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If you’re craving a vibrant and wholesome meal that bursts with flavor and freshness, this Pasta with Spinach Pesto and Grilled Chicken Recipe is here to make your kitchen sing. Imagine tender grilled chicken paired with a luscious, bright spinach pesto that perfectly coats each strand of your favorite pasta shape. It’s a dish that effortlessly balances hearty protein, garden-fresh greens, and rich Parmesan nuttiness for a total crowd-pleaser that you’ll want to make again and again.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to this recipe’s success. Each component plays a role in creating a harmonious blend of tastes, textures, and colors—from the peppery spinach and fragrant basil in the pesto to the juicy grilled chicken and satisfying pasta.
- 8 oz pasta (penne, fusilli, or your choice): Choose your favorite shape that holds the pesto beautifully.
- 2 tablespoons olive oil (for cooking chicken): Adds a golden sear and keeps the chicken juicy.
- 1 pound boneless, skinless chicken breasts: Provides lean protein that’s easy to grill and slice.
- Salt and pepper, to taste: Essential for seasoning both the chicken and pesto.
- 2 cups fresh spinach leaves: The star of the pesto, delivering bright color and mild earthiness.
- 1/2 cup fresh basil leaves: Adds aromatic depth and an herbal kick.
- 1/4 cup grated Parmesan cheese (plus more for serving): Offers savory richness and a slightly nutty finish.
- 1/4 cup walnuts or pine nuts (lightly toasted): Toasting enhances their crunch and nutty flavor in the pesto.
- 2 cloves garlic: Gives the pesto a gentle pungency and warmth.
- 1/3 cup olive oil (for pesto): Creates a creamy texture and brings the flavors together.
- Juice of 1 lemon: Brightens the pesto with a touch of acidity.
- Freshly cracked black pepper, to taste: Adds a mild spicy finish.
- Optional: cherry tomatoes and extra spinach for garnish: Adds visual appeal and fresh bursts of sweetness.
How to Make Pasta with Spinach Pesto and Grilled Chicken Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a rapid boil and toss in your pasta. Cook it just until al dente, which means it still has a bit of bite to it—this helps the pasta maintain its texture when it’s tossed with the pesto. Before draining, remember to scoop out about half a cup of the pasta water; this starchy liquid is magic for loosening up the pesto if it needs a little extra silkiness.
Step 2: Prepare the Grilled Chicken
Season your chicken breasts simply with salt and pepper on both sides to enhance their natural flavor. Heat the olive oil in a grill pan or skillet over medium-high heat until shimmering. Cook the chicken for about 6 to 7 minutes per side, allowing it to develop a beautiful golden crust while locking in juiciness. Once cooked through, give it a few minutes to rest before slicing—this step ensures every bite stays tender.
Step 3: Make the Spinach Pesto
In a food processor, combine the fresh spinach, basil, grated Parmesan, toasted nuts, garlic, lemon juice, and a pinch of salt. Pulse everything together while slowly drizzling in the olive oil until you reach a creamy, smooth consistency. If the pesto is too thick, stir in some of the reserved pasta water little by little to achieve that perfect saucy texture. Taste and adjust with more salt and freshly cracked black pepper as needed.
Step 4: Combine Pasta and Pesto
Transfer the cooked pasta to a large bowl and pour over your vibrant spinach pesto. Toss gently but thoroughly, ensuring each piece of pasta is beautifully coated. The pesto clings to every twist and curve, promising a flavorful experience in every mouthful. If the mixture seems a bit dry, don’t hesitate to add more reserved pasta water—the goal is creamy, luscious pasta perfection.
Step 5: Assemble and Serve
Divide the pesto-coated pasta among your serving plates, then layer on the sliced grilled chicken. Sprinkle additional grated Parmesan over the top, and if you like, toss on some bright cherry tomatoes or a handful of extra fresh spinach leaves for that inviting pop of color and freshness. Serve immediately and enjoy the satisfying blend of textures and flavors!
How to Serve Pasta with Spinach Pesto and Grilled Chicken Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese really elevates the dish, adding savory depth and a touch of saltiness. Bright, halved cherry tomatoes or a few fresh spinach leaves add a cheerful burst of color and a fresh flavor contrast that makes every bite even more delightful.
Side Dishes
Pair this pasta masterpiece with a crisp green salad, lightly dressed with lemon vinaigrette, to bring a refreshing crunch alongside the creamy pesto. Garlic bread or warm focaccia also makes a scrumptious accompaniment, perfect for soaking up any extra sauce left on your plate.
