken breasts or slice your boneless, skinless chicken breasts in half lengthwise. They cook much faster, so you’ll be eating much sooner, which is all we really want anyways.
- freshly grated Parmesan has a much better flavor than already grated and is sliced much thinner. Skip the green can.
Jarred Roasted Red Peppers vs. Fresh
A jar of roasted red peppers goes a long way when it comes to adding flavor without packing on the calories.
The roasted version bears little resemblance to raw, red, bell peppers as the roasting process changes them from a firm, crunchy vegetable to a velvety, soft consistency.
Roasting also brings out the pepper’s natural sweetness.
I love using roasted red peppers in my Antipasto Pasta Salad recipe. The peppers bring so much tangy deliciousness to the dish.
Basically, you can’t go wrong with them, so don’t be shy when it comes to adding them to your favorite meals.
What To Serve With Chicken and Pesto Pasta
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Quick Chicken and Pesto Pasta
Get dinner on the table with this Quick Chicken and Pesto Pasta. It's full of flavor and makes great leftovers for lunch.
Servings: 6 people
Quick Chicken and Pesto Pasta
Amount Per Serving
Calories 480 Calories from Fat 214
% Daily Value*
Saturated Fat 4g25%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3.3g
* Percent Daily Values are based on a 2000 calorie diet.
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