Arugula Pesto Farfalle with Grilled Chicken Recipe

Name: Arugula Pesto Farfalle with Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves Garlic, Finely Diced; 1/2 cups Roasted Pine Nuts; 2 cups Fresh Arugula Leaves (packed); 1/2 cups Sweet Basil (packed); 1/2 cups Grated Parmesan Cheese; 1/2 whole Lemon, Juiced; Kosher Salt And Pepper To Taste; 1/2 cups Extra Virgin Olive Oil (or More Accordingly); Olive Oil; 2 cups Crimini Mushrooms, Sliced; 1 Tablespoon Fresh Garlic, Finely Diced; 1/4 cups Shallots, Sliced; 1/2 teaspoons Dried Chili Flakes; 1 cup Farfalle Pasta, Cooked Al Dente, Reserving A Few Tablespoons Of The Pasta Water; 1 cup Arugula Pesto (Recipe Included); Salt And Pepper, to taste; 2 pieces Grilled Chicken Breast

Servings: persons

2 cloves Garlic, Finely Diced
1/2 cups Roasted Pine Nuts
2 cups Fresh Arugula Leaves (packed)
1/2 cups Sweet Basil (packed)
1/2 cups Grated Parmesan Cheese
1/2 whole Lemon, Juiced
Kosher Salt And Pepper To Taste
1/2 cups Extra Virgin Olive Oil (or More Accordingly)
Olive Oil
2 cups Crimini Mushrooms, Sliced
1 Tablespoon Fresh Garlic, Finely Diced
1/4 cups Shallots, Sliced
1/2 teaspoons Dried Chili Flakes
1 cup Farfalle Pasta, Cooked Al Dente, Reserving A Few Tablespoons Of The Pasta Water
1 cup Arugula Pesto (Recipe Included)
Salt And Pepper, to taste
2 pieces Grilled Chicken Breast

1
Prepare the arugula pesto.
2
In a food processor, pulse garlic and pine nuts.
3
Add arugula, basil, cheese, lemon juice, and salt and 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 until ready to be used.
8
In a large and heavy-bottomed skillet, heat 1 tablespoon of olive oil.
9
Saute mushrooms, garlic, and shallots until tender.
10
Add chili flakes.
11
Add the freshly boiled pasta to the pan and toss.
12
Add pesto and toss to coat all items thoroughly.
13
Add in a few spoonfuls of pasta water if you want a looser sauce consistency (optional).
14
Season with salt and pepper to taste.
15
Plate pasta and top with sliced grilled chicken breast.
16
Optional: Serve with additional parmesan cheese and chili flakes.

871

kcal

Calories

Fat

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 17 ingredients. The key ingredients include: 2 cloves Garlic, Finely Diced, 1/2 cups Roasted Pine Nuts, 2 cups Fresh Arugula Leaves (packed), 1/2 cups Sweet Basil (packed), and more.

Yes, Arugula Pesto Farfalle with Grilled Chicken 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!

Arugula Pesto Farfalle with Grilled Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions