If you’re craving a vibrant, hearty meal that bursts with fresh flavors and satisfying textures, this Pasta with Spinach Pesto and Grilled Chicken Recipe is exactly what you need in your dinner rotation. It combines the peppery freshness of spinach pesto with tender, smoky grilled chicken, all tossed with perfectly cooked pasta to create a dish that’s as nourishing as it is delicious. Bright, creamy, and packed with wholesome ingredients, this recipe is a joyful way to bring a splash of Italian-inspired goodness to your table any night of the week.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each playing a key role in balancing taste, texture, and color. From vibrant greens to savory cheese and perfectly grilled chicken, these components come together beautifully and effortlessly.
- 12 ounces pasta (penne or fusilli): The sturdy noodles hold the pesto sauce well, making every bite flavorful.
- 2 cups fresh spinach (packed): Adds a fresh, earthy base for the pesto and a brilliant green color.
- 1/2 cup fresh basil leaves: Brings classic herbal notes that elevate the pesto’s aroma.
- 1/3 cup grated Parmesan cheese: Offers salty, nutty richness that deepens the pesto’s flavor.
- 1/4 cup toasted pine nuts or walnuts: Provides creaminess and a subtle crunch when blended into the pesto.
- 2 cloves garlic: Adds a gentle pungency that wakes up the palate without overpowering.
- 1/2 teaspoon salt: Enhances all the natural flavors and balances the dish.
- 1/4 teaspoon black pepper: Gives a mild heat to round out the pesto’s complexity.
- 1/2 cup olive oil: Creates a smooth, rich texture and brightens the pesto’s taste.
- Juice of 1/2 lemon: Adds a lively citrus kick that cuts through the richness.
- 2 grilled chicken breasts (sliced): Brings savory, smoky protein that complements the fresh pesto wonderfully.
- Extra Parmesan and red pepper flakes (optional): Great for sprinkling on top to add a final touch of flavor and heat.
How to Make Pasta with Spinach Pesto and Grilled Chicken Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil and cook your pasta according to package instructions until it’s perfectly al dente—meaning tender but still with a little bite. This ensures the noodles won’t become mushy once tossed with the pesto sauce. Once cooked, drain the pasta but be sure to save about 1/4 cup of the pasta water; this little trick will help the sauce cling beautifully to the pasta later.
Step 2: Prepare the Spinach Pesto
While the pasta cooks, gather your fresh spinach, basil, garlic, Parmesan, and toasted nuts in a food processor. Pulse everything until it’s finely chopped and fragrant. Then, with the machine running, slowly drizzle in the olive oil to create a silky, glossy pesto. Finish by adding the lemon juice and pulse once more to incorporate. Taste the pesto and adjust salt or pepper as needed to get it just right—bright, savory, and fresh.
Step 3: Combine Pasta and Pesto
Return to your hot pasta and toss it with the spinach pesto. If the mixture feels too thick, add a splash of the reserved pasta water to loosen it and help the sauce coat every piece of pasta perfectly. This little addition creates a luscious, silky texture that ties the whole dish together.
Step 4: Add Grilled Chicken
Top your vibrant pesto-coated pasta with the sliced grilled chicken breasts. The smoky, juicy chicken adds wonderful depth and protein, transforming this meal into a filling, balanced dish. If you like, sprinkle extra Parmesan or chili flakes on top for a little cheesy kick or heat to finish.
How to Serve Pasta with Spinach Pesto and Grilled Chicken Recipe
Garnishes
Garnishes are the perfect finishing touch that bring extra flavor and visual appeal. A sprinkle of shaved Parmesan adds a creamy saltiness that enhances every bite. For those who love a bit of heat, a dusting of red pepper flakes offers a gentle warming punch that contrasts beautifully with the fresh pesto.
Side Dishes
This dish pairs wonderfully with a crisp, light salad such as arugula with lemon vinaigrette or a simple tomato and cucumber salad for refreshing contrast. Garlic bread or crusty baguette slices also make fantastic partners to soak up any extra pesto and round out your meal.
