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Olive Pesto Perfection: A Delectable Chicken Pasta Recipe anyone can make!
Get ready for a pasta party in your mouth with our deliciously zesty and flavorful Olive Pesto Chicken Pasta recipe!
Picture succulent chicken pieces coated in a savory olive pesto sauce, tossed with al dente pasta, and garnished with fresh herbs for a burst of color and flavor.
This dish is not only easy to make, but it’s also perfect for any occasion – whether it’s a weeknight dinner or a weekend gathering with friends and family.
So why settle for boring pasta when you can add some zingy excitement to your taste buds?
Get ready to savor every delicious bite of our Olive Pesto Chicken Pasta!
Ingredients:
2 Skinless Boneless Chicken Breasts
1 Cup Chicken Broth
2 Tbsp. Green Onions
1 Tbsp. Minced Garlic
2 Tbsp. Butter
2 Tbsp. Olive Pesto
2 Tbsp. Parmigiano Reggiano Grated
16 Oz. Penne Rigate (w/lines)
Salt
Black Pepper
Olive Oil
Olive Tapenade Ingredients:
4 Oz. Green Castelvetrano Olives
4 Oz. Kalamata Olives
4 Oz. Black Pitted
1/2 Tbsp. Minced Garlic
1/3 Cup Fresh Basil
2 Tbsp. Pine Nuts (or Pistachio)
2 Tbsp. Parmigiano Cheese
1/4 Cup Olive Oil
Salt
Black Pepper
Place all ingredients into a food processor or blender.
Pulse for about 30 seconds or until the tapenade is a paste consistency. Next, butterfly chicken breasts.
Season with salt and black pepper on both sides.
Cook in a hot skillet with 1-2 tbsp. Olive Oil over medium heat.
Sear both sides of chicken breasts.
Add 1 cup of chicken broth and cover until chicken is fully cooked @165°F.
Remove chicken and set aside.
Next, add 2 tbsp. butter, 1 tbsp. minced garlic, 1 tbsp. green onions and 2 tbsp. olive tapenade to the skillet.
Stir until slightly thickened. (use some pasta water to help thicken and increase the amount of sauce)
Cook pasta “al dente” according to box instructions.
Drain, pour pasta into the sauce and mix thoroughly,
add 1-2 tbsp.of Parmigiano Reggiano and 1-2 tbsp. of olive tapenade.
Slice chicken, plate pasta adding additional tapenade over the top.
Finish with fresh olive oil and grated Parmigiano cheese.
