Almond Pesto Pasta with Chicken & Italian Sausage

Name: Almond Pesto Pasta with Chicken & Italian Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Garlic Cloves, Finely Diced; 1/2 cups Unsalted, Roasted Almonds; 2 cups Sweet Basil (approximately 1 Bunch); 1/2 cups Grated Parmesan Cheese; 1 teaspoon Lemon Juice; Salt And/or Pepper, To Taste; 1/2 cups Extra Virgin Olive Oil; 1 Tablespoon Oil From Sun-dried Tomatoes; 1/2 pounds Italian Sausage; ⅓ cups Chopped Sun Dried Tomatoes (preserved In Olive Oil); 1 whole Chicken Breast, Sliced And Seasoned With Salt And Pepper; 2 cups Crimini Mushrooms, Sliced; 1 Tablespoon Fresh Garlic, Finely Diced; 1/4 cups Shallots, Sliced; 1/2 teaspoons Dried Chili Flakes; 1 pound Pound Pasta, Cooked Al Dente; 1- 1/2 cup Almond Pesto; Salt And Pepper, to taste

Servings: persons

2 whole Garlic Cloves, Finely Diced
1/2 cups Unsalted, Roasted Almonds
2 cups Sweet Basil (approximately 1 Bunch)
1/2 cups Grated Parmesan Cheese
1 teaspoon Lemon Juice
Salt And/or Pepper, To Taste
1/2 cups Extra Virgin Olive Oil
1 Tablespoon Oil From Sun-dried Tomatoes
1/2 pounds Italian Sausage
⅓ cups Chopped Sun Dried Tomatoes (preserved In Olive Oil)
1 whole Chicken Breast, Sliced And Seasoned With Salt And Pepper
2 cups Crimini Mushrooms, Sliced
1 Tablespoon Fresh Garlic, Finely Diced
1/4 cups Shallots, Sliced
1/2 teaspoons Dried Chili Flakes
1 pound Pound Pasta, Cooked Al Dente
1- 1/2 cup Almond Pesto
Salt And Pepper, to taste

1
Prepare pesto.
2
In a food processor, pulse garlic and almonds.
3
Add basil, cheese, lemon juice, and salt/pepper.
4
With the food processor on, stream in olive oil and blend until the pesto is fully incorporated.
5
Be sure to scrape down the sides in between steps.
6
More olive oil can be added if a smoother, loose texture is desired.
7
Refrigerate.
8
In a large and heavy bottom skillet, heat 1 tablespoon of olive oil from the sundried tomatoes.
9
Add the sausage and saute, crumbling, until golden but not cooked, about 3 minutes.
10
Using a slotted spoon, remove from the pan.
11
Add the chicken to the skillet and cook until almost done.
12
Using a slotted spoon, remove from pan.
13
Add the mushrooms, garlic, and shallots to the skillet and saute until tender.
14
Return the sausage and chicken to the pan and add chili flakes.
15
Continue cooking until all the protein is done.
16
Add the freshly boiled pasta to the pan and toss.
17
Add pesto and toss to coat all items thoroughly.
18
Season with salt and pepper to taste.
19
Optional: serve with additional Parmesan cheese and chili flakes.
20
Enjoy!

1167

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 whole Garlic Cloves, Finely Diced, 1/2 cups Unsalted, Roasted Almonds, 2 cups Sweet Basil (approximately 1 Bunch), 1/2 cups Grated Parmesan Cheese, and more.

Yes, Almond Pesto Pasta with Chicken & Italian Sausage falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!