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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add chicken tenders, Italian seasoning, and olive oil to a large bowl. Toss until evenly coated. Set aside.
Heat a large skillet over medium-high heat for 2 minutes. Lay the seasoned chicken tenders in a single layer. Cook 3 to 4 minutes per side until golden brown and no pink remains inside.
Squeeze the juice of the lemon over the hot chicken in the skillet. Remove from heat.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions until al dente.
Before draining the pasta, scoop out ¼ cup of pasta water and set aside. Drain the pasta.
Add drained pasta and basil walnut pesto to a large bowl. Toss to coat. If too thick, add a splash of reserved pasta water and toss again.
Divide pesto pasta between plates. Place chicken tenders on top. Serve immediately.
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Protein pasta works great here for extra fuel - kids can't tell the difference.
Don't skip the lemon - it's what makes the chicken pop against the rich pesto.
Cooked chicken tenders freeze well for up to 3 months. Thaw overnight and reheat in a skillet.
Make a double batch of pesto on Sunday and use it all week for quick dinners.
Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer, including protein pasta for extra nutrition.
How do I store leftover chicken tenders?
Cooked chicken tenders can be frozen for up to 3 months. Thaw overnight and reheat in a skillet.
What if I don't have basil walnut pesto?
You can substitute with any pesto you have on hand, though the flavor will vary.
Is the lemon necessary?
Yes, the lemon adds a zesty flavor that complements the rich pesto and seasoned chicken.
Can I make the pesto in advance?
Yes, making a double batch of pesto on Sunday allows you to use it throughout the week for quick meals.
