Heart-Healthy Chicken Pesto Pasta
Savor the vibrant flavors of our Heart-Healthy Chicken Pesto Pasta—a wholesome twist on a classic favorite that’s perfect for a nutritious dinner. This recipe features tender, bite-sized pieces of golden-brown boneless chicken breast, fresh cherry tomatoes, and nutrient-rich spinach, all tossed with whole-grain pasta for a fiber-packed base. The homemade pesto sauce is a standout, blending fresh basil, garlic, raw walnuts, and a splash of lemon juice for a zesty and creamy finish, all while using heart-healthy olive oil. Quick to prepare and loaded with flavor, this dish strikes the perfect balance between indulgence and health, making it an ideal choice for a family meal or a weeknight dinner. Garnish with Parmesan for a final touch, and enjoy a heart-smart take on comfort food that’s as delicious as it is nourishing!
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Ingredients
- 8 ounces whole-grain pasta
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 3 pieces garlic cloves
- 2 cups fresh basil leaves
- 0.25 cup raw unsalted walnuts
- 2 tablespoons lemon juice
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes
- 2 cups spinach leaves
Directions
Step 1
Fill a large pot with water, add a pinch of salt, and bring to a boil. Once boiling, add the whole-grain pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2
While the pasta is cooking, prepare the chicken. Cut the boneless, skinless chicken breast into bite-sized pieces.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 6-8 minutes, stirring occasionally, until the chicken is thoroughly cooked and golden brown. Remove the chicken from the skillet and set aside.
Step 4
In a food processor, combine the garlic cloves, fresh basil leaves, walnuts, lemon juice, grated Parmesan cheese, salt, and black pepper. Process until the mixture is smooth. With the processor running, slowly drizzle in 1 tablespoon of olive oil, blending until the pesto reaches a creamy consistency.
Step 5
Return the skillet to the stovetop over medium heat. Add the cherry tomatoes and cook for 2-3 minutes until they begin to burst and soften.
Step 6
Add the cooked pasta, cooked chicken, and spinach leaves to the skillet with the tomatoes. Toss everything together gently.
Step 7
Pour the prepared pesto sauce over the pasta and chicken mixture, and toss until everything is well combined and coated with the pesto.
Step 8
Serve the chicken pesto pasta warm, garnished with a sprinkle of additional Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (1042.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1637.3 |
| Total Fat 73.7g | 0% |
| Saturated Fat 14.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 405.6mg | 0% |
| Sodium 1921.8mg | 0% |
| Total Carbohydrate 79.9g | 0% |
| Dietary Fiber 15.2g | 0% |
| Total Sugars 8.0g | |
| Protein 171.1g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 479.9mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2349.9mg | 0% |
Source of Calories