Basil Pesto Orzo with Grilled Chicken

Basil Pesto Orzo with Grilled Chicken

Grilled chicken and tender orzo come together in a bright, herby basil pesto for a quick weeknight dinner.

Total 45 min Makes 4 servings Calories 520/serving

Dietary

Halal

Allergens

Dairy, Tree nuts, Wheat

Orzo pasta is tossed with basil pesto, cherry tomatoes, and juicy grilled chicken for a dish that works equally well warm or at room temperature. A splash of reserved pasta water keeps the pesto glossy and clinging to every grain, making this a fast but satisfying meal for busy evenings or casual summer gatherings.

Ingredients

  • 1 1/4 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups orzo pasta
  • 1/2 cup basil pesto
  • 1 cup cherry tomatoes, halved
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water
  • 2 tablespoons pine nuts, toasted
  • fresh basil leaves, for garnish

Method

  1. Pat the chicken breasts dry and rub both sides with olive oil, salt, and black pepper.

  2. Preheat a grill or grill pan over medium-high heat.

  3. Grill the chicken breasts for 6 to 7 minutes per side, until an instant-read thermometer reads 165°F.

  4. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

  5. Bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions, about 9 minutes, until al dente.

  6. Reserve 1/4 cup of the pasta water, then drain the orzo well.

  7. Return the drained orzo to the saucepan and stir in the basil pesto and reserved pasta water until evenly coated and glossy.

  8. Fold in the cherry tomatoes and grated Parmesan cheese.

  9. Divide the pesto orzo among plates and top with the sliced grilled chicken.

  10. Sprinkle with toasted pine nuts and fresh basil leaves before serving.

Related recipes

Rate this recipe

★ 3.6 (1)

Comments

    Log in to comment.

    Basil Pesto Orzo with Grilled Chicken

    Orzo pasta is tossed with basil pesto, cherry tomatoes, and juicy grilled chicken for a dish that works equally well warm or at room temperature. A splash of reserved pasta water keeps the pesto glossy and clinging to every grain, making this a fast but satisfying meal for busy evenings or casual summer gatherings.

    45 min 4 servings 520 cal

    Ingredients

    • 1 1/4 pounds boneless skinless chicken breasts
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 1/2 cups orzo pasta
    • 1/2 cup basil pesto
    • 1 cup cherry tomatoes, halved
    • 1/3 cup grated Parmesan cheese
    • 1/4 cup reserved pasta water
    • 2 tablespoons pine nuts, toasted
    • fresh basil leaves, for garnish

    Method

    1. 1

      Pat the chicken breasts dry and rub both sides with olive oil, salt, and black pepper.

    2. 2

      Preheat a grill or grill pan over medium-high heat.

    3. 3

      Grill the chicken breasts for 6 to 7 minutes per side, until an instant-read thermometer reads 165°F.

    4. 4

      Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.

    5. 5

      Bring a 6-quart saucepan of salted water to a boil and cook the orzo according to package directions, about 9 minutes, until al dente.

    6. 6

      Reserve 1/4 cup of the pasta water, then drain the orzo well.

    7. 7

      Return the drained orzo to the saucepan and stir in the basil pesto and reserved pasta water until evenly coated and glossy.

    8. 8

      Fold in the cherry tomatoes and grated Parmesan cheese.

    9. 9

      Divide the pesto orzo among plates and top with the sliced grilled chicken.

    10. 10

      Sprinkle with toasted pine nuts and fresh basil leaves before serving.