Chicken Pesto Pasta Dinner Food

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!-Barbara Christensen of Arvada, Colorado

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 package (16 ounces) bow tie pasta
1 cup cut fresh asparagus (1-inch pieces)
1-1/4 cups sliced fresh mushrooms
1 medium sweet red pepper, sliced
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 jars (3-1/2 ounces each) prepared pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup shredded Parmesan cheese
2/3 cup pine nuts, toasted

Steps:

Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 620 calories, Fat 31g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 893mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein.

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

Chicken Pesto Pasta, a creamy chicken and pasta recipe with bow-tie pasta and succulent chicken cooked in lightened-up yet creamy Basil Pesto Sauce. Only 15 minutes of prep makes this recipe perfect for quick dinner. Plus pasta is tasty, lite, and flavorful. I bet more flavorful than Pesto Pasta from your favorite Italian restaurant. Give it a try! My version of Chicken Pesto Pasta is special. Sauce is creamy yet lite with delicious flavor Pesto. Just three things make all the difference: I use Homemade Basil Pesto. (Don't worry if you can't. Also sharing few of my trusted store-bought Basil Pesto brands.)To lighten-up the pasta sauce, I replace heavy cream with half-and-half. (half the cream and half the milk).I give sauce more depth of flavor with herbs and by cooking chicken in same pan before making sauce. Flavor of cooking chicken and seasonings makes sauce bold and delicious.The resulting Pesto Pasta is creamy, indulgent, and has knock-out pesto flavor. So delicious!I highly recommend trying this recipe. Needs only 15 minutes of prep. Once you have the Basil Pesto, rest of recipe comes together in minutes. Simply cook fresh bowtie pasta. While pasta cooks, cook chicken and sauce in one pan. Mix the two with some parmesan cheese. Wallah! Dinner is ready to devour!So, let's make some Chicken Pesto Pasta tonight!PESTO CHICKEN PASTABasil Pesto (also know as Green Pesto) and cream sauce is the heart of this Creamy Pesto Chicken Pasta. In-fact, the fragrance of fresh Pesto was my inspiration behind creating this chicken dinner. Making Pesto Pasta Sauce is easy and super quick. You need only 6 ingredients. Fresh Basil PestoGarlicParmesan CheeseHeavy Cream or Cream Half and Half.Lemon juiceChicken Stock - I skip chicken stock when making Chicken Pesto Pasta because I saute chicken with seasonings in the pan first, then make sauce in same pan. The flavorful bits of chicken stuck on pan give delicious depth of flavor to the sauce without chicken stock. If you are making only Pesto Sauce, I recommend using the Chicken Stock.Tip: You can even make pesto sauce ahead of time and refrigerate. When ready to eat, cook pasta, saute chicken, add sauce and pasta. That's it. Ready to serve.Besides Pesto Sauce, two quintessential ingredients of Chicken Pesto Pasta are: Veggies and Chicken.VEGGIES:We often eat chicken pesto pasta with tomatoes and broccoli. When I'm out of broccoli, I love adding zucchini, summer squash and green peas for substantial serving of veggies in the pasta. In my humble opinion, all of these veggies - tomatoes, zucchini, and broccoli benefit from the fragrant and creamy pesto sauce. I cook veggies al-dente. With sauce, these tastes crunchy and so good! Even picky eaters love'em. Trust me, I know because I have a picky eater at home who devoured whole bowl of pasta - zucchini tomato included. So, you can use any of these veggies in Pesto Pasta:Tomatoes Or Cherry Tomatoes.BroccoliMushroomsZucchiniSummer SquashGreen PeasBell PeppersArtichokesCHICKEN:Chicken for Pesto Pasta can be cooked various ways. I like to cook small diced chicken thighs in saute pan and then build sauce in same pan to add flavor in Pesto Sauce without Chicken Stock. You can also use Rotisserie Chicken to save some time. I only recommend to heat the chicken in sauce to make sauce more flavorful or use 1/4 cup of chicken stock. You can make Chicken Pesto Pasta with Grilled Chicken. For grilled chicken pesto pasta, season chicken with oil, lemon and seasonings (salt plus herbs/spice-blend of your choice). While chicken marinates, heat a grilling pan or an outdoor grill. Grill chicken on hot grill until grill marks appear. Let cook both sides until internal temperature of chicken registers 165 degrees Fahrenheit. While chicken grills, cook pasta and make pesto sauce as suggested in the recipe card. I recommend to add 1/4 cup chicken stock in the sauce for more flavor. Once chicken is ready. Let it rest for 5 minutes before slicing. Serve sliced grilled chicken with Pesto Pasta.Tip: You can also serve Pesto Pasta with lean protein such as shrimp, white-meat chicken or tofu. Cook any of these proteins in pan with salt and pepper before cooking sauce. You can also grill protein like I described above. PASTA:Honestly, options are endless. Whether you like penne, farfalle, spaghetti, or tagliatelle. All these pasta shapes work with cream basil pesto sauce. Sauce coats the pasta very nicely. When I make pasta, I follow a simple tip that I learned from Chef Giada of Food Network. Add pasta to sauce, don't mix, first add the grated parmesan (or cheese of choice) on the hot cooked pasta. This way, cheese sticks to the cooked pasta, then this combination holds sauce very nicely. You will never eat bland pasta. I bet.Tip: Try Zucchini Pasta (zucchini noodles) instead of wheat pasta for a low-carb Pesto Pasta dinner.If you don't have chicken/shrimp, this Pesto Pasta also works perfect vegetarian. (hint hint)Try something different for dinner tonight. I have made Chicken Pesto Pasta easy to prepare at home, as a complete meal - Pasta with fragrant Pesto Sauce, chicken, tomatoes and zucchini. Drop a message and share with me your favorite Chicken and Pasta Dinner?Stay safe and take precautions to beat the COVID-19 virus out of this world.

