This amazing chicken pasta recipe is gluten-free, easy to make, and uses several ingredients you already have in your pantry. Bonus- it has garlic and pesto! It’s an inexpensive crowd-pleaser you won’t want to pass up.
There’s something different about this chicken pasta recipe that I can’t quite put my finger on. Granted, it has all the usual ingredients. Chicken. Pasta. Pesto.
Whatever the cause, this is an easy one to enjoy.
If you’re anything like me, you probably already have most of the ingredients in your pantry. Just pick up one or two more items from the store and you’re on your way.
Also, if you’ve never tried red lentil pasta, it’s time! The texture rivals any pasta with gluten in it and it adds just a hint of flavor.
I don’t want to bore you by waxing poetic, though, so I’m going to jump straight into the steps. Enjoy!
How to make garlic chicken with pesto pasta
Start the chicken
To get started, cut a pound of chicken into bite-sized pieces. Our family likes them a little smaller, but it’s really your choice. I’d recommend about 1/2 inch pieces.
Warm the pan and put the olive oil in first. Put the chicken into the pan once it’s reached medium heat. Add the seasonings, garlic, Worcestershire sauce, and butter. Stir together.
Continue to cook, stirring occasionally, while you start preparing the noodles.
Get the noodles going
This step is pretty simple. For whatever type of pasta you chose, follow the instructions for cooking. I recommend cooking the pasta a little more than al dente. I find that pesto pasta tastes a little dry if the pasta is al dente.
Now, this is an important step. Grab a cup of tea and relax just a bit. You’re cooking dinner. Try not to run a race!
By the time the water boils and the pasta is cooked, your chicken should be getting close to done. It can continue to cook on low while you finish the pasta.
The finishing touches
When they are done cooking, drain the water from the noodles. If they are getting too soft, run some cool water over them to keep them from continuing to soften. Once drained, you can toss them back in the pot.
Stir the pesto and the rest of the salt into the noodles. Warm them over very low heat. You want to just warm up the pesto.
When everything is warm, stir the chicken into the noodles, serve, and enjoy!
One of my favorite things about pasta is the ability to throw just about anything in and have it taste great. There are several ingredients I would add to this, if you’re in the mood for a bit of a change. Try one (or all) of the following and let me know how you liked it!
- 3 tbsp capers
- 1/2 cup sliced cherry tomatoes
- 1 cup of parmesan cheese
- 1 cup white mushrooms
I’d put any of the first three in when you add the pesto to the pasta. The mushrooms should be added to the chicken while it’s cooking to get a little more flavor.
This recipe doesn’t boast much in the way of special eating plans, except being gluten-free. If you’re avoiding certain ingredients, be sure to pay attention to the pesto. I’ve found wide variations in ingredients.
For example, I have a sensitivity to cashews and I’ve found several pesto brands that have cashews in them. Most also have dairy and oils that may not be approved in your eating method.
Don’t forget it. Pin it!