Easy Chicken Pesto Pasta
Easy homemade Chicken Pesto Pasta recipe with fresh basil, lean protein & whole grains. Ready in 45 minutes. Perfect for healthy weeknight dinners.
Ingredients
- 1 pound whole wheat penne pasta
- 1.5 pounds boneless, skinless chicken breasts
- 3 cups fresh basil leaves, loosely packed
- 1/2 cup extra virgin olive oil
- 1/3 cup grated Parmigiano-Reggiano cheese
- 1/4 cup raw pine nuts
- 4 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons unsalted butter
- 1 cup cherry tomatoes, halved
- 1/2 cup reserved pasta water
- 2 green onions, thinly sliced
- 1 tablespoon balsamic vinegar
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat.
- 2
Pat the chicken breasts dry with paper towels and season both sides generously with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
- 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- 4
Place the seasoned chicken breasts in the hot skillet and sear for 6-7 minutes without moving them, until the bottom develops a golden crust.
- 5
Flip the chicken and cook the other side for 5-6 minutes until a meat thermometer inserted in the thickest part reads 165°F; transfer to a cutting board and tent loosely with foil.
- 6
Add the whole wheat penne to the boiling water and cook according to package directions, stirring occasionally; reserve 1/2 cup pasta water before draining.
- 7
While the pasta cooks, pulse the fresh basil, pine nuts, minced garlic, 1/2 cup olive oil, grated Parmigiano-Reggiano, remaining 1/2 teaspoon sea salt, and remaining 1/4 teaspoon black pepper in a food processor until a chunky paste forms, about 45 seconds.
- 8
Stir in 2 tablespoons fresh lemon juice to the pesto and taste, adjusting seasonings as needed.
- 9
Melt 2 tablespoons unsalted butter in the skillet over medium heat, then add the halved cherry tomatoes and sauté gently for 2-3 minutes until they just begin to soften.
- 10
Pour the pesto into the warm skillet with tomatoes and stir to combine, then add the cooked drained pasta and 1/2 cup reserved pasta water.
- 11
Toss the pasta and pesto together over medium heat for 1-2 minutes, adding more pasta water if needed to reach a silky consistency.
- 12
Slice the rested chicken breasts into 3/4-inch strips and arrange over the pasta.
- 13
Drizzle the entire dish with 1 tablespoon balsamic vinegar and top with thinly sliced green onions before serving immediately.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| whole wheat penne pasta | chickpea or lentil pasta | Plant-based pasta varieties contain significantly more protein and fiber, supporting steady blood sugar levels and promoting healthy digestion |
| Parmigiano-Reggiano cheese | nutritional yeast or reduced amount (2 tablespoons instead of 1/3 cup) | Reduces saturated fat and sodium while maintaining umami depth; nutritional yeast adds B vitamins that support energy metabolism |
| unsalted butter | additional extra virgin olive oil (2 tablespoons) | Olive oil contains heart-healthy monounsaturated fats and polyphenols with strong anti-inflammatory properties, while butter adds saturated fat |
| pine nuts | raw walnuts or sunflower seeds | Walnuts provide omega-3 fatty acids that reduce inflammation and support brain health, while sunflower seeds offer more affordability without sacrificing nutrition |
| boneless, skinless chicken breasts | boneless, skinless chicken thighs | Thighs contain more zinc and iron for immune function, though slightly higher in fat; cooking method and portion control maintain health benefits |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 642 |
| Total Fat | 28g |
| Saturated Fat | 5g |
| Cholesterol | 92mg |
| Sodium | 445mg |
| Carbohydrates | 54g |
| Fiber | 10g |
| Sugar | 2g |
| Protein | 50g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
