Chicken and Pesto Pasta

Chicken and Pesto Pasta is a delightful blend of tender chicken, vibrant basil pesto, and perfectly cooked pasta. This dish is not only delicious but also visually appealing with its bright green sauce and pops of red from the cherry tomatoes. It’s a perfect meal for a weeknight dinner but elegant enough to serve at a dinner party.

The homemade pesto sauce is a star in this recipe, packed with fresh basil, rich Parmesan, and the subtle nuttiness of pine nuts. If you’re in a pinch, store-bought pesto can be a quick alternative, but making it fresh really elevates the dish.

I love how versatile this recipe is. You can easily swap out the chicken for shrimp or keep it vegetarian by adding more veggies like roasted red peppers or spinach. This flexibility makes it a regular in my kitchen.

Equipment Needed:

·         Food processor or blender (for the pesto)

·         Large pot for boiling pasta

·         Large skillet or sauté pan

·         Wooden spoon or spatula

·         Measuring cups and spoons

·         Strainer or colander

·         Cutting board and knife

Ingredients:

• For the Pesto:
  • 2 cups fresh basil leaves, packed
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts (or walnuts as a substitute)
  • 3 cloves garlic, minced
  • Salt and pepper to taste
• For the Pasta:
  • 12 ounces pasta (penne, fusilli, or your favorite type)
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper to taste
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup grated Parmesan cheese, for garnish
  • Fresh basil leaves, for garnish (optional)

 Instructions:

Make the Pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse several times to blend. With the processor running, gradually add the olive oil in a steady stream until the mixture is smooth and well combined. Season with salt and pepper to taste. Set aside.

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water. Set aside.

Cook the Chicken: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.

Combine and Serve: In the same skillet, add the cooked pasta and chicken. Add the pesto and a few tablespoons of the reserved pasta water. Toss to coat the pasta and chicken evenly. Add more pasta water if needed to reach the desired consistency. Add the cherry tomatoes and gently toss again. Serve the pasta in bowls, garnished with grated Parmesan cheese and fresh basil leaves if desired.

Tips:

You can substitute the pine nuts in the pesto with other nuts like walnuts or almonds.

For a creamier sauce, you can add a splash of heavy cream or a dollop of mascarpone cheese when combining the pesto with the pasta and chicken.

Feel free to add other vegetables like spinach or roasted red peppers to the pasta for extra flavor and nutrition.