Dinner: Pesto Chicken Pasta

For step-by-step photos of this incredibly simple pasta dish for dinner, head over to my Instragram @The_Beer_RD and go to my recipe highlights!


Pesto Chicken Pasta

Course Main Course
Author Jessi Holden – Nutrition Brewed


  • 1/2 cup pesto Make your own or grab from the grocery store like me!
  • 1 14.5 oz can black olives (no pits!)
  • 2 chicken breasts
  • 1 jar sun dried tomatoes
  • 3 cups pasta (your favorite shape will do)


  1. Cook pasta according to box.

  2. Cube & cook chicken with spray or a little oil. Throw a dash of salt & pepper in there too.

  3. Rinse and drain your olives & tomatoes, if tomatoes are in large chunks…chop’m to your heart’s desire

  4. Throw everything in a big bowl and dump your pesto in. Mix and serve! Also can be enjoyed cold!

Recipe Notes

For ideas on what to do with left over ingredients:

  • Pesto – most jars have 1 full cup so use the other 1/2 for a salad dressing, on a sandwich, or coat mixed raw veggies in it and roast them
  • Pasta – keep it, you’ll make pasta again soon 
  • Chicken – since most people don’t buy packages with two chicken breasts…if you’re not using it, wrap in plastic wrap (tightly), then in foil, date it, put it in a freezer bag marked, “chicken breasts” and don’t forget about them.

Did you make this recipe? Show me on Instagram by tagging me! @The_beer_RD

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