Spinach Basil Pesto Chicken Tagliatelle Recipe – Easy Pasta Dinner

Last Updated on 4 months by Neha Deshmukh

Spinach Basil Pesto Chicken Tagliatelle Recipe – Easy Pasta Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, delicious, and satisfying weeknight dinner. This Spinach Basil Pesto Chicken Tagliatelle is exactly that. I first made this when I was craving something comforting and fresh, and it’s been a family favorite ever since. It’s vibrant, flavorful, and comes together in under 30 minutes – perfect for those busy evenings!

Why You’ll Love This Recipe

This isn’t just another pasta dish. The homemade spinach basil pesto brings a burst of freshness that perfectly complements the tender chicken and perfectly cooked tagliatelle. It’s a delightful combination of flavors and textures that’s sure to impress. Plus, it’s surprisingly easy to make! Honestly, the pesto is the star, and once you taste homemade, you’ll never go back to the jar.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 300 grams Tagliatelle pasta
• 2 boneless, skinless chicken breasts
• 1 cup homemade spinach basil pesto
• 0.5 cup all-purpose flour
• 2 tbsp olive oil
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Homemade Spinach Basil Pesto: This is where the magic happens. Fresh basil is key – Genovese basil is classic, but Thai basil adds a lovely anise note if you’re feeling adventurous! Make sure your spinach is vibrant and not wilted. Don’t be afraid to experiment with the garlic! A good pesto needs a good punch. I usually add a little extra.
• Tagliatelle Pasta: I love using tagliatelle for this recipe. It’s a long, flat pasta that really holds onto the pesto beautifully. Its slightly rough texture is perfect for grabbing all that lovely sauce. You can find it easily in most supermarkets.
• Chicken Breasts: Using boneless, skinless chicken breasts keeps things simple. If they’re particularly thick, don’t worry – we’ll take care of that!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the tagliatelle pasta according to the package instructions until it’s al dente – that means it should still have a little bite. Reserve about ½ cup of the pasta water (this is liquid gold, trust me!), drain the pasta, and give it a quick rinse with cold water. Set it aside in a colander.
2. Now, let’s prep the chicken. If your chicken breasts are thick, pound them to about ½-inch thickness or slice them horizontally into thin cutlets. Season both sides generously with salt and pepper.
3. Heat the olive oil in a skillet over medium-low heat. Dredge each chicken cutlet in the seasoned flour, then carefully place them in the hot oil. Cook for about 5 minutes per side, until they’re golden brown and cooked through. Transfer the chicken to a paper towel-lined plate to cool slightly, then cut it into bite-sized pieces.
4. In a large pot (or back in the pasta pot, less washing up!), warm up ½ cup of that gorgeous homemade spinach basil pesto. Add the cooked pasta and chicken pieces, tossing everything thoroughly to coat. If it seems a little dry, add a splash of the reserved pasta water – it helps create a creamy, emulsified sauce.
5. Add the remaining pesto, toss again, and give it a taste. Adjust the seasoning if needed. Serve warm, topped with a generous grating of Parmesan cheese.

Expert Tips

• Don’t overcook the pasta! Al dente is the way to go. It will continue to cook slightly when you toss it with the pesto.
• Reserve that pasta water! Seriously, it’s a game-changer. The starch in the water helps bind the sauce and pasta together.
• Don’t overcrowd the skillet when cooking the chicken. Cook it in batches if necessary to ensure it browns properly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: Swap the chicken for roasted chickpeas or white beans. And, of course, use a vegan pesto – you can find some great store-bought options, or make your own using nutritional yeast instead of Parmesan.
• Gluten-Free: Simply use your favorite gluten-free tagliatelle pasta. There are some fantastic options available now!
• Spice Level: Add a pinch of red pepper flakes to the pesto for a little kick. My friend, Maria, always adds a generous pinch – she loves the heat!
• Festival Adaptations: This is a wonderfully comforting meal for cooler months. It’s perfect for a cozy night in during Diwali or Christmas.

Serving Suggestions

This Spinach Basil Pesto Chicken Tagliatelle is delicious on its own, but here are a few ideas to complete the meal:

• A simple side salad with a light vinaigrette.
• Garlic bread for soaking up all that delicious pesto.
• Steamed green beans or broccoli.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The pesto might darken slightly, but it will still taste delicious!

FAQs

Let’s answer some common questions:

1. Can I use store-bought pesto instead of homemade?

Absolutely! While homemade pesto is amazing, a good quality store-bought pesto will work in a pinch. Just be sure to taste it and adjust the seasoning accordingly.

2. What is the best way to prevent the chicken from drying out?

Pounding the chicken to an even thickness helps it cook evenly. Also, don’t overcook it! Using a meat thermometer is always a good idea – you want it to reach an internal temperature of 165°F (74°C).

3. How do I adjust the pesto-to-pasta ratio?

Start with the amount of pesto listed in the recipe, then add more to taste. Everyone has different preferences!

4. Can this dish be made ahead of time?

You can make the pesto ahead of time and store it in the refrigerator for up to 3 days. You can also cook the chicken and store it separately. However, it’s best to cook the pasta and assemble the dish just before serving.

5. What wine pairs well with Spinach Basil Pesto Chicken Tagliatelle?

A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would be a lovely pairing. A light-bodied rosé would also work well.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what you think!