Paleo Pesto Chicken Pasta
Indulge in a wholesome and flavor-packed twist on a classic with this Paleo Pesto Chicken Pasta! Featuring tender baked chicken breast, vibrant zucchini noodles, and a creamy, dairy-free basil pesto, this low-carb dish is the perfect combination of healthy and delicious. The pesto, made with fresh basil, pine nuts, garlic, and a touch of nutritional yeast, brings a burst of herby goodness while keeping it paleo-friendly. Ready in just 35 minutes, this recipe is ideal for busy weeknights or meal prep. Sautéed zucchini noodles provide a light and gluten-free alternative to traditional pasta, making this dish not only nutritious but also satisfying. Serve it fresh from the skillet and garnish with extra basil for a finishing touch that will leave everyone asking for seconds!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pieces chicken breast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 medium zucchini
- 2 cups fresh basil leaves
- 0.5 cup pine nuts
- 2 pieces garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 2 tablespoons water
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Place the chicken breasts on a baking sheet and drizzle with 1 tablespoon of olive oil, then season with salt and black pepper.
Step 3
Bake the chicken in the preheated oven for 15-20 minutes or until fully cooked and no longer pink in the center.
Step 4
While the chicken is baking, prepare the zucchini noodles using a spiralizer or julienne peeler. Set aside.
Step 5
To make the pesto, combine the basil leaves, pine nuts, garlic, lemon juice, nutritional yeast, 2 tablespoons of olive oil, and water in a food processor. Blend until smooth and creamy, scraping down the sides as needed.
Step 6
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing it into thin strips.
Step 7
In a large skillet over medium heat, add the spiralized zucchini noodles and sauté for 3-5 minutes until they are tender but still slightly crisp.
Step 8
Add the sliced chicken and pesto to the skillet with the zucchini noodles. Gently toss everything together until well combined and heated through.
Step 9
Serve immediately, garnished with extra basil leaves if desired.
Nutrition Facts
| Serving size | (1228.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1500.3 |
| Total Fat 99.3g | 0% |
| Saturated Fat 12.5g | 0% |
| Polyunsaturated Fat 28.8g | |
| Cholesterol 206.4mg | 0% |
| Sodium 10612.8mg | 0% |
| Total Carbohydrate 74.2g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 57.2g | |
| Protein 89.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 228.9mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 3068.2mg | 0% |
Source of Calories