Pesto Pasta with Grilled Chicken

This Pesto Pasta is taken to the next level with homemade basil pesto, juicy cherry tomatoes, and peppery arugula, all paired with tender grilled chicken. This vibrant dish is a perfect combination of flavors, making it an ideal choice for a light yet satisfying meal.

Why You’ll Love This Recipe

The homemade pesto sauce is the star of this dish, bursting with fresh basil, almonds, and Parmesan cheese. Paired with perfectly grilled chicken, sweet cherry tomatoes, and arugula, this dish brings a balance of savory, tangy, and fresh flavors. The pasta is coated in a creamy, flavorful sauce that’s light yet filling, and it’s ready in just 40 minutes, making it perfect for busy weeknights or casual gatherings.

Ingredients (Serves 4-6)

For the Pesto

• 50g/2½ cups fresh basil

• 50g/1/3 cup blanched almonds

• 50g/1/3 cup Grana Padano or Parmesan cheese, plus extra for serving

• 4 tbsp extra virgin olive oil

• 1 lemon, juice only

• 1 clove garlic

For the Pesto Pasta

• 2 skinless, boneless chicken breasts

• Salt and pepper, to taste

• 1 tsp dried basil

• 450g/1 lb short pasta

• 1 tbsp olive oil

• 2-3 cloves garlic, sliced

• 10 cherry tomatoes, plus a handful more for serving (optional)

• 20g/1 cup arugula/rocket

Directions

1. Make the Pesto:
   In a food processor or blender, combine fresh basil, almonds, Grana Padano or Parmesan cheese, garlic, and the juice of one lemon. Process until smooth. With the motor running, slowly pour in the olive oil and blend for 10-20 seconds longer. Taste the pesto and adjust with a pinch of salt if necessary.

2. Cook the Pasta:
   Cook the pasta in a large pot of salted water according to package directions.

3. Grill the Chicken:
   While the pasta is cooking, preheat the grill and season the chicken breasts with salt, pepper, and dried basil. Grill the chicken for 5-7 minutes per side, depending on thickness. Once done, remove from the grill and keep warm.

4. Prepare the Sauce:
   About 2 minutes before the pasta is done, heat 1 tbsp of olive oil in a large pan over low heat. Add the sliced garlic and sauté for 10-20 seconds. Do not allow the garlic to brown. Add the cherry tomatoes and arugula, cooking for 1-2 minutes while stirring.

5. Combine the Pasta and Pesto:
   Drain the pasta, reserving 1 cup of the cooking water. Add the pasta and pesto to the pan with garlic, cherry tomatoes, and arugula. Toss gently, adding the reserved pasta water a splash at a time until the sauce reaches the desired consistency. Taste and adjust with more salt if needed.

6. Top with Grilled Chicken:
   Slice the grilled chicken and place it on top of the pasta. Serve with additional grated Grana Padano or Parmesan cheese and a handful of fresh cherry tomatoes for added texture and freshness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4-6

Variations

• Make it Vegan: Skip the chicken and use a plant-based protein. Use vegan Parmesan cheese or skip it entirely.

• Add More Veggies: Add sautéed zucchini, spinach, or bell peppers for added texture and flavor.

• Make it Spicy: Add red pepper flakes to the pesto for a little heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat on the stovetop with a little extra olive oil or vegetable broth to loosen the sauce.

Nutrition (Per Serving)

• Calories: 717 kcal

• Carbohydrates: 90g

• Protein: 35g

• Fat: 23g

• Saturated Fat: 4g

• Cholesterol: 44mg

• Sodium: 863mg

• Potassium: 703mg

• Fiber: 5g

• Sugar: 5g

• Vitamin A: 1100 IU

• Vitamin C: 17mg

• Calcium: 242mg

• Iron: 3mg

Conclusion

This Pesto Pasta with Grilled Chicken, Cherry Tomatoes, and Arugula is a delightful, easy-to-make dish that will impress your family or guests. The fresh basil pesto brings a burst of flavor, while the grilled chicken and fresh vegetables make this meal satisfying and nutritious. It’s perfect for any occasion, from a weeknight dinner to a special gathering. Enjoy the vibrant flavors and textures in every bite!

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