Podcast: Chicken Pesto Pasta

Estimated read time 2 min read
A fast, fresh family favorite. Fresh seasoned chicken breast, jarred pesto sauce and angel hair pasta cook up quickly and easily for a delicious meal in minutes.

This is the Chicken Pesto Pasta I describe in this episode.

Chicken Pesto Pasta

This is a fresh, delicious and easy family favorite that comes together in under 30 minutes. The garnish of kalamata olives, fresh tomatoes and fresh basil are entirely optional.

Easy side ideas include a bagged salad and pre-prepared garlic bread.

On my busiest days, I omit the garnishes and the sides and just serve this up right out of the pan.

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Chicken Pesto Pasta

Avatar for Shannon VavichShannon Vavich
A fast, fresh family favorite. Fresh seasoned chicken breast, jarred pesto sauce and angel hair pasta cook up quickly and easily for a delicious meal in minutes.
5 from 1 vote

Ingredients
  

  • 1 pound chicken breasts fresh or frozen (and defrosted)
  • 3 Tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound angel hair pasta, uncooked
  • 1/2 cup reserved pasta water
  • 1 jar premade pesto sauce 6.7 ounce jars is a standard size for pesto sauce
  • mini mozzarella balls garnish (optional)
  • pitted kalamata olives garnish (optional)
  • grape tomatoes garnish (optional)
  • fresh basil leaves garnish (optional)
  • grated parmesan cheese garnish (optional)

Instructions
 

  • In a large boiling pot, bring 2 quarts of water to a boil. Add about 2 tablespoons salt.Boil angel hair pasta until cooked through.
  • Cut each chicken breast into 6-8 pieces.
  • Heat olive oil in a large heavy skillet. Add the chicken breast pieces and cover with garlic powder, salt and pepper. Sauté,stirring, for about ten minutes or until chicken is cooked through.
  • Add the pesto sauce and 1/2 cup reserved pasta water. Stir well.
  • In a large bowl toss the pasta with the sauce. Arrange on a platter, garnishing with the mozzarella balls, kalamata olives and fresh basil or any other garnishes you have on hand.
Tried this recipe?Let us know how it was!
Shannon Vavich https://theflyingkitchen.com

I've been working in the food industry since 1999 and have studied culinary arts all over the world. I currently live in Germany with my family. You can learn more about my work and life on the "about" page. Be sure to subscribe to my socials. You can also keep in touch by subscribing to my free newsletter. Thanks so much for taking the time visit my website! I appreciate it!

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