Pesto Chicken Pasta

Weeknight Chicken Basil Pesto Pasta by Ash's In The Kitchen

Simple 20 minute dinner tonight because today’s been crazy and my tank’s on empty. Pulled a jar of homemade pesto out of the freezer and it was fresh as the day I made it. 😋 Here’s a picture of the loaf I made yesterday and promised a picture of. The second loaf definitely came out better than the first. 💕

Chicken Pesto Pasta

  • 1 large Chicken Breast; butterflied
  • 1/4 teaspoon of Italian Herbs
  • Pinch is Garlic Powder
  • Salt and Pepper to taste
  • 16 ounces Ziti Pasta
  • 1/2 cup Butter
  • 1 small Onion; chopped
  • 2 cloves Garlic; finely minced
  • 1/2 cup Parmesan; grated
  • 1 Tomato; cored and chopped
  • 1 cup Broccoli Florets
  • 1/2 cup Pesto
  • Salt and Pepper to taste
  1. Heat a drizzle of olive oil in a skillet over medium-high heat and season chicken with salt, pepper, garlic powder and Italian herbs. Sear the chicken on all sides then reduce heat to medium-low and cover. Cook for 5 more minutes or until the internal temperature reaches 165°F. Remove from the skillet and cover.
  2. Meanwhile, bring a large pot of liberally salted water to a boil and cook the pasta until almost al dente. Drain and set aside.
  3. Add butter to the hot skillet and add the tomato, onion and broccoli; sautéing until tender before adding the garlic. Cook for 2 minutes longer then add in the pasta, cheese and pesto. Toss until evenly coated and serve with the chicken.

Looking for a side dish? Try one of these recipes!

Parmesan Herb Garlic Knots
Sweet Onion Pie
Lemon Almond Cookies

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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