Best 20 Pesto Chicken Pasta Recipes

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Indulge in a culinary journey with our versatile pesto chicken pasta, a tantalizing dish that combines the vibrant flavors of pesto, tender chicken, and al dente pasta. This recipe offers three delectable variations to suit your taste buds: a classic basil pesto for a traditional Italian experience, a sun-dried tomato pesto for a burst of Mediterranean sunshine, and a roasted red pepper pesto for a smoky and slightly spicy twist. Each variant promises a unique and satisfying meal that will leave you craving for more. Whether you're a seasoned home cook or just starting out in the kitchen, our easy-to-follow instructions will guide you through the process of creating this delightful dish. So, grab your aprons, gather your ingredients, and let's embark on a culinary adventure that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY



One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

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!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

PESTO PASTA WITH CHICKEN AND TOMATOES



Pesto Pasta with Chicken and Tomatoes image

Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese

Steps:

  • In blender or food processor, place Pesto ingredients.
  • Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
  • In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
  • Garnish with basil and 3 tablespoons Parmesan cheese.

Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g

PHENOMENAL CHICKEN AND PASTA IN CREAMY PESTO SAUCE



Phenomenal Chicken and Pasta in Creamy Pesto Sauce image

An extremely delicious meal: the crunch of pine nuts and the tang of sun-dried tomatoes combine with chicken and pasta in a heavenly pesto cream sauce. Be sure to taste and salt before serving, because depending on what kind of chicken broth you use, the dish may require no salt at all or may be extremely under-salted.

Provided by GILL846

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 6

Number Of Ingredients 21

2 cups fresh basil
3 cloves garlic
⅓ cup freshly grated Parmesan cheese
⅓ cup pine nuts
1 medium ripe tomato, chopped
¼ cup olive oil
¼ cup chicken broth
1 cup white wine
2 tablespoons dried basil
2 teaspoons dried oregano
2 cloves garlic, minced
6 boneless, skinless chicken breasts, cut into strips
1 (16 ounce) package dried penne pasta
5 tablespoons olive oil, divided
1 large onion, diced
1 tablespoon sugar
½ (8 ounce) jar oil-packed sun-dried tomatoes, drained and sliced
⅓ cup pine nuts
½ cup white wine
1 cup heavy cream
salt to taste

Steps:

  • Place basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Gradually add olive oil, while pulsing, until mixture is smooth and creamy.
  • In a bowl, stir together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Stir in chicken pieces.
  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook until just al dente, about 8 minutes. Drain, and rinse under cold water. Toss with 2 tablespoons olive oil. Set aside.
  • Heat 3 tablespoons olive oil in a skillet over medium heat. Stir in onions, and sprinkle with sugar. Cook until the onions are soft and translucent. Stir in sun-dried tomatoes and pine nuts, and cook about 3 minutes. Stir in chicken and marinade. Stir in 1/2 cup white wine. Simmer chicken pieces, stirring occasionally, about 8 minutes.
  • Add pasta and pesto to the skillet. Stir in cream, and cook until the sauce is thickened. Adjust salt and freshly ground pepper to taste, and serve with freshly grated Parmesan.

Nutrition Facts : Calories 943 calories, Carbohydrate 71.1 g, Cholesterol 126.7 mg, Fat 49.9 g, Fiber 5.7 g, Protein 45.7 g, SaturatedFat 15 g, Sodium 220.6 mg, Sugar 7.5 g

TEENA'S SPICY PESTO CHICKEN AND PASTA



Teena's Spicy Pesto Chicken and Pasta image

A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.

Provided by LAGIRL

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
½ cup grated Parmesan cheese
½ cup chopped cilantro

Steps:

  • Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
  • Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g

CHICKEN PESTO PASTA



Chicken Pesto Pasta image

This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!-Barbara Christensen of Arvada, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 14

1 package (16 ounces) bow tie pasta
1 cup cut fresh asparagus (1-inch pieces)
1-1/4 cups sliced fresh mushrooms
1 medium sweet red pepper, sliced
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 jars (3-1/2 ounces each) prepared pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup shredded Parmesan cheese
2/3 cup pine nuts, toasted

Steps:

  • Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 620 calories, Fat 31g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 893mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein.

