Dairy-Free Chicken Pesto Pasta

Indulge in the vibrant flavors of Dairy-Free Chicken Pesto Pasta—a wholesome, gluten-free twist on a classic Italian favorite that's perfect for weeknight dinners or meal prep. Tender, golden-browned chicken pieces pair beautifully with al dente gluten-free pasta, all enveloped in a creamy, dairy-free pesto sauce made with soaked cashews, fresh basil, and a zesty hint of lemon juice. This recipe features nutrient-rich baby spinach and juicy sautéed cherry tomatoes for a burst of color and flavor. With minimal prep and just 50 minutes from start to finish, this delicious and allergy-friendly pasta dish delivers a satisfying, healthy meal that’s sure to impress. Ideal for those following dairy-free or gluten-free diets, it’s a must-try for any pasta lover craving a fresh and guilt-free comfort food experience!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 tablespoons Olive oil
• 12 ounces Gluten-free pasta of choice
• 3 cloves Garlic cloves
• 2 cups Fresh basil leaves
• 0.5 cup Raw cashews, soaked
• 2 tablespoons Lemon juice
• 3 tablespoons Nutritional yeast
• 3 tablespoons Pine nuts
• 0.25 cup Water
• 1 cup Cherry tomatoes, halved
• 2 cups Baby spinach leaves

Directions

Step 1

Soak the cashews in water for at least 2 hours or overnight, then drain and set aside.

Step 2

Cube the chicken breasts and season them with salt and black pepper.

Step 3

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken pieces and cook through until they are golden brown on the outside and no longer pink in the middle, about 6-8 minutes. Remove from skillet and set aside.

Step 4

Cook the gluten-free pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 5

To make the pesto, in a food processor, combine soaked cashews, garlic cloves, fresh basil leaves, lemon juice, nutritional yeast, pine nuts, 1/4 teaspoon salt, and 1/4 cup of water. Blend until smooth, adding more water if necessary to achieve a creamy consistency.

Step 6

In the same skillet you cooked the chicken in, add the remaining tablespoon of olive oil, then add the cherry tomatoes and cook until soft, approximately 3 minutes.

Step 7

Return the cooked chicken to the skillet along with the baby spinach and stir until the spinach begins to wilt.

Step 8

Add the drained pasta to the skillet, then pour the pesto sauce over the top. Stir everything thoroughly to mix the pasta, chicken, and sauce evenly.

Step 9

If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.

Step 10

Serve immediately and enjoy your dairy-free chicken pesto pasta.

Nutrition Facts

Serving size	(1168.1g)

Amount per serving	% Daily Value*
Calories	2328.7

Total Fat 108.9g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 12.7g
Cholesterol 295.8mg	0%
Sodium 2701.9mg	0%
Total Carbohydrate 191.5g	0%
Dietary Fiber 17.7g	0%
Total Sugars 13.3g
Protein 158.4g	0%

Vitamin D 3.5IU	0%
Calcium 233.4mg	0%
Iron 19.1mg	0%
Potassium 2766.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.2%

Protein: 26.6%

Carbs: 32.2%