Walnut Pesto Chicken With Garlic and Parmesan

READY IN: 45mins
Recipe by Vylet Chef

This is my own recipe I just made today and it was delicious ^^ So please try it out. It is freakin delicious!

Top Review by threeovens

Very delicious meal. I could see this as a terrific use for leftover chicken, or for a rotisserie chicken. I made it to take to work for lunch and it re-heated fine. Made for PAC Spring 2011.

Ingredients Nutrition


  1. Combine the basil in with the walnuts, pulse a few times in a food processor. Add the garlic, salt and pepper then pulse a few times more.
  2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended.
  3. If the chicken is frozen, then cook the chicken in about a half cup of water till it is thawed enough to dice into cubes. Smash the garlic and add to the water and finish cooking the chicken.
  4. Boil a pot of water and add the egg noodles and cook to desired softness, I like mine a little al dente so it only took about 6 minutes. Drain the water from the noodles and chicken and mix it all together with the pesto.

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