Pesto Pasta with Paprika Grilled chicken

As soon as I made my first batch of spinach pesto I threw it on penne along with some spicy grilled chicken. The paprika rubbed chicken added a nice counterpoint to the creamy pesto sauce.  Even though it was a simple spice rub (paprika and olive oil)  it tasted great.  Before grilling, I tenderized the chicken by pounding it thin.  The pasta was flavorful and the warm colors of the chicken and green pasta were very pleasing to the eye as well!  I topped the pasta with a little crumbled feta and walnuts.

Pesto Pasta with Paprika Grilled Chicken
(Makes 4 Servings)
Printable Version


  • 1 lb. penne pasta
  • 2 chicken breasts, pounded thin
  • 4 tsp paprika
  • Dash cayenne
  • 3 tsp olive oil
  • salt and pepper to taste
  • 1 batch spinach pesto
  • 1 handful walnuts, toasted
  • 1 handful feta, crumbled



  1. Start boiling the water for the pasta and cook the pasta as directed on the package.
  2. Pound the chicken breasts and drizzle with the olive oil.
  3. Rub the paprika, cayenne, salt, and pepper onto the chicken.
  4. Grill the chicken, about 5 minutes on each side.
  5. Drain the pasta and toss in the spinach pesto.  Let rest for a few minutes.
  6. Slice the chicken and set on top of the pasta and garnish with walnuts and feta.

recipe adapted from closetcooking

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