Ingredients
8 oz (225g) dried pasta (e.g., penne, fusilli, spaghetti)
2 boneless, skinless chicken breasts (about 1 lb / 450g total)
1 pint (about 2 cups) cherry tomatoes, halved
1/2 cup grated Parmesan cheese, plus more for serving
1/4 cup pine nuts, lightly toasted
2 cloves garlic, peeled
1/2 cup extra virgin olive oil, plus 1 tbsp for chicken
2 cups fresh basil leaves, packed
Salt and freshly ground black pepper to taste
Red pepper flakes (optional, for a kick)
Instructions
Step 1: Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining. Set aside. This step is crucial for perfect pasta texture in all basil recipes.
Step 2: Prepare the Chicken: While the pasta cooks, pat the chicken breasts dry with paper towels. Season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through and no longer pink inside. Remove from heat, let it rest for 5 minutes, then slice or dice into bite-sized pieces. Resting the chicken ensures it stays juicy.
Step 3: Make the Pesto: In a food processor, combine the fresh basil leaves, toasted pine nuts, peeled garlic cloves, and 1/2 cup of grated Parmesan cheese. Pulse several times until roughly chopped. With the food processor running, slowly drizzle in 1/2 cup of extra virgin olive oil until the pesto is smooth but still has some texture. Season with salt and black pepper to taste. For a little heat, add a pinch of red pepper flakes now. This homemade pesto is the heart of many incredible basil recipes.
Step 4: Combine Everything: In a large bowl or back in the pot you used for the pasta (off the heat), combine the drained pasta, sliced chicken, halved cherry tomatoes, and the freshly made basil pesto. Toss everything together until the pasta and chicken are evenly coated in the vibrant green sauce. If the pasta seems a little dry, add a tablespoon or two of the reserved pasta cooking water to loosen the sauce. This starchy water helps the pesto cling beautifully to the pasta, making sure every bite is flavorful.
Step 5: Serve: Divide the pasta among serving plates. Garnish with additional grated Parmesan cheese, a few fresh basil leaves, and an extra sprinkle of red pepper flakes if desired. Serve immediately and enjoy this fresh and flavorful dish! It's one of those basil recipes that's perfect for a sunny day.
Notes
For an extra burst of flavor, add a squeeze of fresh lemon juice at the end. Leftovers can be stored in an airtight container for up to 3 days. Consider using glass food storage containers for freshness. To toast pine nuts, place them in a dry skillet over medium-low heat and cook for 3-5 minutes, stirring frequently, until lightly golden and fragrant. Watch carefully as they can burn quickly. This recipe is a fantastic way to utilize an abundance of fresh basil, one of the most delightful ingredients in all basil recipes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 650 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg