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 Recipe by Ash's In The Kitchen
Italian Pasta Salad Recipe by Ash's In The Kitchen
Puff Pastry Sweet Onion Tomato Pie Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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