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Tender pieces of chicken and sweet cherry tomatoes tossed with linguine in a vibrant, nutty basil pesto sauce. A quick and satisfying weeknight dinner that comes together in under 35 minutes.
For 4 servings
Cook the pasta: Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then add the linguine. Cook according to package directions until al dente, typically 8-10 minutes. Just before draining, carefully reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Prepare and cook the chicken: While the pasta is cooking, pat the chicken cubes dry with a paper towel. Season them evenly with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until it shimmers.
Sauté the chicken and aromatics: Add the seasoned chicken to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature of 165°F or 74°C). Add the minced garlic and cook for 30-60 seconds more, stirring constantly until fragrant.
Blister the tomatoes: Add the halved cherry tomatoes to the skillet with the chicken. Cook for 2-3 minutes, stirring occasionally, until they begin to soften and their skins start to blister slightly.
Combine and create the sauce: Reduce the heat to low. Add the drained linguine, pesto, and 1/2 cup of the reserved pasta water to the skillet. Toss gently but thoroughly to coat the pasta and chicken in the pesto. The starchy water will help create a creamy sauce. If it seems too thick, add more reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
Serve: Taste and adjust seasoning if necessary. Divide the pasta among four bowls. Garnish generously with freshly grated Parmesan cheese and serve immediately.
Tender pieces of chicken and sweet cherry tomatoes tossed with linguine in a vibrant, nutty basil pesto sauce. A quick and satisfying weeknight dinner that comes together in under 35 minutes.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 1012.7 calories per serving with 55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Substitute the chicken with 1 lb of peeled and deveined shrimp. Sauté for 2-3 minutes until pink and opaque. You can also use Italian sausage or make it vegetarian with chickpeas or white beans.
Incorporate more vegetables like sautéed mushrooms, steamed broccoli florets, wilted spinach, or roasted red peppers for extra nutrients and flavor.
For a richer sauce, stir in 1/4 cup of heavy cream or mascarpone cheese along with the pesto and pasta water in the final step.
If dealing with a nut allergy, use a nut-free pesto made with sunflower seeds or pumpkin seeds (pepitas) instead of pine nuts.
The chicken breast provides high-quality lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting satiety.
Pesto is typically made with olive oil and pine nuts, both of which are excellent sources of monounsaturated fats. These fats are beneficial for heart health and can help reduce bad cholesterol levels.
The carbohydrates from the linguine offer a primary source of energy, fueling your brain and body throughout the day.
Garlic, basil, and cooked cherry tomatoes (a source of lycopene) are rich in antioxidants, which help protect your body's cells from damage caused by free radicals.
A typical serving of this dish contains approximately 650-750 calories, depending on the specific pesto used and the amount of olive oil and cheese. It's a balanced meal with carbohydrates, protein, and fats.
Yes, it can be part of a healthy diet. It provides lean protein from chicken, healthy fats from olive oil and nuts in the pesto, and carbohydrates for energy. To make it healthier, you can use whole wheat pasta for more fiber and be mindful of the portion size.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat with a splash of water or chicken broth to loosen the sauce. You can also microwave it in 30-second intervals, stirring in between.
Absolutely. Omit the chicken and substitute it with a 15-ounce can of drained and rinsed chickpeas or cannellini beans. You could also use sautéed mushrooms, zucchini, or pan-fried tofu cubes.
Yes, this recipe is very versatile. Fettuccine or spaghetti are great long pasta alternatives. For short pasta, fusilli, penne, or rotini are excellent choices as their shapes are perfect for catching the pesto sauce.
Yes, simply substitute the linguine with your favorite brand of gluten-free pasta. Cook the pasta according to its specific package instructions, as cooking times can vary.
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