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Chicken Pesto Pasta

This creamy chicken pesto pasta with tomatoes, noodles and Mozzarella in a rich pesto sauce is a delicious dinner you'll make all summer!

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 Servings
Calories: 300 kcal
Course: Main Course , Dinner
Cuisine: Italian

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 ¼ pounds boneless, skinless chicken breasts cut into bite-sized pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 pound whole wheat pasta penne rigate, rigatoni, fusilli, or similarly shaped pasta
  • 1 (6.35-ounce) jar basil pesto or homemade Basil Pesto
  • 1 cup nonfat plain Greek yogurt
  • 1 (10-ounce) package frozen spinach thawed with as much of the liquid squeezed out as possible.
  • 2 pints cherry tomatoes halved (or 4 cups chopped fresh tomatoes of choice. If the tomatoes are very liquidy, blot away the excess liquid first)
  • ¼ teaspoon red pepper flakes
  • 1 cup shredded part-skim mozzarella cheese or a blend of mozzarella and provolone
  • ¼ cup tightly packed fresh basil leaves roughly chopped, divided
  • ¼ cup freshly grated Parmesan cheese

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with nonstick spray.
  2. In a large skillet, heat the olive oil over medium high. Once the oil is hot and shimmering, add the diced chicken. Sprinkle with salt and pepper. Sauté the chicken until golden on all sides and fully cooked through, about 4 minutes. Remove to a plate and set aside.
  3. In a large stockpot of boiling, generously salted water, cook the pasta to al dente according to package instructions. Reserve 1 cup of the pasta cooking liquid, then drain. Return pasta to the stockpot.
  4. While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
  5. Stir in the spinach, breaking it up as needed and stirring until evenly combined.
  6. To the stockpot with the pasta, add the pesto/Greek yogurt mixture. Gently stir to coat the noodles in the pesto mixture. If the sauce is too thick, splash in some of the pasta water. It should be a little saucy.
  7. Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
  8. Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1/2 cup mozzarella and half of the basil. Layer the remaining half of the pasta over the top, spreading it into an even layer. Sprinkle with the remaining 1/2 cup mozzarella.
  9. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the Parmesan cheese and fresh basil. Serve warm.

Notes

  • TO MAKE AHEAD: Assemble the entire chicken pesto pasta in advance and refrigerate unbaked for up to 1 day. When ready to bake, let it come to room temperature, then bake as directed just before serving.
  • TO STORE: Place the baked chicken pesto pasta in an airtight storage container and store it in the refrigerator for up to 4 days.
  • TO FREEZE: You can freeze individual portions or large quantities of this chicken pesto pasta, either before or after baking. Place your desired amount into a freezer-safe storage container or ziptop bag and store in the freezer for up to 3 months.
  • TO REHEAT: Defrost chicken pesto pasta in the refrigerator overnight. Then, either bake at 375°F until hot in the center or microwave gently until warm.
  • TO MAKE GLUTEN FREE: Swap gluten free pasta noodles.

Nutrition Information

Serving 1(of 10) Calories 300kcal (15%) Carbohydrates 33g (11%) Protein 25g (50%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 47mg (16%) Potassium 459mg (13%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 613IU (12%) Vitamin C 22mg (24%) Calcium 156mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Servings

Amount Per Serving

Calories 300

% Daily Value*

Serving 1(of 10)
Calories 300kcal 15%
Carbohydrates 33g 11%
Protein 25g 50%
Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 47mg 16%
Potassium 459mg 10%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 613IU 12%
Vitamin C 22mg 24%
Calcium 156mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.