Chicken Pesto Pasta Recipe

Name: Chicken Pesto Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup basil leaves; 3 cups fresh Baby Spinach, not frozen; ⅔ cup toasted pine nuts, divided; 1 garlic clove, small; ½ cup olive oil; ½ cup grated parmesan cheese; salt and pepper; 1 teaspoon olive oil; 16 ounces sliced mushrooms, I use half white and half brown; 2 cups cooked chicken, sliced; 1 lb uncooked pasta, short noodles

Servings: persons

1 cup basil leaves
3 cups fresh Baby Spinach, not frozen
⅔ cup toasted pine nuts, divided
1 garlic clove, small
½ cup olive oil
½ cup grated parmesan cheese
salt and pepper
1 teaspoon olive oil
16 ounces sliced mushrooms, I use half white and half brown
2 cups cooked chicken, sliced
1 lb uncooked pasta, short noodles

1
In the bowl of a food processor combine, basil, spinach, 1/3 cup pine nuts, garlic, and olive oil.
2
Pulse a few times to combine all ingredients.
3
Scrape down the sides and then let run for a minute or two until you get a nice thick sauce.
4
Remove to a large bowl and gently fold in parmesan, adding salt and pepper to taste.
5
Bring a large bowl of salted water to a boil and cook pasta according to package directions.
6
Drain, reserving 1/2 cup pasta water for the pesto.
7
While pasta is cooking, saute mushrooms in 1 teaspoons oil and a small amount of salt.
8
When they have rendered their water but it hasn't evaporated yet, add the chicken to warm it up (if made ahead).
9
Add the reserved pasta water to the pesto sauce and stir gently.
10
Toss the pesto, pasta, chicken, mushrooms, and remaining pine nuts until pasta is fully coated with sauce.
11
This recipe is easily cut in half but if you want to make the full batch of pesto simply put half in a freezer safe container before adding the cheese and top with a very thin layer of olive oil and freeze for a later use.

1299

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup basil leaves, 3 cups fresh Baby Spinach, not frozen, ⅔ cup toasted pine nuts, divided, 1 garlic clove, small, and more.

Yes, Chicken Pesto Pasta 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.

Chicken Pesto Pasta

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