This pesto pasta with grilled chicken is a tasty meal that’s super easy to make! The creamy green sauce mixed with tender chicken and pasta will leave you wanting more!
Honestly, I could eat this every day! I love how the pesto makes everything pop with flavor, and it’s perfect for a quick dinner or lunch. Yum!
Key Ingredients & Substitutions
Pasta: Cavatappi or fusilli are great choices because their shapes hold onto the pesto well. If you don’t have those, any pasta shape you love will do just fine. Penne, rotini, or bowtie pasta also work nicely.
Chicken: Grilled chicken adds a nice smoky flavor and protein. You can use rotisserie chicken for convenience or even cooked shrimp if you want a different protein. Or, for a vegetarian option, consider using chickpeas or tofu.
Zucchini & Yellow Squash: These veggies add a fresh touch and great texture. If they aren’t available, you can swap in bell peppers or asparagus for a similar crunch. Feel free to mix and match your favorite summer vegetables!
Basil Pesto: Store-bought pesto is a time-saver, but homemade is unbeatable in freshness. If you want a lighter version, try using arugula or spinach to make your pesto without the cheese for a dairy-free option.
How Do I Properly Sauté Vegetables for My Pasta Dish?
Sautéing vegetables just right is key to bringing out their flavors and achieving the best texture. Here’s how to do it:
- Start with a medium heat to avoid burning the veggies.
- Heat the olive oil in your skillet—enough to coat the bottom without pooling.
- Add the zucchini and yellow squash. Stir occasionally for even cooking.
- Sauté for 5-7 minutes until they’re tender and slightly golden.
- Season with salt, pepper, and red pepper flakes (if desired) for an extra kick.
Adjust the cooking time based on how tender you like your veggies. This simple method allows their natural flavors to shine!
How to Make Pesto Pasta With Grilled Chicken
Ingredients You’ll Need:
Main Ingredients:
- 8 oz pasta (cavatappi or fusilli works well)
- 1 cup grilled chicken breast, sliced
- 1 cup zucchini, diced
- 1 cup yellow squash, diced
- 1 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
How Much Time Will You Need?
You’ll need about 25 minutes in total. This includes 10 minutes for preparation and about 15 minutes for cooking. In no time, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Cooking the Pasta:
First, fill a large pot with water and add some salt. Bring it to a boil. Once boiling, toss in the pasta and cook according to the package instructions until it’s al dente (just tender). Drain the pasta and set it aside for later.
2. Sautéing the Vegetables:
Next, grab a large skillet and heat the olive oil over medium heat. Add the diced zucchini and yellow squash to the pan. Sauté them for about 5-7 minutes, or until they’re tender and slightly golden. Season with salt, pepper, and red pepper flakes if you like a little spice!
3. Combining the Ingredients:
Now it’s time to mix everything together! In the skillet with your sautéed vegetables, add the sliced grilled chicken and the cooked pasta. Pour in the basil pesto and gently toss everything together until all the ingredients are well-coated.
4. Finishing and Serving:
Remove the skillet from heat and sprinkle the grated Parmesan cheese on top. Toss again to combine everything nicely. Serve your pesto pasta warm, and if you want, add some fresh basil leaves as a garnish for that extra touch!
Enjoy your homemade Pesto Pasta with Grilled Chicken! It’s quick, tasty, and perfect for any meal.
Can I Use Different Types of Pasta?
Absolutely! While cavatappi and fusilli are excellent choices, you can swap in any pasta you like. Penne, farfalle, or even whole grain varieties work well. Just be sure to adjust the cooking time according to the type of pasta you choose!
How Do I Store Leftovers?
To store leftovers, place them in an airtight container and refrigerate for up to 3 days. If you want to extend the shelf life, you can freeze the pasta, but keep in mind that the texture may change slightly when reheated.
Can I Add Other Vegetables?
Yes, feel free to customize the dish with other vegetables you enjoy! Bell peppers, spinach, or cherry tomatoes are great additions. Just make sure to adjust the cooking time slightly based on how long each vegetable takes to cook.
What Can I Use Instead of Basil Pesto?
If you don’t have basil pesto on hand, you can use sun-dried tomato pesto, spinach pesto, or even a homemade version with your favorite herbs. Just remember to taste and adjust the seasoning, as different pestos can vary in flavor.
