Ingredients
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2 boneless, skinless chicken breasts
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½ tsp salt
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½ tsp pepper
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16 oz farfalle pasta (or penne pasta)
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1 cup basil pesto sauce (homemade or store-bought)
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1 cup cherry tomatoes, halved
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¼ cup fresh basil leaves, thinly sliced (chiffonade)
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Parmesan cheese (optional)
Instructions
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Season chicken breasts with salt and pepper.
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Grill chicken over medium-high heat for 5–7 minutes per side, or sauté in a skillet with olive oil until fully cooked.
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Transfer chicken to a cutting board and slice into strips.
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Boil pasta according to package instructions until al dente. Drain and rinse; for pasta salad, toss with a splash of milk to prevent sticking.
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In a large bowl, combine pasta, sliced chicken, and pesto. Stir until evenly coated.
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Fold in cherry tomatoes and fresh basil just before serving.
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Optional: Sprinkle with Parmesan cheese to finish.
Notes
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Can be served hot or cold.
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Substitute farfalle with penne, rotini, or spaghetti.
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For vegetarian option, omit chicken and add roasted vegetables.
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Store-bought pesto is acceptable, but homemade is fresher.
- Prep Time: 15 minutes
- Cook Time: 15 minutes