This Easy Pesto Pasta is a colorful dish that mixes tasty basil pesto with perfectly cooked pasta. Adding juicy grilled chicken makes it a meal worth savoring!
It’s quick to whip up, perfect for busy days. I love how the pesto adds a fresh flavor, and the chicken makes it hearty. Your fork will keep reaching for more! 🍝
Key Ingredients & Substitutions
Cavatappi Pasta: This spiral-shaped pasta holds onto the pesto beautifully. If you can’t find cavatappi, use penne, fusilli, or even spaghetti as alternatives. Each type adds a unique texture!
Zucchini and Yellow Squash: These veggies add color and nutrition. If you prefer, you can swap them with bell peppers or broccoli for a different flavor. Frozen veggies could work too—just make sure to adjust cooking time.
Chicken Breasts: I love using chicken breasts because they grill up juicy and tender. You can substitute with grilled shrimp or even tofu for a vegetarian option. Just make sure to adjust cooking times accordingly.
Basil Pesto: Store-bought pesto is quick and easy, but if you’d like to make your own, blend fresh basil, garlic, pine nuts, Parmesan, and olive oil. If you’re nut-free, sunflower seeds are a tasty substitute!
Parmesan Cheese: Grated Parmesan is classic on this dish. For a lactose-free option, try using nutritional yeast or a dairy-free cheese that’s similar in texture.
How Do You Grill Chicken Perfectly Without Drying It Out?
Grilling chicken can be tricky, but with some simple steps, you can keep it juicy. Here’s what to do:
- Start with room temperature chicken. Let it sit for about 15 minutes before grilling.
- Brush lightly with oil and season with salt and pepper for flavor.
- Preheat your grill properly. A hot grill gives nice marks and seals in juices.
- Grill for 5-7 minutes per side, depending on thickness. Avoid flipping too often!
- Use a meat thermometer to check that it reaches 165°F (75°C). After grilling, let it rest for 5 minutes before slicing. This helps juices redistribute.
Easy Pesto Pasta with Juicy Grilled Chicken
Ingredients You’ll Need:
Pasta and Chicken:
- 8 oz cavatappi pasta (or your preferred pasta shape)
- 2 boneless, skinless chicken breasts
Vegetables:
- 2 medium zucchinis, sliced into half-moons
- 2 medium yellow squash, sliced into half-moons
Seasonings and Oils:
- Salt and pepper, to taste
- 2 tbsp olive oil (plus more for grilling chicken)
Pesto and Cheese:
- 1/3 cup prepared basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese (plus extra for topping)
- 1/4 tsp red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This dish takes about 25 minutes in total: 10 minutes for prep and about 15 minutes for cooking. It’s a quick and delicious option for dinner, perfect for those busy weeknights!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package instructions until it’s al dente (firm to the bite). Once cooked, drain the pasta and set it aside for later.
2. Grill the Chicken:
While the pasta is cooking, preheat either a grill pan or an outdoor grill to medium-high heat. Lightly brush the chicken breasts with olive oil, then season them generously with salt and pepper. Grill the chicken for about 5-7 minutes per side, or until the chicken is fully cooked (it should reach an internal temperature of 165°F/75°C). After grilling, remove the chicken from the heat and let it rest for about 5 minutes before slicing it into strips.
3. Sauté the Vegetables:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini and yellow squash, season with a pinch of salt and pepper, and sauté them until tender and slightly caramelized, about 5-7 minutes. Once cooked, remove the skillet from the heat.
4. Combine Everything:
In a large mixing bowl, combine the cooked pasta, sautéed vegetables, grilled chicken strips, and the pesto. Gently toss everything together until the pasta and veggies are evenly coated with the green, flavorful pesto.
5. Serve:
Finally, transfer the pesto pasta to serving bowls. Top with grated Parmesan cheese and sprinkle with red pepper flakes for a bit of heat, if desired. Serve warm or let it chill for a refreshing room-temperature dish.
Enjoy this vibrant, flavorful dish that comes together quickly for a satisfying weeknight meal!
Frequently Asked Questions (FAQ)
Can I Use Store-Bought Pesto?
Absolutely! Store-bought pesto is a great time-saver and works well in this recipe. Just make sure to choose a high-quality brand for the best flavor.
What Can I Substitute for Chicken?
If you prefer a vegetarian option, you can easily swap the chicken for grilled tofu or chickpeas. For a quick protein boost, shredded rotisserie chicken also works well!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of olive oil or a bit of water to keep it moist.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like bell peppers, asparagus, or spinach. Just sauté them in the same way as the zucchini and yellow squash until they’re tender.
