Chicken Pesto Pasta
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
10 Servings
-
Calories
300 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Chicken Pesto Pasta
Report
This creamy chicken pesto pasta with tomatoes, noodles and Mozzarella in a rich pesto sauce is a delicious dinner you'll make all summer!
Share:
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 ¼ pounds chicken breast cut into bite-sized pieces, boneless, skinless
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 pound whole wheat pasta penne rigate, rigatoni, fusilli, or similarly shaped pasta
- 1 basil pesto or homemade Basil Pesto, 6.35-ounce jar
- 1 cup Greek yogurt nonfat plain
- 1 spinach thawed with as much of the liquid squeezed out as possible, frozen, 10-ounce package
- 2 pints cherry tomato 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 mozzarella cheese or a blend of mozzarella and provolone, shredded, part-skim
- ¼ cup basil leaves roughly chopped, divided, tightly packed, fresh
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Preheat the oven to 375°F. Lightly coat a 9x13-inch baking dish with nonstick spray.
- 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.
- 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.
- While the pasta cooks, in a small bowl, whisk together the pesto and Greek yogurt until evenly combined.
- Stir in the spinach, breaking it up as needed and stirring until evenly combined.
- 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.
- Add the cooked chicken, cherry tomatoes, and red pepper flakes. Gently toss to combine.
- 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.
- 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
Show Details
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%)
Nutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 300 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
