Light Pesto Pasta With Chicken (Printable)
Tender chicken and al dente pasta tossed in fresh basil pesto for a light, satisfying meal.
# What You'll 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 - 1.7 oz fresh basil leaves
04 - 2 tbsp pine nuts
05 - 2 garlic cloves, peeled
06 - 1.4 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 Cook:
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 Advice:
01 -
- The homemade pesto comes together in minutes and tastes exponentially better than anything store bought
- Its one of those perfect light meals that still leaves you completely satisfied
02 -
- The pasta water is essential—its starch helps the pesto cling to every strand of pasta instead of pooling at the bottom of the bowl
- Pesto oxidizes quickly so make it right before serving and if you're making it earlier press plastic wrap directly onto the surface
03 -
- If your pesto tastes too bitter add a pinch of sugar—it neutralizes the bitterness without making it sweet
- Room temperature ingredients emulsify better so take your cheese and lemon out of the fridge before starting