CREAMY PESTO CHICKEN PASTA



Creamy Pesto Chicken Pasta image

Make and share this Creamy Pesto Chicken Pasta recipe from Food.com.

Provided by Kaitrin

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

8 ounces pasta, uncooked
4 cloves chopped garlic
1 tablespoon butter
1 tablespoon olive oil
1/2 cup whipping cream
1 chicken breast, cooked and cubed
1 tablespoon pesto sauce
parmesan cheese
salt
pepper

Steps:

  • Saute garlic in butter and olive oil until fragrant. Cook pasta while sauce cooks, according to package directions.
  • Add chicken, whipping cream, salt, and pepper (to taste).
  • Let sauce simmer until slightly thickened, about 5 minutes.
  • Add pesto and parmesan. Stir until creamy and thickened.
  • Pour pasta, sprinkle desired amount of parmesan over dish.

ANGEL HAIR PASTA WITH CHICKEN AND AVOCADO PESTO



Angel Hair Pasta with Chicken and Avocado Pesto image

Provided by Trisha Yearwood

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/4 cup olive oil, plus more to coat the skillet
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper to taste
1 pound angel hair pasta
1 large bunch fresh basil leaves (about 3 ounces)
1/2 cup walnuts
2 ripe avocados, pitted and peeled
1 1/2 tablespoons freshly squeezed lemon juice
4 cloves garlic

Steps:

  • Heat a large skillet over medium heat. Add enough olive oil to coat the skillet. Season the chicken breasts generously with salt and pepper. Cook until golden brown on one side, 8 to10 minutes; flip and cook until cooked through and no longer pink, about 5 minutes more. Transfer to a cutting board and slice into strips.
  • Bring a large pot of water to a boil. Cook the pasta according to the package directions.
  • Meanwhile, in a food processor, blend together the basil, walnuts, avocados, lemon juice, garlic and olive oil. Add salt and pepper to taste.
  • Drain the pasta into a colander. Transfer it to a large serving platter or bowl and toss with the pesto. Top with the sliced chicken. Serve immediately.

ONE-POT CHICKEN PESTO PASTA



One-Pot Chicken Pesto Pasta image

When my garden basil goes nuts, I make pesto and keep it frozen in small containers for the right opportunity, like this saucy one-pot chicken pesto pasta recipe. -Kimberly Fenwick, Hobart, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 teaspoon salt-free seasoning blend
2 teaspoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked gemelli or spiral pasta
2 cups fresh broccoli florets
1 cup frozen peas
1/3 cup prepared pesto

Steps:

  • Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.

Nutrition Facts : Calories 404 calories, Fat 18g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 646mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

ONE-POT CREAMY PESTO CHICKEN PASTA



One-Pot Creamy Pesto Chicken Pasta image

Pesto lovers, this recipe is for you! We loaded this pasta dish with a creamy pesto sauce, fresh spinach and flavor-packed chicken for an easy weeknight meal the whole family will love.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz container)
8 oz uncooked farfalle (bow-tie) pasta (about 3 cups)
4 oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
1/2 cup refrigerated basil pesto (from 7-oz container)
1 package (8 oz) fresh spinach, coarsely chopped
1/4 cup chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese

Steps:

  • In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.
  • Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al dente and most of liquid is absorbed.
  • Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.
  • Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.

Nutrition Facts : Calories 450, Carbohydrate 36 g, Cholesterol 70 mg, Fat 4, Fiber 3 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g, TransFat 0 g

SPENCE'S PESTO CHICKEN PASTA



Spence's Pesto Chicken Pasta image

This is a great recipe that my boyfriend put together on a Sunday evening after a bike ride. You can't go wrong with all of the flavors in this dish!

