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Pesto Pasta with Chicken

Pesto Pasta

I love how pesto brightens any dish, it's a true kitchen work horse.  Once you have a batch of pesto you can even freeze it and make dinners like this in minutes. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • For pesto (yields 1 cup):
  • 2 cups packed basil leaves
  • 3 cloves garlic, smashed
  • 3 tablespoons pinenuts
  • 1 teaspoon kosher salt
  • ½ cup extra virgin olive oil, such as Colavita
  • For pasta:
  • 1 tablespoons extra virgin olive oil, such as Colavita
  • 4 boneless, skinless chicken breasts, about 2-pounds, cut into 1-inch pieces
  • 1 cup pesto
  • 2 (9-ounce) packages Japanese style noodles, cooked according to package directions and drained


  1. In a food processor, combine basil, garlic, pine nuts and salt. Pulse a few times to chop. With processor running, slowly add olive oil, stopping occasionally to scrape down the sides. Process until combined but still slightly chunky. Set aside.
  2. Heat oil in a large sauté pan over medium low heat. Add chicken and cook 8 to 10 minutes or until browned and cooked all the way through. Add pesto and simmer 1 to 2 minutes. Toss with pasta to evenly coat noodles. Divide between 4 shallow bowls.