Chicken Pesto Spaghetti
A simple, flavorful spaghetti tossed with basil pesto and topped with sliced grilled pesto chicken and cherry tomatoes.
Equipment
- Large Pot
- Colander
- Large Skillet
- Tongs
- Knife
- Cutting Board
Ingredients
- 14 ounces spaghetti (dry) or pasta of choice
- 1/2 cup reserved pasta water
- 4 grilled pesto chicken breasts see referenced recipe
- 17 ounces cherry tomatoes
- 1 cup basil pesto homemade or store-bought
- 1 pinch parmesan cheese freshly grated, to serve
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
- Drain the pasta, reserving 1/2 cup of the cooking water, and set the pasta aside.
- While the pasta cooks, cook the grilled pesto chicken and cherry tomatoes according to the referenced recipe; keep the chicken warm and halve or slice tomatoes if needed.
- Return the drained spaghetti to the pot or a large skillet over low heat. Add 1 cup pesto and 1/2 cup reserved pasta water and toss until the pasta is evenly coated and the sauce is smooth, adding more reserved water a tablespoon at a time if needed.
- Divide the pesto-coated spaghetti among serving bowls, top with sliced grilled chicken and the cooked cherry tomatoes, and finish with a pinch of freshly grated parmesan.
Notes
- Use homemade basil pesto for best flavor, or store-bought when short on time.
- Reserve pasta water to loosen the sauce as needed.
- Slice the chicken just before serving to retain juiciness.