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
Scale
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.
