This amazing Pesto Chicken Pasta dish comes together in just 30 minutes which makes it perfect for weeknight dinner. A simple recipe for kale pesto is included but you can also use store-bought pesto to make this meal even quicker. Make it gluten free with Chickapea pasta!
Place greens (hard stems removed), herbs, salt, garlic and lemon juice in a food processor. Turn on and slowly pour in oil while machine is running.
Add almonds and pulse until coarsely chopped. Set pesto aside.
Bring a large pot of salted water to a boil and cook the Chickapea penne until al dente. Reserve about ½ cup (125ml) of the pasta water, then drain the pasta.
Heat a skillet to medium-high heat then drizzle with a tablespoon of oil. Season the chicken breasts with salt, then place in the hot skillet.
Turn heat to medium. Cook the chicken breasts for about 6-10 minutes per side. Once flipped season with black pepper.
The chicken breasts are done when the internal temperature reaches 165°F/75°C. Set them aside on a cutting board to rest for a 5 minutes before slicing.
Add the drained pasta to the same skillet on low heat. Pour in some of the reserved pasta water as well as ¾ cup (180ml) of the pesto. Toss gentle to combine until all the penne is nicely coated in pesto.
Top with sliced chicken, more pesto, diced tomato, parsley and parmesan. Serve hot or cold as pesto chicken pasta salad.