Thai Basil Pesto Chicken Pasta
Silky pasta tossed with seared chicken and a bright Thai basil pesto made from fresh herbs, peanuts, and lime.
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Rate
Servings: 2 servings
Ingredients
Protein
- 1/2 lb Boneless skinless chicken thighs thinly sliced
- Salt kosher salt, for seasoning chicken
- 1 tbsp Neutral Oil for searing chicken
Noodles
- 8 oz Pasta: Capellini fettuccine or spaghetti also work
Thai Pesto Sauce
- 1 cup Thai basil leaves packed
- 1/2 cup Scallions green parts only, roughly chopped
- 1/4 cup Cilantro leaves
- 1 small clove Garlic
- 1/4 cup Roasted unsalted peanuts
- 2 tsp Fish Sauce
- Lime juice juice of 1/2 lime
- 1 tbsp Lemongrass very finely minced, optional (tender inner core only)
For Cooking
- 1 1/2–2 cups Water plus more as needed
Instructions
Make the Pesto
- Add Thai basil, scallions, cilantro, garlic, peanuts, fish sauce, lime juice, and optional lemongrass to a food processor.
- Process until a thick, spoonable pesto forms, scraping down the sides as needed.
Sear the Chicken and Build the Sauce
- Place a large skillet over medium-high heat and add the neutral oil.
- Season the chicken lightly with salt and sear until cooked through and lightly browned.
- Reduce heat to medium and add the pesto directly to the chicken, stirring to coat evenly.
Cook and Reduce the Pasta
- Add the dry pasta and 1 1/2 cups of water to the pan.
- Bring to a steady simmer and cook, turning the pasta frequently as it softens.
- Allow the liquid to reduce into a thick sauce, adding more water as needed until the pasta is fully cooked.
Finish and Serve
- Remove the pan from heat once the sauce clings tightly to the noodles.
- Toss briefly to ensure even coating and serve immediately.
Notes
- Cooking the pasta directly in the pesto creates a naturally emulsified sauce without extra oil. Add water gradually to control texture.
- Lemongrass adds aromatic lift but remains optional for balance.
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