Chicken Pesto Pasta

August 30, 2017

Chicken Pesto Pasta


  • 12oz fettuccine pasta
  • 2lb chicken breasts
  • 1 cup fresh basil
  • 3/4 cups grated parmesan
  • 3 tablespoons pine nuts
  • 3 cloves garlic
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 1/2 onion


1. Bring 4 quarts of water to boil, add 1 tablespoon salt and 12 ounces pasta, and cook until al dente. Drain the pasta and set aside.
2. While the pasta is cooking, Pour 1 tablespoon oil into a large pan. Add the onion and cook for 3-4 minute or until golden. Add 1 clove of garlic and cook for just a few seconds then add the sliced chicken. Season with salt & pepper and cook the chicken for 5-7 minute or until browned.
3. PESTO: To the food processor, add basil, 1/2 cup Parmesan cheese, pine nuts, garlic cloves, and salt and pepper. Process while slowly drizzling in olive oil. Pour in the pesto, stir until well combined, and let simmer for 2-3 minutes. Turn off the heat, add the the remaining 1/4 cup Parmesan cheese, and stir until melted and combined.Add the drained pasta to the sauce and gently stir together.
Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *