Pasta with Pesto and Poached Chicken
Elevate your weeknight dinner game with this vibrant and satisfying Pasta with Pesto and Poached Chicken. Tender, juicy chicken breasts are gently poached to perfection, then paired with al dente spaghetti coated in a luscious homemade basil pesto. The pesto, made with fresh basil leaves, Parmesan cheese, pine nuts, and a touch of lemon juice, brings a bright, herbaceous flavor that’s irresistibly creamy and fragrant. A splash of reserved pasta water ensures the sauce clings beautifully to each strand of pasta. Finished with the optional addition of sweet, juicy cherry tomatoes and fresh basil for garnish, this dish is both visually stunning and packed with flavor. Perfect for a quick yet elegant meal, this recipe delivers bold, fresh tastes in just 45 minutes, making it a go-to for busy weeknights or casual dinner parties.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 8 cups water
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 2 pieces garlic cloves
- 2 cups fresh basil leaves
- 0.5 cups grated Parmesan cheese
- 0.25 cups pine nuts
- 0.5 cups extra virgin olive oil
- 1 tablespoon lemon juice
- 1 piece garlic clove (for pesto)
- 12 ounces spaghetti or other pasta
- 0.5 cups reserved pasta water
- 0.5 cups cherry tomatoes (optional, for garnish)
- 0.25 cups fresh basil leaves (for garnish)
- to taste salt (adjust to taste)
- to taste black pepper (adjust to taste)
Instructions
In a large pot, bring 8 cups of water to a gentle boil. Add 1 teaspoon salt, peppercorns, and 2 smashed garlic cloves to the water.
Lower the chicken breasts into the water and reduce the heat to low. Cover and simmer gently for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the chicken from the water and let it rest for 5 minutes before slicing or shredding it into bite-sized pieces.
While the chicken cooks, prepare the pesto. In a food processor, combine fresh basil leaves, Parmesan cheese, pine nuts, 1 clove of garlic, lemon juice, and a pinch of salt. Pulse until finely chopped.
With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency. Set aside.
Cook the pasta in a large pot of salted, boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
In a mixing bowl, combine the cooked pasta with the pesto. Toss to coat evenly, adding a splash of reserved pasta water to loosen the sauce if needed.
Fold in the poached chicken pieces and adjust the seasoning with salt and black pepper to taste.
Serve the pasta warm, garnished with halved cherry tomatoes and fresh basil leaves, if desired.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 1.6 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 514 mg | 11% | |
*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.