Provided by Savita

Categories Pasta Main Course

Time 25m

Number Of Ingredients 14

Ingredients

1 lbs Chicken, boneless thigh or breast, small diced
1/2 lbs Pasta, tubular pasta such as penne or farfalle
1 Zucchini, diced to half moons
1 Cup Cherry Tomatoes
1/4 Bunch Fresh Herbs, such as parsley or basil, optional, for serving.
1 tbsp Cooking Oil
1 tsp Garlic, 1-2 cloves, minced
1/2 tsp Salt and Black Pepper, half and half
1/2 Cup Basil Pesto, to make fresh, check recipe link in notes.
1/2 Cup Cream, half and half
1/2 tsp Chili Flakes
1 tbsp Lemon, juice
1/3 Cup Parmesan Cheese, grated
1/4 Cup Water, use Chicken Stock for more flavor

Steps:

Bring pot of water to rolling boil. Season with salt. Add pasta and cook boiling until pasta is al-dente (about 10-12 minutes) For best results, check pasta package for al-dente cooking time.
Heat oil in a large heavy bottom skillet to medium-high heat. Add garlic and chili flakes. Cook stirring often for 20-30 seconds or until garlic is fragrant. Don't let garlic burn. Add diced chicken. Sprinkle generous pinch of salt on chicken before stirring. Stir cook chicken for 2-3 minutes or until chicken is no longer pink and develops some color. Transfer chicken to a plate.
In, now empty, same pan on medium heat, add basil pesto. You don't need more oil since pesto has oil in it. Cook pesto for 30 seconds to 1 minute or until it is fragrant. Add cream half and half, water (or stock if using). Bring to boil then lower heat to medium. Mix in half of the parmesan cheese. Add chicken back into the sauce with cherry tomatoes and zucchini. Cook for 3-5 minutes or until Pesto Sauce thickens and chicken is fully cooked. Once sauce thickens, mix in lemon juice and salt. Taste and adjust salt and black pepper.
Add cooked and drained pasta to chicken with pesto. Sprinkle remaining parmesan cheese on the top of pasta. Now, coat the pasta in the sauce. Add 2-3 tbsp of the chopped fresh herb of your choice. Serve Chicken Pesto Pasta while still hot. Enjoy.

CHICKEN PESTO

Chicken Pesto image

This was my daughter's favorite dish (along with some of her friends). She enjoyed it so much that we had to make it a weekly recipe.

Provided by Maine-iac

Categories One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

1 package pesto sauce mix
8 boneless skinless chicken breasts
breadcrumbs
4 slices provolone cheese, cut in half
1 (4 ounce) can sliced mushrooms

Steps:

Prepare pesto sauce according to package direction.
Heat oven to 350 degrees.
Spray rectangular dish (9 by 12 inch) with no-stick spray.
Moisten chicken with water, shake off excess, and coat complete with bread crumbs.
Place chicken in baking dish.
Spread pesto sauce evenly over chicken breasts.
Cover each breast with ½ slice of provolone cheese.
Spread mushrooms over cheese.
Bake in oven for 45- 50 minutes.
Serve with pasta.