Provided by ChezCristy

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 4

Number Of Ingredients 11

½ pound linguine pasta
1 (8 ounce) skinless, boneless chicken breast, cut into small pieces
salt and ground black pepper to taste
3 tablespoons olive oil
6 whole garlic cloves
4 ounces fresh mushrooms, halved
6 ounces roasted red peppers, drained and chopped
1 (7.5 ounce) jar marinated artichoke hearts, drained and quartered
3 ounces fresh spinach leaves
¼ cup prepared basil pesto, or to taste
1 tablespoon freshly grated Parmesan cheese, divided

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
  • Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

Nutrition Facts : Calories 511.8 calories, Carbohydrate 53.5 g, Cholesterol 35.2 mg, Fat 23.3 g, Fiber 5.4 g, Protein 26.1 g, SaturatedFat 4.2 g, Sodium 540.4 mg, Sugar 3.7 g

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

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.

PARMESAN PESTO PASTA WITH CHICKEN



Parmesan Pesto Pasta with Chicken image

easy dish that tastes difficult. great for last minute get-togethers, just add salad and hot crusty french bread.....yum

Provided by Jessica Costello

Categories     Chicken

Time 20m

Yield 1 pan

Number Of Ingredients 7

1 1/2 lbs cooked chicken (cubed)
2 cups shredded parmesan cheese
1/2 cup butter or 1/2 cup margarine
1 cup milk
1 cup half-and-half
1 lb penne pasta (cooked)
1 envelope of knorr pesto sauce mix

Steps:

  • in large saucepan combine butter, milk, half and half and parmesan cheese.
  • stir over med heat untill cheese is melted.
  • add pesto sauce mix and chicken.
  • simmer 5-7 minutes, until sauce thickens.
  • serve over pasta.

MEAL PREP PESTO CHICKEN PASTA RECIPE BY TASTY



Meal Prep Pesto Chicken Pasta Recipe by Tasty image

Here's what you need: oil, salt, large chicken breast, asparagus, cherry tomatoes, pesto, whole wheat penne, parsley

Provided by Joey Firoben

Categories     Lunch

Yield 4 servings

Number Of Ingredients 8

1 tablespoon oil
salt, to taste
1 lb large chicken breast, cooked and diced
2 cups asparagus, cut into 1 1/2-in/38-mm pieces
10 oz cherry tomatoes, halved
⅔ cup pesto
2 cups whole wheat penne, measured dry
parsley, for garnish

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!

Nutrition Facts : Calories 782 calories, Carbohydrate 71 grams, Fat 31 grams, Fiber 5 grams, Protein 53 grams, Sugar 5 grams

CHICKEN WITH ZUCCHINI AND PESTO OVER ANGEL HAIR PASTA



Chicken With Zucchini and Pesto Over Angel Hair Pasta image

This is a delicious dinner recipe your family is going to love. The stir-fry of Italian seasoned vegetables and chicken tastes fresh and flavorful with the angel hair pasta. Freshly grated Parmesan cheese starts to melt over the pasta - kind of tastes like a softly salted sprinkle. Simply delightful!

Provided by Linda Knowles

Categories     Pasta

Time 45m

Number Of Ingredients 11

3 boneless chicken breasts, cut into 2-inch pieces
3 zucchini, quartered and sliced
1 oz onion, diced
3 clove garlic, minced
olive oil
2 tsp Italian seasoning, or to taste
1 can(s) diced tomatoes, 14 oz.
salt and pepper, to taste
1/2 lb angel hair pasta
1 jar(s) pesto sauce, 8 oz.
grated Parmesan cheese

Steps:

  • 1. Put a small amount of olive oil in a large frying pan. Heat pan to medium-high and add chicken. Saute until almost done, 5 to 10 minutes.
  • 2. Add onion and zucchini and cook for 3 to 5 minutes.
  • 3. Add garlic and cook for 1 more minute.
  • 4. Add tomatoes with liquid and Italian seasoning. Cook for about 5 minutes.
  • 5. Taste. Add salt and pepper if needed.
  • 6. While chicken mixture is cooking, bring 8 cups of salted water to a boil.
  • 7. Add pasta and cook according to package directions (usually 7 to 9 minutes).
  • 8. When done, drain and put in a large bowl. Add pesto.
  • 9. Toss.
  • 10. To serve, put pasta on plates and spoon chicken mixture over top.
  • 11. Grate fresh Parmesan cheese over top. Serve immediately.

