Pesto Pasta with Chicken Recipe

Pasta: The base of the dish, you can use any type of pasta you prefer.

Basil leaves: Fresh basil is crucial for making the pesto sauce.

Parmesan cheese: Adds a rich, savory flavor to the pesto.

Olive oil: Helps blend the pesto and adds a smooth texture.

Garlic: Provides a pungent, aromatic flavor to the pesto.

Chicken breast: Adds protein and makes the dish more filling.

Salt: Enhances the overall flavor of the dish.

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

When making pesto, ensure that the basil leaves are fresh and vibrant green. This will give your pesto a bright color and a more intense flavor. Additionally, when blending the pesto, pulse the blender instead of running it continuously to avoid overheating the olive oil, which can cause it to become bitter.

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

• basil leaves - Substitute with spinach leaves: Spinach can provide a similar green color and mild flavor, though it will be less aromatic than basil.

• parmesan cheese - Substitute with nutritional yeast: Nutritional yeast offers a cheesy flavor and is a great vegan alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor that works well in pesto.

• minced garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the pesto without overpowering it.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that can absorb the flavors of the pesto and provide a similar texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of color to the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, and it won't alter the color of the dish.

• Allow the pesto pasta with chicken to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled pasta into an airtight container. For best results, use a container that fits the amount of pasta closely to minimize air exposure.
• Store the container in the refrigerator. The pesto pasta with chicken will stay fresh for up to 3-4 days.
• For freezing, portion the pasta into individual servings. This makes it easier to reheat only what you need.
• Place each portion into a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible before sealing.
• Label the containers or bags with the date to keep track of storage time. 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 the pasta in a pan over medium heat, adding a splash of olive oil or a bit of water to help loosen the sauce. Stir frequently to ensure even heating.
• Alternatively, you can reheat in the microwave. Place the pasta in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until heated through.
• If the pesto seems dry after reheating, mix in a little extra olive oil or a spoonful of pasta water to revive the sauce.

• 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, cooking for about 5-7 minutes or until heated through.
  4. If the pasta looks dry, add a tablespoon of water or chicken broth to help rehydrate it.

• 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 the pasta from drying out.
  4. Bake for 15-20 minutes, or until the pasta is heated through.
  5. Stir halfway through the reheating process for even warming.

• Microwave Method:

  1. Place the pesto pasta with chicken in a microwave-safe container.
  2. Add a splash of water or olive oil 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.
  5. Continue microwaving in 30-second intervals, stirring in between, until the pasta is heated through.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of 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, allowing the steam to gently reheat the pasta, which should take about 10-15 minutes.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pesto pasta with chicken in an air fryer-safe dish.
  3. Cover the dish with aluminum foil to prevent the pasta from drying out.
  4. Heat for 5-7 minutes, checking and stirring halfway through to ensure even heating.

• Pot: Used to cook the pasta according to package instructions.

• Colander: Used to drain the cooked pasta.

• Blender: Used to combine basil leaves, parmesan cheese, olive oil, and garlic to make pesto.

• Cutting board: Used to cut the chicken breast into strips.

• Knife: Used to cut the chicken breast into strips and mince the garlic.

• Pan: Used to cook the chicken strips over medium heat.

• Spatula: Used to stir and cook the chicken in the pan.

• Large bowl: Used to combine the cooked pasta, chicken, and pesto.

• Tongs: Used to toss the pasta, chicken, and pesto together.

• Measuring cups: Used to measure the basil leaves, parmesan cheese, and olive oil.

• Garlic press: Used to mince the garlic cloves.

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

Pre-cook the chicken: Cook the chicken breast ahead of time and store it in the fridge. This way, you can quickly add it to your pasta when ready.

Use store-bought pesto: If you're short on time, opt for a high-quality store-bought pesto instead of making it from scratch.

Cook pasta in advance: Boil the pasta the night before and store it in an airtight container. Reheat by tossing it in the pan with the chicken and pesto.

Multi-task: While the pasta is boiling, prepare the pesto and cook the chicken simultaneously to save time.