Best Authentic Italian Chicken Pasta with Homemade Pesto
Introduction
Perfectly seasoned Italian chicken pasta with fresh homemade basil pesto delivers ultimate comfort in every bite. This authentic recipe pairs tender, golden chicken with al dente pasta and a vibrant, herby pesto that brightens your weeknight dinner. Simple to prepare yet impressive on the table, it's an unforgettable meal you'll return to again and again.
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 12 oz (340g) pasta such as penne, fusilli, or linguine
- 2 cups fresh basil leaves, tightly packed
- 1/3 cup pine nuts
- 3 cloves garlic, peeled
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp lemon juice
- 2 tbsp unsalted butter or olive oil for cooking chicken
Instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
- Meanwhile, season the chicken pieces generously with salt and black pepper. Heat butter or olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden and cooked through. Remove from heat and rest.
- Prepare the pesto: In a food processor or blender, combine basil, pine nuts, garlic, and a pinch of salt. Pulse until finely chopped. With the motor running, slowly pour in the olive oil until smooth. Add Parmesan and lemon juice; pulse to combine. Adjust salt and pepper to taste.
- In the same skillet (medium heat), combine the drained pasta, cooked chicken, and pesto. Toss gently, adding reserved pasta water a tablespoon at a time to create a silky sauce that coats the noodles.
- Serve immediately, garnished with extra Parmesan, red pepper flakes, and fresh basil leaves. Pair with a green salad and crusty bread.
Pro Tips & Notes
- Pesto Brightness: Add lemon juice at the end of blending to preserve its fresh, zesty flavor.
- Chicken Doneness: Cook chicken until internal temperature reaches 165°F (74°C) for safe, juicy results.
- Nut Substitutes: Swap pine nuts with walnuts or almonds if needed; toast lightly for deeper flavor.
- Sauce Consistency: Use reserved pasta water to thin pesto and help it cling to the noodles.
Nutrition Facts (per serving)
- Calories: 720 kcal per serving
- Protein: 38 g
- Carbohydrates: 58 g
- Fat: 38 g
- Sodium: 420 mg
- Fiber: 3 g
Frequently Asked Questions
- Q: Can I use store-bought pesto? A: Yes, but homemade pesto offers brighter, fresher flavor. If using jarred, add a squeeze of lemon to liven it up.
- Q: How do I store leftovers? A: Keep refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.
- Q: Is this recipe gluten-free? A: Use gluten-free pasta to make it gluten-free. Ensure all other ingredients are certified gluten-free if needed.
- Q: Can I make vegan pesto? A: Replace Parmesan with nutritional yeast or a vegan hard cheese for a plant-based version.