Pesto Chicken Pasta: A Flavorful & Easy Instant Pot & Air Fryer Recipe
A vibrant, flavorful dish that’s quick to make and perfect for weeknight dinners! Tender chicken, al dente pasta, and fresh pesto come together for a meal that’s both comforting and gourmet.
- Prep Time: 10minutes
- Cook Time: 20minutes
- Total Time: 30minutes
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or thighs for juicier meat)
- 8 oz (200g) pasta (penne, fusilli, or spaghetti)
- ½ cup (150g) basil pesto (homemade or store-bought)
- ¼ cup (60ml) pasta water (reserved after cooking)
- 1 cup (150g) cherry tomatoes, halved
- ½ cup (50g) grated Parmesan cheese
- 1 tbsp olive oil
- Salt & pepper to taste
- Optional: Red pepper flakes, spinach, or roasted pine nuts
Instructions
- Cook the pasta:
- Boil pasta in salted water per package instructions until al dente. Reserve ¼ cup pasta water, then drain.
- Sear the chicken:
- Heat olive oil in a pan over medium-high heat. Season chicken with salt/pepper.
- Cook for 6-7 mins per side until golden and cooked through (internal temp: 165°F/74°C). Rest for 5 mins, then slice.
- Combine:
- In the same pan, toss pasta, pesto, and a splash of pasta water. Stir in chicken and tomatoes.
- Add Parmesan, adjusting consistency with more pasta water if needed.
- Serve:
- Garnish with extra Parmesan, black pepper, and fresh basil.
Notes
- Pesto: Homemade tastes fresher, but store-bought works in a pinch!
- Pasta water: The starch helps the pesto cling to the noodles.
- Extra veggies: Add spinach, zucchini, or sun-dried tomatoes.
- Spice it up: A pinch of red pepper flakes adds heat.
Nutrition
- Calories: 550kcal per serving
- Fat: 25g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g