Grammy's Kitchen · Pesto Pasta · Chicken Pesto Pasta
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 68 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
|---|
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 454 g | 1 lb boneless skinless chicken breasts (cut into bite sized pieces) |
| salt and pepper to taste | |
| 4 g | 1 1/2 teaspoons minced garlic |
| 2 g | 3/4 teaspoon Italian seasoning |
| 340 g | 12 ounces short pasta (such as farfalle) |
| 100 g | 1 cup basil pesto (look for it in the refrigerated section) |
| 242 g | 1 cup cherry tomatoes (halved) |
| 25 g | 1/4 cup finely grated parmesan cheese |
| 6 g | 1 tablespoon chopped fresh parsley (can also use basil) |
Method: 7 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I like how quickly this came together. I used about 1.5 lbs of chicken breast and added 16 oz of sliced mushrooms while cooking the chicken and then added in the halved tomatoes which both cooked them and helped with the flavor (my son doesn’t like fresh cherr” — a cook, 5★
“A fast, easy and delicious recipe! I used leftover chicken breasts and warmed them with the other ingredients. Among those were those listed, mushrooms and roasted peppers from my pantry. I used the pesto and thinned it a little with some pasta water becaus” — a cook, 5★