Pesto Chicken Pasta

Ingredients

  • 1 (16-ounce) package uncooked penne pasta (or any shape) (I used penne pasta)
  • 2 boneless, skinless chicken breast halves
  • Montreal chicken seasoning (optional) (I used it)
  • Salt and ground black pepper (I used kosher salt and freshly ground black pepper)
  • 1 (7-ounce) container refrigerated basil pesto (I used Buitoni pesto with basil)
  • 1 cup finely shredded Parmesan cheese

Directions

  1. Cook the pasta to al dente based off the directions on the package they came in. Drain the pasta and transfer to a large mixing bowl.
  2. Season the chicken breasts with salt, pepper and the Montreal chicken seasoning (if you’re using the Montreal seasoning). Place the chicken in a hot nonstick skillet* and cook for 8 to 12 minutes or until the chicken is fully cooked (they recommend 170 degrees), flipping halfway through. Take the chicken out of the skillet and place it on a cutting board, slicing it into thin pieces.
  3. Add the peso, chicken and parmesan to the bowl with the pasta, tossing to combine. Serve immediately.

*I know the skillet is nonstick, but I still poured a tablespoon of vegetable oil into the skillet to get hot before the chicken went in and then I poured another tablespoon of oil in after I flipped the chicken.

Serves 4.

This was a fairly easy dish to put together ! You taste the pesto first and foremost but you can taste the Parmesan cheese in the background. The chicken helps this feel like a complete meal. My dad thought this tasted so good that he came back for seconds !

This recipe came from MixingBowl.

I wasn’t paid in any form to promote Buitoni or MixingBowl.

Take care everybody !