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Chicken Pesto Pasta with Mozzarella Recipe

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x

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Ingredients

  • 1 pound linguine or spaghetti
  • 2 chicken breasts, sliced
  • 1 8 ounce ball of fresh mozzarella, sliced
  • 1 cup pesto
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • Extra chopped basil as garnish
  • Salt and pepper to taste

Homemade basil pesto

  • 3 cups basil leaves
  • 3 tablespoons pine nuts
  • 3 garlic cloves
  • 1 teaspoon oregano
  • 2/3 cup grated parmesan cheese
  • 2/3 cup olive oil
  • salt and pepper to taste

Instructions

For the pesto

  1. Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine.

For the pesto chicken

  1. Preheat oven to 450° F.
  2. Bring a medium sized pot of water to a boil. Add a dash of olive oil and a pinch of salt and cook pasta until al dente. Once the pasta is done, strain well and set aside.
  3. Meanwhile, heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Slice the chicken into bite sized strips, season liberally with salt and pepper and cook through. Add the tomatoes and sauté for 3 minutes.
  4. Turn the heat down to low and add the strained pasta. Stir in one cup of pesto and toss until fully coated. Top with fresh mozzarella and bake for 5 minutes or until cheese has fully melted. Serve immediately.