Ingredients
- Cooked pasta: 8 ounces
- Shredded chicken: 2 cups
- Basil pesto: 1 cup
- Cherry tomatoes: 1 cup, halved
- Parmesan cheese: ½ cup, grated
- Salt: to taste
- Pepper: to taste
Instructions
- Start by boiling a large pot of water. Add a pinch of salt and cook the pasta according to package instructions, usually around 8-10 minutes for al dente. Drain and set aside.
- If using leftover chicken, shred it into bite-sized pieces. If cooking fresh chicken, grill, bake, or sauté until fully cooked (internal temperature of 165°F), then shred.
- In a large mixing bowl, combine the cooked pasta, shredded chicken, and halved cherry tomatoes. Add the basil pesto and sprinkle with grated parmesan cheese. Toss gently until well coated.
- Taste and adjust seasoning with salt and pepper as needed. Serve warm or at room temperature, garnished with additional parmesan cheese if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For longer storage, freeze for up to 2 months.
- Reheat gently to avoid drying out the pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: Italian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Chicken Pesto Pasta, Italian, Quick Dinner, Easy Recipe