Pesto Pasta with Chicken Recipe

Pasta: Choose any type of pasta you prefer, such as penne, fusilli, or spaghetti.

Chicken breast: Use cooked and diced chicken breast for a lean protein addition.

Pesto sauce: A flavorful sauce made from basil, garlic, pine nuts, parmesan cheese, and olive oil.

Parmesan cheese: Grated cheese that adds a savory and nutty flavor to the dish.

Olive oil: Used for sautéing the chicken and adding richness to the dish.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth to the flavor profile.

When making pesto pasta with chicken, ensure the pasta is cooked al dente. This means it should be firm to the bite, not too soft. To achieve this, cook the pasta for 1-2 minutes less than the package instructions suggest. This way, when you toss it in the skillet with the pesto sauce and chicken, it will absorb the flavors without becoming mushy.

• pasta - Substitute with zucchini noodles: For a low-carb option, zucchini noodles provide a similar texture and absorb the flavors well.

• diced cooked chicken breast - Substitute with tofu: For a vegetarian option, tofu can be diced and cooked to mimic the texture of chicken.

• pesto sauce - Substitute with sun-dried tomato pesto: Offers a different flavor profile while still providing a rich, savory taste.

• grated parmesan cheese - Substitute with nutritional yeast: For a dairy-free option, nutritional yeast provides a cheesy flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor, making it a good substitute.

• salt - Substitute with soy sauce: Adds a salty flavor with an additional umami boost.

• black pepper - Substitute with white pepper: Provides a similar heat and flavor but with a slightly different aroma.

• Allow the pesto pasta with chicken to cool to room temperature before storing. This helps prevent condensation, which can make the pasta soggy.

• Transfer the cooled pasta to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.

• Store the container in the refrigerator. The pesto pasta will stay fresh for up to 3-4 days.

• For longer storage, place the pasta in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container with the date to keep track of its freshness. The pesto pasta with chicken can be frozen for up to 2 months.

• When ready to eat, thaw the pasta in the refrigerator overnight if frozen. Reheat in a skillet over medium heat, adding a splash of olive oil or a bit of chicken broth to keep it moist.

• Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover it with a damp paper towel, and heat in 1-minute intervals, stirring in between, until warmed through.

• If the pesto sauce appears dry after reheating, you can freshen it up by adding a little more pesto or a drizzle of olive oil.

• Always check the pasta for any signs of spoilage before consuming, such as an off smell or unusual texture.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Add the leftover pesto pasta with chicken to the skillet.
  3. Stir occasionally to ensure even heating, adding a tablespoon of water or chicken broth if the pasta seems dry.
  4. Heat for about 5-7 minutes or until the pasta is warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the pesto pasta with chicken to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the pasta is heated evenly.

• Microwave Method:

  1. Place the pesto pasta with chicken in a microwave-safe container.
  2. Add a splash of water or chicken broth to keep the pasta moist.
  3. Cover the container with a microwave-safe lid or a damp paper towel.
  4. Microwave on medium power for 1-2 minutes, then stir and continue heating in 30-second intervals until hot.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the pesto pasta with chicken to the bowl.
  4. Stir occasionally until the pasta is heated through, adding a bit of olive oil if needed to maintain moisture.

• Large pot: Used to cook the pasta according to package instructions.

• Colander: Used to drain the cooked pasta.

• Large skillet: Used to heat the olive oil and sauté the cooked chicken.

• Wooden spoon: Used to stir the chicken and pesto sauce together in the skillet.

• Tongs: Used to toss the cooked pasta with the pesto and chicken in the skillet.

• Measuring cups: Used to measure out the pesto sauce and grated parmesan cheese.

• Measuring spoons: Used to measure the olive oil, salt, and black pepper.

• Grater: Used to grate the parmesan cheese if it is not pre-grated.

• Serving bowl: Used to serve the finished pesto pasta with chicken.

Use pre-cooked chicken: Save time by using pre-cooked chicken breast from the store.

Ready-made pesto: Opt for store-bought pesto sauce to cut down on prep time.

Cook pasta ahead: Boil the pasta in advance and store it in the fridge.

One-pot method: Combine all ingredients in one skillet to minimize cleanup.

Pre-grated cheese: Use pre-grated parmesan cheese to save on grating time.