Pesto Chicken Pasta
I’ve got a killer Pesto Chicken Pasta recipe with homemade pesto, mushrooms, pine nuts, tomatoes, and parmesan. It’s perfect for dinner or impressing guests!
Hey there! I’ve got a delicious recipe for Pesto Chicken Pasta that you’re going to love. Imagine homemade basil pesto, sautéed mushrooms, toasted pine nuts, juicy cherry tomatoes, and a generous sprinkle of fresh parmesan cheese. Trust me, this dish is comfort food at its finest. It’s perfect for a cozy dinner at home or impressing guests with its vibrant flavors. Let’s get cooking!
What goes in Chicken Pesto Pasta?
- Pasta – I used penne because it has more surface area to hold the creamy pesto sauce.
- Pesto – Make your own homemade pesto for the freshest taste.
- Chicken – Tender, juicy chicken breast is ideal for this dish.
- Toppings – Add cherry tomatoes, sautéed mushrooms, and toasted pine nuts for an extra layer of flavor.
- Cheese – Freshly grated parmesan is the key that ties it all together.
What is in Homemade Pesto?
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Making homemade pesto is super easy and tastes so much better than store-bought! All you need is fresh basil, garlic, pine nuts, parmesan cheese, olive oil, salt, and pepper. Just toss everything into a food processor and blend until it’s nice and smooth. You can adjust the ingredients to your taste, like adding more garlic for an extra kick or more cheese if you love that cheesy flavor.
Pesto Recipes
Recipe Substitutions And Notes
- If you don’t have pine nuts for the pesto, you can substitute them with walnuts or almonds—they add a nice twist to the flavor.
- You can also switch up the greens in the pesto; try spinach or arugula for a different taste and texture.
- I prefer to use chicken breasts that have been pounded to an even thickness. They are sturdier pieces of meat than thighs, ensuring even cooking and juiciness.
Is it healthier?
Homemade pesto is generally healthier than store-bought because you control what goes into it. No preservatives, less sodium, and you can use high-quality olive oil and fresh ingredients. Plus, it tastes way fresher and more vibrant, making it a nutritious choice for your family.
How do I know which pasta to use?
Choosing the right type of pasta is all about matching it with your sauce or ingredients. Here’s a quick guide to help you out:
- Long Pastas (Spaghetti, Linguine, Fettuccine): Great for creamy or oily sauces that coat each strand, like Alfredo or carbonara. They’re also perfect with seafood or simple tomato-based sauces because they let the sauce shine without overpowering it.
- Short Pastas (Penne, Rigatoni, Fusilli): Perfect for chunky sauces and baked dishes. The shapes hold up well with hearty ingredients like vegetables, meats, and thicker sauces. Penne is awesome for pasta bakes because it captures all the sauce inside the tubes.
- Stuffed Pastas (Ravioli, Tortellini): These are the stars of the show, so you want a light sauce that complements but doesn’t overshadow them. Butter sauces, light tomato sauces, or even just a drizzle of olive oil work great here.
- Tiny Pastas (Orzo, Ditalini): Perfect for soups or pasta salads because they’re easy to eat in small bites. They soak up flavors well without becoming too heavy.
- Ribbon Pastas (Tagliatelle, Pappardelle): These are wider and work beautifully with rich, meaty sauces like Bolognese. They can handle heavier toppings without getting lost in the dish.
Just think about the texture and weight of your sauce or ingredients, and pick a pasta that complements it. It’s all about balance!
More Pesto Inspired Recipes
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Pesto Chicken Pasta
Ingredients
- 2 cups Fresh Basil Leaves
- ½ cup Parmesan Cheese (Fresh Grated)
- ½ cup extra-virgin olive oil
- â…“ cup Pine Nuts
- 2 Garlic Cloves
- Salt and Pepper to Taste
- 2 tbsp extra-virgin olive oil (divided)
- 2 Boneless, Skinless Chicken Breast
- 8 oz Pasta (your choice)
- 1 cup Cherry Tomatoes (halved)
- 1 cup Mushrooms (brown or white button, sliced)
- ¼ cup Pine Nuts
- 1 cup Grated Parmesan Cheese (For Garnish)
Instructions
- In a food processor, combine 2 cups Fresh Basil Leaves, ½ cup Parmesan Cheese, ½ cup extra-virgin olive oil, ⅓ cup Pine Nuts and 2 Garlic Cloves. Blend until smooth, then season with Salt and Pepper to Taste. Set aside.
- Season 2 Boneless, Skinless Chicken Breast with salt and pepper. In a large skillet, heat 1 tbsp Olive Oil over medium heat. Cook the chicken breasts for about 5-7 minutes on each side until fully cooked and golden brown. Minimum internal temperature should be 165℉. Remove the chicken from the skillet, let it rest for a few minutes, then slice into thin strips.
- Bring a large pot of salted water to a boil. Cook 8 oz Pasta according to the package instructions until al dente. Drain and set aside.
- In the same skillet used for the chicken, add the remaining tablespoon of olive oil. Add 1 cup Mushrooms (sliced) and cook for about 5 minutes until they are soft and golden brown. Add 1 cup Cherry Tomatoes and cook for another 2-3 minutes until they start to soften.
- Add the cooked pasta to the skillet with the sautéed veggies. Stir in the sliced chicken and homemade pesto. Mix until everything is well combined and heated through.
- Plate the pasta and garnish with toasted pine nuts and grated Parmesan cheese.