PREP TIME: 15 mins | COOK TIME: 15 mins | TOTAL TIME: 30 mins | SERVINGS: 6
Treat yourself with this delicious Chicken Pesto Pasta with an unbelievable blend of freshly-made basil pesto, filling pasta, and tender chicken. A quick and easy dinner meal to serve to everyone. The homemade pesto sauce is very hard to resist as it adds a lot of flavour and aroma to the dish. This sure is one heck of a pesto pasta!
INGREDIENTS
Basil Pesto:
2 c fresh basil leaves packed
1/2 c grated Parmigiano-Reggiano cheese about 2 ounces
1/2 c extra virgin olive oil
1/3 c toasted pine nuts can sub for cashews or walnuts
2 large garlic cloves minced
1/4 tsp salt more to taste
1/8 tsp freshly ground black pepper more to taste
Pasta:
16 ounces spaghetti or your favourite pasta (1 package)
1 small rotisserie chicken
grated Parmigiano-Reggiano cheese and pine nuts to garnish
How to make Chicken Pesto Pasta
Step 1: In a pot with salted boiling water, cook the pasta following the package directions. Once done, set aside about 1/3 cup of pasta water and drain the rest.
Step 2: Meanwhile, prepare the basil pesto. In a food processor, place the basil leaves, toasted pine nuts, and garlic. Pulse for a few times. Add the rest of the ingredients and process until quite smooth. Set aside.
Step 3: Remove the meat from the rotisserie chicken, then shred.
Step 4: Mix the hot pasta with the pesto sauce, shredded chicken, and the reserved pasta water. Add more pasta water if needed.
Step 5: Once done, garnish the pasta with grated Parmigiano-Reggiano and toasted pine nuts. Serve quickly. Enjoy!
NUTRITION FACTS:
Calories: 787kcal | Carbohydrates: 58g | Protein: 58g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 624mg | Potassium: 707mg | Fiber: 2g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 1.7mg | Calcium: 155mg | Iron: 2.7mg
Ingredients
- Basil Pesto:
- 2 c fresh basil leaves packed
- 1/2 c grated Parmigiano-Reggiano cheese about 2 ounces
- 1/2 c extra virgin olive oil
- 1/3 c toasted pine nuts can sub for cashews or walnuts
- 2 large garlic cloves minced
- 1/4 tsp salt more to taste
- 1/8 tsp freshly ground black pepper more to taste
- Pasta:
- 16 ounces spaghetti or your favourite pasta (1 package)
- 1 small rotisserie chicken
- grated Parmigiano-Reggiano cheese and pine nuts to garnish
Instructions
Step 1: In a pot with salted boiling water, cook the pasta following the package directions. Once done, set aside about 1/3 cup of pasta water and drain the rest.
Step 2: Meanwhile, prepare the basil pesto. In a food processor, place the basil leaves, toasted pine nuts, and garlic. Pulse for a few times. Add the rest of the ingredients and process until quite smooth. Set aside.
Step 3: Remove the meat from the rotisserie chicken, then shred.
Step 4: Mix the hot pasta with the pesto sauce, shredded chicken, and the reserved pasta water. Add more pasta water if needed.
Step 5: Once done, garnish the pasta with grated Parmigiano-Reggiano and toasted pine nuts. Serve quickly. Enjoy!
