Looking for a flavorful pasta dish that’s just a little different? Try this pistachio pesto pasta with chicken! It’s a fun twist on the classic pasta pesto and comes together in just 20 minutes; perfect for busy weeknights. This easy meal is perfect for all the pasta lovers! Buon appetito.
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Why This Recipe Works
This recipe is simple but packed with flavor. It may look like a regular chicken pesto pasta, but the pistachio pesto makes it taste completely different.
The nutty richness pairs perfectly with the chicken, and you only need a handful of ingredients. It’s quick, fresh, and satisfying (without being heavy).
Recipe Ingredients
- Pasta: spaghetti, penne, or any other favorite pasta
- Chicken breast: leave out or swap with plant-based chicken for a vegetarian version.
- Pistachio pesto: store-bought works well, or make your own (see below).
- Parmesan cheese: pecorino Romano cheese would be perfect too.
Homemade Pistachio Pesto
If you’d like to make your own pistachio pesto recipe, blend these ingredients in a food processor until smooth (add more olive oil if it’s too thick):
- Unsalted pistachios
- Parmesan cheese
- Garlic
- Fresh basil
- Olive oil
- Salt & pepper
This pesto is not only great with pasta but also delicious as a dip or on a sandwich. So, if you have any leftover pesto: keep it for the next meal!
How to Make Pistachio Pesto Pasta with Chicken
Step 1. Cook the pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Step 2. Cook the chicken
Heat a drizzle of olive oil in a skillet. Add the chicken pieces, season with salt and pepper, and cook until golden and cooked through.
Step 3. Make the sauce
Add the pistachio pesto to the pan with the chicken. Stir in a little pasta cooking water if needed to loosen the sauce.
Step 4. Combine
Toss the drained pasta with the chicken and pesto until well coated. Finish with grated Parmesan and a little extra basil if you like.
Expert Tips for this Pistachio Pesto Pasta
For extra flavor, roast the pistachios lightly before making the pesto. This gives the dish a rich, nutty flavor that pairs perfectly with chicken. You don’t need much else for this recipe! Its delicious simplicity is all you need!
Want to mix things up? Try serving this pasta with:
- A fresh tomato salad, the sweetness of the tomatoes balances the nutty pesto.
- Grilled vegetables stirred through the pasta.
- A squeeze of lemon juice for an extra zing.
Looking for more delicious Italian recipes like this pistachio pesto pasta? These are some of my families favorites: creamy gorgonzola pasta, Italian pasta salad, homemade spaghetti sauce.
Frequently Asked Questions
Can I make pistachio pesto pasta vegetarian?
Yes! Simply leave out the chicken or replace it with a vegetarian alternative like grilled vegetables or plant-based chicken strips.
Can I make pistachio pesto ahead of time?
Definitely. Homemade pistachio pesto will keep in an airtight container in the fridge for up to 5 days. Add a thin layer of olive oil on top to keep it fresh.
What pasta shape works best for pistachio pesto pasta?
This recipe works with almost any pasta shape: spaghetti, linguine, penne, or fusilli all hold the sauce beautifully.
Can I freeze pistachio pesto?
Yes. Freeze it in small portions (like an ice cube tray) so you can easily defrost the amount you need.
Ingredients
- 250 gram spaghetti
- 1 onion (finely chopped)
- 2 clove garlic (minced or pressed)
- 300 gram chicken breast (cut into pieces)
- 150 ml cooking cream (or heavy cream)
- 2 tbsp pistachio pesto
- 85 gram arugula
- 4 tbsp unsalted pistachios
Equipment
- Large pot
- Collander
- Large skillet
INSTRUCTIONS (how to make this recipe):
- Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain and set aside.
- Heat a little olive oil in a large skillet. Add the onion and garlic and sauté until softened and fragrant.
- Add the chicken pieces to the skillet. Season with salt and pepper and cook until golden brown and fully cooked through.
- Stir in the pistachio pesto and cream. Bring to a gentle boil, then let it simmer for a few minutes to thicken slightly.
- Add the drained pasta to the skillet with the pistachio cream sauce and chicken. Toss well until all the pasta is coated in the sauce.
- Divide the pasta between plates, top with fresh arugula, and garnish with pistachios. Enjoy!
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