Go Back

Pesto Pasta with Grilled Chicken

This Pesto Pasta with Grilled Chicken is also a simple and tasty weeknight meal. Serve it cold as a summer time pasta salad hot as a yummy winter entree!
Author Susan


  • 2 boneless, skinless chicken breasts
  • 1 cup cherry-tomatoes, halved
  • 16 oz farfalle-pasta
  • ¼ cup fresh-basil, cut into thin strips
  • 1 cup basil-pesto
  • ½ tsp pepper
  • ½ tsp salt
  • parmesan-cheese (optional)


  • Season the chicken breasts with pepper and salt.
  • Grill the chicken over medium-high heat for 5-7minutes each side, or until fully cooked. Transfer chicken to a cutting board & slice into pieces.
  • Meanwhile, boil the pasta till al dente according to the package directions. (Note: I generally cook the pasta for 1-2minutes less than the bundle suggests so the pasta still has some texture).
  • Rinse and drain pasta & put aside. (Hint: When using pasta to get a salad, throw it in a big bowl using a few Tbsp of milk after it is cooked. The milk will help prevent the pasta from sticking together).
  • With a large-bowl, combine together the pesto, pasta & chicken. Stir until well blended and put in the refrigerator until chilled.
  • Stir in the cherry tomatoes and fresh basil promptly prior to serving. Then Before serving put freshly grated Parmesan cheese (optional).