Chicken Pesto Pasta: The Ultimate Recipe and Cooking Guide

Chicken pesto pasta: just the name conjures up images of vibrant green sauce clinging to perfectly cooked noodles, studded with tender chicken. But this isn’t just a pretty dish; it’s a flavor explosion waiting to happen! Have you ever craved a meal that’s both comforting and sophisticated, quick to prepare but impressive enough for company? Then look no further. This recipe is your answer.

Pesto itself boasts a rich history, originating in Genoa, Italy, where it was traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil, all pounded together in a mortar and pestle (hence the name!). While the classic version is divine, the beauty of chicken pesto pasta lies in its adaptability. It’s a blank canvas for your culinary creativity!

People adore this dish for so many reasons. The creamy pesto sauce, bursting with fresh basil flavor, perfectly complements the savory chicken. The pasta provides a satisfying base, and the overall combination is simply irresistible. Plus, it’s incredibly convenient! Whether you’re a busy professional or a parent juggling multiple tasks, this recipe comes together in under 30 minutes, making it a weeknight winner. Get ready to experience a symphony of flavors and textures that will leave you craving more!

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• For the Pasta:
• 1 lb pasta (penne, rotini, or farfalle work well)
• 8 cups water
• 1 tablespoon salt
• For the Pesto Sauce:
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2-3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 2 tablespoons lemon juice (optional, but recommended)
• Additional Ingredients:
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
• 1/4 cup heavy cream (optional, for extra creaminess)
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving

Preparing the Chicken:

1. Prepare the Chicken: Begin by cutting the chicken breasts into bite-sized cubes, about 1-inch in size. This ensures even cooking and makes it easier to eat with the pasta.
2. Season the Chicken: In a medium bowl, toss the cubed chicken with olive oil, garlic powder, onion powder, dried oregano, red pepper flakes (if using), salt, and pepper. Make sure the chicken is evenly coated with the spices. This step is crucial for infusing the chicken with flavor.
3. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.

Cooking the Pasta:

1. Boil the Water: Fill a large pot with 8 cups of water and add 1 tablespoon of salt. Bring the water to a rolling boil over high heat. The salt helps to season the pasta as it cooks.
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions, until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm to the bite. Usually, this takes about 8-10 minutes, but always check the package instructions for the specific type of pasta you are using.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is a secret ingredient that helps to create a creamy sauce and bind the pasta and pesto together.
4. Drain the Pasta: Drain the pasta in a colander and set aside.

Making the Pesto Sauce:

1. Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, or until lightly golden and fragrant. Watch them carefully, as they can burn easily. Remove from the skillet and set aside to cool. Toasting the pine nuts enhances their flavor and adds a nutty aroma to the pesto.
2. Combine Ingredients: In a food processor, combine the fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and minced garlic. Pulse until the mixture is coarsely chopped.
3. Add Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth and creamy. Scrape down the sides of the food processor as needed to ensure all ingredients are evenly incorporated.
4. Season the Pesto: Season the pesto with salt and freshly ground black pepper to taste. Add the lemon juice (if using) for a bright, tangy flavor. Pulse to combine. Taste and adjust the seasoning as needed.

Assembling the Chicken Pesto Pasta:

1. Combine Pasta and Pesto: In the same large pot that you cooked the pasta in, or in a large bowl, combine the drained pasta with the pesto sauce. Toss gently to coat the pasta evenly with the pesto.
2. Add Chicken and Sun-Dried Tomatoes: Add the cooked chicken and chopped sun-dried tomatoes to the pasta. Toss gently to combine. The sun-dried tomatoes add a burst of sweetness and chewiness to the dish.
3. Adjust Consistency: If the pasta seems dry, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached. The pasta water helps to create a creamy sauce that clings to the pasta.
4. Add Cream (Optional): For an extra creamy sauce, stir in the heavy cream. This is optional, but it adds a luxurious richness to the dish.
5. Heat Through (If Necessary): If the pasta has cooled down too much, you can gently heat it through over low heat, stirring occasionally, until warmed through. Be careful not to overheat the pasta, as this can cause the pesto to separate.
6. Serve: Serve the chicken pesto pasta immediately, garnished with fresh basil leaves and grated Parmesan cheese.

