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Teena's Spicy Pesto Chicken and Pasta


"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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40 m servings 422 cals
Original recipe yields 8 servings


  • Calories:
  • 422 kcal
  • 21%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  2. Heat the olive oil in a large skillet over medium heat. Mix in the chile paste and chicken. Cook and stir chicken 10 minutes, or until evenly browned and juices run clear.
  3. Toss the cooked farfalle, pesto, Parmesan cheese, and cilantro into the skillet, and continue cooking just until heated through.

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Read all reviews 309
  1. 455 Ratings

Most helpful positive review

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 substitu...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 substitu...

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 t...

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 shr...

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 complimen...

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 Bell...

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...

great recipe! I used chili powder, and added mushrooms, garlic, and sun-dried tomatoes as others suggested. I also added half and half. I will make this again and will try with pine nuts.

Added a little less olive oil and a little more samba oelek for a little extra spiciness! LOVED IT! Will definitely be making this MANY more times to come!!!