Light Pesto Pasta With Chicken (Printable)
Tender chicken with fresh basil pesto and al dente pasta creates a satisfying, protein-packed Italian meal ready in 35 minutes.
# Ingredient List:
→ Meats
01 - 2 boneless, skinless chicken breasts (approximately 10 ounces), cut into bite-sized pieces
→ Pasta
02 - 12 ounces whole wheat or regular spaghetti or penne
→ Pesto
03 - 50 g fresh basil leaves
04 - 2 tablespoons pine nuts
05 - 2 garlic cloves, peeled
06 - 40 g grated Parmesan cheese
07 - 2–3 tablespoons extra virgin olive oil
08 - Juice of ½ lemon
09 - Salt and pepper to taste
→ Vegetables
10 - 100 g cherry tomatoes, halved (optional)
11 - 1 handful baby spinach (optional)
→ Garnishes
12 - Extra grated Parmesan
13 - Fresh basil leaves
# Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/3 cup pasta water, then drain.
02 - In a food processor, blend basil, pine nuts, garlic, Parmesan, lemon juice, and a pinch of salt and pepper. Slowly drizzle in olive oil until a smooth pesto forms. Adjust seasoning to taste.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken pieces and cook 6–7 minutes, stirring occasionally, until golden and cooked through. Season lightly with salt and pepper. Transfer to a plate.
04 - Add cherry tomatoes and spinach to the skillet and sauté 2 minutes until just softened, if using.
05 - Reduce heat to low, return chicken to the skillet, and add drained pasta. Stir in pesto and a splash of reserved pasta water to create a light sauce that coats the pasta. Serve immediately, garnished with extra Parmesan and basil.
# Expert Advice:
01 -
- It comes together in under 40 minutes but tastes like you spent all afternoon cooking
- The homemade pesto makes the kitchen smell incredible and creates a sauce that clings beautifully to every strand of pasta
02 -
- Reserve that pasta water before you drain, it's liquid gold that binds the sauce to every strand
- Pesto oxidizes and turns brown quickly, so make it right before you're ready to toss everything together
03 -
- Under-season your pesto slightly since the Parmesan and pasta water will add salt later
- If your pesto seems too thick, add more olive oil, not water, to maintain that luxurious mouthfeel