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Chicken with Pistachio Pesto is your fast track to a gourmet dinner at home perfect for busy weeknights and guaranteed to impress your family! With crisp pan-seared chicken breasts, a zesty, homemade pistachio pesto, and a bed of whole wheat angel hair pasta, it’s a nourishing meal that combines crunch, brightness, and bold flavors.

Table of Contents

Ingredients

Here’s everything you’ll need for this recipe. Tip: For best results, grab a good chef’s knife and a quality food processor from the equipment list below.

Ingredient	Amount
Chicken breasts	4, boneless, skinless
Salt	1 teaspoon
Pepper	1 teaspoon
Olive oil	4 tbsp + 1/3-1/2 cup
Angel hair spaghetti (whole wheat)	1 pound
Red pepper flakes	1/4 tsp, crushed
Pecorino Romano cheese	1/4 cup, finely grated
Pistachios	1 cup, shelled
Basil leaves	10, large, torn
Parsley (flat leaf)	1/4 cup, torn
Garlic	1 clove
Salt (for pesto)	1/4 tsp

Step-By-Step Instructions

Preheat oven to 375°F for an even bake. For the best flavor, use a quality oven like this oven.
Pat chicken breasts dry to ensure perfect browning. Season both sides with salt and pepper.
Heat a large, oven-safe skillet (cast iron recommended) on medium heat. Add 2 tablespoons olive oil and once shimmering, add chicken. Brown both sides, 4-5 minutes each.
While chicken cooks, shell pistachios. In a food processor, combine pistachios, basil, parsley, garlic, and cheese. Process until coarsely chopped. Stream in 1/3 cup olive oil (add more for creamier pesto) and blend again with 1/4 teaspoon salt.
Spread a thin pesto layer on each chicken breast in the skillet. Move to the oven and bake 15 minutes, or until internal temperature is 165°F. For perfect doneness, a meat thermometer is recommended.
Cook pasta according to package. Drain and toss pasta in a large mixing bowl with remaining 2 tablespoons olive oil, 1/4 cup pesto, red pepper flakes, and grated pecorino. Add more pesto if desired.
Serve chicken over pasta, topping with extra pesto as desired.

Equipment List

Upgrading your tools makes a world of difference in result and ease. Try our recommended picks!

Tips for Success

Toast pistachios lightly for extra aroma.
If you don’t have Pecorino Romano, Parmesan works well.
Adjust oil in pesto for a spreadable or chunkier texture.
Leftover pesto stays fresh in the fridge for up to 5 days.

Frequently Asked Questions

Can I make this recipe ahead?

Yes! Cooked chicken and pasta reheat well. Store pesto separately; add fresh before serving for best taste.

How do I get juicy chicken?

Sear the chicken first, finish in the oven, and check for 165°F using a reliable meat thermometer.

Is this recipe gluten-free?

As written, it’s not. Simply use gluten-free pasta (available on Amazon) to make it gluten-free.

Can I use a blender instead of a food processor?

Yes, but pulse gently to avoid over-processing the pesto.

Conclusion

Try this Chicken with Pistachio Pesto tonight and let your weeknight dinners shine! Share your creation with us on social your support helps us keep building great content for home cooks.

Quick Chicken with Pistachio Pesto : Easy 30-Minute Dinner Recipe

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A flavorful, quick baked chicken breast recipe with homemade pistachio pesto and whole wheat pasta.

Author: Sara
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Dinner
Method: Baking
Cuisine: American

Ingredients

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

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Instructions

1. Preheat oven to 375°F.

2. Pat chicken dry and season with salt and pepper.

3. Heat oven-safe skillet with 2 tbsp olive oil on medium, brown chicken 4-5 mins each side.

4. Make pesto: process pistachios, basil, parsley, garlic, cheese in food processor; stream in oil. Add 1/4 tsp salt, blend.

5. Spread pesto over chicken. Bake in oven 15 minutes to 165°F.

6. Boil pasta, drain, toss in mixing bowl with 2 tbsp olive oil, 1/4 cup pesto, red pepper flakes, and pecorino.

7. Top pasta with chicken and more pesto. Serve and enjoy.

Notes

Store leftover pesto in an airtight container in fridge up to 5 days. For gluten-free version, use GF pasta.

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