Little Italy Linguine with Chicken Pesto and Pine Nuts

Transport your taste buds to the heart of Italy with this irresistible Little Italy Linguine with Chicken Pesto and Pine Nuts recipe. Featuring tender linguine coated in a velvety basil pesto sauce enhanced with a touch of cream, this dish strikes the perfect balance of fresh and indulgent flavors. Juicy, golden-browned chicken slices add a hearty protein boost, while toasted pine nuts lend a delightful crunch. With a sprinkle of Parmesan and a squeeze of lemon for brightness, this 35-minute recipe is as easy to make as it is elegant. Perfect for weeknight dinners or a special occasion, this crowd-pleasing pasta is your new go-to Italian-inspired masterpiece.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz Linguine pasta
• 2 pieces Chicken breasts, boneless and skinless
• 3 tbsp Olive oil
• 1 tsp Salt
• 1 tsp Black pepper
• 3 cloves Garlic cloves, minced
• 2 cups Fresh basil leaves
• 1 cup Grated Parmesan cheese
• 1 oz Pine nuts
• 1 tbsp Fresh lemon juice
• 0.25 cup Heavy cream
• 0.5 cup Water (reserved from cooking pasta)

Directions

Step 1

Fill a large pot with water and bring to a boil. Add a pinch of salt and cook the linguine pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.

Step 2

While the pasta cooks, season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Step 3

Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and let rest for 5 minutes before slicing into thin strips.

Step 4

In a small dry skillet, toast the pine nuts over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.

Step 5

To make the pesto sauce, place the fresh basil leaves, Parmesan cheese, toasted pine nuts (reserve 1 teaspoon for garnish), garlic, 1 tablespoon of olive oil, lemon juice, and the remaining 1/2 teaspoon of salt and black pepper into a food processor. Blend until smooth, while slowly streaming in the remaining olive oil.

Step 6

Return the large skillet to medium heat and add the pesto sauce. Stir in the heavy cream and the reserved pasta water to thin the sauce. Let it cook for 2-3 minutes until warmed through.

Step 7

Add the cooked linguine to the skillet and toss until the pasta is evenly coated with the sauce.

Step 8

Plate the pasta and top with sliced chicken breast. Garnish with the reserved toasted pine nuts and extra grated Parmesan if desired. Serve immediately.

Nutrition Facts

Serving size	(1082.8g)

Amount per serving	% Daily Value*
Calories	2703.9

Total Fat 126.3g	0%
Saturated Fat 39.4g	0%
Polyunsaturated Fat 13.6g
Cholesterol 615.9mg	0%
Sodium 5284.6mg	0%
Total Carbohydrate 195.6g	0%
Dietary Fiber 11.4g	0%
Total Sugars 9.4g
Protein 182.2g	0%

Vitamin D 3.5IU	0%
Calcium 1072.6mg	0%
Iron 19.1mg	0%
Potassium 1806.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.9%

Protein: 27.5%

Carbs: 29.5%