Chicken with Parsley and Pistachio Pesto Over Pasta
Elevate your weeknight dinner with this vibrant and flavorful Chicken with Parsley and Pistachio Pesto Over Pasta recipe. Tender, golden-browned chicken breasts are paired with al dente pasta tossed in a luscious homemade pesto made from fresh parsley, nutty pistachios, zesty lemon juice, and Parmesan cheese. This quick and easy dish combines the nuttiness of pistachios with the herbaceous brightness of parsley for a unique twist on a classic pesto. Finished with a sprinkle of optional crushed red pepper flakes for a hint of heat, this meal is perfect for a family dinner or an impressive yet simple gathering. Ready in just 40 minutes and brimming with savory goodness, this recipe is a delicious way to transform everyday ingredients into a hearty, restaurant-quality dinner.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Olive oil
- 2 cups Fresh parsley leaves
- 0.5 cup Shelled pistachios
- 0.5 cup Grated Parmesan cheese
- 2 pieces Garlic cloves
- 2 tablespoons Fresh lemon juice
- 12 ounces Pasta (such as linguine or spaghetti)
- 0.5 cup Pasta cooking water
- 0.25 teaspoon Crushed red pepper flakes (optional)
Instructions
Season the chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
While the chicken cooks, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the rest.
To make the parsley-pistachio pesto, combine the parsley leaves, pistachios, Parmesan cheese, garlic cloves, lemon juice, 2 tablespoons of olive oil, and the remaining 1/2 teaspoon of salt in a food processor. Blend until smooth, scraping down the sides as needed. If the pesto is too thick, add 1-2 tablespoons of pasta cooking water until it reaches your desired consistency.
Return the drained pasta to the pot, and toss it with the parsley-pistachio pesto, adding reserved pasta cooking water a tablespoon at a time until everything is well-coated.
Divide the pesto-coated pasta among serving plates. Top each plate with sliced chicken and sprinkle with a pinch of crushed red pepper flakes, if desired.
Serve warm and enjoy your Chicken with Parsley and Pistachio Pesto Over Pasta!
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.1 g | 144% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 3476 mg | 151% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 11.6 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1272 mg | 98% | |
| Iron | 40.4 mg | 224% | |
| Potassium | 4477 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
