Pesto Pasta with Grilled Chicken, Cherry Tomatoes, and Arugula Recipe
A vibrant and flavorful Pesto Pasta served with perfectly grilled chicken breasts, sautéed cherry tomatoes, and fresh arugula. This 40-minute meal combines homemade basil pesto with tender grilled chicken and fresh veggies for a satisfying and wholesome Italian-inspired dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Halal
Ingredients
Pesto
- 50g (2½ cups) fresh basil
- 50g (1/3 cup) blanched almonds
- 50g (1/3 cup) Grana Padano or Parmesan cheese, plus extra for serving
- 4 tbsp extra virgin olive oil
- 1 lemon, juice only
- 1 clove garlic
Chicken and Pasta
- 2 skinless, boneless chicken breasts
- Salt, to taste
- Pepper, to taste
- 1 tsp dried basil
- 450g (1 lb) short pasta
- 1 tbsp olive oil
- 2-3 cloves garlic, sliced
- 10 cherry tomatoes, plus extra for serving (optional)
- 20g (1 cup) arugula (rocket)
Instructions
- Prepare the pesto: In a food processor or blender, combine fresh basil, blanched almonds, Grana Padano or Parmesan cheese, pressed garlic clove, and lemon juice. Process until smooth. With the motor running, slowly pour in the olive oil and process for an additional 10-20 seconds. Turn off and taste the pesto; add a pinch of salt if needed.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- Grill the chicken: While the pasta cooks, preheat the grill. Season chicken breasts with salt, pepper, and dried basil. Grill for 5-7 minutes on each side, depending on thickness, until cooked through. Remove from heat and keep warm.
- Sauté garlic and vegetables: A couple of minutes before the pasta finishes cooking, heat 1 tbsp olive oil in a large pan over low heat. Add sliced garlic and sauté gently for 10-20 seconds without browning. Add cherry tomatoes and arugula, stirring constantly, and cook for 1-2 minutes until just softened.
- Toss pasta with sauce: Drain pasta, reserving 1 cup of cooking water. Add the pasta and pesto directly into the pan with garlic, tomatoes, and arugula. Toss gently to combine, adding reserved pasta water as needed to achieve a saucy, smooth consistency. Adjust seasoning with salt if necessary.
- Serve: Slice grilled chicken and arrange on top of the pesto pasta. Sprinkle additional Grana Padano or Parmesan cheese and serve with extra fresh cherry tomatoes for brightness and texture.
Notes
- For a nuttier pesto, lightly toast the almonds before processing.
- Use freshly grated cheese for best flavor.
- Adjust the amount of lemon juice to taste for more or less tang.
- Keep an eye on the garlic when sautéing to avoid burning and bitterness.
- Reserve pasta water to adjust the sauce consistency perfectly.
- Serve immediately for the best fresh texture and flavor.
