Chicken Pesto Pasta Recipe

Introduction

Chicken Pesto Pasta is the perfect combination of tender, juicy chicken and a creamy, aromatic basil pesto sauce that clings to every strand of pasta. This flavorful dish is quick and easy to prepare, making it an ideal choice for both weeknight dinners and weekend gatherings. The richness of the pesto paired with the savory chicken and comforting pasta creates a dish that is sure to satisfy.

Whether you’re looking to try something new for dinner or need a recipe that will please a crowd, Chicken Pesto Pasta offers the perfect balance of taste and texture. This guide will walk you through the steps of making this delicious dish, provide tips for success, and offer variations to suit different tastes and dietary preferences.

Why You’ll Love Chicken Pesto Pasta

• Rich and Flavorful Pesto: The fresh basil pesto is the star of this dish. It’s packed with aromatic flavors from garlic, olive oil, and Parmesan cheese, creating a vibrant and flavorful sauce that coats the chicken and pasta beautifully.
• Tender Chicken: The chicken in this recipe is perfectly cooked, offering juicy and tender bites that complement the pesto sauce perfectly. You can use either boneless, skinless chicken breasts or thighs depending on your preference.
• Comforting and Satisfying: With the combination of protein from the chicken, hearty pasta, and the rich pesto sauce, this dish is filling and comforting without feeling overly heavy.
• Quick and Easy: This recipe comes together in under 30 minutes, making it a go-to choice when you need a fast, delicious meal. Whether you’re a beginner cook or an experienced chef, this recipe is simple to follow.
• Versatile: You can easily customize this dish with different types of pasta, add extra veggies, or substitute ingredients to suit dietary preferences, such as using gluten-free pasta or vegan pesto.

Preparation and Cooking Time

• Total Time: 30 minutes
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Servings: 4 servings
• Calories per Serving: Approximately 500-600 calories per serving, depending on portion sizes and ingredients used.

Nutrition Facts (Per Serving)

• Calories: 500-600 kcal
• Fat: 25-30g
• Carbohydrates: 40-45g
• Protein: 35-40g
• Fiber: 3g
• Sugar: 3-5g

Ingredients

For the Chicken Pesto Pasta:

• 2 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8 ounces pasta (such as spaghetti, penne, or fusilli)
• ½ cup fresh basil pesto (store-bought or homemade)
• ¼ cup grated Parmesan cheese (for garnish)
• ¼ cup pine nuts (optional, for garnish)
• Fresh basil leaves (optional, for garnish)

For the Homemade Pesto (if making from scratch):

• 2 cups fresh basil leaves, packed
• ⅓ cup pine nuts (or walnuts as a substitute)
• 2 cloves garlic
• ½ cup extra virgin olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
• 1 tablespoon lemon juice (optional, for added brightness)

Step-by-Step Instructions

1. Prepare the Chicken

Start by seasoning the chicken breasts with salt and pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts to the pan. Cook for about 5-7 minutes per side, or until the chicken is golden brown and fully cooked through (internal temperature should reach 165°F/74°C). If you’re using chicken thighs, they will take a bit longer to cook.

Once the chicken is cooked, remove it from the skillet and set it aside to rest for a few minutes. After resting, slice the chicken into thin strips or bite-sized pieces, depending on your preference. Set the chicken aside for later.

2. Cook the Pasta

While the chicken is cooking, bring a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until al dente (usually around 8-10 minutes). Once cooked, drain the pasta, reserving about ½ cup of pasta water to help thin out the pesto sauce if needed.

3. Make the Pesto (if making from scratch)

If you’re making homemade pesto, combine the fresh basil leaves, pine nuts (or walnuts), garlic, Parmesan cheese, and a pinch of salt and pepper in a food processor or blender. Pulse until the ingredients are finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency. If desired, add a tablespoon of lemon juice for extra brightness.

Taste the pesto and adjust the seasoning with more salt, pepper, or olive oil as needed. Set the pesto aside for later use.

4. Combine Pasta and Pesto

In a large mixing bowl, combine the cooked pasta with the fresh pesto sauce. Toss the pasta until it is evenly coated with the pesto. If the pesto is too thick, add a small amount of the reserved pasta water a tablespoon at a time until you reach your desired consistency.

5. Add the Chicken

Once the pasta is coated with the pesto, add the sliced chicken to the bowl. Gently toss the chicken with the pasta until it is evenly distributed. The chicken will absorb some of the pesto flavor, making each bite a delicious combination of juicy chicken and fragrant pesto sauce.

