Ingredients and preparation
This flavorful Chicken Pesto Pasta combines tender chicken breast, al dente pasta, and a vibrant homemade pesto sauce for a satisfying and easy-to-make dish. Below is a list of ingredients you’ll need to prepare this recipe, along with preparation tips to ensure the best results.
- 2 boneless, skinless chicken breasts – sliced into thin strips for quicker cooking and better flavor absorption.
- 12 oz (340 g) pasta – penne, fusilli, or fettuccine work well; choose your favorite shape.
- 1 tablespoon olive oil – for sautéing the chicken.
- Salt and freshly ground black pepper – to season the chicken.
- 1 cup fresh basil leaves – packed, for the pesto.
- 1/3 cup pine nuts – lightly toasted for enhanced flavor.
- 2 cloves garlic – peeled and roughly chopped.
- 1/2 cup grated Parmesan cheese – freshly grated for best taste.
- 1/2 cup extra virgin olive oil – added gradually to emulsify the pesto.
- Juice of 1/2 lemon – to brighten the pesto and balance the richness.
- Optional: 1/4 cup sun-dried tomatoes – chopped, for added depth and sweetness.
Preparation tips:
- Start by bringing a large pot of salted water to a boil for the pasta. Cook according to package instructions until al dente, then drain and set aside.
- While the pasta cooks, prepare the pesto by combining basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Taste and adjust seasoning as needed.
- Season the chicken strips with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, or until golden brown and cooked through. Remove from heat and set aside.
Cooking instructions
Once the pasta is cooked and drained, and the chicken is golden and tender, it’s time to bring all the components together. In the same skillet used for the chicken, reduce the heat to low and return the cooked chicken to the pan. Add the drained pasta directly into the skillet, tossing gently to combine with the chicken.
Spoon the freshly made pesto over the pasta and chicken mixture. Start with about half of the pesto and stir to coat evenly. Add more pesto as needed, depending on your preference for sauce coverage. If the mixture seems too thick or dry, add a splash of reserved pasta water or a drizzle of olive oil to loosen it up and help the sauce cling to the pasta.
Continue to toss the pasta over low heat for 1–2 minutes, just until everything is heated through and well combined. Be careful not to overcook at this stage, as the pesto can lose its vibrant color and fresh flavor if exposed to high heat for too long.
If using sun-dried tomatoes, stir them in at this point to add a sweet, tangy contrast to the herbaceous pesto. Taste the dish and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.
Serving suggestions and storage
Chicken Pesto Pasta is best enjoyed immediately after cooking, when the pasta is hot and the pesto is at its most aromatic. For an elegant presentation, serve it in shallow bowls and garnish with a sprinkle of freshly grated Parmesan cheese, a few whole basil leaves, and a drizzle of extra virgin olive oil. A side of crusty bread or a light arugula salad with lemon vinaigrette complements the dish beautifully, adding texture and brightness to the meal.
If you’re preparing this dish for a gathering, consider serving it family-style in a large serving platter, allowing guests to help themselves. This not only makes for a visually appealing centerpiece but also keeps the pasta warm longer when served in a pre-warmed dish.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over low heat with a splash of water or chicken broth to help loosen the sauce. Stir gently until warmed through. Avoid microwaving for extended periods, as this can cause the chicken to become rubbery and the pesto to lose its fresh flavor.
For longer storage, you can freeze the cooked chicken and pesto separately. The pesto can be frozen in ice cube trays and transferred to a freezer-safe bag for up to 3 months. When ready to use, thaw in the refrigerator overnight and stir into freshly cooked pasta and reheated chicken for a quick and flavorful meal.