This chicken pesto pasta is the perfect summer or spring lunch. Make your own pesto with fresh basil from your garden or start with a jar of pesto - both work well!
8ouncesboneless skinless chicken breasts,cut into bite-size pieces
1teaspoonpaprika
1teaspoononion powder
½teaspooncrushed red pepper
1/2teaspoonsalt
1/2cupoil-packed sun-dried tomatoesdrained and cut into strips
2clovesgarlicminced
1cuppesto saucefresh or jarred
½cuptoasted pine nuts
¼cupshaved Parmesan
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain the pasta and place in a large bowl
While the pasta is cooking, heat the oil in a large heavy bottomed skillet and add the chicken. Sprinkle the chicken with the paprika, onion powder, red pepper flakes, and salt. Stir well to coat the chicken in the seasoning.
Continue cooking, stirring often, until the chicken has cooked through.
Add the sun-dried tomatoes and garlic to the skillet and cook 2 minutes.
Add the chicken to the pasta along with the pesto and pine nuts. Stir well to combine.
Top each serving with Parmesan.
Video
Notes
Feel free to swap the olive oil for the oil from the jar of sun-dried tomatoes. Extra flavor!This recipe works well with chicken thighs, too. We love the Kirkland pesto that you get from Costco. It's the best store bought pesto, in our opinion!