Fresh Rosemary Chicken with Pesto Pasta!

Becky Hammond


I took a number of different recipes and experimented by combining them! This is so easy and all fresh ingredients! I fed all my college friends and they were loving it! Goes GREAT with a simple spinach and fresh chopped red pepper salad!

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30 Min


30 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
This is an easy but impressive recipe to prepare for your next dinner party! 

NOTE: I would put the bread in the oven about half way through the baking time. That way it will be warm and ready to serve with the rest of the meal.  I also added a bit more olive oil to the marinade, about 3 Tablespoons.


Boneless, Skinless Chicken Breasts
2 Tbsp
Extra Virgin Olive Oil
2 Tbsp
Fresh Rosemary
1 Tbsp
Fresh Basil
1/2 Tbsp
Fresh Oregano
Salt and Pepper
1 box
Linguine Pasta
1 jar(s)
Sundried Tomatoes
1 jar(s)
Pesto sauce
Extra (Whole) Rosemary Sprigs
1 jar(s)
Roasted Minced Garlic in water
1 Loaf
Any bread (we used french)
shredded motzerella cheese

Directions Step-By-Step

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy