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Pistachio Pesto Chicken with Whole Wheat Spaghetti

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  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons olive oil
  • 1 pound whole wheat spaghetti
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup finely grated pecorino romano cheese


  • 1 cup shelled pistachios
  • 10 large basil leaves, torn
  • 1/4 cup flat leaf parsley, torn
  • 1 garlic clove
  • 1/3 cup finely grated pecorino romano cheese
  • 1/3-1/2 cup olive oil
  • 1/4 teaspoon salt


  • Preheat oven to 375 degrees F. Bring water for pasta to a boil.
  • Season chicken on both sides with salt and pepper. Heat a large oven-safe skillet on medium heat and add 2 tablespoons of olive oil. Once hot, add chicken and cook until golden brown on both sides, about 5 minutes each.
  • While the chicken is cooking, add pistachios, basil, parsley, garlic and cheese to a food processor. Pulse and blend until the nuts are coarsely chopped, then with the processor on, stream in 1/3 cup of olive oil. Add a little more if necessary, depending on how “spreadable” you want your pesto to be. Finish by adding in salt and blending once more. Spread a thin layer of pesto on top of each chicken breast in the skillet, then place in the oven and bake for 15 minutes.
  • While chicken is baking, boil pasta and prepare according to directions. Once finished, drain pasta and toss with remaining 2 tablespoons of olive oil, about 1/4 cup of pesto, the red pepper flakes and grated pecorino. You just want a very light coating of pesto on the noodles. Once chicken is done, remove and spread a little additional pesto on top. Serve together!

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