Pesto Pasta with Chicken Recipe

This recipe is fantastic! I made a couple of adjustments - I opted for 16 dry-packed sun-dried tomatoes instead of the oil-packed ones (I soaked them in boiling water for 3-5 minutes and coarsely chopped them) and threw in a handful of toasted pine nuts (decided to skip the red pepper flakes). It was incredibly easy to make and turned out delicious. For those wondering, I used half of a 270mL jar of basil Classico pesto. Highly recommend giving it a try! :)

This dish was absolutely delicious and so simple to make. I made a few tweaks to the recipe: instead of cutting the boneless chicken breasts right away, I sautéed them whole first to keep them juicy. I also added chopped yellow onion and garlic to the pan with red pepper flakes before adding the chicken. I seasoned the chicken with Italian seasoning, salt, and pepper. Once the chicken was cooked, I set it aside and added cut asparagus and sun-dried tomato bruschetta to the pan, along with some extra red pepper flakes. After the asparagus was cooked to al dente, I mixed everything together with pasta, homemade pesto, and grated parmesan. The result was a dish that tasted like something from a fancy restaurant. I will definitely be making this again!

Rewritten review: I was pleasantly surprised at how delicious and easy-to-make this dish was! It's perfect for a quick weeknight meal. I made a few modifications by adding minced onions at the beginning, pine nuts before the pesto, and using fresh grape tomatoes instead of sun-dried tomatoes. I also sprinkled some Romano cheese on top. Overall, I was very satisfied with how it turned out and I can't wait to make it again. Thank you, Kristin, for this great recipe!

I decided to use homemade pesto with toasted pine nuts and cheese tortellini because I had them on hand. It turned out fantastic!

My wife and I absolutely loved this recipe! It was incredibly quick and easy to make, perfect for a busy weeknight. The dish has so much flavor that we wouldn't change much about it, except for the protein. The chicken was good, but it ended up a bit dry, even though I cooked it with sautéed garlic, olive oil, and red pepper flakes. I added about a tablespoon of olive oil to try to remedy this. Next time, I might swap the chicken for sliced up sausage links and add some lemon zest for a fresh twist. I also seasoned it with a little salt and pepper to taste. This dish is definitely going to be a regular in our family's meal rotation, and I highly recommend it with these small adjustments.

Instead of using raw chicken, I opted for canned chicken breast chunks. I find that this creates a more cohesive sauce with pesto and evenly coats the pasta, plus it's much easier – the chicken breaks down nicely after being sautéed with onion. I also incorporated the herbal mix that I purchase in Italy (as we spend part of the year there) for aglio, olio e peperoncino. The secret is to add pasta water to the mixture. This dish has quickly become one of our favorites, and it actually tasted even better the following day!

This dish was a huge success! I mostly followed the recipe, but made a few tweaks: - I decided to use extra pesto, as I prefer a stronger flavor. The amount may vary depending on the consistency of the pesto used. - I mixed in shredded Parmesan cheese to absorb the excess oil and prevent it from becoming too runny. - Finally, I topped it off with a layer of shaved Parmesan and a sprinkle of toasted pine nuts! Absolutely delicious! This will definitely be a regular in my meal rotation!

I made this dish today and found that it could do without the garlic, as the pesto already has a strong garlic flavor. I highly recommend adding freshly grated hard Parmesan cheese. I used sun-dried tomatoes from my garden that had been soaking in basil, garlic, and oil, and they paired perfectly with the dish. I opted to skip the chicken and served it cold as a salad, and it turned out great!

We enjoyed this recipe, but found that there was an excess of pasta compared to the amount of sauce provided. To remedy this, I had to incorporate an additional 1/3 cup of pesto to ensure that every strand of pasta and piece of chicken was adequately coated. I also seasoned the chicken with pepper, salt, garlic powder, and basil before cooking. Sprinkling a generous amount of Parmesan cheese at the end is definitely a must for that extra flavor boost.

I substituted 8 oz. of fresh sliced mushrooms for the tomatoes and cooked them with the chicken. Additionally, I included 1/2 cup of half and half with the pesto to create a creamier sauce.

What a fantastic and easy recipe! I utilized the oil from the tomatoes for cooking the chicken, added a generous amount of red pepper flakes for a perfect hint of spice that isn't overwhelming, and incorporated a full jar of Classico pesto (218ml) which we absolutely adored! I personally prefer a bit more pesto than the recipe calls for, but it's flexible to adjust to your own preferences. I stuck with the specified amount of sun-dried tomatoes as I'm not a big fan, but they were easy to avoid and my husband loved them in the dish. Feel free to customize the quantity to suit your taste. We garnished it with freshly grated Parmesan cheese on top and it was a hit! The type of pesto used really impacts the flavor, and while fresh would likely enhance it even more, we enjoyed it with Classico basil pesto for a quick and tasty weeknight meal. We didn't encounter the issue of it being too oily, as some reviewers mentioned. This will definitely become a staple recipe in our household!

Simple and tasty

I rated it 4 stars because I didn't have sun-dried tomatoes on hand. Instead, I used a small amount of chopped red pepper. Despite this substitution, everyone enjoyed the dish. I prefer to follow recipes as they are written, so it likely would have been a 5-star dish if I had all the ingredients.

This dish is absolutely delicious when prepared as instructed.

I decided to amp up the garlic and skip the red pepper flakes in this recipe, opting for a pinch of salt and pepper instead. I also used a bit of the pesto's own oil instead of olive oil. The dish turned out fantastic, with the pesto really stealing the show. This recipe is super easy to follow and really adaptable for changes, making it perfect for beginners.

Absolutely fantastic - I've already made this recipe twice. It's simply delicious.

I always keep homemade pesto in the freezer, stored in convenient one-cup jars. It's perfect!

I enjoyed it, but please note that the pesto may lack flavor depending on the brand you choose - I ended up adding extra sun-dried tomato mix to enhance the taste.

Simple to prepare with delicious flavors. For my next batch, I plan to include a larger amount of pesto (3/4 to 1 cup), increase the crushed red pepper flakes, and add more salt. The entire family enjoyed it with these modifications, so I will definitely be making it again.

I followed the recipe instructions exactly. The dish turned out to have a delightful flavor and was quite easy to make. I'm planning to add extra pesto next time. The idea of adding pine nuts and Parmesan cheese also sounds fantastic.