Pesto Pasta with Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
465 kcal
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Course
Main Course
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Cuisine
Italian
Pesto Pasta with Chicken
Description
Pesto Pasta with Chicken features spaghetti tossed in a sauce made from a blend of pesto, freshly grated Parmesan cheese, and butter, which is gradually loosened with reserved pasta water to give a smooth, glossy finish. The chicken breasts are seasoned with salt, pepper, garlic powder, and paprika, then pan-grilled until golden and cooked through, then sliced and added atop the pasta. A squeeze of lemon juice introduces a fresh acidity that cuts through the richness, while fresh basil leaves provide a fragrant touch. This combination creates a harmonious balance between creamy, herby pasta and flavorful, tender grilled chicken.
The cooking method highlights layering flavors, first in the sauce and then in the chicken seasoning. The pasta's texture remains al dente, and the grilled chicken offers a slightly crispy exterior with juicy meat inside. Serving immediately ensures the sauce stays smooth and the chicken maintains its texture.
Pairs well with a simple green salad or steamed vegetables for a complete meal. The use of fresh basil and lemon juice emphasizes freshness alongside the savory elements.
The notes advise storing leftover pesto in an airtight container with a layer of olive oil to prevent oxidization, refrigeration for up to a week or freezing for months. Cooked pasta with chicken can be kept refrigerated up to four days. Using fresh pesto and cheese maximizes flavor quality.
Ingredients
- 1 pound spaghetti
- ½ cup pesto
- ½ cup Parmesan Cheese freshly grated
- 1 tablespoon butter
- 4 6- ounces chicken breast boneless, skinless
- ½ teaspoon salt plus more to taste
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon black pepper plus more to taste
- 1 tablespoon olive oil
- 1 lemon juiced
- basil for garnish, fresh
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water and drain.
- Return drained pasta to the same pot over low heat and add the pesto, Parmesan cheese and butter. Season to taste with salt and pepper. Add in reserved pasta water gradually until the sauce is glossy.
- Preheat a grill pan to medium high heat. Add the olive oil. Season both sides of the chicken with salt, pepper, garlic powder and paprika and transfer to the heated skillet. Cook the chicken for 3-4 minutes per side or until golden brown and cooked through. Allow the chicken to rest for 5 minutes, then slice into strips and add on top of the pesto pasta.
- Add the lemon juice on top and garnish with fresh basil. Serve immediately.
Notes
- Store extra pesto in an airtight container refrigerated for up to one week or freeze up to six months; cover the surface with olive oil to avoid oxidation.
- Leftover pesto pasta with chicken stays good in the fridge for up to four days in a sealed container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 573mg | 24% |
| Potassium | 293mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 631IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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