Pesto Rosso Pasta with Chicken

This delicious pasta skillet is made with sun dried tomato pesto (red pesto, or pesto rosso) and juicy, flavorful chicken thighs. Add your favorite summer vegetables and enjoy a simple, satisfying meal!

Course Main Course

Cuisine Italian, Italian American

Keyword Easy Chicken Recipe, Pesto Rosso, Red Pesto, Summer Pasta Recipe, Sun-Dried Tomato Pesto

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 425kcal

Author Cara Harbstreet

Ingredients

For the Sun-Dried Tomato Pesto (Pesto Rosso)

2 cups fresh basil loosely packed
1/2 cup pine nuts or alternative such as almonds, pecans, or walnuts
10 sun-dried tomatoes packed in oil
2-3 cloves garlic peeled
1 tbsp lemon juice
3 tbsp parmesan cheese
1-2 tsp red pepper flakes optional
1/8 tsp salt and black pepper or to taste
1/2 cup olive oil

For the Pesto Rosso Pasta

1 1/2 lb boneless, skinless chicken thighs
1/2 tbsp olive oil
2 tsp All Purpose MSG Blend or chicken seasoning blend of your choice
12 oz pasta such as rotini, penne, or gemelli
water for boiling plus a generous pinch of salt
1/4 cup reserved pasta water
3 cups vegetables of your choice see notes
1/3 cup grated or shaved parmesan cheese

Instructions

Season the chicken thighs with the all-purpose blend and set aside.
Bring a large pot of salted water to a boil. As you wait, prepare the sun-dried tomato pesto by adding all ingredients to the bowl of a food processor, except the olive oil. Pulse to combine, then drizzle the olive oil through the spout until a chunky, thick sauce forms. Set aside.
Once the water is boiling, add the pasta. Cook according to package directions for al dente. Before draining, reserve one cup of the pasta cooking water. Strain the cooked pasta but do not rinse.
Meanwhile, heat a large skillet over medium-high heat. Once heated, add the olive oil and once shimmering, add the chicken thighs. Cook 5-6 minutes on each side or until cooked through with an internal temperature of 165 degrees F. Remove the skillet from heat.
If preparing additional vegetables, saute or grill separately to your preferred doneness. Once cooked, add to the skillet along with the cooked chicken, drained pasta, and approximately 2/3 cup of the prepared pesto.
Stir to combine, adding small amounts of the reserved pasta water to loosen the sauce until it clings to the pasta. Add additional sauce (optional), then garnish with extra basil or parmesan (optional). Serve immediately.

Notes

Recommended options for vegetables: cherry tomatoes, sliced bell peppers, onions, mushrooms, spinach, zucchini, or summer squash. May also use a frozen vegetable medley (thawed) or drained and rinsed canned vegetables if preferred.

Store leftovers in an airtight container in the refrigerator. Reheat and eat within 3-4 days for best results.

Nutrition