Pollo Pesto Recipe

Make pesto

In a food processor, combine basil leaves, grated Parmesan, pine nuts, and garlic. Pulse until coarsely chopped. With the processor running, stream in the 1 cup extra-virgin olive oil until the mixture is emulsified and smooth. Add lemon juice, 1 tsp salt, and 1 tsp black pepper; pulse to combine. Taste and adjust seasoning. If the pesto is very thick, add 1–2 tbsp olive oil or a tablespoon of reserved pasta water later to loosen.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the water. Add 12 oz linguine and cook according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Cook chicken

While the pasta cooks, pat 1 lb diced chicken dry and season with a pinch of the 1 tbsp salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until golden and cooked through, about 5–7 minutes depending on dice size. Remove chicken to a plate and set aside.

Build creamy pesto sauce

Reduce heat to medium. In the same skillet, add the heavy cream (1 cup) and bring to a gentle simmer, scraping any browned bits from the pan. Stir in the prepared pesto — start with 3/4 cup of pesto and reserve the rest; mix until the cream and pesto are well combined. Add the sliced sun-dried tomatoes (about 1 tbsp) and simmer for 1–2 minutes to meld flavors. If the sauce seems too thick, add reserved pasta water, a few tablespoons at a time, until desired consistency is reached. Season to taste with salt and pepper.

Add spinach and chicken

Add the 4 cups fresh baby spinach to the sauce in batches, stirring until wilted. Return the cooked chicken to the skillet and stir to coat with the sauce. Simmer for 1–2 minutes to heat through.

Combine pasta and sauce

Add the drained linguine to the skillet (or combine in a large mixing bowl) and toss thoroughly to coat the pasta in the creamy pesto sauce. If necessary, add up to 1/2 cup additional reserved pasta water to loosen the sauce so it clings to the linguine evenly. Taste and adjust seasoning with salt, pepper, or a pinch of red pepper flakes if using.

Plate the creamy pesto linguine, dividing into 4 servings. Sprinkle each portion with extra grated Parmesan (about 1 tbsp total) and garnish with chiffonaded basil leaves and a pinch of red pepper flakes if desired. Serve immediately.