Weeknight Dinners: Pesto Chicken Pasta

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Happy Tuesday! I don't know about most of you, but after the weekend and getting overly prepared for Monday, Tuesday is when I start losing steam. If I don't have something easy and planned out I might as well just order take-out. I know, I know- it's only Tuesday…but for some reason that's my big hump day.

This summer, since we have a plentiful amount of basil, I have been making pesto at least once a week. We have a big bag of pine nuts at our disposal so it makes for a fast…um…sauce? condiment?…what does one consider pesto?

Pro tip: A lot of people suggest toasting the pine nuts before hand for added flavor.

Anyways, chalk up this dish for my "easy weeknight meals" category as I can throw it all together in a matter of 10-15 minutes.



While I'm boiling water for pasta and throwing some chicken breast on the grill fast I usually heat a large pan and throw in some cherry tomatoes and garlic. You can obviously skip this but I like the addition of tomato in everything and we always have a ton of them on hand.


Once your pasta is cooked it all comes together rather quickly and simply. In the pan you're already using for the tomatoes I throw the pasta in that, get everything coated with oil and then add in the pesto. I always reserve some of the water from the pasta to help get the pesto moving around in the pan.


Finish with some Parmesan Regianno and you're good to go (to bed.)



Simple Pesto Sauce

  • 2 cups fresh basil leaves
  • 2 Tbsp pine nuts
  • 2 cloves of garlic (or 5 if you're me)
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese
  • Salt and Pepper

Literally, throw everything in the food processor, except the oil and cheese, and mince. Then while the food processor is running slowly pour in the olive oil until smooth. Add in parmesan cheese and combine quickly. Store in fridge or freeze as needed.


A baby with spaghetti face, what other review do you need?

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