I love making this Light Pesto Pasta with Chicken when I want something fresh, flavorful, and not too heavy. The pesto adds a bright, herby taste while the chicken makes it satisfying and balanced. It’s a simple dish that feels both comforting and refreshing.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly and doesn’t require complicated steps. The combination of tender chicken, pasta, and light pesto coating creates a meal that feels rich in flavor without being overly heavy. I also like how easy it is to adjust with extra vegetables or different pasta types.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pasta (penne, spaghetti, or preferred type)
chicken breast, cooked and sliced
basil pesto
olive oil
garlic, minced
cherry tomatoes, halved
spinach or arugula
parmesan cheese
salt
black pepper
lemon juice (optional)
Directions
I start by cooking the pasta according to package instructions until al dente, then I reserve a bit of pasta water before draining.
In a pan, I heat olive oil and sauté the garlic briefly until fragrant. I add the cooked chicken and warm it through.
I toss in the cherry tomatoes and let them soften slightly, then add spinach or arugula and cook until just wilted.
I add the drained pasta to the pan along with the pesto. I mix everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
I season with salt, pepper, and a squeeze of lemon juice if I want a brighter flavor.
I finish with grated parmesan cheese and serve immediately.
Servings and Timing
I usually get about 3–4 servings from this recipe.
Preparation takes around 10 minutes, and cooking takes about 20 minutes, so the total time is roughly 30 minutes.
Variations
I sometimes swap chicken for shrimp or keep it vegetarian by adding mushrooms or zucchini. If I want a creamier texture, I stir in a bit of cream or yogurt. I can also use whole wheat or gluten-free pasta depending on my preference.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of water or broth and warm it gently on the stove or in the microwave to keep it from drying out.
FAQs
Can I use store-bought pesto?
Yes, I often use store-bought pesto for convenience, and it works perfectly.
How do I keep the pasta from drying out?
I add reserved pasta water or a bit of olive oil when reheating.
Can I make this dish ahead of time?
I can prepare it ahead, but I prefer adding the pesto just before serving for the freshest flavor.
What vegetables can I add?
I like adding zucchini, broccoli, or bell peppers for extra nutrition.
Can I make it dairy-free?
I can skip the parmesan or use a dairy-free alternative.
Conclusion
I find this Light Pesto Pasta with Chicken to be a perfect balance of freshness and comfort. It’s quick, flavorful, and easy to customize, making it a great go-to meal for any day of the week.
Light Pesto Pasta with Chicken
A fresh and flavorful pasta dish with tender chicken, vibrant pesto, and light vegetables, creating a balanced and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Low Fat
Ingredients
- 12 oz pasta (penne, spaghetti, or preferred type)
- 2 cups cooked chicken breast, sliced
- 1/3 cup basil pesto
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 2 cups spinach or arugula
- 1/4 cup parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice (optional)
Instructions
- Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- Heat olive oil in a large pan over medium heat and sauté the minced garlic for about 30 seconds until fragrant.
- Add the cooked chicken and warm it through for 2–3 minutes.
- Add cherry tomatoes and cook for 2–3 minutes until slightly softened.
- Stir in spinach or arugula and cook until just wilted.
- Add the drained pasta to the pan along with the pesto.
- Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed.
- Season with salt, black pepper, and lemon juice if using.
- Sprinkle with grated parmesan cheese and serve immediately.
Notes
- Use store-bought or homemade pesto depending on preference.
- Add vegetables like zucchini, broccoli, or bell peppers for extra nutrition.
- Substitute chicken with shrimp or keep it vegetarian with mushrooms.
- For a creamier version, stir in a bit of cream or yogurt.
- Reheat with a splash of water or broth to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
