Imagine a dish that transports you straight to the sun-drenched hills of Italy with just one bite - our Grilled Chicken and Penne with Walnut Pesto Sauce is that culinary magic! This mouthwatering recipe combines perfectly grilled chicken, al dente penne pasta, and a luxurious walnut pesto that will make your taste buds dance with delight. Whether you're looking to impress dinner guests or treat yourself to a gourmet meal, this recipe promises to elevate your home cooking game in just 35 minutes!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 8 ounces penne pasta
- 1 cup walnut pesto sauce
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 8 ounces of penne pasta, 1 cup of walnut pesto sauce, salt, pepper, and fresh basil for garnish.
- Fill a large pot with water and bring it to a boil over high heat. Once boiling, add a generous amount of salt to the water.
- Add the penne pasta to the boiling water and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the chicken breasts. Pat them dry with paper towels and season both sides with salt and pepper to taste.
- Preheat your grill or grill pan over medium-high heat. Once hot, add the chicken breasts and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before slicing it into strips or bite-sized pieces.
- When the pasta is done cooking, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander. Do not rinse the pasta, as you want to keep the starch that helps the sauce adhere.
- In a large mixing bowl, combine the drained penne pasta with the walnut pesto sauce. If the sauce is too thick, add a little of the reserved pasta water to achieve your desired consistency.
- Gently toss the pasta and sauce together until the penne is evenly coated with the walnut pesto.
- To serve, divide the pesto-coated penne among four plates. Top each serving with the sliced grilled chicken.
- Garnish with fresh basil leaves for added flavor and presentation.
- Enjoy your delicious grilled chicken and penne with walnut pesto sauce!
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season the pasta from within.
- When grilling chicken, use a meat thermometer to ensure it reaches exactly 165°F for perfect doneness and food safety.
- Reserve some pasta water before draining; its starchy goodness helps create a silky, clingy sauce.
- Let the chicken rest for a few minutes after grilling to help retain its juices and ensure maximum tenderness.
- For an extra flavor boost, toast your walnuts lightly before making the pesto to enhance their nutty flavor.
- Fresh basil is key - chop it just before serving to maintain its bright, aromatic qualities.
- If you don't have a grill, a grill pan or even a skillet works perfectly for cooking the chicken.
Nutrition Facts
Calories: 687kcal
Carbohydrates: 52g
Protein: 48g
Fat: 35g
Saturated Fat: 5g
Cholesterol: 110mg
