This Chicken Pesto Pasta with Spinach and Parmesan is a delightful combination of fresh ingredients, vibrant flavors, and a creamy homemade pesto sauce. Perfectly cooked pasta and juicy chicken breast are tossed in a rich basil and spinach pesto, giving this dish a fresh twist on a classic Italian favorite. The toasted nuts add a pleasant crunch, while lemon juice provides a hint of brightness. It’s a perfect recipe for a weeknight meal or a dinner gathering, offering a wholesome, nutritious, and flavorful experience in every bite.
Full Recipe:
Ingredients
For the Pasta and Chicken:
- 8 oz (225 g) pasta (penne, fusilli, or your choice)
- 2 tablespoons olive oil (for cooking chicken)
- 1 pound (450 g) boneless, skinless chicken breasts
- Salt and pepper, to taste
For the Pesto Sauce:
- 2 cups fresh spinach leaves
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1/4 cup walnuts or pine nuts (lightly toasted)
- 2 cloves garlic
- 1/3 cup olive oil (for pesto)
- Juice of 1 lemon
- Freshly cracked black pepper, to taste
Optional Garnishes:
- Cherry tomatoes and extra spinach leaves for garnish
Instructions
- Prepare the Pasta:
- Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- Cook the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side, or until the chicken is golden brown and cooked through.
- Remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.
- Prepare the Pesto Sauce:
- In a food processor, combine the spinach leaves, basil leaves, Parmesan cheese, toasted nuts, and garlic. Pulse until finely chopped.
- With the food processor running, slowly drizzle in 1/3 cup olive oil until the mixture is smooth and creamy. Add lemon juice, and season with salt and black pepper to taste. Adjust consistency with a bit more olive oil or pasta water if needed.
- Combine Pasta, Chicken, and Pesto:
- Return the cooked pasta to the skillet or a large bowl. Add the sliced chicken and pour the pesto sauce over the pasta. Toss to combine, adding reserved pasta water as needed to reach desired creaminess.
- Serve:
- Transfer the pasta to serving plates and top with freshly grated Parmesan. Garnish with cherry tomatoes, extra spinach, or basil leaves if desired. Enjoy immediately!
Nutritional Information (Approximate per Serving):
- Calories: 530 kcal
- Protein: 28g
- Fat: 25g
- Carbohydrates: 42g
- Fiber: 4g
- Vitamin A: 60% DV
- Calcium: 15% DV
- Iron: 20% DV
Note: Nutritional values are estimates and may vary depending on ingredient brands and specific quantities.
Frequently Asked Questions (FAQs)
Q1: Can I use store-bought pesto for this recipe?
- Absolutely! While homemade pesto adds a fresh touch, you can save time by using store-bought pesto. Look for a high-quality pesto for the best results.
Q2: Can I make this recipe vegetarian?
- Yes, simply omit the chicken or replace it with a meat substitute like tofu or roasted vegetables.
Q3: Can I use a different type of pasta?
- Of course! Feel free to use any pasta shape, such as penne, rotini, or bowtie pasta. Whole wheat or gluten-free pasta also works well with this recipe.
Q4: Can I add other vegetables?
- Yes! This pasta pairs well with roasted bell peppers, sun-dried tomatoes, or sautéed mushrooms for extra flavor and nutrition.
Q5: Can I make this dish dairy-free?
- Yes, you can substitute the Parmesan cheese in the pesto with a dairy-free alternative or nutritional yeast for a similar cheesy flavor.
Tips for Making the Perfect Chicken Pesto Pasta
- Use Fresh Ingredients for Pesto: Fresh spinach and basil leaves create a vibrant and flavorful pesto. Avoid wilted or bruised leaves for the best result.
- Toast the Nuts: Toasting the nuts before adding them to the pesto enhances their flavor, bringing out a rich nuttiness that complements the sauce beautifully.
- Control the Consistency: If the pesto is too thick, adjust the consistency by adding a bit more olive oil or reserved pasta water.
- Season the Chicken Well: Season the chicken generously with salt and pepper before cooking to enhance its flavor. You can also add Italian herbs for an extra boost.
- Add Fresh Lemon Juice: Lemon juice not only brightens the pesto but also helps preserve the green color of the basil and spinach, keeping the pesto fresh and vibrant.
- Serve Immediately: Pesto pasta is best enjoyed fresh. If you need to make it in advance, keep the sauce separate from the pasta and combine just before serving.
Storage Tips
- Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb the pesto sauce, so add a splash of olive oil or a little water before reheating.
- Freezing Pesto: If you have extra pesto, freeze it in an ice cube tray. Once frozen, transfer the pesto cubes to a freezer bag. They’ll keep for up to 3 months and can be thawed for use in pasta, sandwiches, or as a pizza topping.
- Reheating Tips: For best results, reheat the pasta on the stovetop over low heat. Add a splash of water or olive oil to keep the pasta from drying out.
Conclusion
This Chicken Pesto Pasta with Spinach and Parmesan is an easy, flavorful recipe that’s as nutritious as it is delicious. The homemade pesto, made with fresh spinach, basil, and toasted nuts, provides a creamy, vibrant sauce that pairs perfectly with the juicy chicken and pasta. This dish is customizable, allowing you to add your favorite vegetables or switch out proteins as desired. Whether you’re cooking for family or meal-prepping for the week, this dish is a reliable, satisfying option. So grab your ingredients and enjoy the simplicity and flavor of this refreshing pasta dish!