Pesto Chicken Pasta
You have to try this pasta dish! It is seriously THE BEST pesto I have ever tasted! The combination of the pesto and fresh tomatoes is a mouth full of flavor for this pesto chicken pasta recipe! Sprinkle a little cheese on top and you have perfection. Learn how to make this pesto chicken pasta by following the step-by-step instructions below.
Since the first time I made this meal, my husband asks for it constantly. It became his absolute favorite, and that is saying something because that man LOVES his food! This dish is great as the main course or as a side dish. When I make this pasta as a side dish I typically leave out the chicken, but as an entree I like to add in the extra protein.
I typically use rigatoni noodles for this dish, but you could substitute that for whatever smaller pasta you happen to have on hand such as rotini or penne pasta.
Even better, if you have a garden at home throw in those fresh tomatoes and basil! I LOVE making this pesto chicken pasta during the summer months with fresh produce from our garden. You really can’t beat it! Bring this to your next potluck, cookout, or just whip it up for a week night dinner. Either way, the crowd will be pleased!
Chicken Pesto Pasta
Ingredients
- 1 lbs whole wheat rigatoni
- 3 cups cherry tomatoes, halved
- 1/2 cup water
- 1/2 cup shredded Asiago cheese
- 2 cups spinach
- 1 cup kale
- 1 cup basil
- 3/4 cup almonds or pine nuts
- 1/2 cup olive oil
- 1/4 cup parmesan cheese
- 1/2 tsp salt
- 3 garlic cloves
- 1 lemon, juiced
Instructions
- Preheat oven to 400 degrees.
- Cook the pasta.
- Place the spinach, kale, basil, nuts, olive oil, parmesan cheese, salt, garlic, and lemon juice in the food processor. Process until smooth. You may have to push the spinach down periodically.
- Toss the cooked noodles with the tomatoes, pesto, and enough water to make it a little saucy.
- Transfer to a 9x13 baking dish and sprinkle with the cheese.
- Cover loosely with well-oiled aluminum foil and bake for 10-15 minutes or until the cheese is melted.