Chicken Pecan Pesto Pasta Recipes

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

This chicken pesto pasta is sauteed chicken, farfalle pasta and cherry tomatoes, all tossed in basil pesto and finished off with parmesan cheese. A quick and easy dinner option that always gets rave reviews!

Provided by Sara Welch

Categories Main

Time 30m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 lb boneless skinless chicken breasts (cut into bite sized pieces)
salt and pepper to taste
1 1/2 teaspoons minced garlic
3/4 teaspoon Italian seasoning
12 ounces short pasta (such as farfalle)
1 cup basil pesto (look for it in the refrigerated section)
1 cup cherry tomatoes (halved)
1/4 cup finely grated parmesan cheese
1 tablespoon chopped fresh parsley (can also use basil)

Steps:

Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
Heat the olive oil in a large pan over medium high heat.
Place the chicken in the pan and season with salt and pepper to taste.
Cook for 3-4 minutes per side or until golden brown and cooked through. Add the garlic and Italian seasoning and cook for 1 minute.
Drain the pasta and pour it into the pan with the chicken. Add the pesto and toss to coat evenly.
Add the cherry tomatoes and gently fold them into the pasta.
Sprinkle with parmesan cheese and parsley. then serve.

Nutrition Facts : Calories 526 kcal, Carbohydrate 59 g, Protein 38 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 81 mg, Sodium 570 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

This chicken pesto pasta is one of my favorite recipes because it's so quick and easy, but it looks and tastes like I spent all day cooking it. And it has all of my favorite things in it!-Barbara Christensen of Arvada, Colorado

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 package (16 ounces) bow tie pasta
1 cup cut fresh asparagus (1-inch pieces)
1-1/4 cups sliced fresh mushrooms
1 medium sweet red pepper, sliced
2 tablespoons olive oil
1-1/2 teaspoons minced garlic
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
2 jars (3-1/2 ounces each) prepared pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup shredded Parmesan cheese
2/3 cup pine nuts, toasted

Steps:

Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking. , Meanwhile, in a large skillet, saute mushrooms and red pepper in oil until tender. Add garlic; cook 1 minute longer. Reduce heat; stir in the chicken, artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through. , Drain pasta; toss with chicken mixture. Sprinkle with cheese and pine nuts.

Nutrition Facts : Calories 620 calories, Fat 31g fat (8g saturated fat), Cholesterol 47mg cholesterol, Sodium 893mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein.

PESTO PASTA WITH CHICKEN

Pesto Pasta with Chicken image

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

Provided by Kristin

Categories World Cuisine Recipes European Italian

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
½ cup pesto sauce

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g

CHICKEN PESTO WITH PASTA

Chicken Pesto with Pasta image

Prepared sauce accents this warm chicken pesto pasta. Keep pesto in the freezer for the next time you have leftover chicken. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 package (16 ounces) cellentani or spiral pasta
2 cups cubed rotisserie chicken
2 medium tomatoes, chopped
1 container (7 ounces) prepared pesto
1/4 cup pine nuts, toasted

Steps:

In a Dutch oven, cook pasta according to package directions; drain and return to pan. Stir in chicken, tomatoes and pesto; heat through. Sprinkle with pine nuts.

Nutrition Facts : Calories 433 calories, Fat 18g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 239mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 3g fiber), Protein 24g protein.

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

Steps:

Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
To serve, sprinkle parmesan cheese and basil on top!
Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

PESTO PASTA WITH CHICKEN AND TOMATOES

Pesto Pasta with Chicken and Tomatoes image

Pesto is easy to make from scratch with just a handful of ingredients. Its fresh flavor is the highlight of this super-fast pasta dish, packed with cherry tomatoes and chicken.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup firmly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup olive oil
1 clove garlic
2 tablespoons sliced almonds, toasted
12 oz uncooked penne pasta (3 1/2 cups) (from 16-oz package)
3 cups Progresso™ chicken broth (from 32-oz carton)
2 cups shredded cooked chicken
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tablespoons grated Parmesan cheese

Steps:

In blender or food processor, place Pesto ingredients.
Cover and process on medium speed about 3 minutes, stopping occasionally to scrape down sides with rubber spatula, until smooth. Set aside.
In 4-quart saucepan, heat penne and broth just to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat. Add pesto; stir in chicken and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
Garnish with basil and 3 tablespoons Parmesan cheese.

Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 45 mg, Fat 2, Fiber 4 g, Protein 27 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 3 g, TransFat 0 g

ONE-POT PESTO CHICKEN PASTA RECIPE BY TASTY

One-Pot Pesto Chicken Pasta Recipe by Tasty image

Here's what you need: boneless, skinless chicken tenders, olive oil, garlic, low-sodium chicken broth, sun-dried tomatoes, whole wheat pasta, salt, red pepper flakes, baby spinach, garlic, fresh basil, salt, black pepper, walnuts, olive oil, fresh parmesan cheese

Provided by Melissa Boyajian

Categories Dinner

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 lb boneless, skinless chicken tenders
1 tablespoon olive oil
3 cloves garlic
16 fl oz low-sodium chicken broth
4 oz sun-dried tomatoes, drained
8 oz whole wheat pasta
¼ teaspoon salt
¼ teaspoon red pepper flakes
3 oz baby spinach
1 clove garlic
4 oz fresh basil, roughly chopped
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons walnuts
3 oz olive oil
4 tablespoons fresh parmesan cheese

Steps:

For the pesto, add garlic, basil, salt, pepper, and walnuts into the bowl of a food processor.
Turn on the food processor and slowly add the olive oil in a steady stream and puree thoroughly.
Add the parmesan and pulse to incorporate. Set aside.
In a large pot, heat olive oil on medium-high heat. Season chicken and brown on both sides. Cook thoroughly for 8-10 minutes. Remove chicken from pan and set aside.
Sauté garlic for 1-2 minutes, or until fragrant. Add the chicken broth, sun-dried tomatoes, pasta, salt, and red pepper flakes and mix until combined. Cover.
Bring liquid to a boil. Reduce heat and simmer for 10-15 minutes, or until pasta is al dente.
Add spinach and stir until wilted.
Add cooked chicken and pesto.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 1129 calories, Carbohydrate 90 grams, Fat 63 grams, Fiber 6 grams, Protein 50 grams, Sugar 17 grams

PARMESAN PESTO PASTA WITH CHICKEN

Parmesan Pesto Pasta with Chicken image

easy dish that tastes difficult. great for last minute get-togethers, just add salad and hot crusty french bread.....yum

Provided by Jessica Costello

Categories Chicken

Time 20m

Yield 1 pan

Number Of Ingredients 7

Ingredients

1 1/2 lbs cooked chicken (cubed)
2 cups shredded parmesan cheese
1/2 cup butter or 1/2 cup margarine
1 cup milk
1 cup half-and-half
1 lb penne pasta (cooked)
1 envelope of knorr pesto sauce mix

Steps:

in large saucepan combine butter, milk, half and half and parmesan cheese.
stir over med heat untill cheese is melted.
add pesto sauce mix and chicken.
simmer 5-7 minutes, until sauce thickens.
serve over pasta.

CHICKEN PESTO PASTA

Chicken Pesto Pasta image

Make and share this Chicken Pesto Pasta recipe from Food.com.

Provided by Teresa Peers

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken breast
1 tablespoon olive oil
1 chopped onion
3 cloves minced garlic
12 ounces sliced zucchini
1/4 teaspoon salt and pepper
1 jar pasta sauce
3 cups pasta (any type of short pasta, ie: macaroni, spirals, etc.)
1/4 cup prepared pesto sauce
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese

Steps:

Cut chicken into chunks and cook in heated olive oil in a LARGE non-stick frying pan.
REMOVE CHICKEN ONLY FROM FRYING PAN!
Add onion, garlic, zucchini, salt and pepper; cook over medium heat until onion is translucent.
Add tomato sauce, 2 1/2 cups of water and pasta to the pan and bring to a boil.
Reduce heat, cover and simmer, stirring occasionally, for about 8 minutes.
Uncover and continue simmering until pasta is to your liking.
Add chicken back to the pan.
Add pesto and stir.
Sprinkle with cheese.

Nutrition Facts : Calories 536.9, Fat 13, SaturatedFat 5.2, Cholesterol 90.2, Sodium 300.9, Carbohydrate 59.2, Fiber 3.6, Sugar 4.2, Protein 43.9

TEENA'S SPICY PESTO CHICKEN AND PASTA

Teena's Spicy Pesto Chicken and Pasta image

A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end.

Provided by LAGIRL

Categories World Cuisine Recipes European Italian

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package uncooked farfalle (bow tie) pasta
3 tablespoons olive oil
1 tablespoon hot chile paste (such as sambal oelek)
1 pound skinless, boneless chicken breast halves - cut into 1 inch pieces
6 tablespoons prepared basil pesto
½ cup grated Parmesan cheese
½ cup chopped cilantro

Steps:

Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

Nutrition Facts : Calories 421.7 calories, Carbohydrate 45.5 g, Cholesterol 42.7 mg, Fat 15.2 g, Fiber 2.9 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 214.8 mg, Sugar 1.2 g

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