Chili Pesto Chicken Pasta
Bursting with bold flavors and a touch of heat, Chili Pesto Chicken Pasta is the ultimate weeknight dinner that feels like a gourmet indulgence. Tender, pan-seared chicken pairs perfectly with al dente pasta, all coated in a vibrant homemade chili pesto featuring fresh basil, Parmesan, pine nuts, and a spicy kick of red chili flakes. Cherry tomatoes add a burst of sweetness, while a splash of lemon juice brightens every bite. This quick and easy recipe comes together in just 45 minutes, making it as convenient as it is delicious. Perfect for those who love Italian-inspired dishes with a fiery twist, this pasta recipe is sure to become your next go-to comfort meal.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 3 pieces garlic cloves
- 1 teaspoon red chili flakes
- 2 cups fresh basil leaves
- 0.5 cup Parmesan cheese
- 0.25 cup pine nuts
- 1 tablespoon lemon juice
- 300 grams pasta (spaghetti, penne, or your choice)
- 0.5 cup pasta cooking water
- 1 cup cherry tomatoes
Instructions
Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove from the skillet, let rest, and then slice into strips.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 0.5 cup of pasta cooking water before draining.
To make the chili pesto, add garlic cloves, red chili flakes, fresh basil leaves, Parmesan cheese, pine nuts, lemon juice, 2 tablespoons of olive oil, and the remaining 0.5 teaspoon of salt to a food processor. Blend until smooth. Adjust seasoning or add a small amount of olive oil if needed to reach the desired consistency.
In the same skillet used for the chicken, add a drizzle of olive oil and the cherry tomatoes. Cook over medium heat for 2-3 minutes until the tomatoes are slightly blistered.
Lower the heat and add the drained pasta to the skillet. Toss with the chili pesto, adding a splash of the reserved pasta water as needed to coat the pasta evenly.
Stir in the sliced chicken and allow everything to heat through for 2-3 minutes.
Serve the Chili Pesto Chicken Pasta warm, garnished with additional Parmesan cheese and chili flakes if desired.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 330 mg | 110% | |
| Sodium | 2953 mg | 128% | |
| Total Carbohydrate | 112.1 g | 41% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 7.3 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 598 mg | 46% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 898 mg | 19% | |
*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.
