Chicken Pesto Pasta

Some nights you just need an easy dinner recipe. All you need for this healthy chicken pesto pasta recipe is a few fresh cherry tomatoes, chicken breasts, fettuccine (or your favorite type of pasta noodles) and pesto sauce! The other day I made my own homemade pesto sauce, and made this chicken pesto pasta dish in minutes. I used fresh organic, free-range chicken breasts from Trader Joes, which I personally think tastes better and is healthier for you than the frozen non-organic, non-free range chicken. I just love the flavor that the cherry tomatoes add to this simple pasta dish!

I have a hungry husband in the other room, so I’m off to make a Quiche Lorraine. Have a great day!

5.0 from 2 reviews
Chicken Pesto Pasta
Prep time
Cook time
Type: Main
Serves: 2
  • 2 organic free-range chicken breasts
  • ½ lb fettuccine noodles
  • ½ cup pesto sauce
  • 10 cherry tomatoes
  • 2 tbsp vegetable oil
  • Salt and pepper to taste
  • Fresh basil for garnish
  1. Slice the chicken breasts in half so you have 4 pieces.
  2. Add vegetable oil to a medium skillet and heat over medium-high heat.
  3. Season chicken breasts with salt and pepper and add to skillet. Fry for a few minutes on each side. The chicken breasts will be browned and juices should run clear when fully cooked.
  4. Bring water to boil in a large pot and add fettuccine noodles. Boil for 10 minutes. Add a bit of olive oil to prevent sticking.
  5. Strain noodles and rinse quickly with cold water.
  6. If noodles are sticking, rub your hands with a little olive oil and rub over noodles while pulling them apart.
  7. Toss noodles with pesto sauce, and top with chicken fresh basil and tomatoes.
Makes 2 servings

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