Pesto Pasta with Chicken Recipe

Pasta: The base of the dish, any type of pasta will work, but choose one that holds the sauce well.

Basil leaves: Fresh basil leaves are the star of the pesto sauce, providing a fragrant and aromatic flavor.

Parmesan cheese: Adds a rich, savory taste to the pesto and helps to thicken the sauce.

Olive oil: A high-quality olive oil is crucial for a smooth and flavorful pesto.

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

Garlic: Freshly minced garlic gives the pesto a pungent and spicy kick.

Chicken: Diced cooked chicken adds protein and makes the dish more filling.

Salt and pepper: Essential for seasoning and bringing out the flavors of the dish.

To achieve a perfectly smooth pesto, make sure to pulse the basil leaves, parmesan cheese, olive oil, pine nuts, and garlic in short bursts rather than blending continuously. This helps to incorporate all the ingredients evenly and prevents the mixture from becoming too oily. Additionally, toast the pine nuts until they are golden brown to enhance their nutty flavor, which will add depth to your pesto pasta.

• any type pasta - Substitute with zucchini noodles: For a low-carb option, zucchini noodles provide a similar texture and can absorb the flavors well.

• basil leaves - Substitute with spinach leaves: Spinach leaves offer a milder flavor but still provide a fresh, green element to the pesto.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast gives a cheesy flavor and is a great vegan alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar texture and a mild flavor that works well in pesto.

• toasted pine nuts - Substitute with toasted sunflower seeds: Sunflower seeds provide a similar crunch and nutty flavor at a lower cost.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it has a slightly different flavor profile.

• diced cooked chicken - Substitute with tofu: Tofu is a great plant-based protein that can absorb the pesto flavors well.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile to the dish.

• Allow the pesto pasta with chicken to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the cooled pasta to an airtight container. For best results, use a container that fits the amount of pasta snugly to minimize air exposure.
• Store the container in the refrigerator. The pesto pasta will keep well for up to 3-4 days.
• For freezing, portion the pasta into individual servings. This makes it easier to reheat only what you need.
• Place each portion into a freezer-safe container or a resealable plastic bag. If using bags, squeeze out as much air as possible before sealing.
• Label the containers or bags with the date to keep track of freshness.
• Store the portions in the freezer. The pesto pasta with chicken can be frozen for up to 2 months.
• To reheat refrigerated pasta, transfer it to a microwave-safe dish and cover loosely with a microwave-safe lid or plastic wrap. Heat on medium power for 1-2 minutes, stirring halfway through.
• For reheating frozen pasta, thaw it in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated pasta.
• Alternatively, you can reheat the pasta on the stovetop. Place it in a skillet with a splash of olive oil or a bit of water to prevent sticking. Heat over medium-low, stirring occasionally, until warmed through.
• If the pesto seems dry after reheating, add a little more olive oil or a splash of chicken broth to revive the sauce.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover pesto pasta with chicken to the skillet.
  3. Stir occasionally to ensure even heating, adding a tablespoon of water or chicken broth if the pasta seems dry.
  4. Heat until the chicken is warmed through and the pasta is hot, about 5-7 minutes.

• Microwave Method:

  1. Transfer the pesto pasta with chicken to a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the pasta moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the pasta is 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. Add a splash of water or chicken broth and cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chicken is heated through and the pasta is hot.
  5. Remove the foil for the last 5 minutes of baking if you prefer a slightly crispy top.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring the bottom of the bowl does not touch the water.
  3. Add the pesto pasta with chicken to the bowl.
  4. Stir occasionally until the pasta is heated through, adding a splash of water or chicken broth if needed to maintain moisture.

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

• Colander: Essential for draining the cooked pasta.

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

• Food processor: An alternative to the blender for making the pesto.

• Skillet: Used to heat the cooked chicken and combine it with the pasta and pesto.

• Wooden spoon: Useful for tossing the pasta, chicken, and pesto together in the skillet.

• Measuring cups: Necessary for measuring out the basil leaves, parmesan cheese, olive oil, and pine nuts.

• Garlic press: Handy for mincing the garlic cloves.

• Knife: Used to dice the cooked chicken if it isn't pre-diced.

• Cutting board: Provides a surface for dicing the cooked chicken.

• Grater: Needed if you are grating the parmesan cheese yourself.

• Serving bowl: Ideal for serving the finished pesto pasta with chicken.

Pre-cook the chicken: Use pre-cooked chicken from the store or cook and dice it ahead of time to save cooking time.

Use store-bought pesto: If you're short on time, opt for store-bought pesto instead of making it from scratch.

Cook pasta in advance: Boil the pasta ahead of time and store it in the fridge. Reheat it quickly when you're ready to assemble the dish.

Toast pine nuts in bulk: Toast a large batch of pine nuts and store them in an airtight container for future use.

Minimize cleanup: Use the same skillet for heating the chicken and mixing the pasta and pesto to reduce the number of dishes.