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Impress friends and family with this elegant, but effortless, Chicken Pesto Pasta. I love pesto recipes because they bring a freshness to any dish, thanks to the fresh basil leaves and lemon juice, not to mention their bright color and versatility.
This dish takes less than 20 minutes to prepare, is foolproof and requires minimal cleanup, making it perfect for a date night at home or when you have guests over. You’ll be able to impress your guests while still having plenty of time to entertain.
*Always remember to read every recipe all the way through before cooking it. This one involves multiple steps occurring simultaneously. The chicken will be cooking in the oven while your pasta cooks and the pesto is being prepared.
What is Pesto anyway?
Pesto is Italian and means to pound or crush. This is because it is traditionally prepared using a mortar and pestle, and although you could still use a mortar and pestle, it is much easier to use a food processor when preparing it. Pesto originated in Genoa, Italy, as far back as the 1600s. Pesto is flexible! This Chicken Pesto Pasta is a great dish to kick things off, but you can also use it on shrimp, fish, pizzas, flatbreads, veggies or even use it as a tasty spread for sandwiches.
Substitutions and Tips
Chicken – If you can buy locally raised chicken, it will be life-changing; if not, organic chicken from your local grocery store is just fine! In this recipe, I give you instructions for baking the chicken. You can also grill it, pan fry it, or even put it in the crockpot in the morning with seasonings, shred it in the evening and toss it in your pasta before serving it.
Olive Oil – There are so few ingredients in Pesto that it is essential to use high-quality ingredients. Olive oil is the main component to bring all of the flavors together – I recommend using an Extra Virgin Olive Oil that is more on the fruity side and less on the bold side, so it doesn’t overpower the delicate basil. Heraclea offers a high-quality, mature harvest extra virgin olive oil (this means they use a riper version of the olive, which is milder and sweeter in flavor). The olive oil is made in Turkey. I know it’s ironic that this dish originates in Italy, but the olive oil I found for it comes from somewhere else. However, it is just that good of an olive oil.
Basil – It’s best to use your own homegrown basil, but if that’s not available, then opt for organic. If you really want to go off the classic railways, you can use fronds (the green tops of the carrot) instead of basil. I’ve done this many times, so I don’t waste that part of the carrot, and it is delicious!
Pine Nuts – Pine nuts are the absolute classic ingredient, but they can be pricey. You can absolutely substitute walnuts if you wish. The measurement remains the same.
Pasta – You can easily substitute your favorite gluten-free pasta for this dish without making any adjustments.
If using a food processor to make your pesto, ensure you don’t add too much heat to the pesto ingredients as the blades rotate. This added heat oxidizes the basil, causing the chlorophyll in the basil leaves to break down and turn them a muddy brown, rather than the vibrant green we love to see. You can avoid excess heat by freezing the removable blade in your freezer for an hour before making your pesto. Instead of gradually adding Pesto ingredients, add them all at once and pulse until they come together for a perfect pesto. Using a mortar and pestle is more manual labor, but it will keep your pesto bright and colorful.
Ingredients for Chicken:
3-4 chicken breasts
1/4 cup olive oil
Juice of 1 lemon
1 tbsp Herbs de Provence (or your favorite Italian seasoning)
1 lb dry Campanelle pasta (or bowtie)
Pesto Sauce:
1/4 cup toasted pine nuts (toast at 350 degrees for 5 minutes)
2 cups fresh basil leaves, packed
1 clove garlic
Juice of half a lemon
pinch of salt
pinch of pepper
2/3 cup extra virgin olive oil
1/2 cup shredded Parmesan cheese
Directions:
- Place chicken breasts in a plastic zip bag. Add olive oil, lemon juice, dried herbs, salt and pepper to the bag. Massage the chicken in the bag to coat it evenly. Marinate for at least 1 hour.
- After an hour, preheat the oven to 400°F. Lay the prepared chicken on an 18×13 baking sheet lined with a silicone mat. Bake uncovered for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F, checking with a meat thermometer.
- While the chicken is baking, fill a large pot with water. Generously salt the water; remember, it should be as salty as the sea! When water comes to a boil, gently drop in the patsa and cook according to package directions. When the pasta is done cooking, strain it and return it to the pasta pot. Pour Pesto over the top and toss to coat. Remove the pot from the heat.
- When the chicken is done cooking, slice it and add it directly to the Pesto pot. Toss it gently to ensure even distribution and coating.
Pesto Directions
*Make the Pesto while the chicken and pasta are both cooking.
Pulse pine nuts, basil, garlic, lemon, and seasonings in a food processor until finely chopped. Slowly drizzle olive oil into the food processor while it is running, until you achieve the desired consistency. Add in Parmesan cheese and give it one or two pulses until combined.
Serve with garlic knots and salad.
