Chicken Pesto Pasta

This easy 30 minute dinner is perfect for a quick and delicious weeknight meal. This chicken pesto pasta comes together quickly and easily with a few everyday ingredients for a hearty and filling dish that's full of flavor.

📝 Ingredients

• 8 oz pasta (rotini, fusilli, or farfalle)
• 1 Tablespoon lemon juice ((1/2 lemon))
• 1/3 cup basil pesto
• 2 -3 Tablespoon heavy cream
• 2 boneless skinless chicken breasts
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• Salt and black pepper
• Olive oil
• 1/2 cup diced onion
• 3 cloves garlic (minced)
• 1/2 cup grated parmesan cheese
• 2 tablespoons pine nuts
• Chopped fresh basil
• 1 cup halved cherry tomatoes

👨‍🍳 Instructions

1. 1Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander, and run under cold water to stop the cooking process.
2. 2In a mixing bowl, whisk together lemon juice, basil pesto sauce and heavy cream until smooth. Set aside.
3. 3Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat.
4. 4Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more, until cooked through, or internal temperature registers 165 F. Slice chicken and set aside.
5. 5Add chopped onions to the skillet and cook until soft and translucent, for the last 30 seconds add the minced garlic.
6. 6Turn off the heat and add the cooked pasta and sliced chicken to the skillet, and pour the pesto sauce. Toss to coat everything, add halved tomatoes on top, sprinkle Parmesan cheese, pine nuts and garnish with chopped fresh basil.
7. 7Serve and enjoy!