Tips for the Best Chicken Pesto Pasta:

• Use Fresh Basil: The key to a great pesto is using fresh, high-quality basil. Avoid using basil that is wilted or bruised.
• Toast the Pine Nuts: Toasting the pine nuts enhances their flavor and adds a nutty aroma to the pesto.
• Don’t Overcook the Pasta: Cook the pasta al dente, as it will continue to cook slightly when you add the pesto and other ingredients.
• Reserve Pasta Water: The starchy pasta water is a secret ingredient that helps to create a creamy sauce and bind the pasta and pesto together.
• Adjust Seasoning: Taste the pesto and the finished dish and adjust the seasoning as needed.
• Add Lemon Juice: A squeeze of lemon juice brightens the flavor of the pesto and adds a tangy note.
• Customize the Ingredients: Feel free to add other vegetables to the pasta, such as cherry tomatoes, spinach, or zucchini.
• Make it Vegetarian: Omit the chicken for a delicious vegetarian pesto pasta.
• Store Leftovers: Store leftover chicken pesto pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Variations:

• Sun-Dried Tomato Pesto: Add sun-dried tomatoes to the pesto for a richer, more intense flavor.
• Spinach Pesto: Add spinach to the pesto for a healthier and more vibrant green sauce.
• Walnut Pesto: Substitute walnuts for pine nuts for a different flavor profile.
• Spicy Pesto: Add a pinch of red pepper flakes to the pesto for a spicy kick.
• Grilled Chicken Pesto Pasta: Grill the chicken instead of cooking it in a skillet for a smoky flavor.

Conclusion:

This Chicken Pesto Pasta isn’t just another weeknight dinner; it’s a vibrant, flavorful experience that’s incredibly easy to pull off. Seriously, from start to finish, you’re looking at a dish that’s ready in under 30 minutes, making it perfect for those busy evenings when you crave something delicious but don’t want to spend hours in the kitchen. The combination of tender chicken, fragrant pesto, and perfectly cooked pasta is simply irresistible. It’s a symphony of flavors that will tantalize your taste buds and leave you wanting more.

But what truly makes this recipe a must-try is its versatility. While I’ve outlined my favorite way to prepare it, the possibilities are endless! Feel free to experiment with different types of pasta. Penne, rotini, or even farfalle would work beautifully. For a vegetarian option, simply omit the chicken and add some roasted vegetables like bell peppers, zucchini, or cherry tomatoes. They’ll add a burst of color and sweetness that complements the pesto perfectly.

And speaking of pesto, don’t be afraid to get creative with that too! While classic basil pesto is always a winner, you could try using sun-dried tomato pesto for a richer, more intense flavor, or even a kale pesto for a healthier twist. If you’re feeling adventurous, you can even make your own pesto from scratch! It’s surprisingly easy and allows you to customize the flavor to your exact liking.

For serving suggestions, I love to top my Chicken Pesto Pasta with a generous sprinkle of freshly grated Parmesan cheese and a few toasted pine nuts for added crunch. A side of crusty bread is also a must for soaking up all that delicious pesto sauce. If you’re looking to add a little extra something, a simple green salad with a light vinaigrette would be the perfect complement.

This recipe is also fantastic for meal prepping. You can easily make a big batch on Sunday and enjoy it for lunch or dinner throughout the week. Just store the pasta and sauce separately to prevent the pasta from becoming soggy. When you’re ready to eat, simply reheat and enjoy!

I’m confident that this Chicken Pesto Pasta will become a staple in your household. It’s quick, easy, delicious, and endlessly customizable. It’s the kind of dish that everyone will love, from picky eaters to seasoned foodies.

So, what are you waiting for? Grab your ingredients and get cooking! I’m so excited for you to try this recipe and experience the magic of Chicken Pesto Pasta for yourself. And when you do, please don’t hesitate to share your experience with me! I’d love to hear what variations you tried, what your family thought, and any tips or tricks you discovered along the way. You can leave a comment below, tag me on social media, or even send me an email. I can’t wait to see your culinary creations! Happy cooking!

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