Pesto Chicken with Rotini Pasta

Serves 2


  • 2 boneless chicken breasts
  • 2 slices of bacon
  • ½ lb Rotini pasta
  • Large bunch fresh basil
  • Small bunch fresh parsley
  • 5 oz pine nuts
  • 4 cloves of garlic
  • Large handful of Parmesan cheese
  • Olive oil
  • 1 lemon
  • Salt and pepper
  • ¼ red onion
  • Cumin 
  • Paprika

To Make:

  1. Preheat oven to 400 degrees
  2. In separate plastic ziplock bags, place chicken breasts
  3. Into the bags add 2 tablespoons olive oil, 1 tablespoon lemon juice from ½ of the lemon, 1 clove sliced garlic in each bag (total 2 cloves), ¼ of the red onion divided between the bags, 1 tablespoon salt each bag, and a pinch of pepper, cumin, and paprika. Marinate for 30 minutes (or while oven is preheating). 
  4. Arrange bacon slices on a baking tray on a diagonal. 
  5. Make your pesto by combining in a food processor, the basil, parsley, pine nuts, 2 cloves garlic, 2-3 tablespoons olive oil, 1 teaspoon salt, Parm cheese, and juice of ½ lemon. Pulse it until creamy and spreadable. Taste and adjust seasoning if needed. 
  6. Using tongs, take chicken out of the plastic bag and arrange over the bacon, in the middle. 
  7. Spread pesto over the chicken so that the top has a nice layer. Wrap the bacon around the chicken. 
  8. Put the chicken in the oven for 27 minutes. Juices will run clear upon slicing. 
  9. While chicken is baking, bring a pot of water to boil, salt added.
  10. Cook pasta according to package and drain, reserving 1 cup of cooking water. Return pasta to pot. 
  11. Add 2 large tablespoons of pesto to the pasta and stir to combine. Add a little pasta water to loosen the mixture.
  12. Serve chicken over the pasta. 
  13. Enjoy!

This is by far, the best chicken recipe ever! I love this dish so much, I could eat it every day. :)