Chicken Pesto Pasta: The Ultimate Recipe and Cooking Guide

Mini salmon quiche: Prepare to be amazed by these delightful, bite-sized wonders! Imagine flaky, buttery pastry cradling a creamy, savory custard, studded with succulent flakes of salmon. These aren’t just appetizers; they’re miniature explosions of flavor that will elevate any brunch, party, or even a sophisticated weeknight dinner.

The quiche, in its larger form, has a rich history rooted in medieval Germany, specifically the region of Lorraine. Originally a simple bread dough filled with a custard of eggs and cream, the addition of lardons (bacon) transformed it into the classic Quiche Lorraine we know and love. Over time, variations emerged, incorporating different cheeses, vegetables, and, of course, seafood like salmon. My take on this classic is a mini salmon quiche, perfect for individual servings and easy to handle at gatherings.

What makes these mini quiches so irresistible? It’s the perfect balance of textures and tastes. The crisp, buttery crust provides a satisfying contrast to the smooth, rich custard. The salmon adds a delicate, smoky flavor that complements the creamy base beautifully. Plus, their small size makes them incredibly convenient – no slicing required! They’re elegant enough for a special occasion but simple enough to whip up for a casual get-together. Get ready to impress your friends and family with these delectable little treats!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• For the Pasta:
• 1 lb pasta (penne, rotini, fusilli, or your favorite shape)
• 8 cups water
• 1 tablespoon salt
• For the Pesto Sauce:
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts (or walnuts, if preferred)
• 2-3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste
• 2 tablespoons lemon juice (optional, for brightness)
• Additional Ingredients:
• 1/2 cup reserved pasta water
• 1/4 cup grated Parmesan cheese, for garnish
• Fresh basil leaves, for garnish (optional)
• Cherry tomatoes, halved (optional, for added flavor and color)

Preparing the Chicken:

1. Season the Chicken: In a medium bowl, combine the cubed chicken with olive oil, garlic powder, onion powder, oregano, red pepper flakes (if using), salt, and pepper. Toss well to ensure the chicken is evenly coated with the seasonings. I like to let it sit for about 15 minutes to allow the flavors to meld, but you can cook it immediately if you’re short on time.
2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned on all sides. Make sure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.

Cooking the Pasta:

1. Boil the Water: Fill a large pot with 8 cups of water and add 1 tablespoon of salt. Bring the water to a rolling boil over high heat. The salt is important – it seasons the pasta as it cooks!
2. Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions, usually around 8-10 minutes, or until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but not hard.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1/2 cup of the pasta water. This starchy water is liquid gold! It helps to create a creamy sauce and bind the pesto to the pasta.
4. Drain the Pasta: Drain the pasta in a colander and set aside.

Making the Pesto Sauce:

1. Combine Ingredients: In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts (or walnuts), and minced garlic. Pulse until the mixture is finely chopped.
2. Add Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto forms a smooth paste. You may need to scrape down the sides of the food processor a few times to ensure everything is evenly incorporated.
3. Season and Adjust: Season the pesto with salt and freshly ground black pepper to taste. If desired, add the lemon juice for a brighter flavor. Pulse briefly to combine. Taste and adjust the seasonings as needed. I sometimes add a pinch more Parmesan or a squeeze more lemon, depending on my preference.

Assembling the Chicken Pesto Pasta:

1. Combine Pasta and Pesto: In the same pot you cooked the pasta in (or a large bowl), combine the cooked pasta with the pesto sauce. Toss well to coat the pasta evenly with the pesto.
2. Add Chicken and Pasta Water: Add the cooked chicken to the pasta and pesto mixture. Toss gently to combine. If the pasta seems dry, add a little of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. The pasta water helps to emulsify the sauce and create a creamy texture.
3. Serve and Garnish: Serve the chicken pesto pasta immediately. Garnish with grated Parmesan cheese and fresh basil leaves, if desired. You can also add halved cherry tomatoes for a pop of color and flavor.

Tips and Variations:

• Make it Creamy: For an extra creamy sauce, stir in a dollop of mascarpone cheese or heavy cream at the end.
• Add Vegetables: Feel free to add other vegetables to the pasta, such as sun-dried tomatoes, spinach, or artichoke hearts.
• Use Different Nuts: If you don’t have pine nuts, you can use walnuts, almonds, or even pistachios in the pesto.
• Make it Vegetarian: Omit the chicken for a delicious vegetarian pesto pasta. You can add roasted vegetables like zucchini, bell peppers, or eggplant instead.
• Spice it Up: Add a pinch of red pepper flakes to the pesto for a little heat.
• Make Ahead: You can make the pesto sauce ahead of time and store it in the refrigerator for up to 3 days. Just be sure to cover it with a thin layer of olive oil to prevent it from browning.
• Storage: Store leftover chicken pesto pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. You may need to add a little water or broth to loosen the sauce when reheating.

Conclusion:

This chicken pesto pasta isn’t just another weeknight dinner; it’s a vibrant, flavorful experience that’s incredibly easy to pull off. From the aromatic basil pesto clinging to perfectly cooked pasta, to the tender, juicy chicken, every bite is a celebration of simple, fresh ingredients. I truly believe this recipe deserves a spot in your regular rotation, and here’s why: it’s quick, satisfying, and endlessly adaptable to your personal preferences.

Think of this recipe as a blank canvas for your culinary creativity! Feeling adventurous? Try adding sun-dried tomatoes for a burst of tangy sweetness, or a handful of toasted pine nuts for extra crunch. For a vegetarian twist, simply omit the chicken and add roasted vegetables like zucchini, bell peppers, and eggplant. If you’re a cheese lover (and who isn’t?), a sprinkle of freshly grated Parmesan or Pecorino Romano will elevate the dish to new heights.

Serving suggestions are just as versatile. This chicken pesto pasta is fantastic served hot, straight from the pan, but it’s also delicious chilled as a pasta salad for picnics or potlucks. Pair it with a crisp green salad and some crusty bread for a complete and satisfying meal. For a more elegant presentation, garnish with fresh basil leaves and a drizzle of extra virgin olive oil.

But the real magic of this recipe lies in its simplicity. It’s the kind of dish that comes together in minutes, making it perfect for busy weeknights when you’re craving something delicious but don’t have a lot of time to spend in the kitchen. And because it’s so easy to customize, you can tailor it to your family’s specific tastes and preferences.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, whether you’re serving it to your family, friends, or even just yourself. The bright, herbaceous flavors of the pesto, combined with the savory chicken and perfectly cooked pasta, create a symphony of tastes that will leave you wanting more.

So, what are you waiting for? Grab your ingredients, fire up the stove, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This chicken pesto pasta is a surefire way to impress your taste buds and brighten up your day.

And now, for the most important part: I want to hear from you! Once you’ve tried this recipe, please come back and share your experience in the comments below. Did you make any modifications? What did you think of the flavors? What did your family think? I’m always eager to hear your feedback and learn from your experiences. Your comments not only help me improve my recipes, but they also inspire other readers to try them out. So, don’t be shy – let me know what you think! Happy cooking! I can’t wait to hear about your pesto pasta adventures.