Thai Pesto Chicken Pasta
Silky pasta tossed with seared chicken and a bright Thai basil pesto made from fresh herbs, peanuts, and lime.
Some product links are Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases at no extra cost to you.
Pesto is a template, not a specific recipe. The Italian version uses basil, pine nuts, parmesan, garlic, and olive oil. Swap those for Thai basil, peanuts, fish sauce, garlic, and neutral oil, and the template still works. The result is a Thai pesto with the same creamy, herbaceous, green-sauce character as its Italian counterpart, with a completely different flavor profile.
Thai basil is the critical ingredient. It's peppery, slightly anise-like, and holds up to heat better than Italian basil. Using Italian basil in this recipe is like using oregano in place of thyme: the dish is still edible, but it tastes wrong. Seek out Thai basil if you can. Most Asian grocery stores stock it.
Blend Thai basil, scallion greens, cilantro, garlic, roasted peanuts, fish sauce, and lime juice in a food processor until thick and spoonable. An optional teaspoon of finely minced lemongrass (tender inner core only) adds a brighter aromatic lift. The pesto should look like green paste with visible texture, not a smooth purée.
The chicken sears first. Season with salt, sear in neutral oil until cooked through and lightly browned. Reduce heat, stir in the pesto directly over the chicken so it coats everything evenly. This coating step transforms the chicken from plain to herb-saturated.
The capellini cooks directly in the pan. Add dry pasta and a cup and a half of water. Bring to a simmer, turning the pasta frequently as it softens. The liquid reduces into a thick sauce, the pasta starch naturally emulsifies with the pesto oils, and by the time the pasta is tender you have a cohesive, restaurant-plated dish. Add more water as needed.
Extra Thai basil on top if you want, a squeeze of lime. It's a pasta dish that's distinctly Asian rather than fusion-awkward, and it takes 15 minutes from start to finish.
Make the Pesto
- 01Add Thai basil, scallions, cilantro, garlic, peanuts, fish sauce, lime juice, and optional lemongrass to a food processor.
- 02Process until a thick, spoonable pesto forms, scraping down the sides as needed.
Sear the Chicken and Build the Sauce
- 03Place a large skillet over medium-high heat and add the neutral oil.
- 04Season the chicken lightly with salt and sear until cooked through and lightly browned.
- 05Reduce heat to medium and add the pesto directly to the chicken, stirring to coat evenly.
Cook and Reduce the Pasta
- 06Add the dry pasta and 1 1/2 cups of water to the pan.
- 07Bring to a steady simmer and cook, turning the pasta frequently as it softens.
- 08Allow the liquid to reduce into a thick sauce, adding more water as needed until the pasta is fully cooked.
Finish and Serve
- 09Remove the pan from heat once the sauce clings tightly to the noodles.
- 10Toss briefly to ensure even coating and serve immediately.
- Cooking the pasta directly in the pesto creates a naturally emulsified sauce without extra oil. Add water gradually to control texture.
- Lemongrass adds aromatic lift but remains optional for balance.
