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Sunflower Seed Pesto Chicken

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4


  • 2 large boneless skinless chicken breasts
  • Freshly cracked salt & black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 lb dried spaghetti pasta
  • 2 packed cups fresh basil leaves
  • 1/2 cup freshly grated Parmesan cheese
  • 1/3 cup roasted unsalted sunflower seeds
  • 4 cloves garlic
  • 1 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Flaky Maldon sea salt, for serving


  • Bring a large pot of salted water to a rolling boil.
  • Meanwhile, season the chicken breasts with salt & pepper. Add the butter & olive oil to a medium skillet over medium-high heat until the butter is melted. Swirl the pan to coat evenly and add the chicken breasts. Cook 6-8 minutes on each side, until the outside of the breasts are golden and the chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the skillet to a plate, and let cool.
  • As the chicken cools, add the spaghetti to the pot of boiling water & cook according to package directions.
  • While the pasta cooks, make the pesto. Place the basil, parmesan cheese, sunflower seeds, garlic, olive oil, salt, & pepper in a small food processor. Blend until smooth.
  • When the pasta is done cooking, drain & place in a large serving bowl. Shred the chicken breasts into bite sized strips and add to the bowl with the pasta. Pour the pesto over top & mix well by tossing with 2 large forks.
  • Plate each individual serving, sprinkle with extra cheese, fresh cracked pepper, and flaky maldon sea salt. Enjoy with a nice side salad.