Chicken Pesto Pasta

A quick and easy weeknight pasta featuring sautéed chicken breast tossed with a homemade roasted almond pesto, cherry tomatoes, and Kalamata olives. The chef's signature pesto can be made ahead and frozen for up to 17 years — his words — making future pasta nights effortless.

smart_display Published 2025-03-17 download Extracted 2026-04-24

10m Prep

15m Cook

25m Total

2 Servings

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Ingredients

227 g pasta (short shape) (cooked al dente (about 9 minutes), drained)
340 g chicken breast (cut into bite-sized pieces)
1 cup fresh basil leaves (loosely packed (about 1 oz))
70 g roasted slivered almonds (pre-roasted)
2 cloves garlic cloves (peeled)
0.5 cup olive oil (pesto or garlic-infused olive oil preferred)
a handful cherry tomatoes (whole or halved) optional
to taste Kalamata olives (pitted) optional
a splash chicken stock (hot)
to taste butter optional
to taste Parmesan cheese (freshly grated)
to taste salt
to taste black pepper (freshly ground)
a pinch lemon zest (from 1 lemon) optional
for garnish fresh basil leaves optional

Steps

1

Cook the pasta in salted boiling water until just under al dente (about 9 minutes for a 10-minute pasta). Drain and set aside.

Tip: Slightly undercooking the pasta lets it finish in the pan without turning mushy.

~10 min
2

Heat olive oil in a wok or large sauté pan over medium-high heat until it reaches 350–365°F (175–185°C).

Tip: Getting the oil to the right temperature is key for a good sear on the chicken.

~2 min
3

Season the chicken breast pieces with salt and pepper, then add them to the hot pan. Sauté until golden brown on all sides with nice caramelization. Do not overcook.

Tip: Look for the Maillard reaction — that golden-brown color adds deep flavor.

~8 min
4

While the chicken sautés, make the pesto: place the fresh basil, roasted slivered almonds, garlic cloves, and olive oil in a food processor. Process until smooth.

Tip: Roasted almonds give the pesto a richer, more present texture than traditional pine nuts. You can use any nuts you prefer.

~5 min
5

Once the chicken is cooked through, add the cherry tomatoes (and Kalamata olives if using) to the pan. Stir to combine.

~2 min
6

Add about 2 tablespoons of pesto to the pan along with a small splash of hot chicken stock. Stir to coat and loosen the sauce.

Tip: Don't add too much stock — just enough to loosen the pesto into a coating sauce.

~1 min
7

Add the pre-cooked pasta to the pan. Toss everything together until the pasta is well coated and heated through. Season with salt and pepper.

Tip: If the sauce is too thick, add a little more hot stock or pasta water.

~2 min
8

Add a knob of butter and toss until melted and glossy. Optionally add a small splash of dry sherry or sambuca for depth.

Tip: The butter is what brings the dish to life — don't skip it.

~1 min
9

Plate the pasta, then top with a spoonful of fresh pesto, freshly grated Parmesan cheese, a pinch of lemon zest, and a few fresh basil leaves.

Tip: The lemon zest added at the end is a magic touch — a tiny amount brightens the whole dish.

~2 min
10

To freeze leftover pesto: transfer to a small airtight container, drizzle a thin layer of olive oil on top, press plastic wrap directly onto the surface, seal, label with contents and date, and freeze. It keeps for months (Chef Jean-Pierre jokes 17 years).

Tip: The olive oil layer and direct plastic wrap contact prevent oxidation and freezer burn.

~3 min

Nutrition (per serving)

720

Calories

48g

Protein

58g

Carbs

32g

Fat

Fiber

Cultural Context

Pesto originates from Genoa in the Liguria region of Italy, traditionally made with pine nuts, fresh basil, garlic, Parmesan, and olive oil pounded in a mortar. Chef Jean-Pierre puts his own spin on it by substituting roasted slivered almonds for pine nuts, delivering a richer, crunchier texture and a more accessible price point. Freezing pesto is a classic Italian home-cook technique to preserve the summer basil harvest year-round.