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To make this easy chicken pesto pasta, you need a few simple ingredients. Each one adds flavor and texture to your dish. Here is the list of ingredients you'll need: - 2 cups rotini pasta - 2 tablespoons extra virgin olive oil - 2 boneless, skinless chicken breasts, diced into bite-sized pieces - Salt and freshly cracked black pepper to taste - 1 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - ½ cup freshly grated Parmesan cheese - A handful of fresh basil leaves for garnish These ingredients come together to create a quick and delightful meal. The rotini pasta holds the sauce well, while the chicken adds protein. The basil pesto gives the dish its rich flavor, and the cherry tomatoes add a nice pop of color and freshness. Parmesan cheese melts beautifully over the warm pasta, making every bite delicious. Fresh basil leaves on top not only look good, but they also enhance the taste. For the full recipe, check out the detailed instructions included above. Bringing Water to a Boil Start by filling a large pot with water. Add a good amount of salt. Bring the water to a full boil. This step helps flavor the pasta. Cooking Time for Rotini Once boiling, add 2 cups of rotini pasta. Cook it for 8 to 10 minutes. You want it to be al dente, which means firm but not hard. After cooking, drain the pasta. Save a cup of the pasta water for later. How to Cook Chicken Perfectly In a large skillet, pour in 2 tablespoons of olive oil. Heat it over medium heat. Add the diced chicken breasts. Cook for 7 to 10 minutes. Make sure to stir often. The chicken should be golden brown and fully cooked. Seasoning Tips While cooking, season the chicken with salt and freshly cracked black pepper. This simple seasoning brings out the chicken's flavor. Tossing Pasta with Pesto Once the chicken is done, add the cooked rotini to the skillet. Pour in 1 cup of basil pesto. Use tongs or a spatula to toss everything together. Make sure the pasta is well coated. Adjusting Texture with Pasta Water If the dish seems dry, add a splash of the reserved pasta water. This will give the dish a creamier texture and help the pesto stick better. Adding Tomatoes and Cheese Gently fold in 1 cup of halved cherry tomatoes. Add ½ cup of freshly grated Parmesan cheese. Mix until everything is well combined. The heat will help the cheese melt a bit. Plating and Garnishing Serve the creamy chicken pesto rotini on plates. Garnish with fresh basil leaves. You can add more grated Parmesan cheese if you like. Enjoy your meal warm! For the full recipe, check out the details above. To make juicy chicken breasts, start with good quality meat. Cut chicken into even pieces. This helps them cook uniformly. Season the chicken well with salt and pepper. Heat your skillet over medium heat before adding the chicken. This keeps the meat from steaming. Cook until it turns golden brown, about 7-10 minutes. Use a meat thermometer if you want to check the internal temp. It should reach 165°F (75°C) for safety. Overcooking can dry out your chicken. To avoid this, keep an eye on the time. If the edges look brown but the center is still pink, remove it from the heat. Let it rest for a few minutes before mixing it with the pasta. This helps the juices settle in. Want to add more flavor? Try adding veggies like spinach or bell peppers. You can also toss in olives or artichokes for a twist. Mix in some roasted garlic for a richer taste. Fresh herbs like thyme or oregano can brighten the dish. For extra seasoning, consider adding red pepper flakes for some heat. A squeeze of lemon juice can also brighten the flavor. Keep tasting as you go to find the balance that you like best. Presentation makes a dish more appealing. Start by using a large bowl or a nice plate. Twirl the pasta into a nest shape for a fun look. Place the chicken pieces on top, so they are visible. Scatter the cherry tomatoes around for color. Garnish with fresh basil leaves and a sprinkle of grated Parmesan. This adds a nice touch and some extra flavor. A drizzle of olive oil over the top can make it shine. Enjoy making your meal look as good as it tastes! {{image_4}} You can switch the chicken for shrimp or tofu. If you use shrimp, cook them in the skillet until they turn pink. This takes about 3-4 minutes. For tofu, press it first to remove water. Cut it into cubes and sauté until golden. Both options add new flavors and textures to the dish. If you need a gluten-free meal, choose gluten-free pasta. Many brands offer great alternatives made from rice or chickpeas. Cook it just like regular pasta. Follow the package instructions for the best results. This keeps your meal tasty without the gluten. To make a meatless dish, simply skip the chicken. Add more veggies instead. Try bell peppers, zucchini, or spinach. You can also add chickpeas for protein. This variation keeps the dish filling while being kind to your diet. Each option adds color and flavor, making your pasta fun and healthy. For the full recipe, check out the detailed steps and ingredients! Store any leftover chicken pesto pasta in an airtight container. Make sure to put it in the fridge right after it cools. It stays good for about three to four days. Keep it away from strong-smelling foods to prevent it from absorbing odors. When reheating, use low heat to keep the pasta moist. Add a little splash of water or olive oil to help it warm up evenly. Stir often to avoid burning. This will help keep the flavors fresh and vibrant. To freeze chicken pesto pasta, place it in a freezer-safe container. Make sure to leave some space at the top, as the pasta will expand. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight and reheat as mentioned above. Enjoy your meal later with ease! For the full recipe, check out the details above. Yes, you can use store-bought pesto. It saves time and is easy to find. Some brands taste great and make cooking faster. However, homemade pesto can add a fresh touch. Making your own allows you to control flavors, like adding garlic or nuts. If you have the time, I suggest trying both to see what you like best. Chicken pesto pasta lasts about three to four days in the fridge. Store it in an airtight container to keep it fresh. When you want to eat it again, just reheat it gently. You can add a splash of water or oil to keep it moist. This dish is perfect for meal prep, making it easy to enjoy later. You can serve chicken pesto pasta with many sides. A simple green salad pairs well. Garlic bread is also a favorite choice. You can add roasted vegetables for a colorful plate. These sides balance the meal and add more flavors. Feel free to mix and match to find your perfect combo. Yes, you can make this dish in advance. Prepare it a day or two ahead for easy meals. Just cook everything and let it cool before storing. Keep it in the fridge until you're ready to eat. Reheat it on the stove or in the microwave. This makes meal prep simple and helps you save time during busy weeks. For the full recipe, check out the full recipe section. In this article, we explored how to make a delicious chicken pesto pasta with rotini. You learned about essential ingredients, from chicken breasts to fragrant basil. I shared step-by-step cooking instructions and tips for juicy chicken and vibrant presentation. Plus, you discovered variations for different diets and smart storage methods. By following these steps, you'll create a dish that looks great and tastes even better. Enjoy your cooking journey and share your tasty pasta experience!

