Best 7 Fresh Rosemary Chicken With Pesto Pasta Recipes

Craving a flavorful and aromatic meal that combines succulent chicken and a refreshing pesto pasta? Look no further! Our recipe guide will take you through the steps to create a delightful dish of fresh rosemary chicken with pesto pasta, a perfect combination of savory and zesty flavors. This dish is not only delicious but also packed with essential nutrients, making it a wholesome and satisfying meal. With readily available ingredients and easy-to-follow instructions, we will guide you in preparing this delectable dish that's sure to impress your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW COOKER CREAMY PESTO CHICKEN AND PASTA

Slow Cooker Creamy Pesto Chicken and Pasta image

Super-creamy and flavorful from pesto and grated Parmesan cheese, this chicken and pasta dish is made in a slow cooker and perfectly rich.

Provided by Meretia

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta

Time 5h10m

Yield 8

Number Of Ingredients 9

Ingredients

2 pounds skinless, boneless chicken breasts
2 cups chicken broth
2 cups water, or as needed
salt and pepper to taste
1 (8 ounce) jar pesto
2 cups heavy whipping cream, divided
1 (16 ounce) package egg noodles
8 ounces grated Parmesan-Romano-Asiago cheese
½ cup milk

Steps:

Place chicken in a slow cooker on High power. Add broth and water to cover. Season with salt and pepper.
Cover and cook until chicken is no longer pink inside, about 3 hours.
Remove chicken from slow cooker, shred using a fork, and return meat to the pot. Add 1 cup cream and entire jar of pesto.
Cook on High 1 more hour.
Add remaining cream, egg noodles, and 3/4 of the grated Parmesan-Romano-Asiago cheese to the slow cooker. Add milk.
Cook on High until noodles are cooked, about 1 hour more. Add extra milk for a thinner sauce. Top with remaining Parmesan-Romano-Asiago cheese.

Nutrition Facts : Calories 831.6 calories, Carbohydrate 45.7 g, Cholesterol 230.6 mg, Fat 49.7 g, Fiber 2.7 g, Protein 49.9 g, SaturatedFat 24 g, Sodium 1075 mg, Sugar 2.4 g

ONE-PAN GARLIC CHICKEN PESTO PASTA RECIPE BY TASTY

One-Pan Garlic Chicken Pesto Pasta Recipe by Tasty image

Here's what you need: canola oil, chicken breasts, garlic, kosher salt, black pepper, heavy cream, grated parmesan cheese, pesto, penne pasta, cherry tomato, parmesan cheese, fresh basil

Provided by Tasty

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon canola oil
2 chicken breasts, sliced into 1/2 inch (2cm) strips
2 tablespoons garlic, chopped
½ tablespoon kosher salt
½ tablespoon black pepper, freshly ground
¾ cup heavy cream
½ cup grated parmesan cheese
¼ cup pesto
3 cups penne pasta, cooked and drained
¾ cup cherry tomato, halved
parmesan cheese, to garnish
fresh basil, chopped, to garnish

Steps:

Heat the oil in a pan over high heat. Combine the chicken, garlic, salt, and pepper, cooking until chicken is browned.
Then, mix in the heavy cream, parmesan, and pesto, stirring until evenly combined.
Next, bring to a boil and cook until the sauce has reduced, about five to seven minutes.
Toss in the pasta and cherry tomatoes, stirring until evenly coated. Remove from heat.
To serve, sprinkle parmesan cheese and basil on top!
Enjoy!

Nutrition Facts : Calories 892 calories, Carbohydrate 99 grams, Fat 36 grams, Fiber 4 grams, Protein 47 grams, Sugar 6 grams

PESTO PASTA WITH CHICKEN

Pesto Pasta with Chicken image

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

Provided by Kristin

Categories World Cuisine Recipes European Italian

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
½ cup pesto sauce

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through.
In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Nutrition Facts : Calories 328 calories, Carbohydrate 43.3 g, Cholesterol 22.1 mg, Fat 10.1 g, Fiber 2.7 g, Protein 17.4 g, SaturatedFat 2.5 g, Sodium 153.5 mg, Sugar 1.9 g

DELISH PESTO PASTA WITH CHICKEN MARSALA

Delish Pesto Pasta with Chicken Marsala image

My easy, go-to chicken and pasta recipe is ready and on the table in about a half an hour. It's a fabulous option for those busy weeknights. - Lorraine Stevenski, Land O' Lakes, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

4 cups uncooked penne pasta
2 tablespoons olive oil, divided
2 pounds boneless skinless chicken breasts, cut into thin strips, divided
3 garlic cloves, minced
2 teaspoons grated lemon zest
1 cup Marsala wine
2 tablespoons lemon juice
1 cup grated Parmesan cheese
1 cup 2% milk
1 envelope creamy pesto sauce mix
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley

Steps:

Cook pasta according to package directions. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until no longer pink; remove from the pan. Repeat with remaining oil and chicken; remove from the pan., Add garlic and lemon zest to the same pan; cook and stir for 30 seconds. Add wine and lemon juice, stirring to loosen browned bits from the pan. Bring to a boil; cook until liquid is reduced by half. Stir in the cheese, milk and sauce mix. Add chicken; cook until sauce is slightly thickened., Drain pasta; add to chicken mixture and toss to combine. , Sprinkle with herbs.

Nutrition Facts : Calories 539 calories, Fat 14g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 622mg sodium, Carbohydrate 49g carbohydrate (8g sugars, Fiber 2g fiber), Protein 43g protein.

