Basil Pesto Chicken Pasta Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
551 kcal
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Course
Main Course, Lunch, Dinner
Basil Pesto Chicken Pasta Recipe
Description
The pesto is prepared by pulsing fresh basil leaves, pine nuts, grated pecorino cheese, garlic, and lemon juice in a food processor until finely ground, then gradually blending in extra virgin olive oil to create a smooth, thick sauce. Seasoning with salt and black pepper is adjusted to taste.
After cooking pasta to al dente and draining, shredded cooked chicken is added and allowed to cool slightly so the heat does not cook the pesto. The pesto is then mixed in incrementally to achieve a saucy consistency that evenly coats the pasta and chicken. This method preserves the bright green color and fresh flavor of the pesto.
The dish can be served at room temperature or chilled as a pasta salad, making it suitable for casual meals or make-ahead dishes. The fresh herbaceous flavor pairs well with simple sides or as a light main course.
The notes suggest pesto tastes best fresh but keeps well refrigerated up to four days. For a creamier texture, heavy cream can be stirred into the pesto at the end.
Ingredients
For the Homemade Pesto:
- 2 cups basil packed, fresh leaves
- ½ cup pine nuts
- ½ cup pecorino cheese or parmesan, grated
- 1 clove garlic peeled
- 2 teaspoons lemon juice
- 2/3 cup extra-virgin olive oil
- salt
- black pepper
For the Basil Pesto Chicken Pasta:
- 1 pound pasta ziti, fusilli, or gemelli, small
- 2 cups chicken shredded, cooked
Instructions
For the Basil Pesto:
- Set out a food processor. Place the basil leaves, pine nuts, pecorino cheese, garlic clove, and lemon juice in the food processor. Cover and pulse until finely ground.
- Then add in the olive oil, ½ teaspoon salt, and ¼ teaspoon ground pepper. Pulse again until a smooth, thick pesto sauce is formed. Taste, then salt and pepper as needed.
For the Pesto Chicken Pasta:
- Set a large pot of salted water over high heat, and set out a mixing bowl. Once the water is boiling, stir the pasta into the water. Cook to al dente, according to the package instructions. Drain the pasta and place in the bowl.
- Stir in the shredded cooked chicken. Allow the temperature of the pasta to come down a little, as to not cook the pesto. Once the pasta is warm (not hot) stir in the pesto, one half cup at a time, until it is as saucy as you like.
- Serve at room temperature, or cold. Cover and chill until ready to serve.
Notes
- Prepare the pesto fresh for best flavor, but it can be refrigerated and still tastes good up to 4 days ahead.
- Add ½ to 1 cup heavy cream to the pesto to create a creamy sauce variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 551kcal | 28% |
| Carbohydrates | 59g | 20% |
| Protein | 15g | 30% |
| Fat | 29g | 45% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 6mg | 2% |
| Sodium | 139mg | 6% |
| Potassium | 267mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 487IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 131mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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