Go Back
+ servings
Pistachio Pesto Chicken from TheFoodCharlatan.com

Pistachio Pesto Chicken

This pesto pistachio chicken is goooood. You can't say no to chicken and pasta. Pretty simple too, the hardest part is making the pesto.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 4 Servings
Calories 880kcal
Author Karen


  • 4 chicken breasts boneless, skinless
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons olive oil
  • 1 pound angel hair spaghetti whole wheat
  • 1/4 teaspoon red pepper flakes crushed
  • 1/4 cup pecorino Romano cheese finely grated
  • 1 cup pistachios shelled
  • 10 basil leaves large, torn
  • 1/4 cup parsley flat leaf, torn
  • 1 clove garlic
  • 1/3-1/2 cup olive oil
  • 1/4 teaspoon salt


  • Preheat oven to 375 degrees F.
  • Pat chicken dry so that it will brown properly. Season chicken on both sides with salt and pepper. Heat a large oven-safe skillet (I used cast iron) on medium heat and add 2 tablespoons of olive oil. When the oil starts to shimmer, add chicken and cook until golden brown on both sides. It will take about 4-5 minutes each.
  • While the chicken is cooking, shell your pistachios. Try not to eat them all. Add pistachios, basil, parsley, garlic and cheese to a food processor. Blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. I used a bit more than this; the more you add, the more spreadable it will be. It's up to you. Add in 1/4 teaspoon of salt and blend once more. Spread a thin layer of pesto on top of each chicken breast in the skillet, then place in the oven and bake for 15 minutes, or until a meat thermometer reads 165.
  • Boil the pasta according to package directions. Once finished, drain pasta and toss with remaining 2 tablespoons of olive oil, about 1/4 cup of pesto, the red pepper flakes and grated pecorino. Add more pesto to taste. Once chicken is done, remove and spread a little more pesto on top. Serve with the pasta.



Serving: 0.25cups | Calories: 880kcal | Carbohydrates: 95g | Protein: 25g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Cholesterol: 7mg | Sodium: 817mg | Potassium: 604mg | Fiber: 3g | Sugar: 2g | Vitamin A: 562IU | Vitamin C: 7mg | Calcium: 156mg | Iron: 6mg