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
Scale
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.
