A cozy, quick dinner that showcases a glossy pistachio pesto and juicy chicken in minutes.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 min | 25 min | 45 min | 4 servings |
Intro
This Roasted Pistachio Pesto Chicken is designed for busy nights and empty pantries. The pistachio pesto delivers a gentle sweetness and nutty depth that coats the chicken and pasta with a silky finish. Quick to pull together, it leaves you with minimal cleanup and maximum flavor.
The Best Pistachios for This Recipe
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Roasted vs Raw Pistachios
Roasted pistachios deliver deeper toasty notes that read as “meal-worthy” in pesto. Raw pistachios are lighter and brighter; toast them for 5 minutes in a dry skillet to wake their flavor if using them raw.
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Salted vs Unsalted Pistachios
Unsalted pistachios let you control the salt in the pesto, preventing over-seasoning. If you only have salted nuts, reduce added salt by about 1/4 teaspoon.
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Whole vs Ground Pistachios
Whole pistachios give texture and bite; ground pistachios blend into a silkier pesto. Use a quick pulse to achieve a coarse texture if you prefer a bit of crunch.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Fresh tomatoes brighten a pasta twist—cherry tomatoes toss nicely with the dish; swap tip: use a few spoonfuls of sun-dried tomatoes for a deeper, tangy sweetness.
- Onion: If you like more depth, sauté a small finely chopped onion with the chicken for a gentle sweetness before finishing. Swap: leeks for milder onion-y notes.
- Garlic: Essential for aroma; use 2 cloves for bold flavor. Swap: roasted garlic for a mellower, sweeter profile.
- Red Pepper: A pinch of red pepper flakes adds a gentle kick. Swap: smoked paprika for warmth without heat.
- Pasta: Any shape works; long strands or short tubes both suit this sauce. Swap: gluten-free pasta if needed; adjust cooking time per package.
- Herbs: Basil is the star, but you can fold in parsley or mint for fresh brightness. Swap: cilantro for a different herbaceous note.
Ingredients
- Sauce (Pistachio Pesto)
- Pistachios, shelled, roasted: 3/4 cup (90 g)
- Fresh basil leaves, packed: 1 cup (25 g)
- Garlic cloves: 2
- Grated Parmesan cheese: 1/4 cup (25 g)
- Extra-virgin olive oil: 1/3 cup (80 ml)
- Lemon juice: 1 tablespoon (15 ml)
- Kosher salt: 3/4 teaspoon (4 g)
- Black pepper: 1/4 teaspoon (1 g)
- Pasta
- Dry pasta: 12 oz (340 g)
- Salt for pasta water: 1 tablespoon (15 ml)
- Finish
- Boneless, skinless chicken breasts: 4 small (about 1.5 lb / 680 g)
- Optional garnish: chopped fresh parsley (2 tablespoons / 6 g)
- Optional lemon wedges for serving
Directions
- Make Pistachio Pesto (about 5–7 min) – In a blender or processor, blend pistachios, basil, garlic, Parmesan, lemon juice, salt, and pepper. Stream in olive oil while pulsating until the pesto is glossy and evenly combined; set aside.
- Sear Chicken (6–8 min total) – Pat chicken dry and season with salt and pepper. Heat a large oven-safe skillet over medium-high with a drizzle of olive oil. Sear 3–4 minutes per side until edges are golden; transfer to a plate.
- Cook Pasta (7–9 min) – Bring a pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 1 cup (240 ml) of the starchy pasta water, then drain.
- Finish Chicken with Pesto (12–15 min) – Return the chicken to the skillet. Spoon or brush a generous layer of pesto over each piece. Transfer the skillet to a 375°F (190°C) oven and bake 12–15 minutes, until the internal temperature reaches 165°F (74°C).
- Make the Sauce Silky (2–3 min) – Return the chicken skillet to the stovetop over low heat. Add a splash of the reserved pasta water to the pesto in the pan and simmer 2–3 minutes until the sauce is glossy and slightly loose; the pan should shimmer but not separate.
- Toss Pasta and Plate (2 min) – Add the drained pasta to the pesto sauce and toss to coat. Slice the chicken and nestle it on top of or beside the pasta. Garnish with parsley and serve with lemon wedges if desired.
How to Store Leftovers
Leftovers keep well for up to 3 days in an airtight container in the refrigerator. Reheat gently on the stove with a splash of water or in the microwave in 1–2 minute bursts until warmed through; reserve any extra pesto to refresh the sauce if it thickens. Note: Pesto freezes well; you can freeze any unused pesto for up to 3 months.
What to Serve With Roasted Pistachio Pesto Chicken
- Quick side: Steamed green beans with a squeeze of lemon for brightness.
- Another side: Roasted asparagus or broccoli tossed with a light olive oil and salt.
- Salad idea: A simple arugula salad with shaved parmesan and lemon vinaigrette for a peppery, fresh contrast.
Variations & Tips
- Spicier: Sprinkle red pepper flakes into the pesto or finish with a light drizzle of chili oil.
- Creamier: Stir in a tablespoon of heavy cream or a dollop of plain Greek yogurt to the pesto off the heat.
- Gluten-free: Use gluten-free pasta and ensure the pesto contains no hidden gluten; cheese and pistachios are naturally gluten-free.
- Canned-swap: If you’re low on basil, a small amount of kale or spinach can be blended into the pesto for color and nutrition.
- Herbs: To vary brightness, swap in parsley or mint in place of a portion of the basil.
Enjoy Your Roasted Pistachio Pesto Chicken
May your evening be quick, comforting, and deeply satisfying with each bite of this Roasted Pistachio Pesto Chicken. Enjoy the balance of nutty pesto, juicy chicken, and silky pasta—a true crowd-pleaser that arrives at the table with warmth and ease.