Pesto Chicken Linguine
Pesto Chicken Linguine combines tender pasta with a vibrant spinach and parsley pesto, topped with juicy chicken strips and fresh tomatoes. This flavorful dish offers a perfect balance of herbaceous, savory, and fresh flavors, ideal for a quick weeknight dinner or a satisfying lunch for herb lovers.
Ingredients
- 1 1/2 cups torn fresh spinach ⓘ
- 1/2 cup snipped parsley ⓘ
- 1/4 cup chicken broth ⓘ
- 1 egg yolk ⓘ
- 2 tablespoons grated Parmesan cheese ⓘ
- 1 teaspoon dried basil, crushed ⓘ
- 1 clove garlic ⓘ
- 1 tablespoon cooking oil ⓘ
- 2 whole medium chicken breasts, skinned, halved lengthwise, boned and cut into julienne strips ⓘ
- 2 medium tomatoes, peeled, seeded and chopped ⓘ
- 4 ounces linguine or spaghetti
Instructions
- For pesto sauce, in a blender or food processor, combine spinach, parsley, chicken broth, egg yolk, Parmesan cheese, basil, and garlic.
- Cover and blend until the mixture is pureed.
- Cook the linguine or spaghetti according to package directions; drain.
- Keep the cooked pasta hot.
- In a skillet, heat cooking oil over medium heat.
- Add chicken strips and cook until browned and cooked through.
- Add chopped tomatoes to the skillet and cook for 2-3 minutes.
- Combine the cooked pasta with the pesto sauce and chicken mixture.
- Serve immediately, garnished with additional Parmesan if desired.
Tips & Substitutions
For a creamier pesto, consider adding a tablespoon of olive oil or a splash of heavy cream. If fresh spinach isn't available, you can substitute with arugula or kale for a different flavor profile. For a nutty twist, add pine nuts or walnuts to the pesto blend. Adjust garlic to taste; roasted garlic can provide a milder flavor. If you're short on time, pre-cooked chicken can be used instead.
Serving Suggestions
Serve the Pesto Chicken Linguine with a side of garlic bread and a fresh garden salad for a complete meal. A crisp white wine, such as Pinot Grigio, pairs beautifully with this dish. For extra flavor, sprinkle more grated Parmesan on top before serving. This dish also complements Italian recipes featuring grilled vegetables or roasted meats.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or water to prevent drying out. Alternatively, use the microwave, covering the dish to retain moisture and stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pesto Chicken Linguine contains roughly 545 calories, with 49g protein, 27g carbohydrates, and 30g fat. It is an excellent source of iron (174% of the Daily Value), protein (97% of the Daily Value), and vitamin C (93% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 588mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Absolutely! While linguine is traditional, you can substitute it with spaghetti, fettuccine, or even gluten-free pasta. Just be sure to adjust cooking times according to the package instructions for the pasta you choose.
Is it possible to make this dish vegetarian?
Yes, you can easily make this dish vegetarian by omitting the chicken and adding more vegetables, such as bell peppers or zucchini. You can also add chickpeas or tofu for protein and adjust the pesto to ensure it's free of animal products if needed.
How can I make the pesto sauce ahead of time?
You can prepare the pesto sauce in advance and store it in the refrigerator for up to a week. Just blend the ingredients as directed, then transfer to an airtight container. To prevent browning, drizzle a thin layer of olive oil on top before sealing. Stir well before using.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).