Recipe by LAGIRL
"A spicy chicken and pesto pasta dish that's easy to adjust to any heat level. I created it after eating a similar dish at a Santa Monica restaurant, and it's one of my favorites. Serve with additional grated Parmesan, if desired. As an option, it's delicious with creamy goat cheese stirred in at the end."
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1 (16 ounce) package
uncooked farfalle (bow tie) pasta
hot chile paste (such as sambal oelek)
skinless, boneless chicken breast halves - cut into 1 inch pieces
prepared basil pesto
grated Parmesan cheese
Wow, LAGIRL, you have really outdone yourself! This dish is incredible! The only changes are I used spiral pasta, and romano cheese instead of parmesan. By the way, for those of you who substitute chili powder, it's not quite the same as the paste (though if you don't have/can't find the paste, it should work). It's thick and spicy, and really enhances the flavor for the chicken. I found mine in the produce section of Ultra Foods (I would assume it'd be in the same place as other major grocery stores. I had never heard of chili paste before until I accidentally stumbled upon it and realized what it was.) They are in squeeze tubes, near the fresh herbs. Look for it, because the paste makes all the difference! Wonderful, wonderful recipe! Hands down, a keeper!
My husband and I thought it was OK. Too much pesto, and the pasta would be oily; tried to cut down on the oil, and the pasta was too dry.
I love anything with pesto and cheese so this was already a winner but adding vegetables (zucchini, mushrooms, red pepper, green pepper, onions), a bit of garlic and white wine was a huge plus to making it more nutritionally balanced and full flavoured...
I make this all the time! It's easy and tastes excellent. Couldn't find chili paste but chili powder works just as well!
I changed and added a few things to this recipe and made it a 5 star but I think just the way it is would've been a little plain for me so I gave it a 4 stars. I used 3/4 of a pound of fresh shrimp instead of chicken. I also added one red bell pepper, fresh mushrooms and a can of diced tomates. Instead of just 6 Tablespoons of pesto sauce, I used the whole small jar that they have in the spaghetti aisle and I added the 4 oz. of goat cheese at the end. Also, the chili paste that I used I found in the Asian food aisle of the grocery store and it was called Roasted Chili Paste. Not sure it that is the same stuff that the recipe called for but it gave it a little kick and a nice flavor. Very good recipe with a few changes and additions.
***UPDATE*** Just made this again the other night, used diced up chicken breasts, red bell pepper, red onion and diced tomatoes. Instead of goat cheese this time, I used 8 oz of reduced fat cream cheese with the pesto sauce and 3/4 cup of half and half. The cream cheese helped the pesto coat the pasta better. It was FABULOUS!!! This recipe is so easy to play with.
This was excellent. I added zucchini and sauteed mushrooms and quite a bit more pesto. My guests commented that it tasted like a dish from "an Italian restaurant," one of the highest compliments. Be sure to adapt it to your liking, it's great!
This was "TDF", to die for. I did make some suggested changes that resulted in the TDF rating. I did not have cilantro, so I used parsley. (Wife doesn't like cilantro!)
I also substituted Bella Cucina Artful Food's Sun-dried Tomato Pesto. I increased the chili paste to 1 1/2 Tbs. (Sambal Oklek brand) Absolutely wonderful!
I love this pasta. I can't tell you how many people I have made it for and they all love it. When I make it just for me I go very spicy, but for company I cut back on the spice. For the chili paste I use Sambal. I wouldn't change a thing. For those that don't like this recipe you must of thought you liked pesto and hot spicy food? This is that and for me couldn't get any better.
* Percent Daily Values are based on a 2,000 calorie diet.
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