Chicken with Pistachio-Parsley Pesto

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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1 (1-pound) box fusilli

1/3 cup plus 1 tablespoon reduced-sodium chicken broth, and more if needed

1 pound cubed chicken

1 packed cup fresh parsley leaves

2 tablespoons roasted pistachio nuts

3 cloves garlic, peeled


Ground black pepper


  1. Cook fusilli according to package directions.
  2. Heat 1 tablespoon of the broth in a large skillet over medium heat. Add chicken and cook 5 minutes, until golden brown on all sides.
  3. Meanwhile, in a blender, combine parsley, remaining broth, pistachio nuts, and garlic. Process until smooth, adding more broth, if necessary, to create a sauce-like consistency.
  4. Add sauce to chicken in skillet and cook 1 minute to heat through. Season, to taste, with salt and black pepper. Serve immediately.

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