Chicken Pesto Penne Recipe

Gluten-free penne pasta: A pasta alternative made without gluten, perfect for those with gluten sensitivities.

Olive oil: A healthy fat used for cooking the chicken and adding flavor.

Chicken breast: Diced for quick cooking and a lean source of protein.

Pesto sauce: A flavorful blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil.

Parmesan cheese: Grated for a salty, nutty topping.

Cherry tomatoes: Halved for a burst of freshness and color.

Salt and pepper: Used to season the dish to taste.

When cooking the gluten-free penne pasta, make sure to use a large pot with plenty of water to prevent the pasta from sticking together. Stir occasionally and check for doneness a minute or two before the package instructions suggest, as gluten-free pasta can sometimes cook faster than traditional pasta. Once drained, toss the pasta with a bit of olive oil to keep it from clumping while you prepare the rest of the dish.

• gluten-free penne pasta - Substitute with gluten-free fusilli pasta: Fusilli has a similar texture and will hold the pesto sauce well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking the chicken.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a good substitute for chicken.

• pesto sauce - Substitute with sun-dried tomato pesto: Sun-dried tomato pesto offers a different but equally delicious flavor profile that complements the dish.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good option for those who are dairy-free.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them an easy swap.

• salt - Substitute with sea salt: Sea salt offers a more complex flavor and can be used in the same quantity.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct substitute for black pepper.

• Allow the chicken pesto penne to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled pasta into an airtight container. For best results, use a container that fits the amount of pasta closely to minimize air exposure.

• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. This will keep the chicken and pesto sauce fresh and flavorful.

• For longer storage, place the pasta in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date to keep track of its freshness. Frozen chicken pesto penne can be stored for up to 2 months.

• When ready to eat, thaw the frozen pasta in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the dish.

• Reheat the pasta in a skillet over medium heat, adding a splash of olive oil or a bit of water to prevent it from drying out. Stir occasionally until heated through.

• Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover it loosely with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• If the pesto sauce appears dry after reheating, you can freshen it up by adding a bit more pesto or a drizzle of olive oil before serving.

• Garnish with freshly grated parmesan cheese and a few halved cherry tomatoes to revive the dish and add a burst of fresh flavor.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a small amount of water.
  2. Add the leftover Chicken Pesto Penne to the skillet.
  3. Stir occasionally, ensuring the pasta and chicken are evenly heated. This should take about 5-7 minutes.
  4. If the pesto sauce seems too thick, add a tablespoon of water or chicken broth to loosen it up.
  5. Once heated through, serve immediately, optionally topping with more parmesan cheese.

• Microwave Method:

  1. Place the Chicken Pesto Penne in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the dish is heated through.
  6. Let it sit for a minute before serving, and sprinkle with extra parmesan cheese if desired.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Chicken Pesto Penne in an oven-safe dish.
  3. Add a splash of water or chicken broth to prevent the pasta from drying out.
  4. Cover the dish with aluminum foil.
  5. Bake for 15-20 minutes, or until the pasta is heated through.
  6. Remove the foil for the last 5 minutes of baking if you prefer a slightly crispy top.
  7. Serve hot, optionally garnished with more parmesan cheese.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Chicken Pesto Penne in an air fryer-safe dish.
  3. Add a small amount of water or chicken broth to keep the pasta moist.
  4. Cover the dish with aluminum foil to prevent the pasta from drying out.
  5. Heat for 5-7 minutes, checking halfway through to stir and ensure even heating.
  6. Once heated through, serve immediately, with an optional sprinkle of parmesan cheese.

• Large pot: Used to cook the gluten-free penne pasta according to package instructions.

• Colander: Essential for draining the cooked pasta after boiling.

• Large skillet: Needed to heat olive oil and cook the diced chicken breast until browned and cooked through.

• Wooden spoon: Useful for stirring the chicken, pasta, pesto sauce, and cherry tomatoes together in the skillet.

• Measuring cups: Necessary for accurately measuring the pesto sauce and parmesan cheese.

• Chef's knife: Ideal for dicing the chicken breast and halving the cherry tomatoes.

• Cutting board: Provides a safe surface for cutting the chicken and tomatoes.

• Grater: Used to grate the parmesan cheese for topping the dish.

• Serving spoon: Handy for serving the finished Chicken Pesto Penne onto plates.

• Tongs: Useful for mixing the pasta with the chicken and pesto sauce in the skillet.

Pre-cook the chicken: Dice and cook the chicken breast in advance, then store it in the fridge. This way, you can quickly add it to the pasta when ready.

Use store-bought pesto: Opt for a high-quality, store-bought pesto sauce to save time on making it from scratch.

Pre-grate the cheese: Grate the parmesan cheese ahead of time and store it in an airtight container.

Halve tomatoes in bulk: Cut all the cherry tomatoes at once and keep them ready to go.

Cook pasta in advance: Cook the gluten-free penne pasta earlier in the day, then reheat it quickly when combining with other ingredients.