Light Pesto Pasta With Chicken (Print Version)

Tender chicken meets 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 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 (optional)
11 - 1 handful baby spinach (optional)

→ Garnishes

12 - Extra grated Parmesan cheese
13 - Fresh basil leaves

# How-To Steps:

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 tablespoon 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 -
  • It comes together in under 40 minutes but tastes like something from a restaurant
  • The homemade pesto makes everything taste fresh and vibrant
  • Leftovers actually taste better the next day for lunch
02 -
  • The pasta water is crucial for creating that silky sauce consistency
  • Don't overcook the chicken or it will become tough and dry
  • Pesto darkens quickly, so toss it with pasta right after making
03 -
  • Toast your pine nuts in a dry pan before blending for nuttier flavor
  • Taste the pesto before adding salt since the cheese is already salty
  • Reserve more pasta water than you think you will need

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