Chicken and pesto pasta with almonds
This one pot chicken and pesto pasta with almonds is ready within half an hour. No cream added for a 'healthier' version of a pasta pesto.
Recipe chicken and pesto pasta with almonds
Ingredients
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Made by Véronique
Published at 2017-09-13, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Preparation - 10 minutes
Peel the red onion and chop into (half) thin rings. Peel and finely chop the garlic cloves. Remove any excess muscles or fat from the chicken breasts and divide into bite-size pieces.
Finishing the chicken and pesto pasta with almonds - 20 minutes
Heat a large skillet on medium-high heat and roast the almond shavings in the dry skillet for a short amount of time. Transfer them to a boil and heat olive oil in the same skillet.
Sauté the red onion and garlic for a few minutes and add the chicken pieces for a few minutes before you add the pasta to the skillet. Pour in the chicken stock and put the lid on.
As soon as the pasta is almost done, that should be after about 10 minutes, you need to remove the lid so the excess stock can evaporate. If you're cherry tomatoes you can add them to the skillet.
Stir in the pesto and season with pepper and salt. Finish with grated cheese and almond shavings, enjoy!
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