Grilled Chicken with Linguine and Pesto
Elevate your dinner game with this Grilled Chicken with Linguine and Pesto recipe, a perfect harmony of smoky, tender chicken and vibrant, basil-loaded pesto tossed with al dente linguine. Juicy chicken breasts are seasoned and expertly grilled, creating a savory base for this dish. The homemade pesto—featuring fresh basil, Parmesan cheese, toasted pine nuts, and a hint of garlic—delivers a bold and aromatic flavor that's balanced with a drizzle of lemon juice for a tangy twist. Tossed with perfectly cooked linguine and a touch of reserved pasta water for silken consistency, this dish is not only a delight to the palate but also quick to prepare, taking just 45 minutes from start to finish. Ideal for weeknight dinners or special occasions, this recipe serves two and can be garnished with extra Parmesan and basil for a restaurant-quality presentation. Serve it with a side salad or a slice of crusty bread for a complete and satisfying meal.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 250 grams Linguine pasta
- 2 cups Fresh basil leaves
- 1 cup Parmesan cheese, grated
- 0.25 cup Pine nuts
- 2 pieces Garlic cloves
- 0.5 cup Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil (for grilling)
- 4 cups Water (for boiling pasta)
Instructions
Begin by preparing the chicken: Rub each chicken breast with olive oil and season with half the salt and black pepper on both sides. Set aside.
Preheat a grill pan or outdoor grill over medium-high heat.
While the grill is heating, bring 4 cups of water to a boil in a pot. Add a generous pinch of salt to the water.
Cook the linguine according to the package instructions until al dente (around 8-10 minutes). Drain the pasta, reserving 1/4 cup of the pasta water, and set both aside.
Place the chicken onto the preheated grill. Cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the grill and let it rest for 5 minutes, then slice into strips.
While the chicken cooks, prepare the pesto. In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, garlic cloves, lemon juice, and the remaining salt and black pepper.
With the food processor running, slowly drizzle in the extra virgin olive oil. Blend until the pesto reaches a smooth, spreadable consistency.
Transfer the cooked linguine to a large mixing bowl. Add the pesto and toss to coat the pasta evenly. If the pesto is too thick, gradually add a bit of the reserved pasta water until it reaches your desired consistency.
Plate the linguine on individual serving dishes. Arrange the grilled chicken slices on top of the pasta.
Garnish with additional grated Parmesan cheese and a few fresh basil leaves if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 20.3 g | 101% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1785 mg | 78% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 1.9 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 570 mg | 44% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 828 mg | 18% | |
*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.
