Description
A vibrant and satisfying pesto pasta recipe featuring grilled chicken breasts, fresh cherry tomatoes, and peppery arugula. This dish combines a homemade basil pesto with tender grilled chicken and sautéed garlic-infused vegetables, perfect for a hearty yet fresh meal in just 40 minutes.
Ingredients
Pesto
- 50g (2½ cups) fresh basil
- 50g (1/3 cup) blanched almonds
- 50g (1/3 cup) Grana Padano or Parmesan cheese (plus extra for serving)
- 4 tbsp extra virgin olive oil
- 1 lemon, juice only
- 1 clove garlic
Chicken and Seasoning
- 2 skinless, boneless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 tsp dried basil
Pasta and Vegetables
- 450g (1 lb) short pasta
- 1 tbsp olive oil
- 2-3 cloves garlic
- 10 cherry tomatoes (plus a handful more for serving, optional)
- 20g (1 cup) arugula (rocket)
Instructions
- Prepare the pesto: In a food processor or blender, combine the fresh basil, blanched almonds, Grana Padano or Parmesan cheese, pressed garlic clove, and the juice of one lemon. Process until smooth. With the motor running, slowly pour in the olive oil through the chute and continue processing for another 10-20 seconds. Turn off and taste, adding a pinch of salt if needed.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the short pasta according to the package instructions until al dente. Reserve one cup of the pasta cooking water before draining.
- Grill the chicken: While the pasta is cooking, preheat the grill. Season the chicken breasts with salt, pepper, and dried basil. Grill for 5-7 minutes per side depending on thickness, or until fully cooked through. Remove from the grill and keep warm on a plate.
- Sauté garlic, tomatoes, and arugula: A couple of minutes before the pasta finishes cooking, heat 1 tbsp olive oil in a large pan over low heat. Add sliced garlic cloves and sauté gently for 10-20 seconds, being careful not to let the garlic brown. Add the cherry tomatoes and arugula and cook for 1-2 minutes, stirring frequently.
- Combine pasta with pesto and vegetables: Add the drained pasta directly to the pan with the garlic, tomatoes, and arugula. Stir gently to combine. Add pesto and toss to coat the pasta evenly. Gradually pour in reserved pasta water, adding it little by little, until the sauce reaches a creamy, saucy consistency—not dry or pasty. Taste and adjust salt if necessary.
- Serve: Slice the grilled chicken breasts and arrange them on top of the pasta. Garnish with extra grated Grana Padano or Parmesan and a handful of fresh cherry tomatoes for added texture and freshness. Serve immediately.
Notes
- Use blanched almonds for a smoother pesto texture, but pine nuts can be substituted.
- Adjust the amount of garlic in both pesto and sautéing to suit your taste preference.
- Reserve pasta water carefully; it helps to loosen and bind the pesto sauce to the pasta perfectly.
- Chicken breasts' cooking time may vary depending on thickness; ensure chicken is fully cooked before serving.
- For a vegetarian version, omit the chicken and add more vegetables or grilled tofu.