Easy Chicken Pesto Pasta

Indulge in a delicious Creamy Chicken Pesto Rotini that's perfect for any dinner! This easy recipe features tender chicken, vibrant cherry tomatoes, and rich basil pesto all tossed with perfectly cooked rotini pasta. Ready in just 30 minutes, it's a satisfying meal anyone can make. Click through to discover the step-by-step guide and elevate your dinner table with this delightful dish!
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Ingredients
  

2 cups rotini pasta

2 tablespoons extra virgin olive oil

2 boneless, skinless chicken breasts, diced into bite-sized pieces

Salt and freshly cracked black pepper to taste

1 cup basil pesto (store-bought or homemade)

1 cup cherry tomatoes, halved

½ cup freshly grated Parmesan cheese

A handful of fresh basil leaves for garnish

Instructions
 

Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the rotini pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and set aside, reserving a small cup of the pasta water for later use.

    Cook the Chicken: In a spacious skillet, heat the extra virgin olive oil over medium heat. Carefully add the diced chicken pieces to the skillet. Season with salt and freshly cracked black pepper. Sauté the chicken for about 7-10 minutes, stirring occasionally, until the chicken is golden brown on the outside and fully cooked through in the center.

      Combine Ingredients: Once the chicken is done, add the cooked rotini to the skillet. Pour the basil pesto over the pasta and chicken mixture. Gently toss everything together using a pair of tongs or a spatula until the pasta is evenly coated with the pesto. If the mixture seems too dry, add a splash of the reserved pasta water to create a creamier texture.

        Add Tomatoes and Cheese: Carefully fold in the halved cherry tomatoes and the freshly grated Parmesan cheese. Mix everything gently until well combined, allowing the cheese to melt slightly into the warm pasta.

          Serve: Transfer the creamy chicken pesto rotini to serving plates. Garnish each plate with fresh basil leaves and additional grated Parmesan cheese if desired. Enjoy your flavorful dish warm!

            - Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4