I love this recipe because it’s simple, fast, and packed with bold flavor. The chicken browns beautifully before finishing in the oven, and the homemade pistachio pesto adds a gourmet touch without much effort. I also appreciate how easily the pasta pulls the whole dish together, making it a full meal that tastes like something I’d order at a restaurant but can make in under 40 minutes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 chicken breasts, boneless, skinless 1 teaspoon salt 1 teaspoon pepper 4 tablespoons olive oil 1 pound angel hair spaghetti, whole wheat 1/4 teaspoon red pepper flakes, crushed 1/4 cup pecorino Romano cheese, finely grated 1 cup pistachios, shelled 10 basil leaves, large, torn 1/4 cup parsley, flat leaf, torn 1 clove garlic 1/3-1/2 cup olive oil 1/4 teaspoon salt
Directions
I preheat the oven to 375°F.
I pat the chicken dry, then season both sides with salt and pepper.
In a large oven-safe skillet, I heat 2 tablespoons of olive oil over medium heat until shimmering. I add the chicken and brown it for about 4–5 minutes per side.
While the chicken cooks, I add pistachios, basil, parsley, garlic, and pecorino Romano to a food processor. I pulse until the nuts are coarsely chopped, then drizzle in 1/3 cup olive oil with the processor running. I add more oil if I want a smoother pesto. I season with 1/4 teaspoon salt and blend again.
I spread a thin layer of pesto over each chicken breast, then transfer the skillet to the oven. I bake for about 15 minutes, or until the internal temperature reaches 165°F.
Meanwhile, I boil the angel-hair pasta according to package directions. After draining, I toss it with the remaining 2 tablespoons olive oil, about 1/4 cup pesto, red pepper flakes, and grated pecorino. I add more pesto to taste.
When the chicken is done, I remove it from the oven and spread on a little extra pesto. I serve it alongside the pesto pasta.
Servings and Timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 23 minutes Total time: 38 minutes
Variations
I swap pecorino Romano for Parmesan when I want a slightly milder flavor.
I add lemon zest to the pesto for brightness.
I use chicken thighs instead of breasts for a juicier result.
I toss cherry tomatoes or sautéed spinach into the pasta for extra color and freshness.
I substitute walnuts or almonds for pistachios when I’m out of them.
Storage/Reheating
I store the chicken and pesto pasta separately in airtight containers for up to 3 days. To reheat, I warm the chicken in a 300°F oven so it stays moist, and I reheat the pasta gently on the stovetop with a splash of water or olive oil. I keep extra pesto refrigerated and stir it into the pasta after reheating to refresh the flavor.
FAQs
Can I make the pesto ahead of time?
Yes, I make the pesto up to 3 days in advance and store it in the fridge with a thin layer of olive oil on top.
Can I use store-bought pesto?
Yes, but I find the homemade pistachio pesto gives the dish a unique flavor that’s hard to beat.
Do I have to use whole-wheat pasta?
No, I use any angel-hair spaghetti I have on hand.
Can I make this with chicken thighs?
Yes, thighs work great and stay especially tender.
Can I grill the chicken instead?
Yes, I grill the chicken first, then spread pesto on top afterward.
Can I make the pesto without cheese?
Yes, I simply omit the cheese for a dairy-free pesto.
What can I serve with this dish?
I like serving a simple green salad or roasted vegetables alongside it.
Can I double the pesto?
Absolutely. I often make extra to toss with vegetables or spread on sandwiches.
How do I keep the pesto green?
I add the herbs right before blending and store the pesto tightly sealed with a film of oil on top.
Can I freeze the pesto?
Yes, I freeze it in small portions and thaw as needed.
Conclusion
I love how this pistachio pesto chicken brings together quick cooking, vibrant flavors, and satisfying comfort. The rich pesto, tender chicken, and delicate pasta make it a dish I return to whenever I need something delicious without spending hours in the kitchen.
Tender seared chicken breasts baked with vibrant homemade pistachio pesto and served alongside light, flavorful angel-hair pasta tossed with extra pesto, olive oil, and pecorino.
Total Time:38 minutes
Yield:4 servings
Ingredients
4 chicken breasts, boneless, skinless
1 tsp salt
1 tsp pepper
4 tbsp olive oil, divided
1 lb whole-wheat angel hair spaghetti
1/4 tsp crushed red pepper flakes
1/4 cup pecorino Romano cheese, finely grated
1 cup pistachios, shelled
10 large basil leaves, torn
1/4 cup flat-leaf parsley, torn
1 clove garlic
1/3–1/2 cup olive oil (for pesto)
1/4 tsp salt (for pesto)
Instructions
Preheat oven to 375°F (190°C).
Pat chicken dry and season both sides with salt and pepper.
Heat 2 tbsp olive oil in an oven-safe skillet over medium heat. Sear chicken 4–5 minutes per side until golden.
In a food processor, combine pistachios, basil, parsley, garlic, and pecorino. Pulse until coarsely chopped.
With the processor running, drizzle in 1/3 cup olive oil, adding more if needed for a smoother pesto. Season with 1/4 tsp salt and blend again.
Spread a thin layer of pesto over each chicken breast. Transfer skillet to the oven and bake 15 minutes or until chicken reaches 165°F.
Cook angel-hair pasta according to package directions. Drain and toss with remaining 2 tbsp olive oil, 1/4 cup pesto, red pepper flakes, and pecorino. Add extra pesto to taste.
Remove chicken from the oven and top with a little more pesto. Serve alongside the pesto pasta.
Notes
Swap pecorino with Parmesan for a milder flavor.
Add lemon zest to the pesto for brightness.
Chicken thighs may be used instead of breasts.
Add cherry tomatoes or sautéed spinach to the pasta for extra color.
