Today’s recipe is so easy it’s almost silly! Especially since it absolutely bursts with flavor. Every time I tell my family that grilled chicken pesto pasta is for dinner they get so excited. Which is great because as I said, it’s so EASY! It is, in fact, so easy that I made it a few years ago for Kelly’s high school graduation open house for over 100 people.
What’s great about this recipe is that it tastes great both hot and at room temperature. When I made it for Kelly’s open house, I actually made it the day before and then before the party, I took it out of the fridge and brought it to room temperature. It was so good that people even asked where it was catered from! I also discovered (since I made WAY too much) that it freezes well….we ate a lot of pesto pasta that summer.
You could make this with any cooked chicken, but I really recommend grilled because it adds so much flavor. You also can make it with prepared pesto, but check out my post from yesterday to see just how easy it is to make your own homemade pesto.
Grilled Chicken Pesto Pasta
- 2 boneless, skinless chicken breast
- garlic powder
- fresh cracked pepper
- 1 box short cut pasta, cooked according to package instructions (I use whole wheat penne)
- about 3/4 cup basil pesto (click here for my homemade recipe)
- 1/3 to 1/2 cup grated paremesan
- toasted pine nuts for ganish, if desired
(I don’t have a photo of the ingredients. I was well into making the recipe when I realized that I didn’t take a photo….oops!)
Heat grill to medium high heat. Season with garlic powder, salt and pepper. Grill until cooked through, about 8 minutes per side.
Cut chicken into bite size pieces.
In a large bowl, combine pasta, chicken, pesto and cheese. Mix well, until chicken and pasta are well coated with the pesto, adding a small amount of the pasta water if necessary (I added about 1/2 cup).
Finish by adding lots of fresh cracked pepper. Serve hot or at room temperature.
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