Light Pesto Pasta With Chicken (Printable)

Tender chicken pieces tossed with fresh basil pesto and perfectly cooked pasta create this satisfying Italian-inspired dish.

# What You Need:

→ 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 - 1.75 ounces fresh basil leaves
04 - 2 tablespoons pine nuts
05 - 2 garlic cloves, peeled
06 - 1.4 ounces grated Parmesan cheese
07 - 2-3 tablespoons extra virgin olive oil
08 - Juice of ½ lemon
09 - Salt and pepper to taste

→ Vegetables

10 - 3.5 ounces cherry tomatoes, halved
11 - 1 handful baby spinach

→ Garnishes

12 - Extra grated Parmesan cheese
13 - Fresh basil leaves

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve approximately ½ cup pasta cooking water, then drain thoroughly.
02 - In a food processor, combine basil, pine nuts, garlic, Parmesan, lemon juice, and a pinch of salt and pepper. Process while slowly drizzling in olive oil until a smooth, emulsified pesto forms. Taste and adjust seasoning as needed.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken pieces and cook for 6-7 minutes, stirring occasionally, until golden brown and cooked through. Season lightly with salt and pepper. Transfer to a plate and set aside.
04 - Add cherry tomatoes and spinach to the same skillet. Sauté for 2 minutes until just softened but still vibrant.
05 - Reduce heat to low. Return chicken to the skillet and add drained pasta. Stir in pesto mixture, adding splashes of reserved pasta water as needed to create a light, glossy sauce that evenly coats the pasta. Serve immediately, garnished with additional Parmesan and fresh basil.

# Expert Tips:

01 -
  • You get restaurant quality flavor in about 30 minutes without any fancy techniques
  • The homemade pesto is infinitely better than store bought and comes together in minutes
  • Its the perfect balance of hearty and fresh, leaving you satisfied but not weighed down
02 -
  • That splash of pasta water is the secret to restaurant style sauce, the starch helps the oil and Parmesan emulsify into something creamy instead of separating
  • Pesto oxidizes and turns brown quickly, but tossing it with hot pasta right away helps preserve that bright green color
  • Don't rinse the pasta after draining, the starch on the surface helps the sauce cling to every strand
03 -
  • Toasting your pine nuts in a dry skillet for 2 to 3 minutes before blending brings out their natural oils and makes the pesto taste infinitely more complex
  • If making pesto ahead, press a piece of plastic wrap directly onto the surface to prevent oxidation, that brown layer never tastes good
  • Add a handful of fresh parsley to the pesto if you want to keep that vibrant green color even longer

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