Cheesy, delicious and full of flavor, Pesto Chicken Pasta is a recipe you must try! This yummy pasta dish is a recipe your entire family will enjoy.
Last week I was totally craving pasta and cheese. I thought about making this yummy Baked Ziti with Spinach and Sausage but I didn’t have any sausage and I had some chicken that needed to be used.
I also wanted something a little different, not a tomato based dish, so I decided to use pesto and balsamic vinegar instead! With some store bought pesto this dish is easy to put together.
How to Make Pesto Chicken Pasta
- Pound the chicken breast to 1/2 inch thick and then cover with pesto and allow to marinade for at least two hours. Flattening the chicken allows the it to cook faster and more evenly.
- Cover both sides of chicken with pesto. Place in refrigerator for a couple of hours if possible. I have also cooked it right away and it still tastes delicious.
- After the chicken is done marinating, brown the chicken in a pan on the stove top for about 5 minutes until cooked through. You can also bake it in the oven at 350 for about 10-15 minutes or until cooked through.
- Cook your pasta according to your package directions. Make sure not to overcook. You want the pasta to still be firm, al dente, because it will continue to cook a bit in the oven.
- While the noodles cook, combine the tomatoes, oil, basil, and balsamic vinegar. Dice the pesto chicken and add to the mixture.
- Drain the noodles and combine them with the other ingredients. Pout the pesto chicken pasta into a 9 x 13 and cover with mozzarella cheese. Then bake at 300 degrees until the cheese is melted.
Check out more of my easy pasta dinners:
Roasted Cherry Tomato Garlic & Chicken Pasta
Penne with Spinach and Chicken Sausage
Pesto Chicken Pasta Recipe
Pesto Chicken Pasta
Ingredients
- 4 chicken breasts boneless, skinless
- 1 lb penne pasta
- 3/4 c pesto
- 2 c tomatoes diced
- 1/4 c olive oil
- 1/4 c balsamic vinegar
- 4 Tbs fresh basil chopped
- 2 C mozzarella cheese shredded
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Place pounded chicken breasts and pesto in a plastic bag in the refrigerator for a few hours.
- Cook chicken in the skillet until the outside is browned and the chicken is fully cooked. Then dice the chicken breasts into bite size pieces.
- Cook pasta according to package directions.
- In a bowl, mix together tomatoes, olive oil, balsamic vinegar and basil.
- Combine the tomato mixture, diced chicken, salt and pepper and cooked pasta and pour into a 9x13 pan. Cover with shredded Mozarella.
- Bake at 300 until cheese is melted and bubbly and mixture is heated through. Approx. 20 minutes.
Video
Nutrition
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This recipe was originally shared on November 19, 2003
Where did this recipe go? I bought everything to make it tonight and now internet explorer is saying thirtyhandmadedays.com cannot be found! It looks so good and now I have no idea how to make it 🙁
Looks yummy! I am always craving those things now I just need to convince my kids balsamic vinegar is really good.
You’ve gotta cook the chicken before assembly.
Vicki,
Yes, that’s a pretty important step 🙂 Guess I explained it in the post but forgot to include it in the recipe. I’ve updated the recipe to show you need to cook it. Thanks!!