Chicken Pesto Pasta Recipe
Hello, friends! Welcome to another delicious adventure in my kitchen. Today, I’m showing you how to whip up a Chicken Pesto Pasta that’s so simple, a child could do it—and so tasty, you’ll want to make it every Monday, Tuesday, Wednesday... you get the idea! This dish is all about fresh flavors, a quick sauté, and a pesto you can make ahead and freeze for—oh, let’s say 17 years. Okay, maybe not that long, but it keeps like a champ! Let’s get cooking—grab your pans, and don’t forget to give this recipe a big thumbs up when you’re done! And here's a quick reminder about Mise en Place: Prep like a pro—chop, measure, and organize your ingredients and tools before cooking. It keeps you organized, prevents mid-cooking chaos (no more scrambling for ingredients!), and ensures every step flows smoothly. A little upfront effort transforms you into a pro, making your recipe not just quick but downright delicious!
Recipe Video
Recipe Ingredients
For the Pesto:
- 1 cup packed Fresh Basil Leaves
- 1/2 cup Roasted Slivered Almonds
- 2-3 cloves Garlic, peeled
- 4 ounces Parmesan Cheese
- 1/2 cup Pesto Olive Oil, plus more as needed
- Salt and Pepper to taste
For the Pasta:
- 1/2 pound Pasta (penne or fusilli work great)
- 3/4 pound Chicken Breast, cut into bite-sized pieces
- 2 tablespoons Garlic Olive Oil for sautéing
- 1 cup Cherry Tomatoes, halved
- 1/4 cup Sundried Tomatoes, chopped small
- 1/4 cup Kalamata Olives, pitted and halved
- 1/4 cup Chicken Stock
- 2 tablespoons Butter
- 1 tablespoon Sherry or other Liquor (optional)
- Zest of 1 Lemon
- Parmesan Cheese, grated, for garnish
- Fresh Basil Leaves, for garnish
Recipe Instructions
Cook the Pasta:
- First things first, friends—get that pasta going! Fill a big pot with water, salt it like the ocean, and bring it to a boil. Cook the pasta until it’s VERY al dente—about 9 minutes for me, when the box said 10. Drain it and set it aside in a bowl with a drizzle of olive oil to avoid the pasta sticking to each other. I had mine pre-cooked in the video, so you’re starting right where I did!
Sauté the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat—get it nice and hot, around350-365°F. Add the chicken in one layer and sauté for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Look at that color—it’s happiness in a pan!
Make the Pesto (While the Chicken Cooks):
- While the chicken’s getting beautiful and golden, let’s whip up the pesto. Toss the basil, roasted almonds, garlic, and a pinch of salt and pepper into a food processor. Pulse it a few times to chop, then drizzle in the olive oil while it runs until it’s smooth and stunning.
Add the Tomatoes and Olives:
- Once the chicken’s almost done, throw in the cherry tomatoes, sundried tomatoes, and olives. Sautéthem for 2-3 minutes until the cherry tomatoes soften a little. Chop those sundried tomatoes small—nobody wants a big chewy bite ruining the party!
Stir in Pesto and Stock:
- Now, add 2-3tablespoons of that fresh pesto to the skillet—two big spoons, friends! Pour in a splash of chicken stock, about 1/4 cup, and stir it all together. The pesto coats the chicken and veggies, and the stock makes it saucy—just how I did it on camera!
Add the Pasta:
- Toss that pre-cooked pasta into the skillet with everything else. Mix it up well—if it looks dry, add a bit more stock or pasta water. We want it silky and perfect, not sticky!
Finish with Butter and Zest:
- Stir in the butter until it melts—oh, I almost forgot it in the video, but I got it in there! Add a splash of sherry if you’re feeling adventurous, then zest a lemon right into the pan and mix. That zest is like a little burst of sunshine—it’s magic!
Serve It Up:
- Divide the pasta between two plates. Spoon a little extra pesto on top, sprinkle with Parmesan, and add a few fresh basil leaves. Look at that—it’s gorgeous, friends! You’ve just made what I made in the video, step by step!
Pro-Tips
Special Tips and Tricks
- Freezing the Pesto:
Got leftover pesto? Put it in a container, drizzle olive oil on top, press plastic wrap onto the surface, and freeze it. It’ll stay good for months—I joked about 17 years in the video, but you get the idea! - Pesto Versatility:
This pesto isn’t just for pasta—use it on fish, veggies, or even a sandwich. It’s a flavor bomb! - Butter Is Key:
Don’t skip the butter—it makes the sauce rich and smooth. I forgot it once on camera and had to scramble—learn from my mistake! - Lemon Zest Trick:
That lemon zest at the end? It’s my secret weapon—brightens everything up in seconds!
There you go, friends!
A Chicken Pesto Pasta that’s quick, delicious, and foolproof. Make it tonight, and don’t forget to tell everyone how easy it was—I’m telling you, it’s a winner! Thumbs up if you love it, and I’ll see you in the kitchen next time!Equipment - You can find the items below at our online store!
Nutrition
Calories: 784.99kcalCarbohydrates: 52.2gProtein: 30.45gFat: 51.23gSaturated Fat: 9.7gPolyunsaturated Fat: 6.37gMonounsaturated Fat: 32.38gTrans Fat: 0.24gCholesterol: 69.93mgSodium: 313.09mgPotassium: 904.78mgFiber: 5.01gSugar: 5.97gVitamin A: 793.07IUVitamin C: 13.78mgCalcium: 84.67mgIron: 2.92mg