Pesto Chicken & Pea Pasta

Now that I have a go to homemade pesto recipe, it’s time to put it to use with one of my all time favorite pasta combination- pesto, peas, and chicken.  Normally I would make this recipe with some sugar snap peas and top it off with some fresh mint leaves for a crisp addition, but I didn’t want to make a trip to the store for the peas and mint leaves.  But they do make this already good recipe, even tastier!

The above picture are the portions for an individual portion, so feel free to augment the below amounts to meet your needs.

2/3 cup store bought pesto or kale pesto
½ pound snap peas, optional
1 cup peas, frozen
4 tablespoons finely grated Parmesan
¼ cup mint leaves, optional
1 pound your choice of pasta, i prefer angel hair
1 pound chicken breast
1 tbsp pesto per chicken breast, optional



Preheat oven to 400 degrees. Pound the chicken breasts out to an even thickness using a mallet. Season well with salt and pepper. If desired, top with one tablespoon of pesto, then bake 20-25 minutes depending on their size and thickness until juices run clear.


In a large pot of heavily salted boiling water, cook the pasta until al dente adding the snap peas and peas during the last minute of cooking.

Reserve 1 cup of the pasta cooking water, then drain the pasta.

Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta and sliced grilled chicken breast.

To serve, sprinkle with the parmesan and mint leaves.



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