If you’re hunting for a meal that’s both vibrant and comforting, look no further than the Pistachio Pesto Chicken with Whole Wheat Angel Hair Pasta Recipe. This dish is a brilliant harmony of tender chicken breast coated in a luscious, homemade pistachio pesto that’s nutty, herbaceous, and just a touch cheesy, paired perfectly with light, whole wheat angel hair pasta tossed in a flavorful pesto sauce. It’s a delightful twist on classic pesto pasta, offering a fresh, wholesome dinner that feels both indulgent and nourishing, perfect for sharing with loved ones or impressing at a casual dinner.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in layering flavors and textures. From the hearty whole wheat pasta to the aromatic fresh herbs, every component is simple yet essential to bring this dish alive with depth and balance.
- Chicken breasts (4, boneless, skinless): Provides tender, juicy protein that serves as the perfect canvas for the pesto.
- Salt (1 teaspoon): Enhances all the natural flavors, seasoning the chicken beautifully.
- Pepper (1 teaspoon): Adds a subtle heat that complements the herbaceous pesto.
- Olive oil (4 tablespoons): Used for cooking and pesto making, it brings richness and smooth texture.
- Whole wheat angel hair spaghetti (1 pound): Offers a light but nutty-flavored base that pairs wonderfully with the pesto.
- Red pepper flakes (1/4 teaspoon, crushed): A tiny kick of spice to add warmth and contrast.
- Pecorino Romano cheese (1/4 cup, finely grated): Adds a sharp, salty note that melds perfectly into the pesto sauce.
- Pistachios (1 cup, shelled): The star ingredient of the pesto, providing earthy nuttiness and crunch.
- Basil leaves (10 large, torn): Contributes fresh, aromatic herbal notes essential to classic pesto flavor.
- Parsley (1/4 cup, flat leaf, torn): Adds brightness and a touch of green freshness.
- Garlic (1 clove): Gives a punch of pungent warmth to round out the flavors.
How to Make Pistachio Pesto Chicken with Whole Wheat Angel Hair Pasta Recipe
Step 1: Preheat and Prepare the Chicken
Start by preheating your oven to 375 degrees Fahrenheit. Meanwhile, pat your chicken breasts dry with a paper towel—this simple step ensures that they brown beautifully when cooking. Season both sides generously with salt and pepper, setting the stage for a savory crust to develop.
Step 2: Sear the Chicken
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat until it shimmers. Carefully lay in the chicken breasts, cooking them for about 4 to 5 minutes per side. This technique locks in the juices while creating a gorgeous golden-brown exterior, which makes each bite as delicious as it looks.
Step 3: Make the Pistachio Pesto
While the chicken sears, take a moment to shell the pistachios—try to resist snacking on too many! In a food processor, combine pistachios, torn basil leaves, parsley, garlic, and finely grated pecorino Romano. Pulse the mixture until the nuts are coarsely chopped. With the processor running, slowly stream in about 1/3 cup of olive oil. You can add more olive oil to reach your preferred pesto consistency—it should be rich and spreadable. Finish by adding a 1/4 teaspoon of salt and give it one final blend.
Step 4: Bake the Chicken with Pesto
Spread a thin layer of the freshly made pistachio pesto on top of each seared chicken breast. Transfer the skillet to the preheated oven and bake for 15 minutes or until a meat thermometer reads 165 degrees Fahrenheit. Once it’s done, feel free to brush on a little extra pesto for an irresistible finish.
Step 5: Prepare the Pasta
While the chicken bakes, cook your whole wheat angel hair pasta following the package instructions until al dente. Drain it and toss the pasta with the remaining 2 tablespoons of olive oil, about 1/4 cup of the pistachio pesto, red pepper flakes for a subtle zing, and a sprinkle of grated pecorino Romano. Adjust the amount of pesto to your taste, making every forkful bursting with flavor.
How to Serve Pistachio Pesto Chicken with Whole Wheat Angel Hair Pasta Recipe
Garnishes
To elevate your presentation and flavor even further, garnish the dish with a few extra torn basil or parsley leaves, a light drizzle of olive oil, and a sprinkling of crushed pistachios for crunch. A little freshly cracked black pepper on top adds a bright finish that will wow anyone at the table.
Side Dishes
This Pistachio Pesto Chicken with Whole Wheat Angel Hair Pasta Recipe pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil. Roasted seasonal vegetables or a light tomato and cucumber salad also complement the nutty, herbal flavors without overpowering them.
Creative Ways to Present
Serve this dish family-style on a large platter for a warm, inviting feel. Alternatively, plate individual servings with a lemon wedge on the side to add a fresh, tangy contrast. For a rustic vibe, use colorful ceramic bowls and finish with edible flowers or microgreens to make the dish pop visually as well.
Make Ahead and Storage
Storing Leftovers
Leftover Pistachio Pesto Chicken with Whole Wheat Angel Hair Pasta Recipe stores beautifully in an airtight container in the refrigerator for up to three days. Keep the chicken and pasta mixed with pesto separate if possible to maintain the best texture.
