Heat a large skillet over low-medium heat. While the skillet heats, season both sides of the chicken with Italian seasoning, salt, and pepper. Drizzle the oil into the hot skillet, then add the chicken.
Cook the chicken for about 6 to 8 minutes on each side or until the juices run clear. Remove the chicken from the pan, and transfer to a waiting plate. Let the chicken rest for 5 to 10 minutes then cut into bite-sized chunks.
Add the onions to the same pan where the chicken was cooked. Cook the onions for 3 to 5 minutes until softened. Remove from heat and use the hot pan to warm your pesto sauce.
½ cup purple onion
In a large pan or bowl, combine the cooked noodles, chicken, onions, tomatoes, pesto sauce, and pine nuts. Top extra toppings if desired. Store leftovers in the refrigerator (in a sealed container) for up to 3 days.
½ cup cherry tomatoes, 4 ounces pesto sauce, ¼ cup pine nuts, 8 ounces short pasta
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 6 ounces of the finished pesto chicken pasta. Actual calories will vary.Optional Toppings: Extra Cherry Tomatoes Extra Pine Nuts Freshly Shredded Parmesan Cheese