Simple Chicken and Pesto Pasta

Wonder how to make chicken and pesto pasta at home?

It’s not hard – you can do it!

In this pesto with chicken dinner, a fragrant basil-garlic-oil puree enhances a succulent herbed chicken breast, to top your favorite pasta. Big flavor with a minimum of ingredients. Simple, yet soooo good.

This herbed chicken can also stand alone if you only have buttered pasta and a salad handy. (It’s a simpler version of the herbed chicken in Chicken, Sausage and Peppers)

There are no pine nuts in this recipe, due to food allergies in our family. So if you are a purist feel free to choose a more traditional recipe.

What goes with chicken and pesto?

If you wonder what to make with chicken and pesto, our family enjoys it with:

• Garlic bread
• Tossed salad
• Romano cheese

This works best with fresh basil. Luckily it grows in our herb garden in the summer.

Enjoy!

Did you make this? Show me your #chickenpestopasta!

Print Recipe

Simple Chicken and Pesto Pasta

A simple pesto with a fresh basil-garlic-oil blend, topped with sauteed herbed chicken breast. Big flavor with a minimum of ingredients and steps. Simple, yet scrumptious.

Prep Time

20 minutes

Cook Time

15 minutes

Passive Time

10 minutes

Servings

servings

Ingredients

For the chicken

• 1.5 lbs boneless chicken breasts 2 large chicken breasts without skin
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 tsp cumin
• 1/2 lemon
• 1 Tbsp olive oil

For the pesto sauce

• 3 c gently packed basil leaves
• 1 c olive oil
• 1/2 tsp salt
• 1/4 tsp sugar
• 2 cloves garlic large outer cloves
• 2 oz Romano cheese

Prep Time 20 minutes Cook Time 15 minutes Passive Time 10 minutes Servings servings Ingredients For the chicken 1.5 lbs boneless chicken breasts 2 large chicken breasts without skin 1/2 tsp salt 1/2 tsp garlic powder 1 tsp cumin 1/2 lemon 1 Tbsp olive oil For the pesto sauce 3 c gently packed basil leaves 1 c olive oil 1/2 tsp salt 1/4 tsp sugar 2 cloves garlic large outer cloves 2 oz Romano cheese

Instructions

1. For the chicken: Slice through the thickness of each chicken breast half to form 4 thin filets.
2. Combine salt, sugar, garlic and cumin in a small bowl. Season both sides of each chicken piece with the salt mixture.
3. Heat oil in frying pan over medium-high heat being careful to keep it below the smoking point. As soon as the oil is hot, place chicken pieces in single layer.
4. Squeeze lemon juice over chicken after 1 -2 minutes of cooking.
5. Cook the first side for 3-4 minutes medium-high heat until the chicken is browned and beginning to caramelize
6. Turn the chicken and lower the heat to medium. Cook 5 minutes more, and check the thinner pieces for doneness. Remove each piece as when a slice through the thickest part shows meat is juicy and no longer pink (165-degrees F, if using a thermometer).

   
7. Set chicken aside to cool to room temperature. Chop into bite sized pieces when cool enough to handle. Meanwhile prepare the pesto.

   

For the pesto

1. For the pesto: Combine the basil, garlic, salt and oil in a blender. Blend to a smooth consistency.

   
2. Grate the cheese and blend into the basil and oil puree.
3. Taste and adjust for flavor. I like a bold garlic flavor, and sometimes blend in another small clove of garlic.

   

Pasta

1. For the pasta: Cook your favorite pasta of choice according to package directions
2. Serve your hot pasta and add a dollop of pesto, a spoonful of chicken and a sprinkle of grated cheese.

   

Recipe Notes

The pesto sauce in these photos is a deep green because I was testing a 4:1 ration of basil to oil.

It was delicious but may be too rich for most people. 

So this recipe is adjusted for a 3:1 ratio of basil to oil.