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
Scale
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.