FRESH CHICKEN AND VEGGIE PESTO PASTA

Fresh Chicken and Veggie Pesto Pasta image

I found this recipe last week on a food blog, but I cannot remember which one. It was just perfect! I did double the sauce and added a cup of broccoli! :) :)

Provided by SPKLady

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 lb boneless skinless chicken breast, cut into pieces
1 small zucchini
1 small yellow squash
1 green bell pepper
1 tomatoes
10 ounces whole wheat pasta
1 1/2 cups fresh basil
1/4 cup pine nuts
1 large garlic clove (or however much garlic you like)
1/4 cup parmesan cheese
1/4 cup olive oil
salt
pepper

Steps:

add all the pesto ingredients to a food processor, except the olive oil. Pulse and blend well. Slowly drizzle in the oil. You can decide how much oil you want in your pesto. You can also add water or chicken broth if you want it a bit saucy.
Cook pasta in boiling water. While the pasta cooks: Saute the chicken in the pan with 1 TBS of olive oil until browned and done, about 5-8 minutes depending on size of pieces. Remove chicken from the pan.
Cut up all the veggies and add then to the pan. Saute until crisp tender, about 5 minutes.
Drain pasta.
In a large pot or bowl, combine the pasta, chicken, sauteed veggies and pesto. Stil together until combined well. Add cut up tomato, stir to combine, plate and serve.

Nutrition Facts : Calories 360.1, Fat 15.4, SaturatedFat 2.5, Cholesterol 25.6, Sodium 98.5, Carbohydrate 40.2, Fiber 1.7, Sugar 2, Protein 19.2

FRESH ROSEMARY CHICKEN WITH PESTO PASTA!

Fresh Rosemary Chicken with Pesto Pasta! image

This is an easy but impressive recipe to prepare for your next dinner party!

Provided by Becky Hammond @OatsandHoney

Categories Chicken

Number Of Ingredients 14

Ingredients

4 - Boneless, Skinless Chicken Breasts
2 tablespoon(s) Extra Virgin Olive Oil
2 tablespoon(s) Fresh Rosemary
1 tablespoon(s) Fresh Basil
1/2 tablespoon(s) Fresh Oregano
- Salt and Pepper
1 box(es) Linguine Pasta
1 jar(s) Sundried Tomatoes
1 jar(s) Pesto sauce
- Extra (Whole) Rosemary Sprigs
1 jar(s) Roasted Minced Garlic in water
1 Loaf - Any bread (we used french)
- butter
- shredded motzerella cheese

Steps:

Preheat oven to 350. Place Chicken breasts in a plastic zip-lock bag. In a small bowl, combine olive oil, rosemary, oregano, basil, 1 tablespoon garlic, salt and pepper. Whisk together.
Pour marinade over chicken in bag, zip shut, and mix together so all chicken gets coated. Place in the fridge for 15 or so minutes.
Meanwhile, begin cooking pasta (follow box instructions).
Slice bread loaf into medium sized slices and lay out on a cooking sheet. Lightly coat (both sides) with olive oil. On top, place a small amount of butter, small amount of garlic, salt, and pepper, and then heavily coat with cheese.
Take chicken out of the fridge and place in a sprayed 9 x 13. top with extra Rosemary sprigs and whole basil leaves. Place chicken on a middle oven rack, and the bread slices on a bottom rack. Cook chicken for 25-30 minutes, until juice runs clear and it appears done. Watch the bread so as the cheese melt and the bread toasts, but does not burn! not an exact time on this!
Take 1/2 jar of sundried tomatoes and mix with 1/2 jar of pesto sauce. When the pasta is done cooking, strain it and mix with pesto/tomato mixture.
Serve whole chicken breasts on top of pesto pasta with sun dried tomatoes and bread on the side. ENJOY!

ROSEMARY PESTO

Rosemary Pesto image

Make and share this Rosemary Pesto recipe from Food.com.

Provided by morgainegeiser

Categories Sauces

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 7

Ingredients

1/3 cup fresh rosemary
1 1/2 cups fresh parsley, rough chopped
2 garlic cloves
1/2 cup parmesan cheese, freshly grated
1/2 cup walnuts (or favorite nut variety)
1/2 cup olive oil
salt and pepper

Steps:

Thoroughly wash fresh herbs and pat dry. Strip rosemary from stalk and chop.
Combine rosemary, parsley, garlic, cheese, nuts and oil into food processor and blend well.
Season to taste.

Nutrition Facts : Calories 1070.7, Fat 107.8, SaturatedFat 18.4, Cholesterol 29.3, Sodium 547.7, Carbohydrate 13.1, Fiber 5.5, Sugar 1.9, Protein 21

Tips:

Choose fresh rosemary: Use fresh rosemary for the best flavor. If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
Don't overcrowd the pan: When searing the chicken, don't overcrowd the pan. This will prevent the chicken from cooking evenly.
Use a meat thermometer: To ensure that the chicken is cooked through, use a meat thermometer. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius).
Make the pesto ahead of time: You can make the pesto ahead of time and store it in the refrigerator for up to 3 days. This will save you time when you're making the pasta.
Use your favorite pasta: You can use any type of pasta that you like for this recipe. Some popular choices include penne, spaghetti, and fettuccine.
Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.

Conclusion:

This fresh rosemary chicken with pesto pasta is a delicious and easy to make meal. The rosemary gives the chicken a wonderful flavor, and the pesto pasta is creamy and flavorful. This dish is sure to be a hit with your family and friends.