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Pesto Chicken with Peppers Recipe
Ben Carraoli

Pesto Chicken with Peppers Recipe

I’ve been making this Pesto Chicken with Peppers recipe for years, and it never fails to impress. Every time I cook it, the aroma of fresh pesto mixed with sautéed peppers fills my kitchen, making me feel like a restaurant chef. The combination of tender chicken, crisp vegetables, and nutty Parmesan is pure comfort food
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Total Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 8 ounces linguine – I prefer fresh pasta but dried works fine; it cooks evenly and absorbs pesto beautifully.
  • 2 pounds boneless skinless chicken breast – slicing it thin helps it cook quickly and stay juicy.
  • 1 red bell pepper sliced – adds sweetness and color; avoid frozen for best texture.
  • 1 green bell pepper sliced – gives a subtle bitterness to balance flavors.
  • 1/2 red onion sliced – caramelizes slightly, adding natural sweetness.
  • 16 ounces basil pesto – homemade is ideal but store-bought works too; fresh basil makes it pop.
  • 4 tablespoons olive oil divided – helps cook chicken and vegetables without drying them.
  • 1/4 cup pine nuts – lightly toasted enhances the nutty flavor.
  • 1/2 cup Parmesan cheese shaved – freshly grated gives the best aroma and taste.

Method
 

  1. First, cook your linguine according to the package instructions. I like to salt the water generously—it seasons the pasta perfectly. Drain and set aside while you prepare the chicken and veggies.
  2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the sliced chicken and cook until it’s no longer pink inside. Removing it once cooked keeps it juicy for the final mix.
  3. In the same skillet, add 1 tablespoon of olive oil. Sauté the red and green peppers and red onion until they’re tender but still slightly crisp. This gives a perfect texture contrast with the chicken.
  4. Return the chicken to the skillet and add the cooked pasta, pesto, remaining olive oil, pine nuts, and half of the Parmesan. Toss everything gently over medium heat until well coated and warmed through.
  5. Top with the remaining Parmesan before serving. I like a few extra pine nuts on top for crunch and a drizzle of olive oil for gloss.

Notes

  • I always toast pine nuts briefly in a dry pan to bring out their nutty flavor.
  • Letting the chicken rest for 2 minutes before slicing keeps it tender.
  • Adding a splash of pasta water helps the pesto coat the noodles evenly.
  • I sometimes finish with fresh basil leaves for extra color and aroma.