Light Pesto Pasta With Chicken

The first time I made this pesto pasta, my tiny apartment kitchen smelled like an Italian herb garden. I'd just moved in and barely had any cookware, but somehow this dish came together perfectly. That evening, watching steam rise from the bowl with basil stuck to my fingers, I realized simple food often tastes the best.

Last summer, my sister dropped by unexpectedly when I had this simmering on the stove. She ended up staying for dinner and asked for the recipe before she even finished her first bite. Now it's become our go-to meal when we need to catch up over something comforting but not too heavy.

Ingredients

• 2 boneless, skinless chicken breasts: Cutting these into bite-sized pieces before cooking helps them cook evenly and lets every forkful have tender meat
• 350 g spaghetti or penne: Whole wheat adds nuttiness and fiber, but regular pasta works beautifully too
• 50 g fresh basil leaves: Fresh basil makes all the difference here, the flavor is brighter and more aromatic than dried
• 2 tbsp pine nuts: These add buttery richness, though walnuts make a perfectly fine substitute if pine nuts are too pricey
• 2 garlic cloves: Peel them before blending, they'll disappear into the pesto but leave their magic behind
• 40 g grated Parmesan: This adds salty umami that ties everything together
• 2 tbsp extra virgin olive oil: Use good quality oil here since the flavor really shines through
• Juice of ½ lemon: A little acidity cuts through the rich pesto and brightens the whole dish
• 100 g cherry tomatoes: These add pops of sweetness and color, though they're completely optional
• Handful of baby spinach: Wilts down quickly and adds some extra greens without changing the flavor

Instructions

Get your pasta water boiling:

Bring a large pot of salted water to a boil, then cook the pasta until it's al dente. Before draining, scoop out about 100 ml of the starchy water and set it aside.

Make the pesto:

While the pasta cooks, blend the basil, pine nuts, garlic, Parmesan, lemon juice, salt, and pepper in a food processor. Drizzle in the olive oil slowly until everything becomes smooth and vibrant green.

Cook the chicken:

Heat some olive oil in a large skillet over medium heat and add the chicken pieces. Cook for 6 to 7 minutes, stirring now and then, until golden on the outside and cooked through.

Add the vegetables:

If you're using the optional tomatoes and spinach, toss them into the same skillet and sauté for about 2 minutes until they soften slightly.

Bring it all together:

Turn the heat down low, return the chicken to the pan, and add the drained pasta. Stir in the pesto and a splash of that reserved pasta water until everything's coated in a light sauce.

Serve it up:

Plate the pasta right away while it's hot, with extra Parmesan and fresh basil scattered on top.

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This recipe has saved me on countless weeknights when I wanted something special but had zero energy to fuss. Something about the combination of warm pasta, savory chicken, and fresh basil just makes everything feel right with the world.

Making It Lighter

Whole wheat pasta adds fiber and a nutty flavor that I've grown to love over the years. If you're watching calories, stick to skinless chicken breast and go easy on the olive oil in the pesto.

Pesto Variations

Sometimes I swap pine nuts for walnuts when I'm feeling budget conscious, and honestly, the earthy flavor works beautifully. You can also make this dairy-free with vegan Parmesan, though I'd recommend adding a tiny extra pinch of salt.

Serving Suggestions

A crisp glass of Pinot Grigio cuts through the pesto's richness and makes any weeknight dinner feel like a proper occasion. If you want to round out the meal, a simple green salad with lemon vinaigrette works perfectly.

• Grilled vegetables or roasted peppers add even more depth without much effort
• The pesto keeps in the fridge for about a week, so make extra and toss it with everything from eggs to roasted vegetables
• If you're meal prepping, store the pasta, chicken, and pesto separately and combine when reheating

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There's something about twirling a forkful of this pasta that just makes the world feel quieter and warmer. Hope it brings you as many cozy evenings as it has brought me.

Recipe Questions & Answers

→ How long does this dish take to prepare?

The total time is 35 minutes, with 15 minutes for prep work and 20 minutes for actual cooking. It's an excellent choice for weeknight dinners when you want something satisfying but don't want to spend hours in the kitchen.

→ Can I make the pesto ahead of time?

Yes, you can prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator. Keep a piece of plastic wrap directly on the surface to prevent oxidation. You can also freeze pesto for up to 3 months in ice cube trays for convenient portions.

→ What can I substitute for pine nuts?

Walnuts, almonds, cashews, or sunflower seeds all work well as alternatives to pine nuts. Each will slightly alter the flavor profile—walnuts add earthiness, while sunflower seeds provide a milder taste and are more budget-friendly.

→ Is this suitable for meal prep?

Absolutely. This dish reheats beautifully and can be stored in the refrigerator for up to 4 days. When reheating, add a splash of water or olive oil to refresh the sauce. It's also freezer-friendly for up to 2 months, though the pasta texture is best when fresh.

→ How can I make this dairy-free?

Replace the Parmesan with a vegan Parmesan alternative or nutritional yeast. You might need to adjust the seasoning slightly since nutritional yeast has a different flavor profile. The pesto will still be creamy and delicious without dairy.

→ What pasta shapes work best?

Spaghetti, penne, fusilli, or farfalle are all excellent choices. Tube-shaped pasta like penne captures the pesto well, while long strands like spaghetti create a classic presentation. Whole grain varieties add extra fiber and nutrients.