Creative Ways to Present
For a dinner party, consider plating the pasta in shallow bowls and artfully draping the sliced grilled chicken on top. Garnish with edible flowers or microgreens to add an elegant touch. Another fun idea is to serve the pesto and sliced chicken on the side for guests to customize their own pasta bowls—interactive and delicious!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover pasta with spinach pesto and grilled chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it convenient for quick lunches or dinners on busy days.
Freezing
Because pesto and fresh spinach lose their texture when frozen, it’s best not to freeze the assembled dish. However, you can freeze the grilled chicken separately, tightly wrapped, for up to 2 months. Thaw it gently in the fridge before reheating and pairing with freshly made pesto pasta.
Reheating
Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the pesto and prevent dryness. Alternatively, warming in the microwave in short bursts with a drizzle of olive oil works well. Avoid overheating to keep the chicken tender and the flavors vibrant.
FAQs
Can I use other greens instead of spinach for the pesto?
Absolutely! While spinach offers mild flavor and beautiful color, you can experiment with kale or arugula for a peppery or earthy twist. Just keep the balance with basil and nuts to maintain that classic pesto texture.
What type of pasta works best in this Pasta with Spinach Pesto and Grilled Chicken Recipe?
Penne and fusilli are terrific because their shapes catch and hold the pesto sauce well. But feel free to use spaghetti, farfalle, or even rigatoni based on what you have on hand or your preference.
Is it possible to make this recipe vegetarian?
Definitely! Skip the grilled chicken and add roasted vegetables like zucchini, bell peppers, or mushrooms for a satisfying vegetarian version that’s just as delightful.
How far in advance can I prepare the pesto?
You can make the spinach pesto up to 2 days ahead. Store it tightly covered in the refrigerator and give it a good stir before tossing with pasta to revive its luscious texture.
Can I use store-bought pesto instead of making my own?
While fresh homemade spinach pesto is unmatched in brightness and flavor, you can certainly substitute store-bought pesto if you’re in a pinch. Consider adding fresh spinach or basil leaves to boost freshness.
Final Thoughts
This Pasta with Spinach Pesto and Grilled Chicken Recipe is one of those dishes that feels both comforting and fancy at the same time. Its combination of fresh ingredients and straightforward steps makes it a favorite weeknight meal or a lovely dish to serve guests. I can’t wait for you to try it out and fall in love with that vibrant pesto and perfectly grilled chicken as much as I have!
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Pasta with Spinach Pesto and Grilled Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A flavorful and nutritious pasta dish featuring al dente pasta tossed in vibrant spinach basil pesto, topped with perfectly grilled chicken breasts. This recipe combines fresh herbs, Parmesan cheese, and toasted nuts for a creamy, tangy pesto balanced by the hearty grilled chicken, perfect for a quick weeknight dinner or a satisfying weekend meal.
Ingredients
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
Spinach Pesto
- 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 Garnish
- Cherry tomatoes
- Extra spinach leaves
Instructions
- Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the Grilled Chicken: Season the chicken breasts on both sides with salt and pepper. Heat 2 tablespoons olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
- Make the Spinach Pesto: In a food processor, combine fresh spinach, basil leaves, grated Parmesan, toasted nuts, garlic, lemon juice, and a pinch of salt. While blending, slowly drizzle in the 1/3 cup olive oil until the mixture is smooth and creamy. Adjust consistency with reserved pasta water if needed. Season with salt and freshly cracked black pepper to taste.
- Combine Pasta and Pesto: In a large bowl, toss the cooked pasta with the spinach pesto until evenly coated. Add more reserved pasta water if the pesto feels too thick or dry.
- Serve: Divide the pesto-coated pasta among serving plates. Top each with sliced grilled chicken. Garnish with extra grated Parmesan cheese, cherry tomatoes, and additional spinach leaves if desired. Serve immediately.
Notes
- You can use any type of sturdy pasta like penne or fusilli that holds the pesto well.
- For a nut-free version, omit the walnuts or pine nuts and add extra Parmesan for richness.
- Toast the nuts lightly in a dry pan to enhance their flavor before adding them to the pesto.
- Reserve pasta water is key to adjusting the pesto consistency for a perfect creamy coating.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep chicken extra juicy, allow it to rest after grilling before slicing.