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

This chicken pesto pasta is sauteed chicken, farfalle pasta and cherry tomatoes, all tossed in basil pesto and finished off with parmesan cheese. A quick and easy dinner option that always gets rave reviews!

Provided by Sara Welch

Categories Main

Time 30m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
salt and pepper to taste
1 1/2 teaspoons minced garlic
3/4 teaspoon Italian seasoning
12 ounces short pasta (such as farfalle)
1 cup basil pesto (look for it in the refrigerated section)
1 cup cherry tomatoes (halved)
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh parsley (can also use basil)

Steps:

Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
Heat the olive oil in a large pan over medium high heat.
Place the chicken in the pan and season with salt and pepper to taste.
Cook for 3-4 minutes per side or until golden brown and cooked through. Add the garlic and Italian seasoning and cook for 1 minute.
Drain the pasta and pour it into the pan with the chicken. Add the pesto and toss to coat evenly.
Add the cherry tomatoes and gently fold them into the pasta.
Sprinkle with parmesan cheese and parsley. then serve.

Nutrition Facts : Calories 526 kcal, Carbohydrate 59 g, Protein 38 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 81 mg, Sodium 570 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

Steps:

Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
To serve, sprinkle parmesan cheese and basil on top!
Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

EASY CHICKEN PESTO PASTA RECIPE

Easy Chicken Pesto Pasta Recipe image

This 3-ingredient chicken pesto pasta is so easy to make and tastes amazing! This is going to become your favorite weeknight meal!

Provided by MelanieCooks.com

Categories Pasta

Time 10m

Number Of Ingredients 3

Ingredients

1 lb pasta
2 cups chopped cooked chicken
3/4 cup pesto

Steps:

Cook pasta according to package directions, then drain and return to pot.
Add chicken pieces and pesto and toss until combined.

CHICKEN PESTO PASTA WITH MUSHROOMS

Chicken Pesto Pasta with Mushrooms image

This chicken pesto pasta recipe combines some of my most favorite flavors: basil pesto, sun-dried tomatoes, mushrooms, fresh basil, red pepper flakes.

Provided by Julia

Categories Main Course

Time 30m

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1/2 lb chicken thighs (, boneless, skinless, chopped)
1/4 cup sun-dried tomatoes (, drained of most oil, chopped)
1/4 teaspoon red pepper flakes
4 oz mushrooms (, sliced)
3 garlic cloves (, minced)
1/2 cup basil pesto
1 cup milk
1/4 teaspoon salt (and more)
8 ounces penne pasta ((use gluten free for gluten free version))
fresh basil (chopped)

Steps:

Heat olive oil in a large skillet on medium heat. Add chicken (chopped up) with sun-dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with red pepper flakes. Saute for about 1 minute on medium heat.
Add sliced mushrooms (add another 1 tablespoon olive oil if needed) and saute for about 2 more minutes (or a little bit more), until chicken is cooked through and mushrooms are softened.
Add garlic, basil pesto, milk, and 1/4 teaspoon of salt. Bring to boil, immediately reduce to simmer and simmer, stirring until everything is well combined. Remove from heat. Taste, and add more salt, if needed.
Cook pasta according to package instructions. Drain. Add cooked pasta to the sauce, reheat.
Top with chopped fresh basil.

Nutrition Facts : Calories 550 kcal, Carbohydrate 53 g, Protein 22 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 64 mg, Sodium 529 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

Rich and creamy Chicken Pesto Pasta Bake with tomatoes, whole wheat noodles, bright pesto, and Greek yogurt. Healthy, freezer friendly, and flavor packed!

