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Linguine Pesto with Italian Chicken Strips


Found in Taste of Home, served with Robust Italian Salad from same cookbook. Very good!

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Rate this recipe 4.4/5 (54 Votes)


  • 8 oz. linguine
  • 3 garlic herb chicken breasts, cut into strips or chicken breasts seasoned with italian herbs
  • 1 cup shredded sharp cheddar cheese
  • 3/4 c. frozen corn, thawed
  • 1 (3 1/2 oz.) jar prepared pesto
  • 1/4 c. seasoned bread crumbs
  • 1/4 t. crushed red pepper flakes
  • 1/4 t. pepper
  • salt to taste



Step 1

Cook linguine according to package directions, drain. Add chicken, cheese, corn, pesto, bread crumbs, red pepper flakes, salt & pepper. Toss to coat.

*When I made this dish, it was VERY dry once all the ingredients were added. Possibly because I used less than the 3.5 oz. pesto? If you find this to be the case with yours, add a bit of chicken broth to moisten. You could also keep some of the water the pasta is boiled in and use that.


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