Pesto Pollo Penne Recipe

Toast nuts (optional)

Place pine nuts (or walnuts) in a small dry skillet over medium heat. Toast, shaking the pan, until fragrant and lightly golden, about 3-4 minutes. Remove immediately to cool.

Blend pesto

In a food processor, combine basil leaves, toasted nuts, garlic cloves, and grated Parmesan. Pulse until coarsely chopped. With the motor running, slowly stream in the extra-virgin olive oil until emulsified and smooth (stop to scrape down the sides as needed). Add lemon juice, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper; pulse once to combine. Taste and adjust seasoning. If pesto is very thick, add 1-2 tablespoons more olive oil or a splash of pasta water later to loosen.

Cook pasta

Bring a large pot of salted water to a rolling boil (about 1 teaspoon salt per 2 liters water). Add 12 oz penne and cook until al dente according to package instructions (usually 9-11 minutes). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare chicken

While pasta cooks, pat chicken breasts dry and season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook without moving until golden, about 4-6 minutes per side (thinner breasts will cook faster). Internal temperature should reach 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized strips or cubes.

Combine pasta and pesto

Return the drained penne to the pot or a large sauté pan over low heat. Add 1/2 to 3/4 cup of reserved pasta water and 3/4 to 1 cup of pesto (adjust to taste). Toss vigorously until the pasta is evenly coated and a silky sauce forms; add more pasta water or pesto as needed to reach desired consistency.

Add chicken and vegetables

Stir in the sliced chicken, halved cherry tomatoes, and baby spinach (if using). Cook for 1-2 minutes until spinach wilts slightly and tomatoes warm through. Taste and adjust salt and pepper; sprinkle in red pepper flakes if using.

Serve

Divide pesto pollo penne among 4 plates. Top each serving with a sprinkle of additional grated Parmesan and a drizzle of olive oil if desired. Serve immediately.