Light Pesto Pasta With Chicken (Printable)

Tender chicken with fresh basil pesto and al dente pasta for a healthy, satisfying Italian dinner.

# What You Need:

→ Meats

01 - 2 boneless, skinless chicken breasts (approximately 10.5 oz), cut into bite-sized pieces

→ Pasta

02 - 12 oz whole wheat or regular spaghetti or penne

→ Pesto

03 - 1.8 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

# Steps:

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 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 transforms simple ingredients into something restaurant worthy
  • It hits that perfect spot between satisfying and not weighing you down
  • Everything cooks in one pan so cleanup is almost nonexistent
02 -
  • That pasta water you almost poured down the sink is liquid gold, it helps the pesto cling to every strand
  • Pesto oxidizes and turns brown quickly, so make it right before you plan to toss it with the pasta
  • Do not cook the pesto, just gently warm it through or the basil will lose its bright fresh flavor
03 -
  • Toasting the pine nuts in a dry pan for 2 minutes before adding them to the pesto deepens their flavor immensely
  • If the pesto feels too thick, use more pasta water rather than adding more olive oil, it binds better to the pasta

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