Pesto Pasta with Chicken Recipe

Pasta: The base of the dish, any type of pasta will work, but penne or fusilli are great choices.

Chicken breasts: Boneless and skinless, these provide the protein for the dish.

Fresh basil leaves: The key ingredient for the pesto sauce, providing a fresh and aromatic flavor.

Parmesan cheese: Adds a rich, savory taste to the pesto.

Toasted pine nuts: These add a nutty flavor and creamy texture to the pesto.

Garlic: Adds a pungent and aromatic flavor to the pesto.

Olive oil: Helps blend the pesto into a smooth sauce and adds a rich flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the flavor.

When making pesto, ensure that you blend the basil leaves, parmesan cheese, pine nuts, garlic, and olive oil just until smooth to avoid overheating the mixture, which can cause the basil to lose its vibrant green color. For an even creamier texture, you can add a tablespoon of pasta water to the pesto while blending. This starchy water helps to emulsify the sauce, making it cling better to the pasta.

• pasta - Substitute with zucchini noodles: For a low-carb option, zucchini noodles can replace traditional pasta.

• boneless, skinless chicken breasts - Substitute with boneless, skinless chicken thighs: Thighs are juicier and more flavorful.

• fresh basil leaves - Substitute with fresh spinach leaves: Spinach provides a similar texture and a mild flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar texture and a slightly sharper taste.

• toasted pine nuts - Substitute with toasted walnuts: Walnuts offer a similar crunch and nutty flavor.

• garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor compared to garlic.

• olive oil - Substitute with avocado oil: Avocado oil has a similar consistency and a neutral flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the pesto pasta to cool completely before storing. This prevents condensation, which can make the pasta soggy.

• Transfer the pasta to an airtight container. If you have a lot of pasta, consider dividing it into smaller portions for easier reheating.

• Store the chicken separately from the pasta if possible. This helps maintain the texture of both the pasta and the chicken when reheating.

• Refrigerate the pesto pasta and chicken within two hours of cooking. They can be stored in the refrigerator for up to 3-4 days.

• For freezing, place the pasta in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the container or bag with the date. Pesto pasta can be frozen for up to 2 months.

• When ready to eat, thaw the pasta in the refrigerator overnight. This ensures even thawing and maintains the texture.

• Reheat the pasta gently in a skillet over medium heat. Add a splash of olive oil or a bit of water to help loosen the sauce and prevent sticking.

• If reheating in the microwave, cover the pasta with a microwave-safe lid or wrap to retain moisture. Heat in short intervals, stirring in between, until warmed through.

• Garnish with extra parmesan cheese and fresh basil leaves just before serving to refresh the flavors.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a small amount of butter to the skillet.
  3. Add the leftover pesto pasta with chicken to the skillet.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes, until the pasta and chicken are heated through.
  5. If the pasta seems dry, add a tablespoon of water or chicken broth to help loosen it up.

• Microwave Method:

  1. Place the pesto pasta with chicken in a microwave-safe dish.
  2. Add a splash of water or olive oil to keep the pasta from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few small holes for ventilation.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the pasta and chicken are heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pesto pasta with chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Bake for about 15-20 minutes, or until the pasta and chicken are heated through.
  5. For a slightly crispy top, remove the foil during the last 5 minutes of baking.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the pesto pasta with chicken to the bowl.
  4. Stir occasionally, allowing the steam to gently reheat the pasta and chicken, for about 10-15 minutes.
  5. This method helps retain the moisture and flavor of the dish.

• Pot: Used to cook the pasta according to package instructions.

• Colander: Essential for draining the cooked pasta.

• Grill pan: Ideal for grilling the seasoned chicken breasts.

• Cutting board: Provides a surface to slice the cooked chicken into strips.

• Chef's knife: Necessary for slicing the chicken and chopping any additional ingredients.

• Blender: Used to combine basil leaves, parmesan cheese, pine nuts, garlic, and olive oil to make the pesto sauce.

• Measuring cups: Helps measure out the basil leaves, parmesan cheese, pine nuts, and olive oil accurately.

• Garlic press: Convenient for mincing the garlic cloves.

• Mixing bowl: Useful for tossing the cooked pasta with the pesto sauce.

• Tongs: Handy for tossing the pasta and serving the dish.

• Serving plate: Used to present the final dish with garnished parmesan cheese if desired.

Pre-cook the chicken: Grill or pan-fry the chicken breasts ahead of time and store them in the fridge. This way, you can quickly slice and add them to the pasta when ready.

Use store-bought pesto: If you're short on time, opt for a high-quality store-bought pesto instead of making it from scratch. This can significantly cut down on prep time.

Cook pasta in advance: Boil the pasta earlier in the day and toss it with a bit of olive oil to prevent sticking. Reheat it quickly when you're ready to assemble the dish.

Toast pine nuts in bulk: Toast a larger batch of pine nuts and store them in an airtight container. This saves time for future recipes as well.