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.
Prep Time6 mins
Cook Time19 mins
Total Time25 mins
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