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Light Pesto Pasta with Chicken

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A fresh and flavorful pasta dish with tender chicken, vibrant pesto, and light vegetables, creating a balanced and satisfying meal.

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

  1. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
  2. Heat olive oil in a large pan over medium heat and sauté the minced garlic for about 30 seconds until fragrant.
  3. Add the cooked chicken and warm it through for 2–3 minutes.
  4. Add cherry tomatoes and cook for 2–3 minutes until slightly softened.
  5. Stir in spinach or arugula and cook until just wilted.
  6. Add the drained pasta to the pan along with the pesto.
  7. Toss everything together, adding reserved pasta water a little at a time to loosen the sauce if needed.
  8. Season with salt, black pepper, and lemon juice if using.
  9. 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

Find it online: https://cookedbymaya.com/light-pesto-pasta-with-chicken/