Chicken Pesto Pasta Recipe
fromchefjeanpierre.comchefjeanpierre.com/recipes/pasta/chicken-and-pesto-pasta
Hello, friends! Welcome to another delicious adventure in my kitchen. Today, I’m showing you how to whip up a Chicken Pesto Pasta that’s so simple, a child could do it—and so tasty, you’ll want to make it every Monday, Tuesday, Wednesday... you get the idea! This dish is all about fresh flavors, a quick sauté, and a pesto you can make ahead and freeze for—oh, let’s say 17 years. Okay, maybe not that long, but it keeps like a champ! Let’s get cooking—grab your pans, and don’t forget to give this recipe a big thumbs up when you’re done! And here's a quick reminder about Mise en Place: Prep like a pro—chop, measure, and organize your ingredients and tools before cooking. It keeps you organized, prevents mid-cooking chaos (no more scrambling for ingredients!), and ensures every step flows smoothly. A little upfront effort transforms you into a pro, making your recipe not just quick but downright delicious!
Ingredients
Instructions
Cook the Pasta:
First things first, friends—get that pasta going! Fill a big pot with water, salt it like the ocean, and bring it to a boil. Cook the pasta until it’s VERY al dente—about 9 minutes for me, when the box said 10. Drain it and set it aside in a bowl with a drizzle of olive oil to avoid the pasta sticking to each other. I had mine pre-cooked in the video, so you’re starting right where I did!
Sauté the Chicken:
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat—get it nice and hot, around350-365°F. Add the chicken in one layer and sauté for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Look at that color—it’s happiness in a pan!
Make the Pesto (While the Chicken Cooks):
While the chicken’s getting beautiful and golden, let’s whip up the pesto. Toss the basil, roasted almonds, garlic, and a pinch of salt and pepper into a food processor. Pulse it a few times to chop, then drizzle in the olive oil while it runs until it’s smooth and stunning.
Add the Tomatoes and Olives:
Once the chicken’s almost done, throw in the cherry tomatoes, sundried tomatoes, and olives. Sautéthem for 2-3 minutes until the cherry tomatoes soften a little. Chop those sundried tomatoes small—nobody wants a big chewy bite ruining the party!
Stir in Pesto and Stock:
Now, add 2-3tablespoons of that fresh pesto to the skillet—two big spoons, friends! Pour in a splash of chicken stock, about 1/4 cup, and stir it all together. The pesto coats the chicken and veggies, and the stock makes it saucy—just how I did it on camera!
Add the Pasta:
Toss that pre-cooked pasta into the skillet with everything else. Mix it up well—if it looks dry, add a bit more stock or pasta water. We want it silky and perfect, not sticky!
Finish with Butter and Zest:
Stir in the butter until it melts—oh, I almost forgot it in the video, but I got it in there! Add a splash of sherry if you’re feeling adventurous, then zest a lemon right into the pan and mix. That zest is like a little burst of sunshine—it’s magic!
Serve It Up:
Divide the pasta between two plates. Spoon a little extra pesto on top, sprinkle with Parmesan, and add a few fresh basil leaves. Look at that—it’s gorgeous, friends! You’ve just made what I made in the video, step by step!
Nutrition
- Calories
- 784.99 kcal
- Carbohydrate Content
- 52.2 g
- Protein Content
- 30.45 g
- Fat Content
- 51.23 g
- Saturated Fat Content
- 9.7 g
- Trans Fat Content
- 0.24 g
- Cholesterol Content
- 69.93 mg
- Sodium Content
- 313.09 mg
- Fiber Content
- 5.01 g
- Sugar Content
- 5.97 g
- Unsaturated Fat Content
- 38.75 g
- Serving Size
- 1 serving
