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Pesto Chicken Pasta

Quick and easy
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4
Author: Viella

Ingredients

  • 4 cups basil remove from stems
  • 2 cup arugula
  • 2 cup spinach I used baby spinach
  • 1 cup parmesan shredded
  • 2 garlic cloves
  • 1 cup pine nuts
  • 1 cup extra-virgin olive oil
  • Water to cook pasta approx. 8 cups
  • 1 lb angel hair pasta
  • 1 lb boneless chicken pieces cut to 1 inch in size
  • Salt and pepper to season chicken
  • Olive oil for cooking

To Serve

  • Handful of pine nuts
  • Few sprigs or leaves of basil arugula or spinach

Equipment & Utensils

  • Blender
  • Saucepan with cover
  • Sauté pan
  • Large mixing bowl

Instructions

  • Place basil, arugula, spinach, parmesan, garlic, pine nuts and olive oil in blender.
  • Blend ingredients on a low setting into a paste and set aside.
  • Season chicken with salt and pepper and then heat oil in sauté pan.
  • Cook chicken pieces until golden. Make sure chicken is cooked through, then set aside
  • Pour water into saucepan and heat on high until boiling.
  • Place pasta into saucepan, do not break, just allow pasta to soften and it will eventually drop to the bottom of your saucepan.
  • Once water rises to boiling once again, lower to a simmer and cook for approx. 8 mins
  • Drain pasta thoroughly then add to mixing bowl.
  • Add chicken and then pour in the pesto.
  • Mix thoroughly and serve.
  • Sprinkle with pine nuts and garnish with basil, spinach or arugula, or a combination of them all.

Notes

I used chicken breast only, but feel free to use your favorite pieces of chicken in this dish.