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Pesto Chicken Pasta

pesto chicken pasta
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Ingredients

Scale
  • 2 boneless chicken breasts, diced (about 1 pound)
  • 8 oz penne or fusilli pasta
  • 1 cup fresh basil leaves, packed
  • 1/3 cup pine nuts
  • 2 cloves garlic, peeled
  • 1/2 cup grated Parmesan cheese, plus extra for serving
  • 1/4 cup extra virgin olive oil, plus 2 Tbsp for cooking
  • Salt and pepper to taste
  • 1 tablespoon fresh lemon juice
  • 1 cup cherry tomatoes, halved (optional)
  • 2 cups baby spinach (optional)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Bring a large pot of salted water to boil and cook pasta according to package directions until al dente, about 8-10 minutes.
  2. Reserve 1/2 cup pasta water before draining. Toss drained pasta with a drizzle of olive oil to prevent sticking.
  3. While pasta cooks, pat chicken dry and season generously with salt and pepper.
  4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook undisturbed for 2-3 minutes until golden.
  5. Flip chicken pieces and continue cooking 3-4 minutes until cooked through (165°F internal temperature). Set aside.
  6. Toast pine nuts in a dry skillet over medium-low heat for 3-4 minutes, stirring frequently until golden. Let cool slightly.
  7. In a food processor, combine basil, toasted pine nuts, garlic, and Parmesan. Pulse 8-10 times until roughly chopped.
  8. With processor running, slowly drizzle in 1/4 cup olive oil until smooth but still textured. Add lemon juice and season with salt and pepper.
  9. Combine cooked pasta and chicken in a large bowl. Add pesto sauce and toss thoroughly to coat.
  10. If pasta seems dry, add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
  11. Fold in cherry tomatoes and spinach if using. The residual heat will slightly wilt the spinach.
  12. Taste and adjust seasoning if needed.
  13. Serve immediately topped with additional Parmesan cheese and optional red pepper flakes.

Notes

  • For a creamier variation, add 1/4 cup heavy cream or 2 tablespoons cream cheese when mixing the pesto with pasta.
  • The pesto can be made up to 3 days ahead and stored with a thin layer of olive oil on top.
  • To prevent pesto from darkening, blanch basil leaves for 5 seconds in boiling water, then plunge into ice water before proceeding with the recipe.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: pesto chicken pasta, basil pasta, garlic chicken, Italian dinner, quick weeknight meal

Find it online: https://www.joyliciousrecipes.com/pesto-chicken-pasta-easy-bold-dinner/