Best 2 Chicken Spinach Pesto Pasta Recipes

Indulge in a culinary delight with our tantalizing Chicken Spinach Pesto Pasta recipe, a symphony of flavors that will tantalize your taste buds. Succulent chicken breasts, bathed in a vibrant green spinach pesto, nestle atop a bed of perfectly al dente pasta, creating a harmonious union of textures and flavors. The pesto, a vibrant blend of fresh spinach, aromatic basil, nutty pine nuts, and tangy Parmesan cheese, adds a layer of complexity to the dish, while the juicy chicken provides a satisfying protein punch. But that's not all - this culinary journey also includes two additional tantalizing recipes: a creamy Spinach Pesto Gnocchi that offers a delightful twist on the classic gnocchi dish, and a vibrant Spinach Pesto Pizza that combines the vibrant flavors of pesto with the irresistible allure of melted cheese. Get ready to embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

SPINACH, WALNUT AND GOLDEN RAISIN PESTO PASTA WITH ITALIAN CHICKEN SAUSAGE

Spinach, Walnut and Golden Raisin Pesto Pasta with Italian Chicken Sausage image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 chicken Italian sausage links
2 cloves garlic
1 pound farfalle pasta
1 cup toasted walnut halves
3 cups baby spinach
2 cups fresh basil
1 cup grated Pecorino-Romano or Parmesan
3/4 cup extra-virgin olive oil
1/4 cup golden raisins
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon freshly cracked black pepper, plus more if needed
Zest and juice from 1 lemon

Steps:

Preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside.
Meanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions.
Meanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed.
Heat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices.

CHICKEN SPINACH PESTO PASTA

Chicken Spinach Pesto Pasta image

My wife and I invented this while in Cinque Terre, Italy.

Provided by Kenneth DeBaeremaeker

Categories Main Dish Recipes Pasta Chicken

Time 57m

Yield 4

Number Of Ingredients 12

Ingredients

1 (16 ounce) package tortellini
1 tablespoon olive oil
2 skinless, boneless chicken breasts, cubed
2 tablespoons chopped fresh parsley
1 lemon, juiced
1 teaspoon chili powder
salt and ground black pepper to taste
2 cups chopped mushrooms
2 cups chopped spinach
1 cup chopped kale
1 tomato, chopped
1 (8 ounce) jar pesto (such as Classico®)

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini. Cook uncovered, stirring occasionally, until the tortellini are tender, about 12 minutes. Drain.
Heat olive oil in large skillet over medium heat. Add chicken; season with parsley, lemon juice, chili powder, salt, and black pepper. Cook and stir until chicken is no longer pink and the juices run clear, about 5 minutes.
Stir mushrooms, spinach, and kale into the skillet; cook until wilted, about 5 minutes. Reduce heat slightly and add tomato and pesto; cook and stir until flavors combine, about 5 minutes. Serve over tortellini.

Nutrition Facts : Calories 775.1 calories, Carbohydrate 64.1 g, Cholesterol 97.8 mg, Fat 42.7 g, Fiber 7.6 g, Protein 40.2 g, SaturatedFat 13.2 g, Sodium 979.5 mg, Sugar 4.5 g

Tips:

Use fresh spinach for the best flavor and texture. If using frozen spinach, thaw it completely and squeeze out any excess water before using.
Toast the pine nuts in a dry skillet over medium heat until fragrant and golden brown. This will enhance their flavor and make them more crunchy.
Use a food processor or blender to make the pesto sauce. This will ensure that the sauce is smooth and creamy.
Cook the pasta according to the package directions. Be sure to salt the water before adding the pasta.
Add the cooked pasta, pesto sauce, spinach, and chicken to a large bowl and toss to combine. Serve immediately with grated Parmesan cheese and additional pesto sauce, if desired.

Conclusion:

This chicken spinach pesto pasta is a quick and easy meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it is sure to please everyone at the table. The pesto sauce is made with fresh basil, pine nuts, Parmesan cheese, and olive oil, and it is tossed with cooked pasta, spinach, and chicken. The dish is finished with a sprinkling of grated Parmesan cheese and additional pesto sauce, if desired.