A chicken pesto pasta recipe with a twist, made extra spicy with roasted jalapeno peppers, prepared with spinach and basil, pecans, manchego cheese and more. If you enjoy pecan pesto, you'll love this version.
Pesto pasta is one of the easiest big-flavor dinners you can make, and this spicy pesto pasta takes it up a notch with roasted peppers. It’s ready in under 30 minutes, and once you realize how simple homemade pesto is, you’ll want to make it on repeat.
Classic pesto is just basil, olive oil, Parmesan, nuts, and seasoning, but it’s also incredibly flexible. Pine nuts are traditional (and pricey), so for this recipe I use toasted pecans for a rich, buttery pesto. You can also swap in almonds, cashews, or sunflower seeds. For cheese, stick with a hard, grating cheese like Parmesan (or try nutty Manchego) so the pesto stays smooth and doesn’t gum up.
The real magic here is the heat: roasted jalapeños add a warm kick (use serranos for hotter, or even habaneros if you’re brave). Toss it all with pasta and finish with your favorite add-ins, like seared asparagus, for an easy, vibrant meal that tastes like spring in a bowl. Enjoy!
Chicken Pesto Pasta Ingredients
For the Chicken
- Chicken. I'm using chicken breast for this recipe, but boneless chicken thighs will work as well.
- Seasonings. Dried basil, dried oregano, chili powder, garlic powder, salt and pepper.
For the Pesto
- Fresh Garlic.
- Spinach.
- Basil.
- Roasted Jalapeno Peppers.
- Olive Oil.
- Pecans.
- Manchego Cheese.
- Reserved Pasta Water.
For Serving
- Cooked Pasta.
- Seared Asparagus.
How to Make Chicken Pesto Pasta - Mike's Way!
Prepare the Chicken. Pound the chicken breasts flat to about 1 inch with a meat tenderizer. Rub them down with a bit of olive oil then season with dried basil, dried oregano, chili powder, garlic powder, and salt and pepper.
Cook the Chicken. Heat a pan to medium heat and sear them 3-4 minutes per side, until they are cooked through. Set aside.
Boil the Noodles. While chicken is cooking, get your pasta going by bringing a large pot of salted water to boil. Boil the pasta noodles according to your box directions. Should be 10 minutes or so. I used rotini noodles!
Make the Pecan Pesto Sauce
Roast the Pecans. While pasta is cooking, heat a small pan to medium heat. Dry roast the pecans a couple minutes until they start to brown. Add them to a food processor.
Garlic. Splash the same pan with oil and add garlic clove. Toss and cook about a minute or so, until you can smell the garlic. Into the food processor it goes.
Food Processor. To the food processor, add spinach, basil, 1 roasted jalapeno pepper, olive oil, and manchego cheese. Process to form your pesto. If you'd like to thin out your pesto, add a couple tablespoons of the pasta water and process.
Finish the Pasta. Drain pasta and toss it with the pesto. Serve with extra sliced jalapeno peppers and top with seared asparagus spears, if desired. Enjoy! Such a great pasta dish.
Boom! Done! Looks delicious, doesn't it? Spicy chicken pesto pasta is ready to serve. I love this stuff. I need to make it again soon! I love a tasty basil pesto on just about anything. I hope your family loves it.
Recipe Tips & Notes
- The Nuts. I love a good pecan pesto, but you can use other nuts to make pesto. Pine nuts are more traditional, but they can be quite expensive. To save some money, consider using pecans or almonds. Two of my favorites for making pesto.
- Additional Ingredients. Sun dried tomatoes are a nice addition to any chicken pasta dish. Also, try cherry tomatoes, lightly pan roasted until they burst. So delicious!
- Try my Rasta Pasta Recipe as well, with lots of jerk flavors. I think you'll love, too!
Storage & Leftovers
Storing leftovers an airtight container in the fridge for up to 3-4 days. To maximize the storage life, make sure to refrigerate your pasta promptly.
To enjoy again, reheat it gently in a pot on the stovetop with a splash of water, broth, or olive oil to loosen it up. You can also reheat in the microwave in short bursts until hot.
Try Some of My Other Popular Pasta Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Spicy Chicken Pesto Pasta Recipe
Ingredients
- 2 medium chicken breasts
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cloves garlic
- 1/4 cup spinach
- 1/4 cup basil
- 1 roasted jalapeno pepper + extras for serving if desired
- 1/4 cup olive oil + a bit more for cooking
- 1/4 cup pecans
- 1/4 cup shredded manchego cheese
- A bit of pasta water for the pesto
- Cooked pasta to serve
- Seared asparagus spears for topping
Instructions
- Pound the chicken breasts flat to about 1 inch with a meat tenderizer. Rub them down with a bit of olive oil then season with dried basil, dried oregano, chili powder, garlic powder, and salt and pepper.
- Heat a pan to medium heat and sear them 3-4 minutes per side, until they are cooked through. Set aside.
- While chicken is cooking, get your pasta going by bringing a pot of salted water to boil. Boil the pasta noodles according to your box directions. Should be 10 minutes or so. I used rotini noodles!
- While pasta is cooking, heat a small pan to medium heat. Dry roast the pecans a couple minutes until they start to brown. Add them to a food processor.
- Splash the same pan with oil and add garlic clove. Toss and cook about a minute or so, until you can smell the garlic. Into the food processor it goes.
- To the food processor, add spinach, basil, 1 roasted jalapeno pepper, olive oil, and manchego cheese. Process to form your pesto. If you'd like to thin out your pesto, add a couple tablespoons of the pasta water and process.
- Drain pasta and toss it with the pesto. Serve with extra sliced jalapeno peppers and top with seared asparagus spears, if desired. Enjoy!
Nutrition Information
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