This Pesto Pasta with Chicken is a flavorful meal that’s ready in less than 30 minutes! Leftovers are satisfying and filling, making this perfect for busy weeks.
Place the basil, pine nuts, garlic, salt, pepper and cheese in a food processor. Pulse several times to chop, then scrape down the sides with a spatula. With the machine on, pour in the olive oil until combined.
Prepare the pasta and chicken:
Bring a large pot of salted water to a rolling boil. Cook the pasta until al dente. Before draining, reserve approximately 1/2 cup of the pasta water and set aside.
Trim any excess fat away from the chicken thighs. Toss in a medium bowl with the olive oil, salt and pepper.
In a large skillet set over medium heat, cook the chicken for 5-7 minutes per side until browned and cooked through (the internal temperature should read 165 degrees on a meat thermometer). Remove from the heat, place the chicken on a cutting board and slice into bite sizes pieces.
In a large bowl (I used the pasta pot), toss together the pasta, pesto, and chicken, adding the reserved pasta water as needed to help bring the ingredients together. Taste; add additional salt and pepper if desired.
Divide into individual portions and garnish with the parmesan, basil, and slivered almonds, if using.
Notes
Pine nuts are my favorite in pesto, but they’re expensive. Cashews, walnuts or pistachios will also work (I avoid almonds unless the skins are peeled). Avoid store-bought toasted nuts unless they are unsalted, otherwise you might wind up with overly salty pesto. To toast: place the nuts on a baking sheet. Toast in a 350 degree F oven for approximately 4-6 minutes, shaking the pan periodically, until the nuts are golden and fragrant. You can lighten up this dish by using boneless skinless chicken breasts and cutting back on the olive oil and cheese. I wouldn’t cut out the olive oil completely, but you can brown the chicken in a mix of olive oil and cooking spray.