Chicken with Almond-Parsley Pesto

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  • Level: Easy
  • Total: 26 min
  • Prep: 20 min
  • Cook: 6 min
  • Yield: 4 servings
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2 teaspoons olive oil

1/2 cup chopped onion

1 1/4 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces

12 ounces angel hair pasta, cooked

Almond-Parsley Pesto:

1 packed cup fresh parsley leaves

1/3 cup sour cream

1/4 cup freshly grated Parmesan cheese

3 tablespoons olive oil, or more as needed

2 tablespoons toasted slivered almonds

3 cloves garlic

1/2 teaspoon salt


  1. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the chicken and cook until golden brown on all sides, about 5 minutes. 
  2. In a blender, combine the pesto ingredients and process until smooth, adding more oil if necessary to create a sauce-like consistency. 
  3. Add the sauce to the chicken in the skillet and cook for 1 minute to heat through. Serve the chicken and sauce over the pasta.