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Pesto Pasta with Grilled Chicken

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This Pesto Pasta with Grilled Chicken, Cherry Tomatoes, and Arugula is a vibrant, flavorful dish featuring homemade basil pesto, tender grilled chicken, sweet cherry tomatoes, and peppery arugula. This healthy and satisfying meal is easy to prepare and perfect for busy weeknights or casual gatherings. Ready in just 40 minutes, it’s a light yet filling dish with a perfect balance of savory, tangy, and fresh flavors.

  • Author: Chef Sarah
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings
  • Category: chicken
  • Cuisine: Italian

Ingredients

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

Instructions

  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 the 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.

Notes

  • 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 flavor and nutrients.
  • Make it Spicy: Add red pepper flakes to the pesto for a spicy kick.

Find it online: https://cookingwithsarah.com/pesto-pasta-with-grilled-chicken/