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Healthy Chicken Pesto Pasta - Simple, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz (225 g) whole-wheat or high-fiber pasta (penne, fusilli, or rotini work well)
  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced or cut into bite-size pieces
  • 1 tbsp olive oil
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach (or 1 small zucchini, thinly sliced)
  • 1/4 cup freshly grated Parmesan cheese (plus more for serving)
  • 1/2 tsp kosher salt, more to taste
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder (or 2 cloves fresh garlic, minced)
  • Zest and juice of 1/2 lemon
  • 1/2–3/4 cup reserved pasta cooking water
  • 2 cups fresh basil leaves, lightly packed
  • 1 cup baby spinach
  • 2 tbsp toasted pine nuts (or walnuts/almonds)
  • 1 small garlic clove
  • 2–3 tbsp extra-virgin olive oil
  • 2 tbsp grated Parmesan
  • Pinch of salt and pepper
  • 2–3 tbsp water, as needed for consistency

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Scoop out 3/4 cup of the starchy water before draining.
  2. Make the pesto: In a food processor, blend basil, spinach, nuts, garlic, Parmesan, salt, and pepper. Stream in olive oil, then add water a tablespoon at a time until smooth and spoonable.
  3. Season the chicken: Pat the chicken dry. Toss with salt, pepper, and garlic powder.
  4. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Remove to a plate.
  5. Sauté the veggies: In the same pan, add cherry tomatoes with a pinch of salt. Cook 2–3 minutes until they start to burst. Stir in spinach just until wilted.
  6. Bring it together: Add cooked pasta and chicken to the skillet. Spoon in the pesto and 1/2 cup hot pasta water. Toss over low heat until the sauce turns silky and coats everything. Add more water if needed.
  7. Brighten and finish: Stir in lemon zest, a squeeze of lemon juice, and Parmesan. Taste and adjust salt and pepper.
  8. Serve: Plate with extra Parmesan and freshly cracked pepper. A few basil leaves on top never hurt.