Light Pesto Pasta With Chicken (Print Version)
Tender chicken with fresh basil pesto and perfectly cooked pasta for a healthy, satisfying meal.
# What You'll 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 - 1.8 ounces fresh basil leaves
04 - 2 tablespoons pine nuts
05 - 2 garlic cloves, peeled
06 - 1.4 ounces grated Parmesan cheese
07 - 2 to 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 (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 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 tablespoon olive oil in a large skillet over medium heat. Add chicken pieces and cook 6 to 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 and tastes infinitely better than anything from a jar
- Everything cooks in one pan and the pasta water creates the most silky, emulsified sauce without any heavy cream
02 -
- I learned the hard way that adding pesto to piping hot pasta over high heat makes the basil turn brown and bitter, so always reduce the heat first
- The pasta water is absolutely essential for creating that restaurant-style sauce that clings to every bite
03 -
- Toasting the pine nuts in a dry pan for 2 minutes before making the pesto deepens their flavor significantly
- If your basil looks slightly wilted, give the leaves an ice bath for 10 minutes and they will perk right back up