Skillet Pesto Chicken with Linguine
- 1 pound linguine
- 2 cups fresh basil leaves
- ½ cup olive oil, or more as needed
- ⅓ cup toasted pine nuts
- 3 garlic cloves
- ¼ cup freshly grated Parmesan cheese, or more to taste
- ¼ cup freshly grated Pecorino cheese, or more to taste
- salt and ground black pepper to taste
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- 2 cups halved cherry tomatoes
For best results, we recommend using:
- Bring a large pot of salted water to a boil. Cook linguine at a boil until al dente, about 7 minutes.
- Drain linguine, reserving ¼ cup of pasta water.
- Pack basil, olive oil, pine nuts, and garlic into your blender bowl and blend using the chopper attachment of your immersion blender; add Parmesan cheese and Pecorino cheese and continue to blend until desired pesto consistency is reached. Season pesto with salt and pepper to taste.
- Season chicken with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté chicken in hot oil until no longer pink at the center, 5 to 7 minutes.
- Remove skillet from heat and toss drained linguine, tomatoes, and reserved pasta water with the chicken until the tomatoes are just warmed through; add pesto and toss to coat.
Fresh basil is one of summertime's true herbal treats. Basil plants can be found in many groceries so you can keep it growing at home rather than having to continue to buy less-fresh product whenever the pesto mood strikes. Pesto freezes very well. Buy plenty of fresh basil at peak harvest and make large batches of pesto to freeze, keeping yourself in stock of the summer deliciousness all through the year.
If you don't have an immersion blender, place the pesto ingredients in a food processor and blend until smooth.
What others are saying
Lindsay Gatz says:
This reminds me of what my mom used to make as a quick and easy weeknight dinner when I was a kid. Nostalgia AND yum. A perfect combo.