How to Make Chicken Pesto Pasta in Minutes! | Chef Jean-Pierre

pesto sauce

🥗Healthier: homemade pesto

💰Cheaper: spinach + garlic + olive oil

Homemade pesto can be lower in calories and cost-effective.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: canned chicken

Canned chicken is a budget-friendly protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

Start with 1/2 pound of pasta and cook it for about 9-10 minutes until it's almost done; reserve some pasta water.

Cut 3/4 pound of chicken breast into bite-sized pieces.

Heat olive oil in a skillet to 365°F.

Add the chicken pieces to the skillet and sauté until golden brown.

While the chicken is cooking, prepare the pesto: combine 1 oz of pesto, 2-3 oz of roasted slivered almonds, 2-2.5 cloves of garlic, and 1/2 cup of olive oil in a food processor and blend until smooth.

Check the chicken for color and doneness; it should be nicely browned.

Add cherry tomatoes to the skillet; if using, also add small pieces of sundried tomatoes.

Add kalamata olives to the skillet for extra flavor.

Add a splash of hot chicken stock to the skillet with the chicken and tomatoes.

Season the mixture with salt and black pepper to taste.

Add the pre-cooked pasta to the skillet and toss everything together, adding more pasta if necessary.

Finish with a spoonful of pesto on top and sprinkle grated parmesan cheese over the dish.

Serve immediately, optionally adding butter for richness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens