Pesto Chicken Linguine

    Recipe Picture:Pesto Chicken Linguine

    Pesto Chicken Linguine


    101 people made this

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

    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.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (84)


    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)

    Write a review

    Click on stars to rate
    See all 10 collections