30 Minute Chicken Basil Pesto Pasta
30 minute chicken basil pesto pasta is so easy to make and incredibly delicious Actually, this dish will only take 20 to 30 minutes if you work on the chicken while boiling the pasta. The great thing is, this recipe is a budget meal as well and you can probably serve a family for 4 for twelve to fifteen dollars.
I use bow tie pasta, but you can use any type of pasta. Personally, I feel the bow tie pasta adds a wonderful appearance to the dish. The basil pesto and sun dried tomatoes add a flavour that is simply out of this world.
I mean, you simply can't go wrong with this wonderful midweek budget meal.
For the complete printable recipe, visit:
Video Chapters:
0:00 Introduction
0:24 Cooking the pasta
0:55 Cooking and seasoning the chicken
1:52 Adding the onion, garlic, and peas
2:24 Adding the noodles, pesto, sun dried tomatoes, and cherry tomatoes
3:04 Tossing everything together
3:51 The Outcome
4:02 Taste test
4:57 Conclusion
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THE BEST SUN-DRIED TOMATO PESTO PASTA!!
Easiest most delicious sun dried tomato pesto. I know you have basil ???? growing out of control like I do so let’s make a delicious nutty but sweet pesto. It can be stored in the freezer for up to 6 months and you can even freeze it in a ice-cube tray for individual portions too. So delicious and perfect for pesto eggs which you all love on my page. You will need:
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4 cups fresh basil leaves
1-2 garlic cloves (I like more but it’s up to you)
1/2 cup walnuts or pine nuts (use hemp hearts if allergic to nuts)
1 cup grated parmigiano
1.5 cups sun dried tomatoes
1/2 cup olive oil or until desired consistency (could be less)
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Please note: you can use hemp hearts or seeds if you are nut-free. Use as much sun dried tomatoes as you like. I don’t measure when I cook, I was taught to taste and adjust so everything is to taste. Pecorino romano cheese instead of parm is also an option. Feel free to use 1/2 spinach and 1/2 basil leaves if you want a milder taste which is what I often do as well. You can lightly toast your nuts in a pan or leave them raw, up to you.
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1. Add the basil, garlic, and nuts of choice to a food processor. Blitz until crumbly. Add the grated parm, sun dried tomatoes and blitz again. Slowly start to add in the olive oil through the spout and a little bit at a time until you have your desired consistency. You can use it within 7-10 days in the fridge or freeze in a ice cube tray. If you don’t have a lid for your ice cube tray you can also freeze it and once it’s frozen you can transfer into a Ziploc bag for individual portions. If you don’t have a food processor you can do this in a blender but you will have to keep opening the blender to add a little bit of oil at a time and blending and scraping it down to help it along. If you are old school you can also use a mortar and pestle which is the traditional way. I was going to use a mortar and pestle but mine is not big enough. Enjoy with pesto eggs, on wraps, pasta, sandwiches, as marinade on chicken, shrimp or anything else you love.
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CREAMY PESTO PASTA RECIPE!
CREAMY PESTO PASTA RECIPE! ~ In this video I will be showing you how to make creamy pesto pasta. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
Items used in video ~
Glass Bowls:
Kitchen Utensils Set:
Measuring Cups:
Measuring Spoons/Cups:
Ingredients:
Pesto:
2 Cups Basil
2 Tbsp Pine Nuts or Walnuts
2 Tsp Minced Garlic
1/2 Cup Olive Oil
1/2 Cup Grated Parmesan Cheese
1/4 Tsp Salt
1/8 Tsp Pepper
Pesto Pasta:
Olive Oil
1/3 cup Onions
1 Tsp Minced Garlic
1/2 Tsp Red Pepper Flakes
2 Tbsp Butter
1/3 cup Pesto
3/4 cup Heavy Cream
1/3 cup Parmesan
1/4 cup Pasta Water
1/2 Tsp Salt
1/4 Tsp Pepper
Noodles (I used Linguine)
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Easy Creamy Chicken Pesto Pasta | Instant Pot Recipes
Here is an easy and creamy chicken pesto pasta meal. This instant pot recipe is delicious and a favorite for many people. Give this recipe a try and tag me in a picture.
