Arugula Pesto Pasta with Chicken, Tomatoes and Feta

Honestly, I’ve yet to meet a pasta dish that I didn’t like. My recipe for arugula pesto pasta with grilled chicken, tomatoes and feta is perfect for a quick weeknight meal, but special enough to serve to guests.

Here's how to make it!

Arugula Pesto Pasta with Chicken, Tomatoes and Feta

Prepare the Chicken:

  • 2 large chicken breasts, sliced into 4 thin cutlets
  • ½ cup of your favorite marinade

    For more even cooking, slice each chicken breast into even cutlets. Marinate chicken breasts in your favorite marinade.

    Make the Pesto:

  • 4 cups of arugula
  • 2 cloves garlic
  • ¾ cup Parmesan cheese
  • ¼ cup pine nuts, toasted
  • A pinch of salt
  • ½ cup olive oil

    Place arugula and garlic in food processor and process until chopped.  Add cheese, pine nuts and salt and secure the lid on the process. Drizzle the olive oil through the top feed tube for 1 – 2 minutes until well combined. 

    Assemble Tomato/Feta Mixture:

  • 2 cups grape tomatoes, halved
  • 1 ½ cups crumbled feta 

    Slice grape tomatoes in half and mix with about crumbled feta. Set aside.

    Bring it All Together:

  • 1 lb. Penne or your favorite pasta

    Cook pasta according to package directions. While pasta cooks, grill chicken breasts, 3-4 minutes on each side until cooked through.  Toss hot pasta with pesto. Place the pasta in a large serving bowl or platter and layer the tomato/feta mixture on top.  Cut each chicken breast into thin slices and layer on top of the tomato mixture and serve while hot. This dish is also great cold or at room temperature.

    How easy is that? And it tastes as amazing as it looks. So when you’re short on time, but want something special, I highly recommend this satisfying pasta dish.


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