Grilled Chicken and Pesto Farfalle
Savor the perfect blend of smoky, vibrant, and herby flavors with this Grilled Chicken and Pesto Farfalle recipe—a delightful meal that’s as satisfying as it is easy to make! Tender, seasoned chicken breasts are grilled to perfection, adding a subtly smoky bite to al dente farfalle pasta coated in a luscious, basil pesto sauce. Juicy cherry tomatoes provide bursts of freshness, while grated parmesan cheese delivers a rich, nutty finish. This quick 35-minute recipe is both weeknight-friendly and gourmet-worthy, featuring simple, wholesome ingredients like olive oil, garlic, and Italian seasoning. Garnished with fresh basil leaves, it’s a beautifully balanced dish that’s perfect for any occasion. Whether you're entertaining or treating yourself, this comforting yet elegant pasta is sure to impress! Keywords: grilled chicken, pesto pasta, farfalle recipe, easy dinner ideas, quick pasta dishes, Italian-inspired recipes.
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Recipe Information
Ingredients
- 12 oz farfalle pasta
- 2 pieces boneless, skinless chicken breasts
- 3 tbsp olive oil
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- 0.5 cup parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 6 leaves fresh basil leaves (optional, for garnish)
Instructions
Fill a large pot with water and bring to a boil. Add a pinch of salt and cook the farfalle pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
Preheat a grill or grill pan over medium-high heat.
While the grill heats, pat the chicken breasts dry with paper towels. Brush 1 tablespoon of olive oil over the chicken breasts, then season both sides with garlic powder, Italian seasoning, salt, and black pepper.
Grill the chicken breasts for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove the chicken from the grill, let it rest for 5 minutes, and slice into thin strips.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the cherry tomatoes and sauté for 2-3 minutes until they soften slightly.
Lower the heat to medium-low and stir in the pesto along with the reserved pasta water, mixing well to form a light sauce.
Add the cooked farfalle pasta to the skillet and toss gently to coat the pasta in the pesto sauce.
Divide the pasta among serving plates and top each with sliced grilled chicken.
Sprinkle grated parmesan cheese over the dish and garnish with fresh basil leaves, if desired.
Serve immediately and enjoy your Grilled Chicken and Pesto Farfalle!
Nutrition Facts
Calories |
3493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 4857 mg | 211% | |
| Total Carbohydrate | 284.2 g | 103% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 27.7 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1446 mg | 111% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2461 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