Provided by Erin Clarke / Well Plated

Categories Dinner Main Course

Time 50m

Number Of Ingredients 13

Ingredients

1 tablespoon extra virgin olive oil
1 1/4 pounds boneless skinless chicken breasts (cut into bite-sized pieces)
½ teaspoon kosher salt
1/4 teaspoon black pepper
1 pound DeLallo Whole Wheat Pasta
1 6.35 ounce jar DeLallo Simply Pesto (Traditional Pesto flavor)
1 cup nonfat plain Greek yogurt
1 (10-ounce) package frozen spinach (thawed with as much of the liquid squeezed out as possible.)
2 pints cherry tomatoes
1/4 teaspoon red pepper flakes
1 cup shredded part-skim mozzarella cheese (or a blend of mozzarella and provolone)
¼ cup tightly packed fresh basil leaves (roughly chopped, divided)
¼ cup freshly grated Parmesan cheese

Steps:

Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
Stir in the spinach, breaking it up as needed and stirring until evenly combined.
To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.

Nutrition Facts : ServingSize 1 (of 10), Calories 300 kcal, Carbohydrate 33 g, Protein 25 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 47 mg, Fiber 4 g, Sugar 4 g

PESTO PASTA WITH CHICKEN

Pesto Pasta with Chicken image

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

Provided by Kristin

Categories World Cuisine Recipes European Italian

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
½ cup pesto sauce

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g

CREAMY PESTO CHICKEN

Creamy Pesto Chicken image

Creamy Pesto Chicken - Create a restaurant-style meal at home with this flavor-packed, creamless Creamy Pesto Chicken dinner that comes together in just 30 minutes!

Provided by Katerina | Diethood

Categories Dinner

Time 25m

Number Of Ingredients 12

Ingredients

1 pound boneless (, skinless chicken breasts)
salt and fresh ground pepper (, to taste)
2 tablespoons basil pesto
2 tablespoons extra virgin olive oil
2 cups cherry tomatoes (, halved)
1 tablespoon all-purpose flour
2 garlic cloves (, minced)
1/2 tablespoon basil pesto
1 cup fat free evaporated milk
salt and fresh ground pepper (, to taste)
freshly shaved parmesan (, for garnish, optional)
fresh basil ribbons (, for garnish, optional)

Steps:

Season chicken with salt and pepper, and rub chicken with the basil pesto.
Heat olive oil in a large nonstick skillet.
Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.
In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
Remove chicken from skillet.
Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.
Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
Add the prepared sauce to the skillet and bring to a boil.
Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.
Remove from heat.
Garnish with cheese and basil ribbons.
Serve with pasta, rice, and/or salad.

Nutrition Facts : Calories 299 kcal, Carbohydrate 12 g, Protein 30 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 75 mg, Sodium 301 mg, Sugar 9 g, ServingSize 1 serving

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

Chicken Pesto Pasta - The combination of freshly-made basil pesto, filling pasta, and tender chicken. Treat your family with this quick and tasty dinner!

Provided by Tania Sheff

Categories Main Course

Time 30m

Number Of Ingredients 10

Ingredients

2 cups fresh basil leaves (packed)
1/2 cup grated Parmigiano-Reggiano cheese (about 2 ounces)
1/2 cup extra virgin olive oil
1/3 cup toasted pine nuts (can sub for cashews or walnuts)
2 large garlic cloves (minced)
1/4 teaspoon salt (more to taste)
1/8 teaspoon freshly ground black pepper (more to taste)
16 oz. spaghetti (or your favorite pasta (1 package))
1 small rotisserie chicken
grated Parmigiano-Reggiano cheese and pine nuts (to garnish)

Steps:

Cook the pasta in a pot of salted, boiling water according to package instructions to your desired doneness. Reserve about 1/3 cup of cooking water.
While the pasta is cooking, make the basil pesto. Place the basil leaves, toasted pine nuts, and garlic into a food processor and pulse several times. Add the remaining ingredients and process until very smooth. Set aside.
Pull the meat from the rotisserie chicken and shred.
Combine the hot pasta, pesto sauce, shredded chicken, and about 1/4 cup of reserved pasta water (or more, if needed). Garnish with grated Parmigiano-Reggiano and toasted pine nuts. Serve immediately.

Nutrition Facts : Calories 787 kcal, Carbohydrate 58 g, Protein 58 g, Fat 37 g, SaturatedFat 6 g, Cholesterol 125 mg, Sodium 624 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

This easy 30 minute dinner is perfect for a quick and delicious weeknight meal. This chicken pesto pasta comes together quickly and easily with a few everyday ingredients for a hearty and filling dish that's full of flavor.

