Chicken Pesto Pasta
This delicious Chicken Pesto Pasta combines tender chicken strips with al dente pasta, tossed in a vibrant and aromatic homemade pesto sauce. It's a quick and satisfying dish perfect for weeknight dinners.
Equipment
- 1 large pot
- 1 strainer
- 1 skillet
- 1 mixing bowl
- 1 food processor for pesto
- 1 wooden spoon or spatula
Ingredients
- 12 ounces pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 2 large chicken breasts (about 1 pound/450g), sliced into strips
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese plus extra for serving
- 2 cloves garlic, minced
- 1/2 cup olive oil (for the pesto)
- Juice of 1 lemon
Instructions
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.
- In a skillet over medium heat, add 2 tablespoons of olive oil. Season the chicken strips with salt and pepper before placing them in the skillet. Cook for about 5-7 minutes or until the chicken is cooked through and lightly golden brown. Remove from heat and set aside.
- In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, minced garlic, lemon juice, and 1/2 cup olive oil. Pulse until smooth, scraping down the sides as necessary. If the pesto is too thick, add a small amount of reserved pasta water until desired consistency is reached.
- In a large mixing bowl, combine the cooked pasta, chicken, and pesto. Toss well to combine all ingredients. If needed, add more reserved pasta water for a creamier texture.
- Serve immediately in pasta bowls, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Notes
You can customize this recipe by adding cherry tomatoes, spinach, or sun-dried tomatoes for added flavor and nutrition.
Store any leftover pesto in an airtight container in the refrigerator for up to a week. Pesto can also be frozen for future use.