Pesto Chicken Pasta

Tender chicken breast and al dente spaghetti coated in vibrant basil pesto, served with a fresh side salad for a quick and flavorful Italian-inspired dinner.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 8
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.52/serving

Dietary

• Low-Sugar
• High-Protein

Tags

• comfort food
• quick
• savory

Ingredients

• 1 pound spaghetti
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 ounce basil pesto
• 0.25 cup Parmesan cheese (grated)
• 8 ounce mixed greens salad
• 2 tablespoon Italian dressing

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the 1 pound spaghetti and cook according to package directions until al dente, about 8-10 minutes. Drain well.
2. While the pasta cooks, season the 1 1/2 pounds chicken breast pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
3. Heat the 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
4. Add the drained spaghetti to the skillet with the cooked chicken. Stir in the entire 1 jar basil pesto until the pasta and chicken are evenly coated.
5. Sprinkle with 1/4 cup grated Parmesan cheese.
6. Toss the 1 bag mixed greens salad with the 2 tablespoons Italian dressing. Serve the pesto chicken pasta with the dressed side salad.

Notes

For a creamier sauce, add a splash of reserved pasta water or a tablespoon of butter when mixing in the pesto. Leftovers are great cold for lunch.

Nutrition (per serving)

• Calories: 495
• Protein: 37.1 g
• Carbohydrates: 44.3 g
• Fat: 20.8 g
• Fiber: 3.7 g
• Sodium: 790 mg
• Saturated Fat: 4.1 g
• Sugar: 3.5 g
• Cholesterol: 78 mg