Reviewed: Oct. 21, 2008

There was nothing wrong with this, it just wasn't anything great. I don't plan to make it again, but we will eat the leftovers. I did add the goat cheese as suggested. Without, it really would have been bland. I served it with asparagus drizzled with evoo and fresh lemon juice, kosher salt and fresh ground pepper.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 17, 2008

I thought this was fantastic. We cooked exactly as the recipe instructed. For chili paste we used Heavenly Chef Hunan Red Chili Sauce. Looking around online I learned that chili paste contains hot red pepper, salt, and garlic typically -- which makes up the Hunan Sauce (sold at Safeway in Arizona). The pesto we bought pre-made from Fresh and Easy. With pre-made pesto, this recipe is incredibly easy and makes a ton of food. If you like this recipe, try this one. Somewhat similar (and my favorite meal). Not nearly as easy to make however.

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Andrew

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Reviewed: Oct. 15, 2008

Loved this. I used the chili powder and it was really, really good!! And so easy to make with easy ingredients! I sliced some fresh tomatoes and served them on top of the Spicy Chicken Pesto Pasta!! My picky eater 12 year old had seconds!! Thank You LAGirl! And Thank You Allrecipes.com!!

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marendt6

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Vienna, Virginia, USA

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Reviewed: Oct. 12, 2008

yumm..... I can't get enough of it...

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penguinflys

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Reviewed: Sep. 15, 2008

This was so quick and easy to make! I made double the quantity as the chicken breasts had to be defrosted (it was a large pack so lots of leftovers!) I didn't want to have to freeze the pasta so I kept it separate and served the chicken mixture on top. Also, I was worried that the overall mixture would be too oily so I drained the oil after cooking the chicken and before adding the pesto. What I should have done was coat the pasta in the chilli oil and then drained it from the pan - I will try that next time. Thanks for sharing!

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Lesley Maria

Cooking Level: Expert

Home Town: Durham, Durham, England, U.K.

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Reviewed: Sep. 1, 2008

This was good. I added the goat cheese because I love it, and it made it a really rich meal.

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MelZim

Cooking Level: Beginning

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Reviewed: Aug. 19, 2008

Picked up a deli chicken to use when I was in a hurry. This recipe is fabulous and our whole family loved it (which is a huge bonus)!

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KRISTINZ4

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Reviewed: Jul. 27, 2008

Outstanding. I made this with the "Simple Garlic and Basil Pesto" recipe on this site and the meal was simple and divine. It was even easier as I used leftover rotisserie chicken so I just heated the chicken (added a little noodle water to keep it moist) and proceeded to pile everything on. My honey loved it too; proceeded to eat the rest of mine and go back for seconds (thirds?). Thanks!!

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DJOY

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Lakewood, Colorado, USA

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Reviewed: Jul. 23, 2008

Made this last night for dinner, DH loved it. I knew for my own taste to only add 1 tsp. of chili paste so he added chili flakes later. I sauted mushrooms and I wish I could have added more of the bounty that I had in my fridge. I agree with the suggestion of adding white wine cause the juices seem to disappear quickly. I will be making this again and adding more veggies and using up my homemade pesto! Thanks!

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Preshie from CA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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Reviewed: Jul. 18, 2008

I added chili oil along with the 3 tbl of oil to make it spicier. I also added parsley instead of cilantro. Over all the dish was pretty good and I would make it again.

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pickyone

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Reviewed: Jul. 17, 2008

I used a Rotisserie chicken from the store and left everthing else the same. My husband loved it! thanks

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heather

Cooking Level: Intermediate

Home Town: Payson, Utah, USA

Living In: Spanish Fork, Utah, USA

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Reviewed: Jul. 5, 2008

Tasty!!! ;)

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zbrosiak

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Reviewed: Jun. 20, 2008

I LOVED this recipe. I have tried cooking Italian dishes before with not much success. This was exceptional! I made my own pesto and spaghetti since it was all I had on hand. Plus I added some cherry tomatoes. The whole family loved it!

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Hayley

Cooking Level: Intermediate

Living In: Hemet, California, USA

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Reviewed: Jun. 17, 2008

Delicious! Only changes we made was to add sauteed mushrooms and cherry tomatoes. My kids both loved it!

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mmpower

Cooking Level: Expert

Home Town: Merced, California, USA

Living In: Clovis, California, USA

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Reviewed: Jun. 9, 2008

I had this in my recipe box nine months before I finally tried it~! I am glad i did! This was awesome. I cant wait to make it again. I am adding more chicken next time. Also I used the toasted pine nuts as suggested, I can't imagine the dish without it! Also leftover are great cold, or throw a vinaigrette on there and it is an awesome cold pasta salad!!

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Pagelit

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 6, 2008

This was incredible. I have no idea what chile paste is so I added a couple of dashes of cayenne and it came out excellent. This is a great summer time dish and is probably just as good cold as it was hot.

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mike_s

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Reviewed: May 31, 2008

Yummy! I used angel hair instead and a little more chile paste (we really love spicy food). My fiance now requests this dish specifically on a regular basis.

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ms.lisac

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Henderson, Nevada, USA

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Reviewed: May 19, 2008

Excellent dish with the following modifications: saute onion and garlic with chicken and chile paste (make sure to use the paste!); add strips of sun-dried tomatoes; add splash of white wine and cream/half & half/whole milk; toss in some toasted pine nuts at the end; and do NOT forget the goat cheese at the end, it makes all the difference. As good as this is hot, it's even better next day cold. This has become a staple recipe and fun to play around with.

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