Freezing
You can freeze the cooked chicken and pesto sauce separately, but the pasta is best enjoyed fresh as freezing can change its texture. Wrap the chicken tightly in freezer-safe wrap or container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat the chicken gently in a low oven or microwave, covered to retain moisture. Warm the pasta in a skillet over low heat with a splash of water or olive oil to prevent clumping and revive its lightness. Avoid overheating to keep the pesto’s fresh flavors vibrant.
FAQs
Can I use other nuts instead of pistachios for the pesto?
Absolutely! While pistachios provide a unique flavor and creamy texture, you can substitute with walnuts, almonds, or pine nuts if needed, though the taste will vary slightly.
Is whole wheat angel hair pasta necessary?
Whole wheat angel hair pasta adds a nutty flavor and extra fiber to complement the pesto. However, you can use regular angel hair or any pasta you prefer — the dish remains delicious.
How can I make this recipe gluten-free?
Simply swap the whole wheat angel hair pasta for your favorite gluten-free pasta variety. The pesto and chicken are naturally gluten-free, so it’s easy to adapt.
Can I prepare the pesto in advance?
Yes! The pistachio pesto can be made up to two days ahead and stored in an airtight container in the refrigerator. Just give it a good stir and add a bit more olive oil if it thickens too much before serving.
Is this recipe spicy?
The recipe has a mild, gentle heat from the red pepper flakes that enhances flavor without overpowering. You can adjust or omit the flakes to suit your taste.
Final Thoughts
This Pistachio Pesto Chicken with Whole Wheat Angel Hair Pasta Recipe is one of those dishes that feels like a warm hug on a plate—comforting, fresh, and utterly delicious. Once you try it, the combination of nutty pesto, tender chicken, and delicate pasta will likely become a beloved staple in your meal rotation. So go ahead, gather those simple ingredients, and enjoy the magic that happens when simple cooking meets big flavor!
Print
Pistachio Pesto Chicken with Whole Wheat Angel Hair Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Pistachio Pesto Chicken recipe features tender, golden-browned chicken breasts topped with a rich and flavorful pistachio pesto. Paired with whole wheat angel hair spaghetti tossed in the same vibrant pesto, pecorino Romano cheese, and red pepper flakes, this dish is a delightful and wholesome meal perfect for a family dinner or special occasion.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons olive oil (divided)
Pistachio Pesto
- 1 cup shelled pistachios
- 10 large basil leaves, torn
- 1/4 cup flat leaf parsley, torn
- 1 clove garlic
- 1/3 to 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/4 cup pecorino Romano cheese, finely grated
Pasta
- 1 pound whole wheat angel hair spaghetti
- 1/4 teaspoon crushed red pepper flakes
- Additional 2 tablespoons olive oil (for pasta)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare and brown the chicken: Pat the chicken breasts dry thoroughly to ensure proper browning. Season both sides evenly with salt and pepper. Heat 2 tablespoons of olive oil in a large oven-safe skillet (preferably cast iron) over medium heat until shimmering. Add chicken breasts and cook for about 4-5 minutes on each side until golden brown.
- Make the pistachio pesto: While the chicken is cooking, shell the pistachios. In a food processor, combine pistachios, torn basil and parsley, garlic, and grated pecorino Romano cheese. Pulse until coarsely chopped. With the processor running, slowly pour in 1/3 cup olive oil (add up to 1/2 cup for a more spreadable texture). Add 1/4 teaspoon salt and blend briefly. Spread a thin layer of this pesto evenly over each browned chicken breast in the skillet.
- Bake the chicken: Place the skillet with the pesto-covered chicken breasts in the preheated oven. Bake for 15 minutes or until the internal temperature reaches 165°F (74°C) as checked with a meat thermometer.
- Cook the pasta: Meanwhile, boil a large pot of salted water and cook the whole wheat angel hair spaghetti according to package directions until al dente. Drain the pasta well.
- Toss the pasta: In the drained pasta pot or a large bowl, combine cooked pasta with the remaining 2 tablespoons olive oil, about 1/4 cup of the prepared pistachio pesto, crushed red pepper flakes, and grated pecorino Romano cheese. Toss well to evenly coat. Add more pesto if desired for flavor balance.
- Serve: Remove the baked chicken from the oven, spread a little extra pesto on top of each breast, and serve alongside the tossed angel hair pasta for a harmonious and flavorful meal.
Notes
- Use a meat thermometer to ensure chicken is safely cooked to 165°F, avoiding dryness.
- You can adjust the amount of olive oil in the pesto to your preferred consistency for spreading or drizzling.
- Whole wheat angel hair pasta adds extra fiber and nutrients compared to regular pasta.
- For a spicier kick, increase the crushed red pepper flakes in the pasta.
- Cast iron skillet is recommended for even browning and oven safety.
