This Easy Pesto Pasta with Grilled Chicken is a bright and tasty dish! The fresh basil pesto brings a wonderful punch of flavor, and the grilled chicken adds a satisfying touch.
It’s super quick to make, perfect for busy weeknights. I love tossing it all together and enjoying it fresh. Plus, no fancy skills needed—just mix, grill, and enjoy! 🍝
Key Ingredients & Substitutions
Pasta: While I used cavatappi for its fun shape, feel free to swap it with any pasta you like! Penne, fusilli, or even gluten-free varieties work well too.
Zucchini and Yellow Squash: These veggies add freshness. If they’re not available, bell peppers or asparagus can be great alternatives. They’ll provide a different flavor, but still delicious!
Chicken: Boneless, skinless chicken breasts are classic, but you can use thighs for more juiciness. Alternatively, grilled shrimp or even canned chickpeas are tasty and quick options.
Pesto: I love basil pesto, but you can use sun-dried tomato pesto or even make a spinach or arugula version for a twist! Store-bought saves time, but homemade is definitely a treat.
How Can I Grill Chicken Perfectly Every Time?
Grilling chicken can be tricky, but with a few tips, you’ll get it just right. Start by preheating your grill pan to medium-high. This helps to sear the chicken and lock in juices.
- Make sure not to overcrowd the pan. If your chicken breasts are thick, consider pounding them to an even thickness.
- Don’t flip too soon! Wait until it’s golden brown and releases easily from the grill, usually about 5-7 minutes.
- Let your chicken rest after cooking. This allows juices to redistribute, keeping it moist when you slice it.
With these tips, your chicken will be tender and flavorful every time!
Easy Pesto Pasta with Grilled Chicken
Ingredients You’ll Need:
- 8 oz cavatappi pasta (or any preferred pasta shape)
- 2 medium zucchinis, sliced
- 1 medium yellow squash, sliced
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 tsp red pepper flakes (adjust to taste)
- 1-2 tbsp olive oil
- Optional: lemon juice, to taste
How Much Time Will You Need?
This delightful dish will take you about 30 minutes to prepare. That includes about 10 minutes for cooking the pasta, 10 minutes for grilling the chicken, and another 10 minutes for sautéing vegetables and combining everything. It’s quick and delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook according to the package instructions until it reaches al dente. When cooked, drain the pasta and set it aside.
2. Grill the Chicken:
While your pasta is cooking, heat 1 tablespoon of olive oil in a grill pan or skillet over medium-high heat. Season the chicken breasts with salt and pepper. Grill the chicken for about 5-7 minutes on each side, or until it’s fully cooked and no longer pink inside. Once cooked, remove from heat and let it rest for a few minutes before slicing it into thin strips.
3. Sauté the Vegetables:
Using the same pan, add a little more olive oil if needed, and toss in the sliced zucchini and yellow squash. Sauté for about 4-5 minutes, until they’re slightly tender yet still crisp. Season with a pinch of salt and pepper while cooking.
4. Combine the Ingredients:
In a large mixing bowl, combine the cooked pasta, grilled chicken strips, and sautéed zucchini and squash. Mix them together well to combine.
5. Add the Pesto:
Pour the basil pesto and grated Parmesan cheese into the bowl. Toss everything together until the pasta is evenly coated in the pesto. If you like a zesty kick, squeeze some lemon juice over the mix.
6. Final Touches:
Sprinkle red pepper flakes on top for a bit of heat (adjust to your taste) and add more Parmesan cheese for garnish, if you like.
7. Serve and Enjoy:
Your Easy Pesto Pasta with Grilled Chicken is ready to serve! Scoop generous portions onto plates, and enjoy this delightful meal right away. It’s fresh, filling, and oh-so-flavorful!
This dish perfectly balances creamy pesto, tender chicken, and vibrant veggies, all coming together in under 30 minutes for a satisfying meal. Enjoy!
Frequently Asked Questions (FAQ)
Can I Use Any Type of Pasta for This Recipe?
Absolutely! While cavatappi works wonderfully for its shape, you can use any pasta you prefer. Penne, fusilli, or even whole wheat or gluten-free pasta would be great substitutes.
What If I Don’t Have Pesto Available?
No worries! If you don’t have pesto, you can easily make your own by blending basil, garlic, olive oil, Parmesan cheese, and walnuts or pine nuts. Alternatively, you can use a store-bought sun-dried tomato pesto or even a homemade cream sauce for a different flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of olive oil or water to restore moisture, or you can use a microwave.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like bell peppers, spinach, or asparagus based on your preference or what you have on hand. Just make sure to sauté them until they’re just tender for the best texture!
