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Healthy Chicken Pesto Pasta - Bright, Fresh, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 ounces whole wheat or chickpea pasta (penne, fusilli, or rotini)
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil (for cooking chicken)
  • 1/2 teaspoon kosher salt, plus more for pasta water
  • 1/4 teaspoon black pepper
  • 2 cups fresh baby spinach or arugula
  • 1 cup cherry tomatoes, halved (optional for color and sweetness)
  • 2 packed cups fresh basil leaves
  • 1/3 cup grated Parmesan (or Pecorino Romano)
  • 1/4 cup toasted pine nuts (or walnuts/almonds for budget-friendly swap)
  • 1 small garlic clove
  • 1 small lemon (zest and 2–3 teaspoons juice)
  • 3 tablespoons extra-virgin olive oil
  • 2–4 tablespoons water, to thin as needed
  • Pinch of red pepper flakes (optional)
  • Reserved pasta water (about 1/2 cup)
  • Extra Parmesan, for serving
  • Fresh basil, for garnish

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente. Reserve about 1/2 cup of the starchy cooking water before draining.
  2. Prep the chicken: Pat the chicken dry, then season with salt and pepper. Drying helps it sear nicely without steaming.
  3. Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer. Cook, stirring once or twice, until golden and cooked through, about 5–7 minutes. Transfer to a plate.
  4. Make the lighter pesto: In a blender or food processor, combine basil, Parmesan, nuts, garlic, lemon zest, lemon juice, and red pepper flakes if using. Pulse to break down. With the motor running, stream in olive oil, then add water 1 tablespoon at a time until the pesto is smooth and spoonable. Season to taste with salt and extra lemon if you like brightness.
  5. Wilt the greens: Return the skillet to medium heat. Add spinach (or arugula) and a splash of pasta water. Toss until just wilted, 30–60 seconds. This step keeps the greens vibrant instead of mushy.
  6. Combine: Add the drained pasta and cooked chicken to the skillet. Spoon in the pesto. Toss gently, adding reserved pasta water a little at a time until the sauce clings to the pasta and looks glossy.
  7. Finish: Fold in cherry tomatoes if using. Taste and adjust with a pinch of salt, extra pepper, or another squeeze of lemon. Serve topped with fresh basil and a light shower of Parmesan.