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black bowl with gemelli pasta with pesto sauce and pine nuts and grilled chicken breast

Chicken Pesto Pasta

roasted red bell peppers, parmesan

STARS

A simple dish with bold flavors. Cook gemelli pasta al dente and toss with diced roasted chicken breast and fresh basil pesto. Garnish each dish with a dollop of sweet roasted red bell peppers, tender pine nuts, a drizzle of sherry vinegar, and freshly grated parmesan cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Ingredients

Chicken

  • 4 boneless, skinless chicken breasts

Pasta

  • 8 ounces gemelli pasta
  • 2 cups basil
  • 1 cup baby arugula
  • 1 garlic clove
  • ½ cup grated parmesan cheese, plus more for serving
  • ¼ cup olive oil
  • ¼ cup pine nuts, plus more for garnish
  • 1 lemon, juiced
  • Salt and pepper to taste
  • 1 can roasted red peppers, drained and roughly chopped
Directions
1
Preheat the oven to 350°F.
2
Pat the chicken breasts dry and season with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Let rest for 5 minutes before dicing.
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking. 
4
In a food processor, blend the basil, arugula, garlic, parmesan, olive oil, pine nuts, lemon juice, salt and pepper until smooth. 
5
Toss the pasta, roasted red peppers, and diced chicken with the pesto sauce until evenly coated. 
6
Divide the pesto pasta and chicken between plates and top with roasted red peppers, pine nuts and parmesan.

Chicken Pesto Pasta

roasted red bell peppers, parmesan

STARS

A simple dish with bold flavors. Cook gemelli pasta al dente and toss with diced roasted chicken breast and fresh basil pesto. Garnish each dish with a dollop of sweet roasted red bell peppers, tender pine nuts, a drizzle of sherry vinegar, and freshly grated parmesan cheese.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts

Pasta

  • 8 ounces gemelli pasta
  • 2 cups basil
  • 1 cup baby arugula
  • 1 garlic clove
  • ½ cup grated parmesan cheese, plus more for serving
  • ¼ cup olive oil
  • ¼ cup pine nuts, plus more for garnish
  • 1 lemon, juiced
  • Salt and pepper to taste
  • 1 can roasted red peppers, drained and roughly chopped

Directions

1
Preheat the oven to 350°F.
2
Pat the chicken breasts dry and season with salt and pepper. Roast on a baking sheet until cooked through, about 22-28 minutes. Let rest for 5 minutes before dicing.
3
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, and drizzle with olive oil to prevent sticking. 
4
In a food processor, blend the basil, arugula, garlic, parmesan, olive oil, pine nuts, lemon juice, salt and pepper until smooth. 
5
Toss the pasta, roasted red peppers, and diced chicken with the pesto sauce until evenly coated. 
6
Divide the pesto pasta and chicken between plates and top with roasted red peppers, pine nuts and parmesan.