Little Italy Linguine with Chicken Pesto and Pine Nuts
Transport your taste buds to the heart of Italy with this irresistible Little Italy Linguine with Chicken Pesto and Pine Nuts recipe. Featuring tender linguine coated in a velvety basil pesto sauce enhanced with a touch of cream, this dish strikes the perfect balance of fresh and indulgent flavors. Juicy, golden-browned chicken slices add a hearty protein boost, while toasted pine nuts lend a delightful crunch. With a sprinkle of Parmesan and a squeeze of lemon for brightness, this 35-minute recipe is as easy to make as it is elegant. Perfect for weeknight dinners or a special occasion, this crowd-pleasing pasta is your new go-to Italian-inspired masterpiece.
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 2 pieces Chicken breasts, boneless and skinless
- 3 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 3 cloves Garlic cloves, minced
- 2 cups Fresh basil leaves
- 1 cup Grated Parmesan cheese
- 1 oz Pine nuts
- 1 tbsp Fresh lemon juice
- 0.25 cup Heavy cream
- 0.5 cup Water (reserved from cooking pasta)
Instructions
Fill a large pot with water and bring to a boil. Add a pinch of salt and cook the linguine pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
While the pasta cooks, season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and let rest for 5 minutes before slicing into thin strips.
In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
To make the pesto sauce, place the fresh basil leaves, Parmesan cheese, toasted pine nuts (reserve 1 teaspoon for garnish), garlic, 1 tablespoon of olive oil, lemon juice, and the remaining 1/2 teaspoon of salt and black pepper into a food processor. Blend until smooth, while slowly streaming in the remaining olive oil.
Return the large skillet to medium heat and add the pesto sauce. Stir in the heavy cream and the reserved pasta water to thin the sauce. Let it cook for 2-3 minutes until warmed through.
Add the cooked linguine to the skillet and toss until the pasta is evenly coated with the sauce.
Plate the pasta and top with sliced chicken breast. Garnish with the reserved toasted pine nuts and extra grated Parmesan if desired. Serve immediately.
Nutrition Facts
Calories |
2704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.3 g | 162% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 5285 mg | 230% | |
| Total Carbohydrate | 195.6 g | 71% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 9.4 g | ||
| Protein | 182.2 g | 364% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1073 mg | 83% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1806 mg | 38% | |
*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.