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Easy Creamy Chicken Pesto Pasta | Instant Pot Recipes
Creamy Pesto Chicken Recipe | One Pan Recipe | Cook with Olivia
In this video, Olivia shows us how to make a delicious low carb creamy pesto chicken. Follow along as Olivia shares the best tips and tricks for frying the chicken, make the creamy pesto sauce, prepare the cherry tomatoes and boil the green beans with salt.
???? Are you living in the UAE? Get the recipe card & measured ingredients delivered to your doorstep. Start now:
If you're not living in the UAE or if you'd prefer to source your own ingredients you can use our website's step-by-step guide with pictures of each step:
The best part about this recipe is that all you need is one pan!
Fun fact: ‘Pesto’ comes from the Genoese word ‘pestâ’, meaning ‘to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar. ????⤵ (recipe below)
✅ Creamy Pesto Chicken Pan with Cherry Tomatoes and Green Beans
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⏱️TIMESTAMPS⏱️
0:00 Intro⠀
0:31 Step 1 - Prep
1:09 Step 2 - Fry chicken
2:20 Step 3 - Make sauce
2:54 Step 4 - Boil beans
3:44 Step 5 - Finish sauce
5:06 Step 6 - Serve
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???? Ingredients (serving size of 2):
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✅ Chicken pan
Chicken breast | 400 Grams
Cherry tomatoes | 250 Grams
Spinach (palak) | 200 Grams
Parmesan | 30 Grams
Olive oil | 1 Tbsp
Water | 150 ML
Chicken stock cube | 0.5 Pieces
Green beans | 150 Grams
Green pesto | 50 Grams
Cooking cream | 100 ML
Black pepper | 0.5 Tsp
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???? Step by step instructions:
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1️⃣ Prep
Rinse the cherry tomatoes. Wash, trim and roughly chop the spinach. Grate the Parmesan.
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2️⃣ Fry chicken
Heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts and cook for 4-6 min on either side until browned and cooked through (see pro tip). Transfer to a plate, set aside and cover to keep warm.
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3️⃣ Make sauce
Return the pan to a medium heat with another drizzle of oil. Add the cherry tomatoes, measured water and stock cube. Stir until the stock cube dissolves. Cover with a lid, reduce the heat to low and simmer for 8-10 min until the tomato skins start to break.
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4️⃣ Boil beans
Meanwhile, wash and trim the green beans. Cook the green beans in a pot of salted water for 3-4 min or until tender. Drain.
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5️⃣ Finish sauce
After 8-10 min, add the spinach, pesto, cream and black pepper to the pan. Simmer for 3-4 min further until the sauce has thickened nicely. Fold in the grated Parmesan.
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6️⃣ Serve
Return the chicken to the pan and cook fora final min to warm it through. Serve the chicken with the creamy pesto sauce and green beans to the side.
One-Pan Lemon Pesto Chicken Dinner
RECIPE!⬇️
Ingredients:
-7 to 8 bone in chicken thighs that have been pat down and seasoned with pepper and a generous amount of salt
-4 Tbsp butter divided. 2 Tbsp to cook the chicken and 2 Tbsp to add when cooking the orzo
- 1.5 lemons. Slice 1 lemon and use to top the chicken before going into the oven. Use the additional 1/2 lemon to squeeze into the orzo
-2 shallots sliced
-3 Tbsp pesto
-1/2 tsp salt to be added when cooking the orzo
- 1.5 cups of dry orzo
- 2.5 cups of chicken stock
PESTO INGREDIENTS: 3 garlic cloves, 1/2 C pignoli nuts, 4 cups basil, 1/2 tsp salt, 1/2 cup grated pecorino Romano, zest of one lemon, juice of 1/2 lemon, 3/4 cup olive oil
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