30-Minute Chicken Pesto Pasta
This easy chicken pesto pasta is ready in 30 minutes or less and made with chicken, fusilli, pesto, peas, parmesan, and lemon. A flexible, family-friendly weeknight dinner from a dietitian mom of three.
Ingredients
- 3/4 lb dry fusilli about 4 cups
- 2 tablespoons extra-virgin olive oil
- 1.5 lbs chicken breasts about 4, or leftover rotisserie chicken
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning mix divided
- 1 bell pepper optional
- 1 cup frozen peas
- 2/3 cup basil pesto or your favourite kind
- 1/4 cup grated Parmesan
- 1 lemon zested if desired and sliced into wedges
Instructions
- Cook the fusilli according to the directions on the package. Be sure to use salted water as we’ll be using some of the water in the sauce later and we want lots of flavour.
- While the pasta cooks, to a large skillet, add the olive oil and set over medium-high heat. Sprinkle a large pinch each of salt and pepper, 1/4 teaspoon Italian seasoning mix and all of the garlic powder over one side of the chicken breasts. Lay them in the preheated pan seasoned side down. Now, sprinkle the remaining teaspoon of Italian seasoning mix over the exposed half of the chicken. Saute for 5 to 7 minutes per side, until done. Slice the bell pepper, if using, and add it to the skillet during the last few minutes of cooking. Remove from heat.
- Reserve one cup of the pasta cooking water, then drain the pasta. Return it to the pan and stir in the pesto and as much of the reserved cooking water as needed to thin out the pesto so it coats every bit of pasta. Now, stir in the parmesan. Zest the lemon and sprinkle it over the dish, if desired. Squeeze a lemon wedge all over the pasta.
- Slice the chicken and serve on top of the pasta or separately at the table. I like to serve the remaining lemon wedges and pesto, and more parmesan at the table, too.
Notes
Vegan version: Swap the chicken for pressed, sliced tofu. Season lightly, then pan-fry until golden. Choose a vegan pesto, omit the parmesan, and sprinkle the pasta with a little garlic powder and nutritional yeast for extra savoury flavour.
Gluten-free: Use your favourite gluten-free pasta and check that your pesto is gluten-free, as some brands may contain gluten-containing thickeners or additives.
Dairy-free: Use a dairy-free pesto and omit the parmesan. If desired, sprinkle the finished pasta with a little garlic powder and nutritional yeast for extra flavour.
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