Chicken Pesto Pasta Recipe - Kosher

Servings: 4

Yield: 4 main-course portions

Prep Time: 15 minutes

Cook Time: 20 minutes

Difficulty: Easy

Cooking Vessel: Large pot (for pasta), skillet (for chicken), mixing bowl

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Ingredients

For the pasta and chicken:

12 oz (340 g) kosher pasta (penne, fusilli, or rotini)

2 tbsp olive oil

2 boneless, skinless chicken breasts (kosher-certified), cut into bite-sized pieces

Salt and pepper, to taste

1/2 tsp garlic powder (optional)

For the pesto sauce:

2 cups fresh basil leaves, packed

1/2 cup pine nuts or walnuts

2 cloves garlic, minced

1/2 cup grated Parmesan cheese (or kosher-style hard cheese if keeping strictly kosher with a non-dairy meal)

1/2 cup extra-virgin olive oil

Salt and pepper, to taste

1 tbsp lemon juice (optional, for brightness)

Optional garnish:

Cherry tomatoes, halved

Fresh basil leaves

Extra grated cheese

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Instructions

1. Cook the pasta:

Bring a large pot of salted water to a boil.

Add pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2. Prepare the chicken:

Heat olive oil in a skillet over medium-high heat.

Season chicken pieces with salt, pepper, and garlic powder.

Cook chicken for 5–7 minutes, turning occasionally, until golden brown and fully cooked. Remove from heat and set aside.

3. Make the pesto:

In a food processor, combine basil, pine nuts, garlic, Parmesan, and lemon juice.

Pulse until finely chopped.

With the processor running, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.

4. Combine pasta, chicken, and pesto:

In the pot used for pasta, combine drained pasta, cooked chicken, and pesto.

Toss to coat evenly. If needed, add reserved pasta water gradually to achieve desired sauce consistency.

5. Serve:

Plate pasta and garnish with cherry tomatoes, fresh basil, and extra cheese if desired. Serve warm.

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Nutritional Information (per serving, approximate)

Calories: 550 kcal

Protein: 30 g

Carbohydrates: 45 g

Fat: 28 g

Saturated Fat: 5 g

Fiber: 3 g

Sodium: 380 mg

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Dietary Adaptations

Dairy-free/Parve: Use nutritional yeast instead of Parmesan and ensure the pesto is made with kosher parve cheese alternatives.

Nut-free: Substitute pine nuts with roasted sunflower seeds or pumpkin seeds.

Low-carb: Replace pasta with zucchini noodles or shirataki noodles.

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Tips & Troubleshooting

If pesto is too thick, thin with a little pasta water or olive oil.

For even cooking, cut chicken into uniform pieces.

Toast pine nuts lightly in a dry pan to enhance flavor.

Avoid overcooking pasta; al dente texture holds the sauce better.

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Serving Suggestions

Serve with a side salad of mixed greens and balsamic vinaigrette.

Pair with crusty kosher bread or garlic bread.

Optional: Top with roasted vegetables for extra flavor and nutrition.

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Notes

Recipe is fully kosher if all ingredients, including pasta, cheese, and chicken, are kosher-certified.

Pesto can be made ahead and stored in the fridge for up to 3 days.

Leftovers can be reheated gently in a skillet with a splash of water or olive oil to restore moisture.