Chicken Pesto Spaghetti
This Chicken Pesto Spaghetti could be prepped in advance and comes together quickly. The classic recipe is guaranteed to be a crowd-pleaser.
Servings:
Ingredients
- 2 servings (120 gr) dried spaghetti
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 7 oz (200 gr) boneless skinless chicken thighs, cut into bite sizes
- 7 oz (200 gr) cherry tomatoes, halved
- 1/2 cup (120 ml) Basil Walnut Pesto
- 1/4 cup (60 ml) reserved pasta water
- 2 tbsp grated Parmesan cheese, or more
Instructions
- Cook the dried spaghetti in salted water and cook until al dente according to the package directions. Drain, reserving 1/4 cup (60 ml) pasta cooking water and transfer to a bowl. Set aside.
- In a big pan, heat olive oil over medium heat. Stir in garlic and cook until fragrant. Add the chicken and cook until it is fully cooked. Add the cherry tomatoes and drained pasta. Turn off the heat. Add the pesto and reserved pasta water. Stir until well combined.
- Divide the pasta into serving plates and top it with parmesan. Serve immediately.
Nutrition
Serving: 1serving | Calories: 676kcal | Carbohydrates: 52g | Protein: 32g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 780mg | Potassium: 606mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1821IU | Vitamin C: 24mg | Calcium: 183mg | Iron: 3mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.