If you are looking for a vibrant, flavorful meal that feels both fresh and satisfying, this Pasta with Spinach Pesto and Grilled Chicken Recipe is going to become one of your absolute favorites. The bright, herbaceous spinach pesto perfectly coats the tender pasta, while the juicy grilled chicken adds a hearty kick that brings the dish together beautifully. It has just the right balance of creamy, zesty, and wholesome elements, making it a go-to recipe that’s as impressive for weeknight dinners as it is for casual gatherings with friends.
Ingredients You’ll Need
The ingredients for this Pasta with Spinach Pesto and Grilled Chicken Recipe are refreshingly simple but pack a punch in terms of flavor, texture, and color. Each component plays a vital role, from the fresh herbs that brighten the pesto to the nuts that add a subtle crunch and depth.
- 8 oz pasta (penne, fusilli, or your choice): Choose a shape that holds sauce well and cooks al dente for perfect texture.
- 2 tablespoons olive oil (for cooking chicken): Adds richness and helps achieve a beautiful golden crust on the chicken.
- 1 pound boneless, skinless chicken breasts: Lean and tender protein for a satisfying meal.
- Salt and pepper, to taste: Essential for seasoning and enhancing all natural flavors.
- 2 cups fresh spinach leaves: The star ingredient in the pesto, offering brightness and nutrients.
- 1/2 cup fresh basil leaves: Provides aromatic, sweet notes that complement the spinach perfectly.
- 1/4 cup grated Parmesan cheese: Adds a salty, umami richness to the pesto; save extra for garnishing.
- 1/4 cup walnuts or pine nuts (lightly toasted): Toast nuts lightly to enhance their buttery flavor and crunch.
- 2 cloves garlic: Infuses the pesto with a pungent, savory depth.
- 1/3 cup olive oil (for pesto): Creates a luscious, smooth texture and brings the pesto ingredients together.
- Juice of 1 lemon: Adds a fresh, zesty brightness and balances the richness.
- Freshly cracked black pepper, to taste: Adds a subtle heat and complexity.
- Optional: cherry tomatoes and extra spinach for garnish: These add a pop of color and extra freshness.
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 rolling boil. The salt is crucial as it seasons the pasta from the inside out. Once boiling, add your pasta and cook it according to the package instructions until it is just al dente. Reserve half a cup of the pasta water before draining, as this starchy liquid will be invaluable for adjusting the pesto sauce’s consistency later on.
Step 2: Prepare the Grilled Chicken
While the pasta cooks, season the chicken breasts generously with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a grill pan or skillet over medium-high heat to get that perfect sear. Cook the chicken for about 6 to 7 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit for safe eating. Once done, let the chicken rest a few minutes; this allows the juices to redistribute, ensuring every bite is juicy and tender. Slice it into strips right before serving.
Step 3: Make the Spinach Pesto
Into a food processor, add fresh spinach, basil, grated Parmesan, toasted nuts, garlic cloves, lemon juice, and a pinch of salt. Pulse everything together to break down the ingredients. With the motor running, slowly drizzle in 1/3 cup of olive oil until the mixture becomes silky and smooth. If the pesto is too thick for your liking, just add a splash of the reserved pasta water to loosen it up. Season with freshly cracked black pepper and a touch more salt to get that perfect bite. This vibrant green sauce is the heart of the Pasta with Spinach Pesto and Grilled Chicken Recipe.
Step 4: Combine Pasta and Pesto
Transfer the drained pasta to a large mixing bowl and spoon in the spinach pesto. Toss gently but thoroughly to make sure every piece of pasta is coated with that luscious green goodness. Use a bit more reserved pasta water if the pesto feels too thick or sticky — it should cling beautifully without overpowering the noodles.
Step 5: Assemble and Serve
Divide the pesto-coated pasta onto serving plates and crown each portion with those juicy grilled chicken slices. Sprinkle more Parmesan on top and add your optional garnish of cherry tomatoes or extra spinach for a fresh, colorful touch. This final step brings everything together in a dish that looks as good as it tastes.
How to Serve Pasta with Spinach Pesto and Grilled Chicken Recipe
Garnishes
Fresh garnishes can elevate this dish immensely. Adding halved cherry tomatoes not only introduces a burst of sweetness but also brings vibrant color that contrasts beautifully with the green pesto. A few extra spinach leaves or a sprinkle of freshly grated Parmesan give the dish a polished, restaurant-worthy appearance and an extra layer of flavor.
