Chicken and pesto pasta with almonds

Name: Chicken and pesto pasta with almonds
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: world
Ingredients: 2 chicken breasts; about 250 gram penne pasta; 4 tablespoons pesto (store-bought or make your own); 2 garlic cloves; 1 red onion; 500 ml chicken stock; olive oil; optional: small handful of cherry tomatoes; about 50 gram Parmesan cheese (or grana padano); pepper and salt to taste; handful of almond shavings

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.

30 minutes

4 persons

Main course

Nutrition balance score

Great

8/10

Nutrition per serving

Kcal

105.27 kcal

Carbohydrates
Of which sugars

3.46 g
1.93 g

Total fat
Of which saturated fats

3.35 g
1.21 g

Proteins

23.15 g

Fiber

1.25 g

Sodium

379.51 mg

View all nutrients

Chicken and pesto pasta with almonds ingredients

Recipe chicken and pesto pasta with almonds

Made by Véronique

Published at 2017-09-13, this recipe is for 4 persons 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: 2024-07-31

Let's get started

Preparation time

10 minutes

Time cooking

20 minutes

Total time

30 minutes

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!