CHICKEN PESTO AND ZUCCHINI "PASTA" RECIPE BY TASTY



Chicken Pesto And Zucchini

Here's what you need: fresh basil, grated parmesan cheese, pine nuts, garlic, lemon, salt, pepper, olive oil, oil, zucchinis, cherry tomato, boneless, skinless chicken breasts

Provided by Matthew Johnson

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 cups fresh basil
1 cup grated parmesan cheese
½ cup pine nuts
2 cloves garlic
½ lemon, juiced
salt, to taste
pepper, to taste
½ cup olive oil
oil
3 zucchinis
1 cup cherry tomato
2 boneless, skinless chicken breasts, chopped

Steps:

  • In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
  • With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
  • Slice the cherry tomatoes and set aside.
  • Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
  • Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
  • Enjoy!

Nutrition Facts : Calories 677 calories, Carbohydrate 12 grams, Fat 55 grams, Fiber 3 grams, Protein 37 grams, Sugar 6 grams

CHICKEN ALFREDO PESTO PASTA



Chicken Alfredo Pesto Pasta image

This creamy combination of two fave pasta sauces uses shortcuts (like cream cheese spread and purchased pesto sauce)-a clever way to serve an impressive dish in no time!

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 25m

Yield 4

Number Of Ingredients 8

½ pound angel hair pasta, uncooked
2 teaspoons oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 cups milk
½ cup PHILADELPHIA Cream Cheese Spread
1 large red pepper, cut into strips
¼ cup KRAFT Grated Parmesan Cheese
2 tablespoons pesto

Steps:

  • Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 7 min. or until done.
  • Stir in milk and cream cheese spread; cook 3 min. or until cream cheese is completely melted and sauce is well blended. Add peppers, Parmesan and pesto; stir. Cook 3 min. or until heated through, stirring occasionally.
  • Drain pasta. Add to cream cheese sauce; toss to coat.

Nutrition Facts : Calories 516.6 calories, Carbohydrate 41.6 g, Cholesterol 109.8 mg, Fat 22.4 g, Fiber 3 g, Protein 38.2 g, SaturatedFat 9.4 g, Sodium 497.3 mg, Sugar 8.4 g

ONE-POT PESTO CHICKEN PASTA RECIPE BY TASTY



One-Pot Pesto Chicken Pasta Recipe by Tasty image

Here's what you need: boneless, skinless chicken tenders, olive oil, garlic, low-sodium chicken broth, sun-dried tomatoes, whole wheat pasta, salt, red pepper flakes, baby spinach, garlic, fresh basil, salt, black pepper, walnuts, olive oil, fresh parmesan cheese

Provided by Melissa Boyajian

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 lb boneless, skinless chicken tenders
1 tablespoon olive oil
3 cloves garlic
16 fl oz low-sodium chicken broth
4 oz sun-dried tomatoes, drained
8 oz whole wheat pasta
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 oz baby spinach
1 clove garlic
4 oz fresh basil, roughly chopped
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons walnuts
3 oz olive oil
4 tablespoons fresh parmesan cheese

Steps:

  • For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
  • Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
  • Add the parmesan and pulse to incorporate. Set aside.
  • In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
  • Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
  • Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
  • Add spinach and stir until wilted.
  • Add cooked chicken and pesto.
  • Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 1129 calories, Carbohydrate 90 grams, Fat 63 grams, Fiber 6 grams, Protein 50 grams, Sugar 17 grams

ITALIAN CHICKEN-PESTO PASTA SALAD



Italian Chicken-Pesto Pasta Salad image

I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)

Provided by Kittencalrecipezazz

Categories     Penne

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

1 1/2 lbs penne (or large pasta of choice) or 1 1/2 lbs spiral pasta (or large pasta of choice)
2 -3 tablespoons oil
2 plum tomatoes, chopped (Roma tomatoes)
2 cups chopped cooked chicken (can use more)
salt (to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/3-1/2 cup grated parmesan cheese
1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
2 tablespoons lemon juice
1 1/2 cups mayonnaise (do not use salad dressing)

Steps:

  • Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
  • Drain the pasta well in the colander.
  • Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
  • Add in chopped tomatoes and cooked cubed chicken; toss to coat.
  • For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
  • Add in the mayonnaise and pulse until blended.
  • Add the mayo mixture to the pasta mixture; toss to combine.
  • Mix in the Parmesan cheese then season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7

BRIAN'S CHICKEN SAUSAGE PESTO PASTA



Brian's Chicken Sausage Pesto Pasta image

A kid-friendly but still sophisticated pasta dish with chicken sausage. Can easily be modified to your liking. We used a mixture of pastas (penne, farfalle, rotini) because 2-year-old Brian mixed the boxes together!

