This Chicken Pesto Linguine is the kind of dinner you'll want to make on repeat. Juicy, golden chicken pairs perfectly with al dente linguine and a flavorful homemade basil pesto that brings it all together. Simple yet satisfying, it's a dish you can count on every time.
With its vibrant and fresh flavors this meal feels special without the fuss. It's perfect for busy weeknights or casual gatherings and comes together effortlessly. This is sure to leave everyone at the table impressed.
If you are looking for more pasta recipes, check out our: Blackened Shrimp Pasta, Chicken and Vodka Pasta, Farfalle with Chicken and Roasted Garlic, or Pink Pasta.
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Why You Will Love This Recipe
- Quick to make: This pasta is super quick and easy to make with simple ingredients. While the noodles are boiling, you can toss together the fresh pesto and cook up the chicken. In under 30 minutes, dinner is done and ready to enjoy.
- Flavorful: This recipe is packed with bold and fresh flavors. The homemade pesto brings a delicious blend of basil, parmesan and garlic, while the chicken is perfectly seasoned and sautéed to golden perfection. Tossed together with the linguine, every bite is rich, herby and satisfying.
- Versatile: This is super versatile and can be easily customized to fit what you've got on hand. Swap the chicken for shrimp or veggies, or use any pasta shape you like. It works for everything from a quick family dinner to a fun meal for guests.
Ingredients
Here are the ingredients you will need for this chicken pesto pasta:
- Pine nuts: I like traditional pine nuts in pesto best - but if you have an allergy or simply have other nuts on hand, feel free to substitute. You can use walnuts, pecans, almonds, or hazelnuts.
- Basil: Use fresh basil. I love making this recipe in the summertime so I can pick basil straight from my garden! For a really vibrant color, you can blanch the basil before making pesto.
- Parmigiano reggiano: Using real parmigiano reggiano makes such a difference in pesto!
- Salt & black pepper
- Olive oil: Extra virgin olive oil will be best for this.
- Linguine: I always recommend using bronze cut pasta. It's the best quality and will give you the best flavor and texture in your final dish.
- Chicken: Use two boneless, skinless chicken breasts sliced in half widthwise.
- Garlic powder and onion powder
- Butter: I've started using grass-fed butter exclusively in my cooking and it makes such a big difference!
Directions
Let's make this pasta dish together!
Step 1
Add the pine nuts, basil, parmigiano reggiano cheese, and salt to a food processor. Pulse until combined, then slowly add olive oil while the processor runs. Continue pulsing until smooth.
Step 2
In a small bowl, combine parmigiano reggiano, salt, black pepper, garlic powder, and onion powder. Season both sides of the chicken with the mixture.
Step 3
Heat a large skillet over medium heat and add olive oil and butter. Sauté the chicken for about 5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
Step 4
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Once done, reserve some pasta water and remove the cooked pasta from the water with tongs and place it directly into the skillet.
Step 5
Top the pasta with the cooked chicken and add more parmesan cheese. Serve and enjoy.
Expert Tips and Tricks
Here are some expert tips to make this recipe:
- Use a Thermometer: To check if the chicken is fully cooked, use an instant-read thermometer. Insert it into the thickest part of the chicken, and when it hits 165°F, it's ready to go.
- Cooking Pasta: When cooking any pasta, make sure the water is at a rolling boil before cooking.
Kitchen Equipment
Here is some kitchen equipment you will need for this dish. You can find all of these products on Amazon.
- Large Pot: A large pot is essential in every kitchen to make soups, boil pasta, and so many other things!
- Large Skillet: You'll want a high quality large skillet with high sides.
- Meat Thermometer: A meat thermometer is one of the best ways to ensure perfectly cooked chicken. This one is an instant thermometer that works great!
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this pesto chicken pasta.
- Chicken: Swap the chicken for shrimp, salmon or even tofu for a vegetarian option.
- Linguine: Try a different pasta shape like penne, spaghetti or fusilli to change up the texture.
- Basil: For a different flavor profile, try using arugula, spinach or kale instead of basil for your pesto.
- Parmigiano Reggiano: Replace the Parmigiano Reggiano with Pecorino Romano for a sharper, saltier flavor.
- Pine nuts: If you don't have pine nuts, swap them out for walnuts, almonds or cashews for a different texture and flavor.
- Additions: Toss in some roasted vegetables like cherry tomatoes, zucchini, or bell peppers to add color and extra nutrients. Try adding fresh spinach or arugula right before serving . Add some crushed red pepper flakes or a small amount of chili oil to the pesto for a bit of heat.
What To Serve With
Here are some recipes to serve alongside this delicious recipe:
Frequently Asked Questions
Yes! To make the dish vegetarian, omit the chicken and focus on the pesto linguine. You could also add a vegetarian protein like grilled tofu, chickpeas or roasted vegetables such as cherry tomatoes or zucchini for added flavor and substance.
Yes, pesto can be made in advance. Store it in an airtight container in the fridge for up to 3 days. To prevent browning, you can pour a thin layer of olive oil on top before sealing the container.
Absolutely! Grilling the chicken adds a smoky flavor. Simply season the chicken as directed, then grill over medium heat for 4-5 minutes per side until cooked through.
Recipe Storage and Reheating
Here are storage instructions for this chicken pesto linguine.
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator before serving.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm. You can also reheat in the microwave.
Other Recipes to Try
Chicken Pesto Linguine Recipe
Ingredients
For the Pesto Linguine:
- ¼ cup pine nuts
- 1 ½ cups basil
- ½ cup grated parmigiano reggiano cheese
- Pinch salt
- ⅓ cup extra virgin olive oil
- 1 lb linguine
For the Chicken:
- 2 chicken breasts sliced in half widthwise
- ¼ cup grated parmigiano reggiano cheese plus more for serving
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Add pine nuts, basil, parmesan cheese, and salt to a food processor. Pulse until combined, then slowly add extra virgin olive oil while the food processor is running. Pulse until smooth.
- Combine grated parmigiano reggiano, salt, black pepper, garlic powder, and onion powder in a bowl. Season both sides of all chicken slices.
- Heat a large, steep skillet over medium heat. Add olive oil and butter and sauté chicken for 5 minutes on each side, until golden brown. Remove chicken from the pan and set aside.
- Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Remove from the water with tongs and place directly in the skillet.
- Add pesto and ¼ cup reserved pasta water to the linguine in the skillet. Toss quickly until combined, then top with chicken and Parmigiano reggiano and serve.
Did You Make This Recipe?
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