Name: Chicken Pesto Pasta with Feta
Prep time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 8 oz block of feta; 1 tablespoon olive oil; 2 cups cherry tomatoes; 1 cup pesto, homemade or store-bought; 1 pound chicken breast, boneless and skinless; 12 oz pasta of choice, cooked to al dente and kept warm; Spinach (optional); salt and pepper to taste

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This feta pesto pasta starts with baking a feta block and ends with adding homemade pesto, shredded chicken and al dente noodles!

We are in the stage of Summer where lots of things in the garden are at their peak! One thing that is thriving in my garden is basil. I have been letting it grow and grow because I had one thing in mind…pesto!

I love basil! It is such a good herb to add into so many dishes. If you love adding basil to dishes like I do, you should make this basil infused olive oil. Try sautéing onions and garlic in that as the base of a meal or even drizzling it on top of a warm bowl of roasted tomato basil soup. It is never too warm outside for a good bowl of soup!

Now, I love a good pasta dish. But something better than just good pasta, is pasta that incorporates all the food groups! Having your dinner all served out of one pan is the recipe for a great dinner.

This chicken pesto pasta with feta has the feta and tomatoes baked until perfectly soft, then smashed into a sauce. Then, juicy and tender shredded chicken is stirred in, along with your choice of noodles that were boiled until just soft. Lastly, homemade (or storebought) pesto is added in. This meal just screams summer for me. It is light and refreshing yet so delicious!

Some of you, like I do, may have a few cherry tomatoes in your garden ready as well which would be great for this recipe.

Tips to Make the Best Chicken Pesto Pasta with Feta

To make your life easier, shred your chicken using a hand mixer or stand mixer. I used that for this recipe, and it was so quick and easy. I will definitely be doing that trick again.
Pesto goes best with longer types of pasta. Examples of this would be fettuccine, a thin spaghetti, bucatini, capellini, and even a corkscrew shape of fusilli.
After the pesto is added in, make sure to not put the dish back into the oven. When pesto is heated to a temperature too high, it can lose its bright green color, as well as its fresh basil taste. So, if using store bought pesto, make sure it is at room temperature before you use it so it doesn’t make your dish cold.

Ingredients

Feta block

Cherry tomatoes (as many as you want to add in)

Olive oil

Pasta of choice

Chicken breast

Pesto (homemade or storebought)

Spinach (optional)

Tools You Will Need

9×13 baking dish

Medium sized pot

Large saucepan/skillet

How to Make Chicken Pesto Pasta Step-by-Step

Make the “sauce.”

Start by preheating your oven to 375. While the oven is preheating place the block of feta into your 9×13 baking dish. Add the cherry tomatoes around the feta block. Finish off by drizzling olive oil and salt and pepper over the tomatoes and feta. Bake until both are soft and spreadable. About 20-25 minutes.

2. Prep the other ingredients.

While the feta and tomatoes are baking, make the homemade pesto, if using homemade. As well as cooking the chicken breast and boiling the pasta. Once chicken is cooked, shred it using a hand mixer to make it quick.

3. Combine into one dish.

Once tomatoes and feta are soft, taking the back of a fork, mash them into a “sauce” like consistency. Add in the pesto, al dente pasta, and shredded chicken to the “sauce.” Give it a good stir until well distributed and combined.

4. Enjoy!

Yield: serves 8

Chicken Pesto Pasta with Feta

This feta pesto pasta starts with baking a feta block and ends with adding homemade pesto, shredded chicken and al dente noodles! It is a light and refreshing summer meal!

Prep Time 30 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

1 8 oz block of feta
1 tablespoon olive oil
2 cups cherry tomatoes
1 cup pesto, homemade or store-bought
1 pound chicken breast, boneless and skinless
12 oz pasta of choice, cooked to al dente and kept warm
Spinach (optional)
salt and pepper to taste

Instructions

1. Start by preheating your oven to 375.

2. While the oven is preheating, place the block of feta into your 9x13 baking dish. Add the cherry tomatoes around the feta block. Finish off by drizzling olive oil and salt and pepper over the tomatoes and feta. Bake until both are soft and spreadable. About 20-25 minutes. 8 oz block of feta, 2 cups cherry tomatoes, 1 tablespoon olive oil, salt/pepper

3. While the feta and tomatoes are baking, make the homemade pesto, if using homemade. As well as cooking the chicken breast and boiling the pasta. Once chicken is cooked, shred it using a hand mixer to make it quick. 1 cup pesto, 1 pound chicken breast, 12 oz pasta

4. Once tomatoes and feta are soft, taking the back of a fork, mash them into a "sauce" like consistency. Add in the pesto, al dente pasta, and shredded chicken to the "sauce." Give it a good stir until well distributed and combined.

5. Serve immediately and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 394Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 73mgSodium: 547mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 28g