Light Pesto Pasta With Chicken (Printable)
Tender chicken with fresh basil pesto and perfectly cooked pasta for a satisfying Italian-inspired meal.
# What You'll Need:
→ Meats
01 - 2 boneless, skinless chicken breasts (about 10.5 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
# Directions:
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 comes together in minutes but tastes like it simmered for hours
- Its the kind of meal that looks impressive yet comes together faster than delivery would arrive
02 -
- Pesto oxidizes and turns brownish quickly, use it immediately after making or press plastic wrap directly onto the surface if storing
- The pasta water is not optional, its the emulsifier that transforms pesto from coating pieces into a cohesive sauce
03 -
- Start with cold basil leaves, warm basil bruises and turns dark faster
- Grate your own Parmesan, pre grated cheese has anti caking agents that make pesto grainy