Cooking with Jaclyn - Chicken Pesto Pasta

Featured Meat: Pasture-Raised Chicken Breast

Have you ever wondered what the hype is over pasture-raised chicken? All pasture-raised means is that the chickens are given access to nutrients such as grass, insects, worms, seeds, and grains. Wilders' chickens have access to a nutrient rich diet 24/7, which creates a more nutritious, better tasting, and higher quality final product.

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In today's episode, Jaclyn is making her quick & simple chicken pesto pasta!


  • (2) Wilders Chicken Breasts
  • (2 Tbsp) Olive Oil
  • (1) Sweet Onion, diced
  • (4) Garlic Cloves, minced
  • (1 cup) Pesto
  • (1/2 cup) Vegetable Broth
  • (1 lb.) Penne Pasta
  • Pecorino Romano Cheese, grated
  • Fresh Basil


    • To prepare your chicken, place the chicken breasts into a pot of water and bring to a boil.
    • Cover and reduce heat to a simmer.
    • Cook for approximately 15 minutes until the internal temperature reaches 165 degrees.
    • Place the chicken on a cutting board and let it rest for 5 minutes before shredding.
    • Shred the chicken - Use your stand mixer for an easy and convenient way to shred your cooked chicken! The dough hook or flat beater attachments will both work, but make sure to keep an eye on your chicken to avoid over-shredding.
    • Cook penne pasta to al dente per box instructions. While the pasta is cooking, heat the olive oil in a 12 inch pan.
    • Add a diced sweet onion to the pan, stirring regularly, until translucent. Add garlic and cook for 1-2 minutes, being careful not to burn.
    • Add your favorite pesto and vegetable broth to the onion mixture. Stir until combined and heated through.
    • Once pasta is cooked and drained, add shredded chicken and pesto sauce into the large saucepan and stir until well combined. Add more pesto if needed.
    • Serve with grated Pecorino Romano cheese and top with fresh basil. Enjoy!

Check out our shop for all of your Wagyu and Angus beef, Berkshire pork, and pasture-raised chicken!

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