Chicken Pesto Spaghetti
A simple, flavorful pasta with grilled pesto chicken, cherry tomatoes, and basil pesto tossed into spaghetti.
Servings: 4 servings
Ingredients
- 14 ounces spaghetti (dry) or pasta of choice weight
- 1/2 cup reserved pasta water
- 4 grilled pesto chicken breasts see referenced recipe
- 17 ounces cherry tomatoes
- 1 cup basil pesto homemade or store-bought
- 1 pinch Parmesan cheese freshly grated, to serve
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander.
- While the pasta cooks, warm a large skillet over medium heat and cook the grilled pesto chicken and cherry tomatoes until the tomatoes are softened and heated through.
- Add the cooked spaghetti to the skillet (or return to the pot) and pour in the cup of basil pesto and 1/2 cup reserved pasta water; toss over low heat until the pasta is evenly coated and sauce is loosened.
- Slice the grilled pesto chicken breasts and arrange over the tossed spaghetti.
- Finish with a pinch of freshly grated Parmesan and serve warm.
Equipment
- Large Pot
- Colander
- Large Skillet
- Tongs
- Knife
- Cutting Board
Notes
- Homemade basil pesto is recommended but store-bought works fine.
- Reserve some pasta water to adjust sauce consistency.
- Cook pasta to al dente for best texture.
- Slice chicken after resting briefly to retain juices.