We have close family friends who are going through a rough time right now and this was one of the meals that I took them last week. Their teenager asked if I could bring this all the time from now on. While I was running it to them, my family was home polishing it off so fast there was barely any left when I got back. The flavor POPS in your mouth from the lemon and garlic pesto, the chicken is tender and melts in your mouth, the buttery finish gives it a satisfying mouth feel, it's just really good. You'll love it, I promise!
NOTE: Make this a super satisfying gluten-free dish by serving it over rice. Make it a yummy low-carb dish by serving it over romaine lettuce. (Here are more GF/low-carb ideas.) Make it meatless by… you guessed it, leaving out the chicken! (Here are more meatless recipes.)
Parmesan Pesto Pasta with Seasoned Chicken
Ingredients
- 1/2 to 1 cup of cherry tomatoes, halved (I use organic)
- Shredded parmesan, about 1 cup
- 8 ounces soft mozzarella, cut into small chunks
- One batch of lemon garlic pesto – here's my recipe which is so good, it just makes this whole dish EXPLODE with flavor in your mouth.
- 1 pound Einkorn pasta, rice pasta or whatever you like to use (Next I'm trying it with quinoa!)
- 4-6 boneless chicken breast halves, cut into strips (Don't use factory farmed chicken!)
- Seasoned salt and or lemon pepper or whatever seasonings you like to use on chicken
- 1 Tablespoon good quality olive oil
- 3 Tablespoons butter, melted – best from pastured cows for highest nutrient value
- (Optional: add some fresh asparagus, lightly stir-fried with some seasonings on top or toss onto another cookie sheet in the oven for a few minutes.)
Instructions
Do your prep work first: slice the cherry tomatoes, shred the Parmesan (I use my beloved Bosch), cut the mozarella cheese. Then make the pesto (try this simple pesto recipe).
Get your pasta going now. (Timing this right isn't crucial unless you love the temperature of your food HOT like I do.)
Cut your chicken into strips, and lay it onto a parchment paper-covered cookie sheet. Turn the oven to ‘broil'. Sprinkle the top side with your spices of choice. I shook seasoned salt on liberally, making sure all parts of the chicken had some. Put it into your oven once it's hot and then watch it. Set the timer for 2 minutes; check it and only leave it in there until the whole top is white. Mine took 4 minutes on the first side. Flip the chicken over, season again with whatever seasonings you want to use. I did lemon pepper on this side. Broil again until that side is all white, about 2 minutes, and then check it. It may need another couple minutes to make sure there's no pink left in the middle. Don't cook it past that point, though, because when chicken is NOT overdone, it's tender and juicy! If you cook it too long it's dry and tough.
Now toss everything together with the olive oil and melted butter and prepare to be WOWED.
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A note about the mozzarella cheese: As I said, I love to eat this dish really hot, but it does make the mozzarella stringy and not as pretty. So if this bothers you, just omit the soft cheese, or eat the dish cold or just a little warm and then it will keep its shape. Truly though, what the mozzarella is doing will be the least of your concerns when you take your first bite. 🙂
My friend made this and sent me her picture, so pretty:
Let me know what you think!!!
- Check out all my recipes here
- UPDATE! I just tried making this with rice and shrimp (instead of pasta and chicken) and it was just as wonderful! The family prefers pasta, but if you love rice, this will be a hit for you, too.
- Still have some basil to use up? Check out more ideas for what to do with pesto here!
Meal Planning Help!
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Annette Rupert says
January 14, 2015 at 7:50 PMI made this last week and it was a HUGE hit! It was so packed with flavor. I omitted the tomatoes (they don’t like my hubby) and used pesto I made and froze last summer. My somewhat picky eater went for seconds. Extra points awarded because it reheated easily the next day. I’ll be adding this to our routine of regular dishes.
%kelly the kitchen kop% via Facebook says
May 21, 2013 at 4:22 PMUnassembled chicken noodle soup. Which means bone broth with sides of chicken, veggies and pasta. I have picky eaters. LoL
%kelly the kitchen kop% via Facebook says
May 21, 2013 at 3:40 PMThis is one of our favorites too. Its the one big GAPS gripe my little ones have.
Chris says
January 23, 2013 at 2:16 PMIn the description you indicate “parchment paper-covered cookie sheet” what kind of parchment are you referring, would wax paper fit the bill?
KitchenKop says
January 23, 2013 at 3:12 PMHmmm, I’m not sure if wax paper can go into the oven like parchment paper can. I just use the unbleached parchment paper that I buy in bulk from our UNFI buying club.
Kelly
Chris says
January 25, 2013 at 12:52 AMMight you have a link for it, I have never heard of that before and am skeptical.
leigh says
January 23, 2013 at 10:11 AMThx for a quick and easy dinner idea. I never know till midday what to fix 😛
Christian says
January 17, 2013 at 9:08 PMI wonder how this would do with spaghetti squash??
KitchenKop says
January 17, 2013 at 9:15 PMIf you try it, let us know, OK?
Christian says
January 17, 2013 at 9:19 PMI will let you know. I am thinking I will probably try it this weekend! it looks so GOOD!
Christian says
January 21, 2013 at 5:50 PMI made it with spag squash and I like it!
KitchenKop says
January 21, 2013 at 6:58 PMThanks for letting us know!!! 🙂
%kelly the kitchen kop% via Facebook says
January 16, 2013 at 2:39 PMDo you mean does it all go in at the same time? If so, yes, just toss it all together!
Amanda Yoder says
January 15, 2013 at 1:36 PMDo you have a favorite butter? I’ve read good things about Kerrygold being grassfed cows and no hormones, so although it’s far from local, that’s what we’ve been using and love, but was curious if you have other recommendations? (Also, I don’t know how to email you but I was supposed to remind you about rice milk vs. almond milk as a dairy alternative!)
%kelly the kitchen kop% via Facebook says
January 15, 2013 at 1:33 PMI was wondering if the pesto went with the cheeses. This will be lunch for sure.
Kristen @ Food Renegade says
January 15, 2013 at 1:22 PMMmmm. I love this idea!
On a side note, we have fallen in love with the Redmond’s Real Salt variety of seasoned salt. It makes recipes like this so easy, yet you can trust that the herbs are organic and non-irradiated and that the salt is REAL salt.
Linda @ Axiom at Home says
January 15, 2013 at 12:50 PMThis sounds great. I love cassarole dishes. Makes my life easy.