Pesto Pasta with Chicken

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Pesto Pasta
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • For pesto (yields 1 cup):
  • 2 cups packed basil leaves
  • 3 cloves garlic, smashed
  • 3 tablespoons Pine Nuts
  • 1 teaspoon Kosher salt
  • 1/2 cup olive oil
  • For pasta:
  • 1 tablespoons olive oil
  • 4 boneless, skinless chicken breasts, about 2-pounds, cut into 1-inch pieces
  • 1 cup pesto
  • 2 (9-ounce) packages Gefen Japanese style noodles, cooked according to package directions and drained



  1. In a food processor, combine basil, garlic, pine nuts and salt. Pulse a few times to chop. With processor running, slowly add olive oil, stopping occasionally to scrape down the sides. Process until combined but still slightly chunky. Set aside.
  2. Heat oil in a large sauté pan over medium low heat. Add chicken and cook 8 to 10 minutes or until browned and cooked all the way through. Add pesto and simmer 1 to 2 minutes. Toss with pasta to evenly coat noodles. Divide between 4 shallow bowls.