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- 300g pasta (spaghetti, fettuccine, or penne) - 2 boneless, skinless chicken breasts - 1 cup fresh basil leaves - 1/4 cup pine nuts - 1/2 cup freshly grated Parmesan cheese - 2 cloves garlic, minced - Extra virgin olive oil - Salt and freshly ground black pepper - 1 cup cherry tomatoes - Zest and juice of 1 lemon Gathering these ingredients is key to making your pesto pasta with grilled chicken shine. You want to choose pasta that you love. Spaghetti, fettuccine, or penne all work well. The chicken breasts should be fresh and of good quality. I prefer boneless and skinless for ease of cooking. Fresh basil is a must for that vibrant flavor in your pesto. When you get your basil, make sure it’s bright green with no wilting. Pine nuts give the pesto its creamy texture. Toast them lightly for extra flavor. Don’t skip the Parmesan; freshly grated is best. It adds depth and richness. Garlic adds a nice kick to your pesto. Just two cloves will do. For the seasoning, I suggest using extra virgin olive oil. This oil adds a fruity note that enhances the dish. Use sea salt and freshly ground black pepper to adjust the taste. Cherry tomatoes add a burst of color and sweetness. The lemon zest and juice will brighten everything up. These ingredients work together to create a flavorful delight. For the full recipe, please check the details above. To make the pesto, you need to gather fresh basil, pine nuts, Parmesan cheese, garlic, and salt. Start by placing these ingredients in your food processor. Pulse them together until they are finely chopped. This will bring out the flavors. Next, while the processor runs, slowly drizzle in the olive oil. This makes the pesto smooth and creamy. After that, taste it. Adjust the seasoning with more salt or pepper if you like. Set the pesto aside for later. Now, let’s cook the pasta. Fill a large pot with water and add a good amount of salt. Bring the water to a rolling boil. Add your pasta and cook it until it is al dente, about 8 to 10 minutes. This means it should be firm but not hard. Before you drain it, save about half a cup of the pasta water. This water will help mix the pesto and pasta together later. While your pasta cooks, it’s time to grill the chicken. First, heat your grill or grill pan to medium-high. Season the chicken breasts with salt and pepper on both sides. Grill the chicken for about 6 to 7 minutes on each side. You want it to reach 165°F (75°C). This means it is safe to eat. When it’s done, take the chicken off the grill and let it sit for a few minutes. Then, slice it into thin strips. These steps will help you create a delightful pesto pasta with grilled chicken. For more details, check the Full Recipe. To make great pesto, use fresh ingredients. Fresh basil gives it a bright taste. You want to adjust seasoning to fit your taste. If it’s too strong, add a pinch of salt. If it's too bland, sprinkle in more cheese or nuts. Keep an eye on the pasta as it cooks. Check it often to avoid overcooking. You want it al dente, or firm to the bite. For the chicken, use a thermometer. It should reach 165°F (75°C) to be safe to eat. When plating, make it look nice. Add extra Parmesan on top for a cheesy touch. Fresh basil leaves add color and flavor. A lemon wedge on the side brings brightness to each bite. This makes your dish pop! You can find the full recipe [here](#). {{image_4}} When you make pesto pasta with grilled chicken, you can change it up in fun ways. - Use gluten-free pasta options. This way, everyone can enjoy it. - Swap chicken for grilled vegetables or tofu. This works great for a vegetarian meal. - Add crushed red pepper for heat. It gives a nice kick to your dish. - Experiment with different nuts in pesto. Try walnuts or cashews for a new taste. - Incorporate roasted vegetables. They add a lovely crunch and flavor. - Include sun-dried tomatoes or olives. These add a burst of flavor in each bite. Try these variations to make your dish unique. These small changes can make a big difference. If you want to see the full recipe, check out the section on ingredients and cooking tips! After enjoying your pesto pasta with grilled chicken, store leftovers in an airtight container. This keeps the pasta fresh and tasty. Try to eat the leftovers within three days for the best flavor. When you're ready to enjoy leftovers, warm them gently on the stovetop. Add a splash of water to keep it moist. I suggest avoiding the microwave. It can heat unevenly and change the texture of the dish. If you have extra pesto, freeze it for later! Pour leftover pesto into ice cube trays. Once frozen, transfer the cubes to a bag. This way, you can enjoy fresh pesto in future meals. It takes about 30-40 minutes in total. You can prep and cook quickly. Yes, you can use store-bought pesto. However, homemade pesto tastes fresher and better. You can pair it with a light salad or some crusty bread. This creates a well-rounded meal. Yes, you can make it vegetarian. Just omit the chicken and try plant-based proteins. Check the temperature with a thermometer. The chicken should reach 165°F (75°C) to be safe. This blog post covered a delightful Pesto Pasta with Grilled Chicken recipe. You learned about key ingredients like chicken, pasta, and fresh basil. We shared simple steps for making homemade pesto and grilling chicken. You can adjust flavors and even swap ingredients to meet your diet. Remember to store leftovers properly and enjoy them within three days. Keep it simple, use fresh ingredients, and you will impress your family or friends. Happy cooking!

Pesto Pasta with Grilled Chicken

Savor the vibrant flavors of Green Bliss Pesto Pasta with Grilled Chicken! This delicious dish features perfectly cooked pasta tossed in creamy homemade pesto, grilled chicken, and fresh cherry tomatoes. Perfect for a quick weeknight dinner or a special occasion, this recipe is sure to impress. Ready to elevate your meal?
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Ingredients
  

300g pasta (choose your favorite: spaghetti, fettuccine, or penne)

2 boneless, skinless chicken breasts

1 cup fresh basil leaves, packed

1/4 cup pine nuts, lightly toasted

1/2 cup freshly grated Parmesan cheese

2 cloves garlic, minced

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

1 cup cherry tomatoes, halved

Zest and juice of 1 lemon

Instructions
 

Prepare the Pesto:

    - In a food processor, combine the fresh basil leaves, toasted pine nuts, freshly grated Parmesan cheese, minced garlic, lemon zest, and a generous pinch of salt.

      - Pulse the mixture until the ingredients are finely chopped and well combined.

        - With the processor running, slowly drizzle in the extra virgin olive oil. Continue processing until the pesto achieves a smooth and creamy consistency.

          - Taste the pesto and adjust the seasoning with additional salt and freshly ground black pepper as needed. Set the delicious pesto aside for later use.

            Cook the Pasta:

              - In a large pot, bring salted water to a rolling boil.

                - Add the pasta of your choice and cook according to the package instructions until al dente, usually around 8-10 minutes.

                  - Reserve 1/2 cup of the pasta cooking water for later, then drain the pasta thoroughly.

                    Grill the Chicken:

                      - While the pasta is cooking, preheat a grill or grill pan over medium-high heat.

                        - Season the chicken breasts with salt and pepper on both sides.

                          - Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.

                            - Once cooked, remove the chicken from the heat and allow it to rest for a few minutes before slicing it into thin strips.

                              Combine and Serve:

                                - In a large mixing bowl, combine the cooked pasta, prepared pesto, reserved pasta cooking water, and the halved cherry tomatoes. Toss everything together until well coated.

                                  - Adjust the consistency of the pasta by adding more reserved pasta water if necessary.

                                    Plating:

                                      - Serve the dish by arranging the pesto pasta on plates or in bowls.

                                        - Top each serving with sliced grilled chicken and a sprinkle of additional Parmesan cheese, if desired.

                                          - Presentation Tips: Garnish with extra fresh basil leaves and a lemon wedge on the side for a pop of color and freshness. Enjoy your Green Bliss Pesto Pasta with Grilled Chicken!