Provided by chadfink

Categories     Main Dish Recipes     Pasta     Chicken

Time 30m

Yield 6

Number Of Ingredients 9

1 (14.5 ounce) package penne pasta
1 tablespoon olive oil
1 pound fresh chicken sausage, casings removed
⅓ cup diced onion
1 tablespoon pesto
1 (14.5 ounce) can petite diced tomatoes in juice
1 cup chicken broth
½ cup heavy cream
¼ cup shredded Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
  • Meanwhile, heat olive oil in a large pan over medium-high heat. Add chicken sausage and onion. Cook until chicken is browned and no longer pink in the center, 5 to 7 minutes. Reduce heat to low and mix in pesto. Add tomatoes with juice and chicken broth. Simmer sauce until slightly reduced, 5 to 10 minutes.
  • Pour cream into the sauce. Simmer until reduced to your desired thickness, 5 to 10 minutes. Pour sauce into the pot of cooked penne. Mix thoroughly. Let rest for 5 minutes before serving. Garnish with shredded Parmesan cheese to your liking.

Nutrition Facts : Calories 477.3 calories, Carbohydrate 55.3 g, Cholesterol 89.8 mg, Fat 18.7 g, Fiber 3.1 g, Protein 22.7 g, SaturatedFat 7.9 g, Sodium 774.1 mg, Sugar 5.5 g

GRILLED CHICKEN & ASPARAGUS PASTA WITH PARSLEY PESTO



Grilled Chicken & Asparagus Pasta with Parsley Pesto image

Using fresh, homemade pesto for this dish really gives it great flavor. Grilling the asparagus also adds a flavor boost!

Provided by MMers

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 cup packed fresh parsley
1/2 cup olive oil
2/3 cup freshly grated parmesan cheese
2 tablespoons toasted pine nuts
4 cloves garlic, minced
1 lb asparagus
3 cups penne pasta
1 sweet red pepper, cut into thin strips
1/2 cup sun-dried tomato packed in oil, drained and cut into small pieces
2 boneless chicken breasts

Steps:

  • For Pesto: Place all ingredients into a food processor and combine thoroughly.
  • Set aside.
  • (Pesto may be prepared up to 2 days ahead of time and refrigerated. Bring to room temperature and stir before using).
  • Grill chicken breasts on barbecue until cooked through, about 20-25 minutes.
  • Slice and set aside.
  • Meanwhile, cook penne in a large pot of water until tender but firm, about 8-10 minutes.
  • Drain well.
  • Break off tough ends of asparagus.
  • Leaving whole, grill spears on barbecue when chicken breasts are almost done, about 5 minutes.
  • Remove and cut into 2 inch pieces.
  • In a large bowl, toss together pasta, chicken, asparagus, red pepper strips and sun-dried tomatoes.
  • Gently stir in pesto and serve immediately.

Tips:

  • Use fresh basil: Fresh basil leaves are essential for the best flavor. If you can't find fresh basil, you can use dried basil, but the flavor will be less intense.
  • Roast the pine nuts: Roasting the pine nuts brings out their flavor and makes them more香脆. You can roast them in a pan on the stovetop or in the oven.
  • Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the pesto. Use a fruity, extra virgin olive oil for the best results.
  • Season the pesto to taste: Once you've made the pesto, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.
  • Use the pesto right away: Pesto is best when it's fresh. If you're not going to use it right away, you can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Pesto chicken pasta is a quick and easy weeknight meal that's perfect for busy families. It's also a great way to use up leftover chicken. The pesto adds a delicious, flavorful sauce to the pasta, and the chicken and vegetables add protein and nutrition. This dish is sure to be a hit with everyone at the table.

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