Grilled Chicken with Arugula Pesto and Caesar Spaghetti

Macrayla Evans


Watched Rachael Ray make this one day on her show. It is pretty tasty!

★★★★★ 2 votes
25 Min
25 Min


1 lb
1/4 c
extra-virgin olive oil, plus some for drizzling
4 large
cloves garlic, grated or finely chopped
2 teaspoons to 1 tablespoon worcestershire sauce, eyeball the amount
2 medium
heads escarole, washed
lemon, halved
freshly ground black pepper
1/4 tsp
freshly grated nutmeg, or to taste
2 large
egg yolks
1 c
grated pecorino romano
anchovy fillets, drained ***optional


1/4 c
sliced or slivered almonds or shelled pistachios
1 c
packed fresh arugula leaves
lemon, juiced
1 clove
garlic, grated or minced
salt and freshly ground black pepper
1/3 c
extra-virgin olive oil
4 small
pieces boneless, skinless chicken breast (tenders removed)
***time saver: buy ready-made pesto and just add the arugula and almonds

How to Make Grilled Chicken with Arugula Pesto and Caesar Spaghetti


  • 1For the Ceasar Spaghetti: Bring a large pot of water to a boil over high heat. Once boiling, salt the water. Add the pasta and cook until just shy of al dente, according to package directions.
  • 2Heads up: you need to reserve about 1 cup of the starchy cooking water just before draining.
  • 3If using the anchovies: While the pasta is cooking, put a large skillet over medium-high heat and add the extra-virgin olive oil. Add the anchovies and cook until they've melted into the oil, about 2 minutes.
  • 4Reduce the heat to medium-low and add the garlic, stir 1 minute then add in Worcestershire.
  • 5Shred the escarole and add several handfuls at a time, wilting the greens in the garlic oil.
  • 6Dress the greens with lots of pepper and a little nutmeg, then squeeze the juice of 1 lemon over the pan.
  • 7Add the reserved starchy cooking water to the eggs in a small bowl and beat together to temper them.
  • 8Turn off the heat and add the drained pasta and the egg mixture.
  • 9Stir to combine.
  • 10Add half of the cheese and toss vigorously for 1 minute.
  • 11Dress the pasta with a drizzle of extra-virgin olive oil and transfer to a serving dish. Top with Grilled Chicken with Arugula Pesto. Pass the remaining cheese at the table.
  • 12For the Grilled Chicken with Arugula Pesto, heat a grill pan to high
  • 13To make your own pesto, toast the nuts lightly in small skillet over low heat, then add them to a food processor.
  • 14Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
  • 15With the processor on, stream in the extra-virgin olive oil to form a thick pesto.
  • 16Or if using the ready- made pesto, just add the arugula and almonds to the pesto in a food processor and pulse to combine.
  • 17Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.
  • 18Serve sliced on top of Caesar Spaghetti or, pile it onto ciabatta bread with sliced tomatoes and mozzarella for a sandwich.

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About Grilled Chicken with Arugula Pesto and Caesar Spaghetti

Regional Style: Italian
Other Tag: Quick & Easy