Filipino-Style Creamy Chicken Pesto Pasta

When my Italian friend Maria visited Manila last year, she introduced me to her family's pesto recipe. As we cooked together in my tiny kitchen, I couldn't help but add a few Filipino touches - extra garlic (because there's no such thing as too much), a squeeze of calamansi for brightness, and some local basil from the palengke. Maria laughed and said, "This isn't authentic!" I replied, "Maybe not, but it's ours."

That's how this recipe was born - a bridge between two food cultures, both obsessed with flavor and family meals. It's become my go-to Friday dinner when I want something special but don't have the energy for complicated cooking.

Ingredients

For the pasta:

• 400g fettuccine or linguine
• 2 tablespoons salt (for pasta water)
• 2 chicken breasts (about 400g), sliced into strips
• Salt and pepper for seasoning chicken

For the Filipino pesto sauce:

• 2 cups fresh basil leaves (or mix basil with dahon ng sili for Filipino twist)
• 6 cloves garlic (yes, 6!)
• ½ cup cashews or pine nuts
• ½ cup Parmesan cheese, grated
• ½ cup olive oil
• 2 tablespoons calamansi juice (or lemon if unavailable)
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the cream sauce:

• 1 cup all-purpose cream
• ¼ cup pasta water (reserved)
• 2 tablespoons butter

Step-by-Step Instructions

Step 1: Make the Pesto

In a food processor or blender, combine basil leaves, garlic, nuts, and Parmesan. Pulse until roughly chopped. With the motor running, slowly drizzle in olive oil until the mixture becomes a smooth paste. Add calamansi juice, salt, and pepper. Taste and adjust - the flavor should be bright, garlicky, and slightly tangy.

Pro tip: Don't over-blend! You want a slightly textured paste, not baby food.

Step 2: Cook the Pasta

Bring a large pot of water to boil. Add 2 tablespoons of salt (the water should taste like the ocean). Cook pasta according to package directions until al dente - usually 8-10 minutes. Before draining, reserve 1 cup of pasta water. This starchy water is liquid gold for making creamy sauces!

Step 3: Cook the Chicken

Season chicken strips with salt and pepper. In a large skillet over medium-high heat, melt 2 tablespoons butter. Add chicken strips in a single layer (don't overcrowd!). Cook for 3-4 minutes per side until golden brown and cooked through. Remove chicken and set aside.

Step 4: Make the Creamy Pesto Sauce

In the same skillet (don't wash it - those chicken bits add flavor!), reduce heat to medium-low. Add the pesto and stir for 30 seconds to wake up the flavors. Pour in the all-purpose cream and stir until combined. Add ¼ cup of reserved pasta water to thin the sauce slightly. The sauce should coat the back of a spoon but still flow easily.

Step 5: Combine Everything

Add the drained pasta to the skillet and toss until every strand is coated with the creamy pesto sauce. Add the cooked chicken back in and toss gently. If the sauce is too thick, add more pasta water one tablespoon at a time. Taste and adjust seasoning - you might want more salt, pepper, or a squeeze of calamansi.

Step 6: Serve

Plate the pasta in shallow bowls. Garnish with fresh basil leaves, a sprinkle of Parmesan, and a light grind of black pepper. Serve immediately while it's hot and creamy!

Macro Breakdown (Per Serving)

Serves 4. Approximate nutrition per serving:

• Calories: 680 kcal
• Protein: 35g
• Carbohydrates: 58g
• Fat: 32g
• Fiber: 3g

Tips & Variations

Make it more Filipino: Use dahon ng sili (chili pepper leaves) mixed with basil for a peppery bite that's distinctly Pinoy. You can find these at any Filipino market.

Vegetarian version: Skip the chicken and add roasted vegetables like bell peppers, zucchini, and cherry tomatoes. Or try crispy tofu!

Protein swap: Replace chicken with shrimp (cook for 2-3 minutes per side) for a seafood twist. Or use leftover lechon kawali cut into strips - trust me on this one!

Make-ahead hack: The pesto sauce keeps in the fridge for up to 5 days. Make a big batch on Sunday and you've got instant flavor for weeknight meals.

Budget-friendly: Cashews are cheaper than pine nuts and taste just as good. You can even use roasted peanuts for an extra Filipino twist!

Your Turn!

This recipe is meant to be yours - adapt it, experiment with it, make it your own! Did you try the dahon ng sili version? Did you swap the chicken for something else? Did your kids actually eat vegetables because they were hidden in pesto?

Share your version in the comments or tag us on social media! The best part of cooking is seeing how a recipe travels and transforms in different kitchens. Let's build a community of home cooks who aren't afraid to mix traditions and create something delicious.

Happy cooking, and see you next Friday for another Nom Nom adventure! 🍝