When it comes to easy
weeknight dinners, it’s hard to beat the combo of chicken and pasta. Add pesto, sweet cherry tomatoes, and a splash of white wine vinegar for brightness, and you’ve got the perfect simple dinner that comes together in less than 30 minutes! This dish screams warm-weather, and is one of our go-to chicken pastas during the spring and summer. Ready to dive in? Keep reading on for all of our top tips:
The pesto:
You could use store-bought pesto (no judgment!), but we promise, our homemade pesto recipe is truly so easy to make, and fits into the flow of this meal seamlessly. You can prepare the pesto while the chicken breasts are searing on the stovetop and the pasta is boiling.
Pesto variations:
One of the best reasons to make your pesto homemade? You can really experiment with it. Swap the basil with other fresh leafy herbs and greens like parsley, mint, or even arugula or kale. Blend in almonds or walnuts in place of pine nuts for an even different spin. Replace Parmesan with another aged hard cheese, like pecorino, Manchego, or even Gouda. The best thing about this recipe is that you can enjoy it as is or make it completely your own.
Serving chicken pesto pasta:
This dish would go perfectly with any of our favorite side dishes for pasta, but we highly recommend serving this with our homemade garlic bread (or garlic knots), caprese salad, or sheet-pan panzanella.
Made this? Let us know how it went (and if you changed anything!) in the comments below.