Skip to main content

Chicken Pesto Pasta


Welcome to #BrunchWeek! We've been shifting our weekend schedules more in the last year and that's pushed our first meal of the day sort of out of the breakfast time period and more into a brunch one. I've been testing out some recipes and one of my favorites is this Chicken Pesto Pasta.

I found this recipe on the Taste of Home website.  I made a few minor changes.  I omitted the pine nuts due to allergies in the family.  You could definitely replace them with sunflower seeds or pepitas if you wanted.

Since most of the flavor in this one is coming from the pesto, make sure that you choose a really good one.  I like the Classico Traditional Basil Pesto, which is a nut free variety.

You can roast the chicken yourself or use rotisserie chicken.  I doubled a recipe for some grilled buttermilk chicken and froze the extra, so I defrosted and used that.

I threw in a sprinkle of shredded parmesan cheese, it would be great with some fresh mozzarella pearls also.

You can serve it warm or cold and it's delicious either way.  I loved it because it was filling but not heavy at all.  It actually was better the next day so it was nice to have it all ready to go at brunch time.

Thank you so much to Christie from A Kitchen Hoor's Adventures for hosting #BrunchWeek and to all of the other bloggers for sharing their awesome recipes!  Be sure to go and check them out using the links down below!

 

Chicken Pesto Pasta

Chicken Pesto Pasta
Author: Jolene's Recipe Journal

Ingredients

  • 1 package (16 ounces) cellentani or spiral pasta
  • 2 cups cubed cookied chicken
  • 1 pint halved grape tomatoes
  • 1 container (7 ounces) prepared pesto, I like the Classico brand
  • 1 to 2 tablespoons shredded parmesan cheese, optional
  • 1/4 cup pine nuts, toasted, optional

Instructions

  1. In a Dutch oven, cook pasta according to package directions; drain and return to pan.
  2. Stir in chicken, tomatoes and pesto; heat through.
  3. Sprinkle with parmesan cheese and pine nuts, if desired.
Easy, pesto, pasta, chicken
Dinner, Lunch, Brunch
American


****************

Monday #BrunchWeek Recipes

Beverages

Appetizers and Salads

Breads, Grains, and Cereals

Egg Dishes

Main Dishes

Desserts


****************



Comments

  1. This will make a great lunch served poolside this summer. Thanks Jolene.

    ReplyDelete
  2. So perfect for a summertime brunch! Love all those flavors.

    ReplyDelete
  3. So much flavor in this pasta dish! I need it in my life.

    ReplyDelete
  4. Love anything with pesto! No worries about bland pasta salad with this recipe!

    ReplyDelete
  5. Great salad idea for a sumer picnic!

    ReplyDelete
  6. What a lovely pasta salad. I love that you added chicken to it!

    ReplyDelete
  7. Pesto and chicken aways go so well together.

    ReplyDelete
  8. We love pesto so I know we will enjoy the pasta salad!! So much flavor!

    ReplyDelete
  9. Pesto is one of my favorite things! This looks fantastic for an easy lunch.

    ReplyDelete
  10. Pesto pasta is our favorite and this is an easy recipe! Love it.

    ReplyDelete
  11. I'm digging all the flavors in this pasta salad. The chicken, the pesto, the tomatoes. Yum!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P