Chicken Pesto Pasta is a delicious and easy-to-make meal that is perfect for any occasion. The combination of tender chicken, creamy pesto sauce, and al dente pasta creates a flavor explosion in every bite. Not only is this recipe tasty, but it is also a nutritious and balanced meal that’s packed with protein and healthy fats. For the best flavor, the key to this dish is using high-quality cheeses: Parmigiano Reggiano and Pecorino Romano. To make this Chicken Pesto recipe, you will need the following ingredients:
- Makes 5-7 Servings
- Difficulty: Medium
Sauce Ingredients
- 9 oz of fresh basil (leaves only)
- 2 tsp salt
- 6 cloves garlic
- ½ cup plain olive oil
- ¼ cup of extra virgin olive oil
- 8 oz of fresh shredded Parmigiano Reggiano
- 8 oz of fresh shredded Pecorino Romano
- 5 Tbsp pine nuts
- 1 ¼ cups pasta water (from when you make the pasta)
Chicken Ingredients
- 3 lbs chicken breast, diced into bite-sized pieces
- 6 cloves garlic, minced
- 8 oz of canned mushrooms
Pasta Ingredients
- 2 lbs linguine pasta
- 10 quarts of water
Directions (Chicken)
- In a large pan, sauté mushrooms on medium-high heat uncovered until the mushrooms start turning brown.
- Add garlic.
- Add chicken to the skillet and cook through.
Direction (Sauce)
- Wash the basil leaves in cold water. Spread them out on a towel and pat them dry.
- Put basil, salt, oil, and garlic in a food processor or blender and pulse until smooth. You might have to scrape the sides with a spatula.
- Add pecorino, parmesan, and pine nuts to the processor and break it down.
Direction (Pasta)
- Bring 10 quarts of water to boil in a pot with ½ tsp salt.
- Add linguine pasta and boil for 10 minutes until al dente.
- IMPORTANT: Strain the pasta but KEEP THE WATER and put it aside.
- Take 1 ¼ cups of the pasta water and pour it in the blender with the sauce and blend. It should be saucy but thick. Not watery.
- Pour sauce and chicken onto pasta and mix.
- Serve and enjoy!
