Spaghetti with Chicken, Basil Pesto and Cherry Tomatoes

Juicy chicken cubes, cherry tomatoes and spaghetti with fresh basil pesto make a quick weeknight dish. Everything comes together in a single pan.

By yumbelo-Küche · 2 servings · 20 minutes

Ingredients

• 200 g Spaghetti
• 250 g Chicken breast fillet
• 250 g Cherry tomatoes
• 1 Bund Basil
• 30 g Pine nuts
• 40 g Parmesan, freshly grated
• 1 Stück Garlic clove
• 3 EL Olive oil
• Salt
• Pepper

Method

1. Cook the spaghetti in plenty of salted water until al dente, according to the package instructions. Before draining, scoop out a cup of the pasta water.
2. Cut the chicken breast fillet into bite-sized cubes and season with salt and pepper. Halve the cherry tomatoes.
3. Toast the pine nuts in a dry pan until golden brown, then remove and let them cool.
4. Heat 2 tbsp olive oil in the pan and fry the chicken cubes on all sides for 5 to 6 minutes until golden brown.
5. Finely chop the garlic, add it with the tomatoes to the chicken and fry for 3 minutes, until the tomatoes start to burst slightly.
6. Finely chop the basil and stir it together with the Parmesan, pine nuts and 1 tbsp olive oil into a coarse paste. Loosen with 2 to 3 tbsp of the pasta water until smooth.
7. Drain the spaghetti and add it to the pan. Fold in the pesto, bind with a little pasta water and serve immediately.