How to Make Chicken Pesto Pasta in Minutes! | Chef Jean-Pierre

By Chef Jean-Pierre · 20 min

Ingredients

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the pasta about 9 minutes, one minute less than the box says, until very al dente. Drain, toss with a drizzle of olive oil and set aside.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, around 350-365°F. Add the chicken in one layer and sauté 5-7 minutes, stirring occasionally, until golden and cooked through.
3. While the chicken cooks, pulse the basil, roasted almonds, garlic, and a pinch of salt and pepper in a food processor until chopped. With the machine running, drizzle in the olive oil until smooth.
4. When the chicken is almost done, add the cherry tomatoes, sundried tomatoes and olives. Sauté 2-3 minutes until the cherry tomatoes soften slightly.
5. Add 2-3 tablespoons of the fresh pesto, about 1/4 cup chicken stock, and stir everything together.
6. Add the pasta to the skillet and mix well. If it looks dry, add a little more stock or pasta water.
7. Stir in the butter until melted. Add the sherry if using, then grate the zest of 1 lemon into the pan and mix.
8. Divide the pasta between two plates. Top with extra pesto, grated Parmesan and fresh basil leaves.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

More recipes with

GarlicCheeseTomatoLemonParmesan cheeseChicken breastPastaAlmond