EFK Tested

Erickson Chicken Pesto Pasta

An EFK Test Kitchen candidate designed for practical family cooking, strong flavor, and repeatable results.

Let’s get cooking

Ingredients

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1. Cook pasta and reserve pasta water.
2. Season chicken and sear in olive oil until 165°F.
3. Toss pasta off heat with pesto, chicken, tomatoes, Parmesan, and enough pasta water to make it glossy.

Standard home kitchen equipment appropriate to the method

Instant-read thermometer when cooking meat, poultry, or seafood

Keep raw poultry refrigerated and separate from ready-to-eat foods. Cook chicken to 165°F and refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.