Dairy-Free Pasta with Pesto and Chicken
Savor the flavors of this vibrant and wholesome Dairy-Free Pasta with Pesto and Chicken, a dish that’s both comforting and health-conscious. Perfectly al dente pasta is tossed with a creamy, dairy-free pesto made from fresh basil, pine nuts or walnuts, nutritional yeast, and a splash of zesty lemon juice for a bold, vegan-friendly twist. Juicy, seasoned chicken breast adds a hearty protein boost, while blistered cherry tomatoes lend a burst of sweetness and color. Ready in just 40 minutes, this easy, one-pan meal is a perfect weeknight dinner that doesn’t compromise on flavor. Whether you're avoiding dairy or simply seeking a lighter pasta dish, this recipe is sure to become a go-to favorite.
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Ingredients
- 12 oz Dairy-free pasta (your choice of type)
- 1 lb Boneless, skinless chicken breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Olive oil, divided
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts or walnuts
- 2 cloves Garlic clove, minced
- 2 tbsp Nutritional yeast
- 2 tbsp Lemon juice
- 1 tbsp Water
- 1 cup Cherry tomatoes, halved
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the dairy-free pasta according to the package instructions until al dente. Drain and set aside.
Step 2
While the pasta is cooking, season the chicken breast with salt and pepper on both sides.
Step 3
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breast and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the skillet and let it rest for 5 minutes before slicing it into strips.
Step 4
In a food processor, combine the fresh basil leaves, pine nuts (or walnuts), minced garlic, nutritional yeast, lemon juice, 1 tablespoon of olive oil, and 1 tablespoon of water. Blend until smooth, scraping down the sides as necessary. Add additional salt to taste.
Step 5
In the same skillet, add the remaining tablespoon of olive oil and heat over medium. Add the halved cherry tomatoes and cook until they are just blistered and slightly softened, about 3 minutes.
Step 6
Add the cooked pasta and sliced chicken to the skillet with the blistered tomatoes. Pour the pesto sauce over the pasta and toss until everything is well coated.
Step 7
Serve the pasta warm, garnished with a few extra basil leaves if desired.
Nutrition Facts
| Serving size | (1111.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1928.7 |
| Total Fat 80.6g | 0% |
| Saturated Fat 12.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 385.6mg | 0% |
| Sodium 2735.2mg | 0% |
| Total Carbohydrate 124.7g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 9.4g | |
| Protein 173.5g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 170.2mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 2231.4mg | 0% |
Source of Calories