This Chicken Basil Pesto Pasta is easy enough for a weeknight meal but special enough for a dinner with friends. Succulent chicken and bacon tossed through spaghetti and pesto sauce, this is a quick and insanely tasty dinner.
For best results, always weigh ingredients where a weight is provided
Equipment
Large skillet or frypan
Kitchen tongs
Large serving bowl
Instructions
FOR THE BASIL PESTO
Toast the pine nuts in a dry pan over low-medium heat, tossing regularly until just turning golden. Let them cool a little.
Add basil, garlic, parmesan and toasted pine nuts to the bowl of a food processor and blend on low until coursely chopped.
With the processor running, slowly drizzle the oil in until everything is well incorporated.
FOR THE SPAGHETTI
Bring a large pot filled with about 4 litres (4 quarts) of water to the boil and add 1 tablespoon of salt. You can start the chicken (step 6) while this is happening.
Once the water is boiling, add the spaghetti and push it down into the boiling water. Cook according to packet instructions until al dente. Remove 1/2 cup of pasta water and set aside, then drain the pasta and place in a large bowl.
Cut the chicken breast in half (through the thickness off it) then fold it out so you two thinner fillets. Sprinkle both sides with salt and pepper.
Heat the oil in a large skillet or frypan over medium-high heat then add the chicken and cook 6-8 minutes on each side until golden and just cooked through. (see notes)
Set the chicken aside and use the pan over medium to fry the bacon until crispy.
Cut the chicken into bite size pieces.
Place the drained pasta into a large bowl. Add the chicken, bacon, most of the pesto and 2-3 tablespoons of pasta water. Use tongs to toss together well.
Taste and add salt and pepper if needed, then top with basil leaves and serve.
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Notes
This reheats well. Add it to a pan over medium heat, with a touch of water. Cook turning until heated through. Also makes a good meal prep option.
Cooking chicken breast: It's easy to overcook chicken breast and make it dry. Cooking time will depend on how thick your chicken breast is. Cut into it and it should still be juicy but not pink so test it early. If using a thermometer it should be 73C / 165F in the thickest part.
Which pasta? I find spaghetti and tagliolini (thin flat spaghetti) best but most types will work. Penne and spirals are other good options.
Careful not to overcook the pasta. It should still have bite to it - cooked through but firm and not so that it will break on your fork or dissolve in your mouth.
Optional add-ins: Feel free to add some cherry tomatoes as the bacon is cooking until they start to burst. Also, a little parmesan cheese over the top is lovely. Add a touch of heavy cream if you'd like a creamy pasta. Mushrooms, snow peas or spinach is great if you want to add more veggies. You can add a little zing with a squeeze of lemon juice.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.