Pesto Chicken Pasta
This pesto chicken pasta is the perfect meal for the busy work week! Make it ahead and pre-portion it into meal prep containers and it is also perfect for work lunches! Keep in mind, these ingredient amounts are suggestions! Want more chicken? Add more chicken. Don't eat pork? Leave it out. So, so versatile!
Ingredients
- 16 ounces pasta (I prefer farfalle (bow ties) but penne also works well!)
- 10 ounces frozen peas
- 2 cups rotisserie chicken breast (2 chicken breasts cooked and shredded works great too!)
- 4 slices bacon (cooked and crumbled)
- ½ cup pine nuts
- 14 ounces pesto (This is 2 of the smaller Buitoni containers-if you are using Kirkland brand from Costco, or you are using homemade pesto, use between ¾ cup and 1 cup)
Instructions
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Cook the pasta according to directions on package. Throw peas in with the boiling pasta when the pasta has 2 minutes left to go. Drain using a colander.
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Place warm pasta and peas in a bowl. Add pesto and combine to coat the pasta with the pesto.
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Add chicken, bacon, and pine nuts. Stir to combine.
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Serve while warm, or portion into containers for meal prep.
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This will last up to 3 days in the refrigerator.
Recipe Notes
This is a very versatile recipe. Feel free to add or subtract as you would like. If you like your pasta "saucy", you may need a little more pesto. If you like your pasta dry, you may need to subtract some pesto. Like artichokes? Add some in. So many great options!