6. Serve and Garnish

Divide the pasta and chicken mixture among serving plates. Garnish with freshly grated Parmesan cheese, toasted pine nuts, and fresh basil leaves. You can also add a drizzle of extra virgin olive oil for an added touch of richness if desired.

Serve immediately, and enjoy this flavorful and satisfying Chicken Pesto Pasta!

Tips for Perfect Chicken Pesto Pasta

• Use Fresh Pesto: If possible, use fresh pesto (either homemade or store-bought) for the best flavor. Homemade pesto will give the dish a vibrant, aromatic flavor that can’t be replicated by jarred versions.
• Cook the Chicken to Perfection: Be sure not to overcook the chicken. Overcooked chicken can become dry, so use a meat thermometer to check the internal temperature (165°F/74°C) and ensure it’s juicy and tender.
• Pasta Choice: Choose a pasta shape that will hold the pesto well. Shorter pasta shapes like penne, fusilli, or rotini tend to hold the pesto sauce better than long pasta like spaghetti, but you can use any type you prefer.
• Reserve Pasta Water: Always reserve a bit of the pasta cooking water before draining. The starchy water can help to loosen up the pesto sauce and help it cling to the pasta better.
• Customize the Pesto: If you don’t have pine nuts, feel free to substitute with walnuts, almonds, or cashews. You can also adjust the garlic or cheese in the pesto to suit your taste.
• Make it Creamy: For a creamier pesto sauce, add a couple of tablespoons of heavy cream or cream cheese to the pesto before mixing it with the pasta.

Variations of Chicken Pesto Pasta

• Sun-Dried Tomato Pesto Chicken Pasta: For a more tangy and flavorful twist, substitute the basil pesto with sun-dried tomato pesto. The sweet and slightly tangy flavor of the sun-dried tomatoes will complement the chicken beautifully.
• Vegetarian Pesto Pasta: If you want to make this dish vegetarian, simply omit the chicken and add extra vegetables such as roasted cherry tomatoes, sautéed mushrooms, or zucchini. You can also add a handful of baby spinach or arugula for an extra boost of greens.
• Spicy Pesto Chicken Pasta: For those who enjoy a little heat, add some crushed red pepper flakes to the pesto for a spicy kick. Alternatively, you can also toss in a few sliced jalapeños or hot chili peppers for an extra layer of flavor.
• Grilled Chicken Pesto Pasta: Instead of pan-searing the chicken, you can grill the chicken breasts or thighs for a smoky, charred flavor. This can add a nice contrast to the creamy pesto and works especially well if you’re making this dish for a summer gathering.
• Vegan Pesto Pasta: For a vegan version, substitute the Parmesan cheese with nutritional yeast, and ensure that your pesto is made without dairy. You can also use tofu or tempeh as a protein substitute for the chicken.

Storage and Shelf Life

Chicken Pesto Pasta is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2-3 days. When reheating, you may need to add a little more olive oil or water to loosen the sauce. Reheat in the microwave or on the stove over low heat, stirring occasionally to ensure the pasta and chicken don’t dry out.

For longer storage, you can freeze the Chicken Pesto Pasta, but the pesto sauce may lose some of its fresh flavor and texture when frozen. To freeze, place the pasta in an airtight container and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator, then reheat as desired.

Side Dishes and Pairings for Chicken Pesto Pasta

Pair your Chicken Pesto Pasta with complementary sides to round out the meal:

• Garlic Bread: A classic side dish to serve with pasta, garlic bread adds a crunchy, buttery element that’s perfect for sopping up any leftover pesto sauce.
• Mixed Green Salad: A simple mixed green salad with a light vinaigrette balances the richness of the pesto pasta and provides a refreshing contrast.
• Roasted Vegetables: Roasted vegetables like asparagus, zucchini, or bell peppers make a great side dish to serve alongside this meal. Their slight caramelization will complement the pesto perfectly.
• Caprese Salad: For a more Italian-inspired side, a fresh caprese salad made with ripe tomatoes, fresh mozzarella, basil, and balsamic glaze pairs beautifully with Chicken Pesto Pasta.
• Steamed Broccoli or Green Beans: A light, healthy vegetable side like steamed broccoli or green beans provides a nice contrast to the creamy pesto pasta.

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Conclusion

Chicken Pesto Pasta is a simple yet flavorful dish that’s perfect for any occasion. With tender chicken, creamy pesto sauce, and satisfying pasta, this meal will quickly become a favorite in your household. Whether you make your own pesto from scratch or use store-bought, this dish is quick, easy, and endlessly customizable. Enjoy the fresh, vibrant flavors of this delicious meal, and don’t forget to share it with your family and friends!