Creative Ways to Present
For a lovely presentation, serve this pasta in a colorful bowl or plate that highlights its green vibrancy. Garnish with a few whole basil leaves or a sprinkle of toasted pine nuts for texture and an inviting look. For dinner parties, consider plating individual servings with a lemon wedge on the side for a burst of freshness guests can add as they like.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, no worries! Store them in an airtight container in the refrigerator for up to 3 days. The pesto keeps its flavor well, though the pasta may absorb some sauce so stirring in a little olive oil or reserved pasta water before reheating helps refresh the dish.
Freezing
While the pesto sauce can be frozen separately in an ice cube tray for later use, freezing the assembled pasta with chicken is not recommended as the texture might suffer. Instead, freeze extra pesto for quick meals down the line.
Reheating
To reheat, gently warm the pasta in a skillet over medium heat with a splash of water or olive oil to prevent drying out. Avoid the microwave if possible to preserve texture and flavor. Add any extra garnishes after warming.
FAQs
Can I use a different type of pasta?
Absolutely! Penne and fusilli are great since they hold onto the pesto well, but feel free to use any pasta shape you prefer or have on hand, like farfalle or spaghetti.
Is spinach pesto healthier than traditional basil pesto?
Using spinach adds extra antioxidants, vitamins, and minerals while keeping the pesto bright and flavorful. It’s a nutritious twist on the classic that’s just as delicious.
What can I substitute for pine nuts if I have a nut allergy?
You can swap pine nuts for toasted sunflower seeds or pumpkin seeds, which provide a similar texture and a mild, nutty flavor without the allergen risk.
Can I make this vegan?
Definitely! Simply leave out the Parmesan and opt for nutritional yeast to add that cheesy flavor. Make sure to check your pesto ingredients to keep it vegan-friendly.
How long does homemade spinach pesto last?
Stored in an airtight container in the fridge, homemade spinach pesto stays fresh for about 3 days. You can also freeze it to extend its shelf life.
Final Thoughts
This Pasta with Spinach Pesto and Grilled Chicken Recipe has quickly become a cherished favorite of mine because it’s fresh, satisfying, and effortlessly elegant. I encourage you to try it out—you’ll love how the vibrant flavors and textures come together so naturally. Whether it’s a weeknight dinner or a casual get-together, this dish never fails to impress and nourish all at once.
Print
Pasta with Spinach Pesto and Grilled Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: Italian-Inspired
Description
This Pasta with Spinach Pesto and Grilled Chicken is a vibrant and healthy Italian-inspired main course featuring perfectly cooked pasta tossed in a fresh, homemade spinach basil pesto. Paired with tender grilled chicken breasts and a touch of Parmesan, this dish delivers an easy, satisfying meal packed with flavor and nutrition, perfect for a quick weeknight dinner or a casual gathering.
Ingredients
Pasta
- 12 ounces pasta (such as penne or fusilli)
Spinach Pesto
- 2 cups fresh spinach (packed)
- 1/2 cup fresh basil leaves
- 1/3 cup grated Parmesan cheese
- 1/4 cup toasted pine nuts or walnuts
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- Juice of 1/2 lemon
Protein and Garnish
- 2 grilled chicken breasts (sliced)
- Extra Parmesan (optional)
- Red pepper flakes (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta, reserving 1/4 cup of the pasta cooking water, then set the pasta aside.
- Prepare the spinach pesto: In a food processor, combine the fresh spinach, basil leaves, grated Parmesan, toasted pine nuts or walnuts, garlic cloves, salt, and black pepper. Pulse until the mixture is finely chopped. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Add the lemon juice and pulse briefly to combine. Taste and adjust seasoning as needed.
- Toss pasta with pesto: Place the hot drained pasta in a large bowl and add the spinach pesto. Toss well to coat the pasta evenly, adding a splash of the reserved pasta water to loosen the sauce if it seems too thick.
- Serve with grilled chicken: Arrange sliced grilled chicken breasts over the pesto-coated pasta. Garnish with extra Parmesan cheese and a sprinkle of red pepper flakes for a bit of heat if desired. Serve immediately while warm.
Notes
- You can use rotisserie or leftover grilled chicken to save time.
- For a dairy-free version, omit the Parmesan or substitute with nutritional yeast.
- Store leftover pesto in an airtight container in the fridge for up to 3 days.
- Use sunflower seeds instead of pine nuts or walnuts for a nut-free option.
