Ingredients
Scale
- 1 lb Boneless, Skinless Chicken Thighs, chopped into bite-sized pieces
- 16 oz Box of Penne or Rotini Pasta (Store brand)
- 6 oz Jar of Basil Pesto
- 2 tablespoons Vegetable Oil or Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/2 cup Reserved Pasta Water
- Optional: Dried red pepper flakes for heat
Instructions
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it reaches al dente texture. Before draining the pasta, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the rest of the pasta and leave it in the colander.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Season your chopped chicken thighs with salt and pepper. Add the chicken to the hot skillet in a single layer. Let the chicken brown for about 5 to 7 minutes, stirring occasionally, until it is golden brown and cooked through to an internal temperature of 165°F.
- Turn the heat down to low. Add the cooked pasta and the entire jar of pesto to the skillet with the chicken. Pour in half of the reserved pasta water. Toss everything together vigorously. The starchy water helps the pesto coat every inch of the pasta perfectly. If the sauce seems too thick, add the remaining pasta water until it reaches your desired consistency. Serve immediately.
- Cook Time: 25 minutes