The very best pesto pasta with chicken
Creamy pasta with marinated chicken and homemade pesto
Creamy pasta with marinated chicken and homemade pesto
Every now and then I truly enjoy a lovely, fresh, silky and herb-packed pasta. Pasta is probably the most versatile dish you can think of, because you can literally put anything in it as long as you like it. If you combine a few things you enjoy, it becomes a real treat, and that's exactly what I do with this pesto pasta.
For this recipe you can make life super easy by using store-bought pesto, but the trick is in making your own. It really comes down to tossing a few ingredients in a blender, and the result is so much better. If you use an organic chicken you're even further ahead. That's proper Italian: not too many ingredients, not too much fuss, but mainly good products and the right flavour combinations.
1. Cut the chicken into cubes, put them in a bowl and mix in 3/4 of the pesto. Cover the dish and refrigerate for at least half an hour. Stir occasionally so the flavours distribute well.
2. Meanwhile heat a good splash of oil in a grill pan and season liberally with salt and pepper. Place the tomatoes in the pan: instead of removing them from the vine and throwing the stalk away, leave them on — it looks much nicer on the plate later 😉 Grill the tomatoes until they burst and absorb the oil and herbs. Then set them, pan and all, aside off the heat.
Recipe
A delicious pesto pasta with juicy marinated chicken thigh fillets, creamy cooking cream and grilled cherry tomatoes. Quick, full of flavour and perfect for weeknights.
| Course | Main course |
|---|---|
| Kitchen | Italian |
| Servings | 2 |
| Preparation time | 45 min |
|---|---|
| Total | 45 min |
1. Cut the chicken into cubes, put them in a bowl and mix in 3/4 of the pesto. Cover the dish and refrigerate for at least half an hour. Stir occasionally so the flavours distribute well.
2. Meanwhile heat a good splash of oil in a grill pan and season liberally with salt and pepper. Place the tomatoes in the pan: instead of removing them from the vine and throwing the stalk away, leave them on — it looks much nicer on the plate later 😉 Grill the tomatoes until they burst and absorb the oil and herbs. Then set them, pan and all, aside off the heat.
Preferably use homemade pesto for the very best flavour. If you're short on time, a good store-bought pesto will do. Make sure the chicken is well coated in pesto so the flavours can properly penetrate.
Leave the cherry tomatoes on the vine while grilling — it makes for a beautiful presentation on the plate. Serve immediately after cooking for the best results.
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