Light Pesto Pasta with Chicken – Healthy Dinner Recipe
Fresh, flavorful, and satisfying—this light pesto pasta with chicken is the perfect healthy dinner. With tender pasta, juicy grilled chicken, and a vibrant basil pesto sauce, it’s a wholesome recipe that’s quick to make and ideal for busy weeknights or meal prep.
Equipment
- Large pot (for pasta)
- Skillet (for chicken)
- Blender or food processor (for pesto)
- Knife and cutting board
Ingredients
- 12 oz pasta (penne, fusilli, or spaghetti)
- 2 chicken breasts (or thighs), cubed or sliced
- 2 cups fresh basil leaves
- 2 cloves garlic
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- ¼ cup Greek yogurt (for creaminess)
- Salt and pepper, to taste
- Optional add‑ins: cherry tomatoes, spinach, zucchini
- Garnishes: extra Parmesan, pine nuts, fresh basil
Instructions
- Cook Pasta: Boil pasta in salted water until al dente. Reserve ½ cup pasta water.
- Cook Chicken: Season chicken with salt and pepper. Sear in olive oil until golden and cooked through. Set aside.
- Make Light Pesto Sauce: Blend basil, garlic, Parmesan, olive oil, and Greek yogurt until smooth. Adjust consistency with reserved pasta water.
- Combine: Toss pasta with pesto sauce. Add chicken and mix until evenly coated.
- Serve: Garnish with Parmesan, pine nuts, or fresh basil.
- Important Tip: Reserve pasta water to loosen pesto sauce and help it cling to the pasta.
Notes
- Fusilli or penne hold sauce best; spaghetti offers a traditional feel.
- Whole wheat or gluten‑free pasta can be used for dietary preferences.
- Add vegetables like spinach or cherry tomatoes for extra nutrition.
- Store leftovers in the fridge for up to 3 days; reheat gently with a splash of broth.
- Homemade pesto is best, but store‑bought works in a pinch.