Best 6 Chicken Pecan Pesto Pasta Recipes

CHICKEN PESTO PASTA

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
• In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
• In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
• While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
• Stir in the spinach, breaking it up as needed and stirring until evenly combined.
• To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
• Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
• Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
• Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.

CHICKEN PESTO WITH PASTA

Steps:

• In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through. Sprinkle with pine nuts.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
• Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
• Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
• Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
• To serve, sprinkle parmesan cheese and basil on top!
• Enjoy!

PESTO PASTA WITH CHICKEN

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
• In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

CHICKEN PECAN PESTO PASTA

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm. Drain, return to pot and cover. Meanwhile, spread pecans on a cookie sheet and place in a 350 F. oven or 5 minutes. In food processor combine pecans,fresh herbs, garlic and cheese. Process until finely chopped, about 1 minute. With machine running, slowly add oil; process for 30 seconds more, adding salt and pepper to taste. In a large skillet,heat artichoke marinade over medium high heat. Add chicken and hot sauce and stir to coat. Cook, stirring often, until nicely browned. Add roasted red pepper strips and artichoke hearts. Add pesto to pasta, and gently stir in chicken and vegetable mixture. Sprinkle with additional Parmesan cheese, if desired.

MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a large nonstick skillet. Toss in the asparagus, season with a bit of salt, and sautée until the begin to soften, about 3 minutes.
• Pour on the pesto, pasta, and chicken and stir to combine.
• Toss in the cherry tomatoes and give everything a stir to combine and warm through.
• Distribute pasta mixture evenly between 4 tupperware containers.
• Top with parsley for garnish.
• Can be refrigerated up to 4 days.
• Enjoy!