Pesto Chicken Linguine

    45 minutes

    This chicken linguine has garlic, mushrooms, roasted red capsicum, artichokes hearts, spinach, pesto and Parmesan cheese all tossed together to make a savoury dish.

    101 people made this

    Serves: 4 

    • 250g linguine pasta
    • 1 (250g) chicken breast, boneless and skinless, cut into bits
    • 1 pinch salt and ground black pepper, to taste
    • 1/4 cup olive oil
    • 6 whole garlic cloves
    • 130g fresh mushrooms, halved
    • 190g roasted red capsicum, diced
    • 240g marinated artichoke hearts, drained and quartered
    • 90g fresh spinach leaves
    • 1/4 cup prepared basil pesto, to taste
    • 1 tablespoon Parmesan cheese, grated, divided

    Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Fill a saucepan with lightly salted water then bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine then return to a boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
    2. While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a frying pan over medium heat then cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red capsicum and artichoke hearts; reduce heat to a simmer then cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach then simmer just until the leaves are wilted, about 2 minutes.
    3. Transfer the cooked linguine into a bowl then toss with the basil pesto. Divide the pasta between 2 plates and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

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    Reviews in English (91)


    Spence's Pesto Chicken Pasta Haiku: "This IS elegant. Flavorful, vibrant colors. A couple small tweaks." I was doubtful of putting that many "special" veggies all together, thinking their flavors would compete w/ one another, but it turned out to be a lovely dish. I didn't have quite as many mushrooms, and I had to sub hearts of palm for the artichoke hearts (close enough); I also added a handful of diced onion to the initial saute. Otherwise I was completely faithful to the recipe and was pleasantly surprised w/ the end result. When I make this again, I plan to increase the spinach, and stir a bit of the pasta water into the chick/vegg mixture for additional moisture b/c it was a bit dry. (Or instead of just tossing the linguine w/ the pesto, split the pesto into the chicken/vegg too.)  -  18 May 2011  (Review from Allrecipes USA and Canada)


    This was wonderful! I had to make changes because I didn't have all the ingredients. I used frozen spinach instead of fresh - still yummy - and I used broccoli and fresh red bell pepper. This will be one of our regulars. Thanks!!  -  03 Jun 2011  (Review from Allrecipes USA and Canada)


    Awesome! instead of peppers I did sundried tomatoes and I actually forgot the spinach but it was better because there was already a lot going on flavor wise! Oh, and instead of whole cloves of garlic I sliced them so as to disperse the garlic flavor! VERY VERY good! *****  -  18 May 2011  (Review from Allrecipes USA and Canada)