Provided by Neli Howard | Delicious Meets Healthy

Categories Main Course

Time 30m

Number Of Ingredients 15

Ingredients

8 oz pasta (rotini, fusilli, or farfalle)
1 tablespoon lemon juice ((1/2 lemon))
1/3 cup basil pesto
2 -3 tablespoon heavy cream
2 boneless skinless chicken breasts
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and black pepper
Olive oil
½ cup diced onion
3 cloves garlic (minced)
½ cup grated parmesan cheese
2 tablespoons pine nuts
Chopped fresh basil
1 cup halved cherry tomatoes

Steps:

Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander, and run under cold water to stop the cooking process.
In a mixing bowl, whisk together lemon juice, basil pesto sauce and heavy cream until smooth. Set aside.
Rub the chicken with seasonings and olive oil. Heat a large skillet over medium-high heat.
Add chicken and cook undisturbed for about 5 minutes, then flip and continue to cook for 3-5 minutes more, until cooked through, or internal temperature registers 165 F. Slice chicken and set aside.
Add chopped onions to the skillet and cook until soft and translucent, for the last 30 seconds add the minced garlic.
Turn off the heat and add the cooked pasta and sliced chicken to the skillet, and pour the pesto sauce. Toss to coat everything, add halved tomatoes on top, sprinkle Parmesan cheese, pine nuts and garnish with chopped fresh basil.
Serve and enjoy!

Nutrition Facts : Calories 501 kcal, Carbohydrate 51 g, Protein 27 g, Fat 21 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 59 mg, Sodium 469 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

CHICKEN PESTO PASTA

Chicken pesto pasta image

Chicken pesto pasta isn't a traditional Italian dish, but pesto Genovese is often served with meat and fish. Rachel Roddy's comforting, vibrant pasta dish combines all three. Each serving provides 716 kcals, 33g protein, 87g carbohydrates (of which 6g sugars) 25g fat (of which 5g saturates), 7g fibre and 0.3g salt.

Provided by Rachel Roddy

Categories Main course

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 chicken breasts, approx. 120g/4½oz each
6-8 tbsp olive oil, plus extra for drizzling
1 onion, peeled and cut in half (optional)
1 carrot (optional)
1 garlic clove
1 tbsp pine nuts
45 basil leaves
20g/¾oz pecorino, grated
20g/¾oz Parmesan, grated
450g/1lb dried pasta
salt, to season

Steps:

Preheat the oven to 220C/200C Fan/Gas 7.
Drizzle the chicken breasts with olive oil, season and wrap in kitchen foil. Bake in the oven for around 15-16 minutes until cooked through. (Note that if the chicken breast is larger than specified, it may take longer to cook. A 150-200g/5½-7oz skinless chicken breast fillet will need 16-18 minutes; a 200-250g/7-9oz one 18-20 minutes; and a 250-300g/9-10½ one 20-22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don't forget to check that each breast is cooked through.) Alternatively you can poach the chicken - place the chicken in a pan along with the peeled onion and carrot and cover with 2.5cm/1in cold water. Bring to a simmer, add a good pinch of salt and poach for 10-15 minutes, with a lid on, until the chicken is completely cooked.
While the chicken is cooking, make the pesto. If you are using a pestle and mortar, start by pounding the garlic and salt to a rough paste, then add the pine nuts, then basil, then oil, and pound to a consistency you like. Stir in the cheese to finish. If you are working in a food processor you can blend the garlic, salt, pine nuts, basil and oil all together, and once you have a consistency you like, stir in the cheese.
Once the chicken is cooked, let it rest until cool enough to handle, then shred into a large mixing bowl and toss gently with the pesto.
Bring a large pan of salted water to the boil, and boil the pasta until al dente. Drain the pasta, saving a cup of pasta cooking water. Combine the pasta with the chicken and pesto, and toss together, adding a bit of pasta water if it needs loosening. Serve.

Nutrition Facts : Calories 716kcal, Carbohydrate 87g, Fat 25g, Fiber 7g, Protein 33g, SaturatedFat 5g, Sugar 6g

CHICKEN PESTO PASTA DINNER

Chicken Pesto Pasta Dinner image

What should we make for dinner? How about a quick and easy Chicken Pesto & Pasta dinner? Directions: Cook pasta until al dente, drain and set aside. Heat olive oil in a pan over medium heat. Add chicken and red pepper flakes. Cook until chicken is cooked through and toss in the halved cherry tomatoes to the chicken and cook for a minute or two more. Add Pesto olive oil blend mix to 3/4 cup olive oil and 2 Tbsp Romano/Parmesan cheese and stir well. In a large bowl combine pasta, chicken and pesto and serve immediately. Enjoy!

