Pesto Pasta with Chicken
Pesto Pasta with Chicken – easy pasta with basil pesto and grilled chicken. Loaded with yogurt and Parmesan cheese, this recipe is so delicious.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 oz (350g) spaghetti
- 3 cups fresh basil
- 2 tablespoons toasted pine nuts
- 1 clove garlic
- 1/2 cup plain Greek yogurt
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt (to taste)
- 8 oz (230g) boneless, skinless chicken breasts
- Salt
- Ground black pepper
- 3 dashes cayenne pepper
- 1 tablespoon olive oil
- Lemon wedges
Instructions
- 1
Cook the spaghetti according to the package instructions. Drain the pasta, reserving some of the pasta water, and set it aside.
- 2
Pulse the basil, pine nuts, and garlic in a food processor. Add the yogurt, Parmesan cheese, olive oil, lemon juice, and salt. If the pesto is too thick, add some pasta water to dilute it. Adjust the lemon juice and salt to taste.
- 3
Season both sides of the chicken with salt, pepper, and cayenne pepper. Heat a cast-iron grill pan or skillet and add the olive oil. Cook the chicken until nicely browned and cooked through. Slice the chicken into strips.
- 4
Toss the spaghetti with the pesto and stir to combine well. Top the pasta with the chicken and serve immediately with lemon wedges.