Simple Pesto Chicken Fusilli Recipe: Step-by-Step Instructions for a Silky, Flavorful Sauce

Simple ingredients and a quick sauce make this pesto chicken fusilli a dependable dinner for four.

Ingredients

• 400 g fusilli
• salt, for the pasta water
• 2 chicken breasts, sliced
• 3 tbsp pesto
• 2 tbsp olive oil
• a handful of cherry tomatoes, halved
• grated Parmesan, to serve

Instructions

1. Boil the fusilli in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Season the chicken and cook in the oil over medium-high heat for 6 minutes until golden and cooked through.
3. Add the tomatoes and cook for 2 more minutes.
4. Toss with the pasta, pesto, and a splash of pasta water, then top with Parmesan.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Save a cup of pasta water. The starch helps the sauce cling.
• Pull the pasta a minute early if you plan to finish it in the sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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