Pesto Chicken Pasta Recipe
Rotini noodles tossed in pesto, sun-dried tomatoes, artichokes, mushrooms
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Pesto Sauce
Vegetables
Protein
Method
Pasta Preparation
- 1
Cook the Rotini Noodles
Bring a large pot of salted water to a boil. Add the rotini noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Pesto Sauce Preparation
- 2
Make the Pesto Sauce
In a food processor, combine the fresh basil leaves, grated Parmesan cheese, pine nuts, minced garlic, and salt. Pulse until finely chopped. With the processor running, slowly add the olive oil until the mixture is smooth. Adjust seasoning with black pepper and additional salt if needed.
Vegetable and Chicken Mixing
- 3
Combine Ingredients
In a large mixing bowl, combine the cooked rotini noodles, pesto sauce, chopped sun-dried tomatoes, quartered artichoke hearts, sliced mushrooms, and diced chicken breast. Toss well to coat all the ingredients evenly with the pesto.
Serving
- 4
Serve
Transfer the pesto chicken pasta to serving plates or a large serving bowl. Optionally, garnish with additional Parmesan cheese and fresh basil leaves before serving.