Light Pesto Pasta With Chicken (Printable version)
Tender chicken with fresh basil pesto and perfectly cooked pasta create this satisfying Italian-inspired meal ready in 35 minutes.
# What you need:
→ Meats
01 - 2 boneless skinless chicken breasts (about 10 oz), cut into bite-sized pieces
→ Pasta
02 - 12 oz whole wheat or regular spaghetti or penne
→ Pesto
03 - 1.75 oz fresh basil leaves
04 - 2 tbsp pine nuts
05 - 2 garlic cloves, peeled
06 - 1.5 oz grated Parmesan cheese
07 - 2-3 tbsp extra virgin olive oil
08 - Juice of ½ lemon
09 - Salt and pepper to taste
→ Vegetables
10 - 3.5 oz cherry tomatoes, halved (optional)
11 - 1 handful baby spinach (optional)
→ Garnishes
12 - Extra grated Parmesan
13 - Fresh basil leaves
# How to make it:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ 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 tbsp 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.
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 transforms ordinary pasta into something restaurant worthy in minutes
- Its the perfect balance of indulgent and wholesome that leaves you satisfied but not weighed down
02 -
- Always save that pasta water before draining, the starch is what helps the pesto adhere properly
- Pesto darkens quickly, so make it right before tossing and avoid heat exposure until serving
03 -
- If the pesto tastes too bitter, add a pinch of sugar to balance it out
- Room temperature chicken sears better than cold straight from the fridge