Side Dishes
This dish stands strong on its own but pairs wonderfully with crisp, refreshing sides. A simple mixed greens salad with a light vinaigrette complements the richness of the pesto and chicken. Garlic bread or a crusty baguette is another excellent choice, perfect for soaking up any leftover pesto and making your meal feel even more indulgent.
Creative Ways to Present
If you want to impress guests or simply make mealtime feel special, serve the pasta family-style in a large, rustic bowl surrounded by grilled lemon wedges for squeezing over the top. You can also drizzle a little extra virgin olive oil or a balsamic glaze around the edges of the plate for a gourmet touch that makes the colors pop and flavors shine.
Make Ahead and Storage
Storing Leftovers
Leftover Pasta with Spinach Pesto and Grilled Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to keep the chicken and pasta mixed well with the pesto so the flavors continue to meld, but if you prefer, keep components separate to avoid sogginess.
Freezing
This recipe freezes well if you want to save portions for later. Store in a freezer-safe container, ensuring the pesto coats the pasta thoroughly before freezing to prevent dryness. Thaw it overnight in the fridge gently for the best texture upon reheating.
Reheating
To reheat, warm the pasta gently on the stovetop over low heat or in the microwave, adding a splash of water or olive oil if it seems dry. Reheating slowly helps preserve the creamy texture of the pesto and keeps the chicken tender and juicy, making leftovers almost as delicious as the freshly made meal.
FAQs
Can I use other types of pasta for this recipe?
Absolutely! This Pasta with Spinach Pesto and Grilled Chicken Recipe works beautifully with penne, fusilli, farfalle, or even spaghetti. Just pick a pasta shape that you enjoy and that clings to sauce well.
Is it possible to make the pesto without nuts?
Yes, you can omit the nuts if you have allergies or preferences. The pesto will still be delicious but might be a bit less creamy and rich. Consider adding a little extra Parmesan or olive oil to compensate.
Can I use pre-cooked or rotisserie chicken?
Definitely! For a quicker version, shredding or slicing pre-cooked or rotisserie chicken works perfectly and saves time without sacrificing flavor.
How do I keep the pesto green and fresh tasting?
Using fresh spinach and basil leaves and blending just before serving helps maintain the vibrant color and bright flavor. Adding a little lemon juice also prevents browning and keeps the pesto lively.
Can this Pasta with Spinach Pesto and Grilled Chicken Recipe be made vegan?
Yes, you can substitute the Parmesan cheese with a vegan alternative or nutritional yeast and make sure to use a plant-based pasta. The pesto will still be incredibly flavorful and satisfying.
Final Thoughts
This Pasta with Spinach Pesto and Grilled Chicken Recipe is one of those special dishes that feels both comforting and light, flavorful and nourishing. Whether you are looking to impress on a weeknight or want a simple yet impressive recipe to share with loved ones, this dish fits the bill beautifully. Give it a try and enjoy the fresh, wholesome flavors that come together in every bite.
Print
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: Gluten Free
Description
A vibrant and healthy recipe featuring perfectly cooked pasta tossed in a fresh spinach and basil pesto, topped with juicy grilled chicken breasts. This dish combines the earthiness of spinach and nuts with the zest of lemon, creating a delicious and colorful meal perfect for a quick dinner or lunch.
Ingredients
Pasta
- 8 oz (225 g) pasta (penne, fusilli, or your choice)
Chicken
- 1 pound (450 g) boneless, skinless chicken breasts
- 2 tablespoons olive oil (for cooking chicken)
- 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
- Salt, to taste
- Freshly cracked black pepper, to taste
Optional Garnishes
- 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 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 of olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let the chicken rest for a few minutes before slicing.
- 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. Blend while slowly drizzling in 1/3 cup of olive oil until smooth and creamy. Adjust the consistency by adding reserved pasta water if necessary. 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 to coat evenly. Add more reserved pasta water if the mixture appears dry to achieve a smooth texture.
- Serve: Divide the pasta among serving plates, top with the sliced grilled chicken, and garnish with additional grated Parmesan cheese. Optionally, add cherry tomatoes and extra spinach leaves for garnish and extra color.
Notes
- To toast nuts, dry roast them in a pan over medium heat until fragrant and lightly browned, stirring frequently.
- Feel free to use any pasta shape you prefer such as penne or fusilli for best results.
- For a creamier pesto, adjust the olive oil and reserved pasta water gradually to your desired consistency.
- Leftover grilled chicken can be refrigerated and added to salads or sandwiches the next day.
- Use freshly squeezed lemon juice for the best bright flavor in the pesto.
