Chicken and pasta with lemon pesto is an easy and elegant main dish recipe perfect for entertaining but simple enough for a weeknight dinner. The lemon adds a bit of freshness and brings out all of the flavors of the other ingredients. This recipe calls for simply adding lemon juice and grated lemon zest to purchased pesto and then mixing with cream, making an almost-instant sauce that is delicious tossed with juicy chicken and tender pasta. Baby peas and freshly grated Parmesan cheese add the finishing touch.
All you need to complete this meal is a green salad tossed with a simple dressing along with some garlic toast.
- 1 (16-ounce) package linguine or spaghetti pasta
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 5 boneless, skinless chicken breasts (cubed)
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup heavy cream
- 1 (9-ounce) package basil pesto, 3 tablespoons set aside
- 1/4 cup freshly squeezed lemon juice, 1 tablespoon set aside
- 1 teaspoon grated lemon zest
- 2 cups frozen baby peas
- 1/3 cup freshly grated Parmesan cheese
- Bring a large pot of salted water to a boil. Add pasta to boiling water; cook until al dente according to package directions. When pasta is done, drain well and keep warm.
- Meanwhile, cook chicken. In a large saucepan, combine butter, oil, and garlic over medium-high heat. When garlic begins to sizzle, add chicken cubes; sprinkle with salt and pepper.
- Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes. Stir in cream and bring to a simmer; reduce heat to low.
- To the chicken mixture, add all but 3 tablespoons of the pesto, pour in 3 tablespoons lemon juice, the lemon zest, peas, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
- Place the warm pasta in a serving bowl and top with chicken mixture. In a small bowl, combine the remaining 3 tablespoons pesto with the remaining 1 tablespoon lemon juice. Drizzle over the pasta and chicken and serve immediately.
Tips and Variations
Sometimes one of the trickiest things about making a pasta dish is timing. If you cook the pasta too early, it will cool down and become a large clump of noodles. If you wait to boil the pasta, then the sauce may sit too long. Luckily, there is an easy way of keeping the cooked pasta warm and the noodles from sticking to each other. Once the pasta is finished, before draining it, remove a bit of the cooking water (about 1/4 cup should be more than enough). Drain the pasta and return to the pot, adding enough of the hot pasta cooking water to keep the noodles moist but not have them floating. Cover the pot and set aside until ready to use.
This pasta cooking water is also great to add to sauces; the starch in the water acts as a thickener and will help give loose sauces, such as a lemon-wine sauce, some body without having to add unnecessary ingredients.
Peas bring a nice pop of color to this dish, but other vegetables would work as well. Blanched asparagus, chopped tomato, artichoke hearts, and sun-dried tomatoes would all be delicious additions.
And, of course, you can make the pesto from scratch if you like—and feel free to change out the ingredients like replacing the basil with another herb or swapping the pine nuts for walnuts or almonds. Just be sure to keep it somewhat simple since you will be adding the lemon, cream, garlic, and cheese to the recipe.
|Nutritional Guidelines (per serving)|
|Total Fat||86 g|
|Saturated Fat||30 g|
|Unsaturated Fat||32 g|
|Dietary Fiber||22 g|