Pesto Genovese with Grilled Chicken and Gemelli Pasta
Pesto Genovese with Grilled Chicken and Gemelli Pasta
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil, for chicken
- 1/2 teaspoon kosher salt, for chicken
- 1/4 teaspoon freshly ground black pepper, for chicken
For the Pesto Genovese
- 4 cups fresh basil leaves, packed
- 1/4 cup pine nuts, lightly toasted
- 2 garlic, cloves, peeled
- 1/2 cup Parmigiano-Reggiano cheese, freshly grated
- 1/4 cup Pecorino Sardo cheese, freshly grated
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Pasta
- 1 pound gemelli pasta
- 2 tablespoons kosher salt, for pasta water
Instructions
- 1
Pat the chicken breasts dry with paper towels. Drizzle with 1 tablespoon of olive oil and season generously with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper on both sides.
⏱️ 5 min - 2
Preheat an outdoor grill or indoor grill pan to medium-high heat (400-450°F).
⏱️ 5 min•🌡️ 400-450°F - 3
While the grill preheats, begin preparing the pesto. Combine the fresh basil leaves, toasted pine nuts, and garlic cloves in the bowl of a food processor. Pulse several times until finely chopped.
⏱️ 2 min - 4
Place the seasoned chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove chicken from grill and let rest on a cutting board for at least 5 minutes before slicing.
⏱️ 15 min•🌡️ 165°F - 5
While the chicken cooks, add the grated Parmigiano-Reggiano and Pecorino Sardo cheeses, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the food processor with the basil mixture. With the motor running, slowly drizzle in 1/2 cup extra virgin olive oil through the feed tube until a smooth, emulsified pesto forms. Scrape down the sides as needed. Add a tablespoon or two more olive oil if the pesto is too thick.
⏱️ 5 min - 6
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt to the boiling water, then add the gemelli pasta. Cook according to package directions until al dente, typically 10 to 12 minutes.
⏱️ 12 min - 7
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. Drain the pasta using a colander.
⏱️ 1 min - 8
Slice the rested grilled chicken into bite-sized pieces or strips.
⏱️ 2 min - 9
Transfer the drained pasta and sliced chicken back to the large pot. Add the freshly made pesto to the pasta and chicken. Begin with about 3/4 of the prepared pesto and add more to taste. Toss the pasta, chicken, and pesto until evenly coated. If the pasta seems too dry, add a few tablespoons of the reserved pasta cooking water, one at a time, until the desired consistency is achieved.
⏱️ 3 min - 10
Serve immediately, garnished with additional grated Parmigiano-Reggiano cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Genovese with Grilled Chicken and Gemelli Pasta
Ingredients
For the Grilled Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 tablespoon extra virgin olive oil, for chicken
- 1/2 teaspoon kosher salt, for chicken
- 1/4 teaspoon freshly ground black pepper, for chicken
For the Pesto Genovese
- 4 cups fresh basil leaves, packed
- 1/4 cup pine nuts, lightly toasted
- 2 garlic, cloves, peeled
- 1/2 cup Parmigiano-Reggiano cheese, freshly grated
- 1/4 cup Pecorino Sardo cheese, freshly grated
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Pasta
- 1 pound gemelli pasta
- 2 tablespoons kosher salt, for pasta water
Instructions
- 1
Pat the chicken breasts dry with paper towels. Drizzle with 1 tablespoon of olive oil and season generously with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper on both sides.
⏱️ 5 min - 2
Preheat an outdoor grill or indoor grill pan to medium-high heat (400-450°F).
⏱️ 5 min•🌡️ 400-450°F - 3
While the grill preheats, begin preparing the pesto. Combine the fresh basil leaves, toasted pine nuts, and garlic cloves in the bowl of a food processor. Pulse several times until finely chopped.
⏱️ 2 min - 4
Place the seasoned chicken breasts on the preheated grill. Cook for 6-8 minutes per side, or until internal temperature reaches 165°F and juices run clear. Remove chicken from grill and let rest on a cutting board for at least 5 minutes before slicing.
⏱️ 15 min•🌡️ 165°F - 5
While the chicken cooks, add the grated Parmigiano-Reggiano and Pecorino Sardo cheeses, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to the food processor with the basil mixture. With the motor running, slowly drizzle in 1/2 cup extra virgin olive oil through the feed tube until a smooth, emulsified pesto forms. Scrape down the sides as needed. Add a tablespoon or two more olive oil if the pesto is too thick.
⏱️ 5 min - 6
Bring a large pot of water to a rolling boil. Add 2 tablespoons of kosher salt to the boiling water, then add the gemelli pasta. Cook according to package directions until al dente, typically 10 to 12 minutes.
⏱️ 12 min - 7
Before draining the pasta, reserve about 1 cup of the starchy pasta cooking water. Drain the pasta using a colander.
⏱️ 1 min - 8
Slice the rested grilled chicken into bite-sized pieces or strips.
⏱️ 2 min - 9
Transfer the drained pasta and sliced chicken back to the large pot. Add the freshly made pesto to the pasta and chicken. Begin with about 3/4 of the prepared pesto and add more to taste. Toss the pasta, chicken, and pesto until evenly coated. If the pasta seems too dry, add a few tablespoons of the reserved pasta cooking water, one at a time, until the desired consistency is achieved.
⏱️ 3 min - 10
Serve immediately, garnished with additional grated Parmigiano-Reggiano cheese if desired.
⏱️ 1 min