Provided by gourmet creations

Categories Lunch/Snacks

Time 15m

Yield 1 pound pasta, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 (16 ounce) package pasta, of your choice
2 tablespoons olive oil, and
3/4 cup olive oil
2 -3 tablespoons romano cheese or 2 -3 tablespoons powdered parmesan cheese
1 dozen cherry tomatoes, halved
2 boneless skinless chicken breasts, cut into small pieces crushed

Steps:

Directions: Cook pasta until al dente, drain and set aside. Heat olive oil in a pan over medium heat. Add chicken and red pepper flakes. Cook until chicken is cooked through and toss in the halved cherry tomatoes to the chicken and cook for a minute or two more. Add Pesto olive oil blend mix to 3/4 cup olive oil and 2 Tbsp Romano/Parmesan cheese and stir well. In a large bowl combine pasta, chicken and pesto and serve immediately. Enjoy!
Read more at: http://www.food.com/members/subm/editr2?oc=linkback.

Nutrition Facts : Calories 944.5, Fat 52.5, SaturatedFat 8.4, Cholesterol 45.1, Sodium 164, Carbohydrate 87.4, Fiber 4.3, Sugar 4.4, Protein 30.1

More about "chicken pesto pasta dinner food"

ONE POT CHICKEN PESTO PASTA -- THE RECIPE REBEL [VIDEO]

Add the chicken, and cook until the chicken is just cooked on the outside, about 3-4 minutes. (If you prefer, you can cook longer until browned) …
From thereciperebel.com
5/5 (9)
Calories 490 per serving
Category Main Course

In a large pan over medium high heat, heat oil on medium high heat until hot. Add the chicken, and cook until the chicken is just cooked on the outside, about 3-4 minutes. (If you prefer, you can cook longer until browned)
Stir in the broth, milk, pesto and pasta. Bring to a simmer over medium-high heat, then reduce to medium, and cook, stirring often. Cover with a lid once most of the liquid has been absorbed and continue cooking until pasta is al dente or desired tenderness, about 10 minutes total.
If desired, whisk together the cream and corn starch (optional, but makes for a creamier sauce). Stir into pasta and cook until thickened slightly, 1-2 minutes. Stir in Parmesan cheese and serve.

Chicken Pesto Pasta Dinner Food

CHICKEN PESTO PASTA

This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!-Barbara Christensen of Arvada, Colorado

CHICKEN PESTO PASTA

CHICKEN PESTO

This was my daughter's favorite dish (along with some of her friends). She enjoyed it so much that we had to make it a weekly recipe.

CHICKEN PESTO PASTA

This chicken pesto pasta is sauteed chicken, farfalle pasta and cherry tomatoes, all tossed in basil pesto and finished off with parmesan cheese. A quick and easy dinner option that always gets rave reviews!

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

EASY CHICKEN PESTO PASTA RECIPE

This 3-ingredient chicken pesto pasta is so easy to make and tastes amazing! This is going to become your favorite weeknight meal!

CHICKEN PESTO PASTA WITH MUSHROOMS

This chicken pesto pasta recipe combines some of my most favorite flavors: basil pesto, sun-dried tomatoes, mushrooms, fresh basil, red pepper flakes.

CHICKEN PESTO PASTA

Rich and creamy Chicken Pesto Pasta Bake with tomatoes, whole wheat noodles, bright pesto, and Greek yogurt. Healthy, freezer friendly, and flavor packed!

PESTO PASTA WITH CHICKEN

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

CREAMY PESTO CHICKEN

Creamy Pesto Chicken - Create a restaurant-style meal at home with this flavor-packed, creamless Creamy Pesto Chicken dinner that comes together in just 30 minutes!

CHICKEN PESTO PASTA

Chicken Pesto Pasta - The combination of freshly-made basil pesto, filling pasta, and tender chicken. Treat your family with this quick and tasty dinner!

CHICKEN PESTO PASTA

This easy 30 minute dinner is perfect for a quick and delicious weeknight meal. This chicken pesto pasta comes together quickly and easily with a few everyday ingredients for a hearty and filling dish that's full of flavor.

CHICKEN PESTO PASTA

CHICKEN PESTO PASTA DINNER

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