Skillet Chicken Pesto Pasta
This Skillet Chicken Pesto Pasta is only six ingredients and is done in 25 minutes! The perfect easy weeknight meal the whole family will love.
Servings: 6 servings
- 8 ounces dry cavatappi pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into bite sized pieces
- 1 1/2 cups cherry tomatoes cut in half
- 8 ounces jarred pesto sauce (or homemade)
- 8 ounces mozzarella pearls drained
- parmesan cheese optional
Boil water to cook the pasta. Add a teaspoon of kosher salt before adding the dry noodles. Cook according to package instructions. Drain and set aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced chicken breasts and cook until they are cooked through, about 5 to 7 minutes.
Stir in the tomatoes and cook for about 2 to 3 minutes.
Add the pasta back to the skillet. Stir in the pesto, and remove from the heat. Stir in the mozzarella pearls.
Top with freshly grated parmesan cheese and serve.
Calories: 574kcal | Carbohydrates: 34g | Protein: 38g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 63mg | Sodium: 423mg | Potassium: 322mg | Fiber: 2g | Sugar: 4g | Vitamin A: 17IU | Vitamin C: 26mg | Calcium: 25mg | Iron: 7mg