Pesto Pasta with Chicken Recipe

Pasta: Choose any type of pasta you prefer, such as spaghetti, penne, or fusilli.

Basil leaves: Fresh basil leaves are the key ingredient for making the vibrant pesto sauce.

Parmesan cheese: Grated parmesan cheese adds a rich, savory flavor to the pesto.

Olive oil: Extra virgin olive oil helps blend the pesto into a smooth sauce and adds a fruity note.

Garlic: Minced garlic provides a pungent, aromatic kick to the pesto.

Toasted pine nuts: These nuts add a subtle, nutty flavor and creamy texture to the pesto.

Chicken breasts: Boneless, skinless chicken breasts are seasoned and cooked to perfection, then sliced into strips.

Salt: Used to season the chicken and enhance the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the chicken seasoning.

When making pesto, ensure to use a high-quality olive oil as it significantly impacts the flavor. For a smoother texture, you can pulse the basil leaves and pine nuts first before gradually adding the olive oil. This method helps in achieving a more cohesive blend. Additionally, toast the pine nuts lightly to enhance their nutty flavor, but be careful not to burn them as they can turn bitter.

• any type pasta - Substitute with zucchini noodles: For a low-carb option, zucchini noodles provide a similar texture and can absorb the flavors of the pesto well.

• basil leaves - Substitute with spinach leaves: Spinach offers a milder flavor and is readily available, making it a good alternative for pesto.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a great vegan alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a neutral flavor, making it a good substitute for olive oil.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it has a slightly different intensity and flavor profile.

• toasted pine nuts - Substitute with toasted walnuts: Walnuts provide a similar texture and nutty flavor, and are often more affordable.

• boneless, skinless chicken breasts - Substitute with boneless, skinless turkey breasts: Turkey breasts are similar in texture and flavor, making them a suitable alternative.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, but with a slightly different aroma.

• Allow the pesto pasta with chicken to cool completely before storing. This prevents condensation from forming, which can make the pasta soggy.

• Transfer the cooled pasta to an airtight container. If possible, use a shallow container to help the pasta cool evenly and quickly.

• For optimal freshness, store the pasta in the refrigerator. It will keep well for up to 3-4 days.

• If you plan to freeze the pasta, portion it into individual servings. This makes it easier to reheat only what you need.

• Place the portions into freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date. This helps you keep track of how long the pasta has been stored.

• When ready to eat, thaw the pasta in the refrigerator overnight. This ensures even thawing and helps maintain the texture of the pasta and chicken.

• Reheat the pasta gently in a skillet over medium heat. Add a splash of olive oil or a bit of water to help loosen the sauce and prevent sticking.

• Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover it with a damp paper towel, and heat in 1-minute intervals, stirring in between, until warmed through.

• If the pesto seems dry after reheating, you can freshen it up by adding a bit more olive oil or a spoonful of reserved pasta cooking water.

• Stovetop Method:

  • Heat a skillet over medium heat.
  • Add a splash of olive oil or a bit of chicken broth to the skillet.
  • Add the leftover pesto pasta with chicken to the skillet.
  • Stir occasionally until heated through, about 5-7 minutes.
  • If the pasta seems dry, add a bit more olive oil or chicken broth.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the pesto pasta with chicken in an oven-safe dish.
  • Cover the dish with aluminum foil to prevent drying out.
  • Bake for about 15-20 minutes, or until heated through.
  • Stir halfway through to ensure even heating.

• Microwave Method:

  • Place the pesto pasta with chicken in a microwave-safe dish.
  • Add a splash of olive oil or chicken broth to keep it moist.
  • Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  • Microwave on medium power for 1-2 minutes.
  • Stir and check the temperature. If needed, continue microwaving in 30-second intervals until heated through.

• Double Boiler Method:

  • Fill a pot with water and bring it to a simmer.
  • Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  • Add the pesto pasta with chicken to the bowl.
  • Stir occasionally until heated through, about 10-15 minutes.
  • This method helps retain moisture and prevents the pasta from drying out.

• Large pot: Used to cook the pasta according to package instructions.

• Colander: Used to drain the cooked pasta.

• Blender: Used to combine basil, parmesan, olive oil, garlic, and pine nuts to make pesto.

• Skillet: Used to cook the chicken breasts over medium heat.

• Tongs: Used to flip the chicken breasts while cooking.

• Cutting board: Used to slice the cooked chicken breasts into strips.

• Chef's knife: Used to mince the garlic and slice the chicken breasts.

• Measuring cups: Used to measure the basil leaves, parmesan cheese, olive oil, and pine nuts.

• Wooden spoon: Used to toss the cooked pasta with pesto and chicken strips.

Pre-make the pesto: Prepare the pesto sauce in advance and store it in the fridge for up to a week.

Use pre-cooked chicken: Buy pre-cooked chicken breasts to save time on cooking and slicing.

Opt for quick-cook pasta: Choose quick-cook pasta varieties that cook in under 10 minutes.

Toast pine nuts in bulk: Toast a large batch of pine nuts and store them for future recipes.

Minced garlic in a jar: Use pre-minced garlic from a jar to save chopping time.