Pesto chicken pasta

    45 min

    A colourful pasta dish that combines chicken with basil pesto, lots of garlic, mushrooms, red peppers, artichoke hearts and fresh spinach. It's quick, easy and full of flavour.

    5 people made this

    Serves: 4 

    • 225g linguine pasta
    • 225g skinless, boneless chicken breast, cubed
    • salt and fresshly ground black pepper to taste
    • 3 tablespoons olive oil
    • 6 whole garlic cloves
    • 100g fresh mushrooms, halved
    • 170g roasted red peppers, drained and sliced
    • 200g marinated artichoke hearts, drained and quartered
    • 85g fresh spinach leaves
    • 60g prepared basil pesto, or to taste
    • 1 tablespoon freshly grated Parmesan cheese (optional)

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Fill a large pot with lightly salted water and bring to the boil over high heat. Once the water is boiling, stir in the linguine, and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
    2. While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large pan over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers and artichoke hearts; reduce heat to a simmer and cook for a further 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
    3. Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

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    Reviews in English (88)


    Spence's Pesto Chicken Pasta Haiku: "This IS elegant. Flavorful, vibrant colors. A couple small tweaks." I was doubtful of putting that many "special" veggies all together, thinking their flavors would compete w/ one another, but it turned out to be a lovely dish. I didn't have quite as many mushrooms, and I had to sub hearts of palm for the artichoke hearts (close enough); I also added a handful of diced onion to the initial saute. Otherwise I was completely faithful to the recipe and was pleasantly surprised w/ the end result. When I make this again, I plan to increase the spinach, and stir a bit of the pasta water into the chick/vegg mixture for additional moisture b/c it was a bit dry. (Or instead of just tossing the linguine w/ the pesto, split the pesto into the chicken/vegg too.)  -  18 May 2011  (Review from Allrecipes US | Canada)


    This was wonderful! I had to make changes because I didn't have all the ingredients. I used frozen spinach instead of fresh - still yummy - and I used broccoli and fresh red bell pepper. This will be one of our regulars. Thanks!!  -  03 Jun 2011  (Review from Allrecipes US | Canada)


    Awesome! instead of peppers I did sundried tomatoes and I actually forgot the spinach but it was better because there was already a lot going on flavor wise! Oh, and instead of whole cloves of garlic I sliced them so as to disperse the garlic flavor! VERY VERY good! *****  -  18 May 2011  (Review from Allrecipes US | Canada)

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