Pesto Pasta Chicken with Pine Nuts Recipe

pesto pasta chicken with pine nuts recipe

This pesto pasta chicken with pine nuts is super easy to make. The fresh pesto really gives this dish an amazing depth of flavor and it’s a lot easier than you think to make fresh pesto! It’s a great way to use up any extra fresh basil you have or a recipe to keep on hand for busy weeknights.

I’m not sure why but basil loves to grow in my garden. Like it really, really loves to just grow and grow. I barely have to do anything and it grows like magic which leaves me wishing that everything else would grow as well as it does. Because I tend to have a lot of fresh basil on hand, I end up making a lot of pesto. Fresh pesto is great on toasted bread, crackers, or in this case- pasta with chicken. This pesto pasta with chicken recipe is super easy to throw together for a weeknight meal. Also, any leftover pesto goes great on some toasted Cuban dinner bread!

What ingredients are needed for this recipe?

To make this pesto pasta chicken, you’ll need:

  • Fresh basil
  • Parmesan cheese (shredded or grated)
  • Extra virgin olive oil
  • Pine nuts
  • Garlic
  • Sea salt
  • Black pepper
  • Pasta
  • Chicken breasts
  • Italian salad dressing
  • Pepper

Pesto Pasta Chicken with Pinenuts

A delicious way to use basil from your garden or just a new recipe using chicken breast.
Course Main Course
Cuisine Italian
Keyword pesto pasta chicken
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people
Author Two Pink Peonies
Cost $8

Equipment

  • food processor

Ingredients

  • 2 cups fresh basil
  • 1/2 cup parmesan cheese shredded
  • 1/2 cup extra virgin olive oil plus some for drizzling
  • 1/2 cup pine nuts
  • 1 tbsp minced garlic
  • 1 tsp sea salt or more to taste
  • 1 tsp black pepper or more to taste
  • pasta of your choice
  • 2 boneless skinless chicken breasts
  • 1/4 cup Italian salad dressing

Instructions

For the chicken

  • Drizzle an oven safe pan with olive oil and add the chicken breasts.
  • Sprinkle salt and pepper over chicken and then add Italian salad dressing on top.
  • Bake the chicken at 400 degrees for 20 to 25 minutes or until juices run clear.
  • Cook the pasta according to the directions on package and add a small amount of olive oil after draining.

For the pesto

  • For the pesto, combine the basil, olive oil, Parmesan cheese, pine nuts, garlic, sea salt, and pepper to a food processor and blend well adding more olive oil if necessary.

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pesto pasta with chicken

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