Light Pesto Pasta With Chicken for a Healthy Spring Feast

This Light Pesto Pasta with chicken marries fresh flavors and healthiness into a quick spring meal.

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 400

For the Pasta

12 oz Spaghetti or Linguine Feel free to substitute with gluten-free pasta if needed.

For the Chicken

2 pieces Chicken Breasts, sliced into strips Ensure they’re cooked until golden.

For the Pesto Sauce

2 cups Fresh Basil Leaves Fresh is non-negotiable, but spinach works if you prefer.
1/4 cup Pine Nuts, toasted Walnuts or almonds make excellent alternatives.
1/3 cup Grated Parmesan Cheese Opt for freshly grated for more intensity.
2 cloves Garlic Infuses pesto with robust flavor.
2 tbsp Olive Oil Plus extra for cooking.
1 each Lemon Zest Brightens the dish.
Salt and Freshly Ground Black Pepper Add to taste.

Optional Add-ins

Cooking Instructions

Bring a large pot of salted water to a rolling boil and cook the spaghetti or linguine until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water, drain, and keep warm.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken with salt and pepper, sear for 5-6 minutes until golden.
In a food processor, blend together the basil, pine nuts, garlic, and Parmesan cheese. Gradually add the remaining olive oil until smooth.
Return the chicken to the skillet, add the pasta, and pour the pesto over everything. Mix well, incorporating lemon zest and season with salt and pepper.
Serve immediately, garnished with extra Parmesan and optional cherry tomatoes and baby spinach.

This dish is great for entertaining or family dinners, with the option to include your favorite seasonal vegetables.