Light Pesto Pasta With Chicken (Printable)
Tender chicken meets fresh basil pesto and al dente pasta in this wholesome Italian-inspired dish ready in 35 minutes.
# Ingredient List:
→ Meats
01 - 2 boneless skinless chicken breasts (approximately 10.5 ounces), cut into bite-sized pieces
→ Pasta
02 - 12 ounces whole wheat or regular spaghetti or penne
→ Pesto
03 - 1.8 ounces fresh basil leaves
04 - 2 tablespoons pine nuts
05 - 2 garlic cloves, peeled
06 - 1.4 ounces grated Parmesan cheese
07 - 2 to 3 tablespoons extra virgin olive oil
08 - Juice of ½ lemon
09 - Salt and pepper to taste
→ Vegetables
10 - 3.5 ounces cherry tomatoes, halved (optional)
11 - 1 handful baby spinach (optional)
→ Garnishes
12 - Extra grated Parmesan
13 - Fresh basil leaves
# Directions:
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 to 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.
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 Tips:
01 -
- The homemade pesto tastes infinitely fresher than anything from a jar, and it takes literally five minutes to make
- This comes together in under 35 minutes but looks and tastes like something from a proper restaurant
02 -
- That reserved pasta water is liquid gold, it helps the pesto cling to every strand of pasta instead of pooling at the bottom
- Don't cook the pesto after adding it to the pasta, just gently toss everything together over low heat to keep the basil's bright green color
03 -
- Toast the pine nuts in a dry pan for 2 minutes before making the pesto, it brings out their natural oils and deepens the flavor
- If your basil looks wilted, give the leaves a quick ice bath for 5 minutes and they'll perk right up