This Chicken Pesto Pasta dinner is a filling dish to whip up for the whole family. Tender pasta, grilled chicken all mixed together in a homemade pesto sauce. Absolutely delish!
In a skillet, over low-medium heat, pour in the pine nuts. You do not need to add any oil to the skillet. Occasionally stir the pine nuts around until toasted (about 6-7 minutes). Transfer the toasted pine nuts to a plate or bowl to cool and set aside.
To a blender or food processor, add basil leaves, garlic, salt, and pepper. Pulse a few times until finely chopped.
To the food processor or blender, add in parmesan cheese, pecorino romano cheese, toasted pine nuts, olive oil and lemon juice. Process just until combined. Don’t overmix. Set aside.
In a large pot, cook penne pasta according to package directions (until al dente).
Before draining the pasta, save about ½ cup of the pasta water (set aside) then drain the pasta well.
Pour the drained pasta back into the pot over low-medium heat.
Pour in the pesto sauce with cooked pasta.
Pour in heavy cream and stir.
Next, slowly pour in the pasta water, a little at a time, to thin the sauce. Note: this is optional.
Add in the grilled chicken and stir. Heat just for a few minutes until chicken is heated through and warmed up.
Top with more parmesan cheese before serving (optional).
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
Store the leftovers in an airtight container in the fridge for 3-4 days or freeze in an airtight freezer container for up to 3 months.
Reheat leftovers on the stove over medium heat, if the sauce is drying out, you can add a couple tablespoons of heavy cream or milk to make the sauce creamy again.
If you are worried about saltiness of this dish, only add ½ teaspoon to start, then taste and adjust as necessary.
You can make this dish with other pasta, or jarred pesto or the pesto can be made without pine nuts, so many options.