🍝 Your New Go-To Summer Pasta: Chicken Pesto Pasta with Tomatoes & Pine Nuts
Hey there, foodie friend! If you’re anything like me, summer means two things: soaking up every ounce of sunshine and avoiding the oven like it’s a lava pit. Enter my Chicken Pesto Pasta with Tomatoes & Pine Nuts—the ultimate no-fuss, flavor-packed meal that’s ready in 25 minutes flat. Picture this: tender bowtie pasta coated in vibrant basil pesto, juicy cherry tomatoes bursting with sweetness, and toasted pine nuts adding that *chef’s kiss* crunch. It’s the kind of dish that looks like you spent hours on it, but secretly, you’ve barely broken a sweat.
I’ve been making this recipe for years—it’s my culinary BFF during backyard BBQs, poolside potlucks, and those “I’m-too-hot-to-cook” nights. The best part? It’s endlessly adaptable. Got leftover grilled chicken? Toss it in! Craving a vegetarian vibe? Skip the chicken and add zucchini ribbons. This dish is like your favorite summer playlist: reliable, refreshing, and always hits the right note. Let’s dive in!
Summer Pasta
🌞 The Summer I Fell in Love with Pesto (and My Neighbor’s Herb Garden)
Let me take you back to my first apartment in college. My kitchen was the size of a broom closet, but my neighbor Mrs. Rossi had a basil plant that could’ve won a botanical beauty pageant. One sweltering July day, she handed me a grocery bag overflowing with fresh basil and said, “Make pesto, kid. It’ll change your life.” Challenge accepted!
I whipped up my first batch of pesto using her basil, a handful of pine nuts I’d been hoarding for “fancy cooking,” and a questionable $5 blender. Tossed it with pasta, rotisserie chicken, and cherry tomatoes from the farmer’s market? Instant magic. My roommates declared it “the best thing I’d ever made” (rude, but fair). Now, every time I make this dish, I think of Mrs. Rossi’s basil and that sweaty, glorious summer of kitchen experiments.
🛒 What You’ll Need (and Why)
- 12 oz bowtie pasta (farfalle): Those little ruffles trap pesto like nobody’s business. No bowties? Penne or fusilli work too!
- 2 cups cooked chicken breast: Rotisserie chicken is your shortcut MVP here. Vegetarian? Swap in chickpeas or grilled tofu.
- 1 cup cherry tomatoes: Halve ’em for maximum juice release. No cherries? Dice Roma tomatoes or sun-dried tomatoes for a tangy twist.
- ½ cup basil pesto: Homemade is heavenly, but store-bought is totally cool. Pro tip: Trader Joe’s Genova Pesto? *Chef’s kiss*.
- ¼ cup pine nuts: Toast them in a dry skillet for 2 minutes to unlock their nutty superpowers. Allergic? Try walnuts or sunflower seeds.
- Salt & pepper: Season in layers—taste as you go!
- Grated Parmesan (optional): Because cheese makes everything better. Vegan? Nutritional yeast to the rescue!
👩🍳 Let’s Get Cooking: Your Foolproof Roadmap
- Boil the pasta: Salt that water like the sea! Cook bowties al dente (they’ll keep their shape better). Chef hack: Reserve ½ cup pasta water before draining—it’s liquid gold for adjusting sauce consistency later.
- Toast the pine nuts: In a large skillet over medium heat, toast pine nuts 2-3 minutes until golden. Watch closely—they burn faster than a TikTok trend! Set aside.
- Warm the pesto: In the same skillet (no need to wash it!), warm pesto over low heat. Add a splash of pasta water if it’s too thick.
- Combine everything: Add cooked chicken and tomatoes to the pesto. Stir gently until warmed through—about 3 minutes. Toss in pasta and pine nuts. Mix until every noodle is dressed to impress!
- Season & serve: Taste and adjust with salt, pepper, or a squeeze of lemon for brightness. Serve immediately or chill for a pasta salad vibe.
🍴 Serving Style: How to Make It Instagram-Worthy
Pile it high in a rustic bowl, garnish with fresh basil leaves, extra pine nuts, and a snowfall of Parmesan. Pair with garlic bread for carb lovers or a crisp arugula salad for balance. Pro tip: Serve at room temperature on hot days—the flavors pop even more!
🔄 Mix It Up: 5 Delicious Twists
- Mediterranean: Add kalamata olives, feta, and artichoke hearts
- Spicy: Stir in red pepper flakes or Calabrian chili paste
- Vegan: Use vegan pesto, omit chicken, add roasted eggplant
- Seafood: Swap chicken for grilled shrimp or flaked salmon
- Low-carb: Substitute pasta with zucchini noodles or chickpea pasta
📝 Chef’s Confessions & Pro Tips
True story: Once I accidentally used mint instead of basil in the pesto. Verdict? Surprisingly delicious! Don’t be afraid to experiment. Over the years, I’ve learned that this dish is incredibly forgiving—it’s survived my kitchen disasters and still tastes amazing. Recently, I’ve been adding a handful of baby spinach to the pesto for extra greens. Sneaky? Maybe. Tasty? Absolutely.
❓ Reader Q&A: Your Burning Questions, Answered
Q: Can I make this ahead?
A: Totally! Store in an airtight container for up to 3 days. The pesto may darken a bit—just stir in a drizzle of olive oil before serving.
Q: My pesto tastes bitter. Help!
A: Over-blended basil can turn bitter. Next time, pulse instead of blend. For now, add a teaspoon of honey or lemon juice to balance it.
Q: Can I freeze leftovers?
A: The pasta itself freezes okay, but the pine nuts will lose their crunch. Freeze just the pesto-chicken mix instead!
📊 Nutrition & Prep Info
Servings: 4 | Prep: 10 mins | Cook: 15 mins
Per serving: ~450 kcal, 32g protein, 45g carbs, 18g fat
Summer Pasta
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
12 oz bowtie (farfalle) pasta
2 cups cooked chicken breast, sliced or shredded
1 cup cherry tomatoes, halved
½ cup basil pesto (store-bought or homemade)
¼ cup pine nuts, lightly toasted
Salt & pepper to taste
Grated Parmesan (optional for serving)
Instructions
Cook pasta according to package directions. Drain and set aside.
In a large skillet, warm the pesto over low heat.
Add cooked chicken and cherry tomatoes. Stir gently until warmed through.
Toss in the cooked pasta and pine nuts. Mix well to coat everything in that beautiful pesto.
Season with salt and pepper to taste.
Serve warm or at room temp with a sprinkle of Parmesan if desired.
Nutrition
- Calories: 450 kcal per serving
- Fat: 18g per serving
- Carbohydrates: 45g per serving
- Protein: 32g per serving
