Light Pesto Pasta with Chicken combines fresh basil, pine nuts, and Greek yogurt into a bright green pesto that clings to perfectly cooked pasta. Topped with juicy chicken strips and a sprinkle of Parmesan, this light dinner balances creamy, tangy, and nutty flavors. Whether you’re cooking for a weeknight meal or a laid-back gathering, this vibrant dish delivers maximum flavor with minimum fuss and is bound to become a new favorite.
Key Ingredients
To nail this Light Pesto Pasta with Chicken, gather fresh, simple ingredients that each play a crucial role in flavor and texture:
- 8 ounces pasta: Provides the perfect canvas for the creamy pesto to cling to, offering firm, al dente texture.
- 1 pound chicken breast: Delivers juicy, lean protein strips that complement the vibrant sauce.
- 1 cup fresh basil leaves: Imparts bright, herbal aroma and intense green color to the pesto.
- 2 tablespoons pine nuts: Contribute a nutty crunch and creamy consistency when blended.
- 2 cloves garlic: Infuses pungent, zesty depth to balance the richness of the pesto.
- 1/4 cup grated Parmesan cheese: Adds savory, salty umami that rounds out the sauce.
- 2 tablespoons olive oil: Ensures a silky texture and carries the basil’s flavor.
- 1/4 cup low fat Greek yogurt: Lends creamy tang and lightness, making this pesto delightfully smooth.
- 1 tablespoon lemon juice: Brightens the sauce with fresh acidity and a citrusy kick.
- 1/2 teaspoon salt: Enhances all the flavors for a perfectly seasoned dish.
- 1/4 teaspoon black pepper: Offers subtle heat and depth, balancing the creaminess.
- 2 tablespoons water: Helps adjust the pesto’s consistency for easy tossing.
How To Make Light Pesto Pasta with Chicken
Taking you from boiling water to a plated dinner, this recipe breaks down each step clearly so you can cook with confidence—no stress, all flavor. From seasoning and cooking the chicken to blending a creamy, tangy pesto and tossing it with al dente pasta, you’ll have a bright, balanced dish ready in just about half an hour.
1. Bring a large pot of water to a rolling boil, generously salt it, then add the pasta. Cook according to package directions until al dente (firm to the bite), usually 8–10 minutes. Drain well and set aside in the colander to keep warm.
2. Season the chicken breasts evenly on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper to lock in flavor before cooking.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Once shimmering, add the seasoned chicken and cook 6 to 7 minutes per side or until the center reaches an internal temperature of 165°F (75°C) and juices run clear. Transfer to a plate and let rest for 5 minutes.
4. Meanwhile, in a blender or food processor, combine basil leaves, pine nuts, garlic, Parmesan, remaining olive oil, Greek yogurt, lemon juice, 2 tablespoons water, and a pinch of salt and pepper. Blend on high until you achieve a smooth, creamy consistency.
5. Slice the rested chicken breasts into thin strips against the grain to keep them tender.
6. Return the drained pasta to the pot, pour in the pesto sauce, and toss thoroughly until every strand is evenly coated in the vibrant green blend.
7. Arrange the sliced chicken over the pasta, then gently fold together so each bite has both chicken and pesto.
8. Divide onto plates immediately, garnish with extra basil or a sprinkle of Parmesan cheese, and enjoy while warm.
Serving Suggestions
When it comes to serving your Light Pesto Pasta with Chicken, little touches can turn this simple meal into a memorable feast. Pair textures and flavors that complement the creamy, herbal pesto and juicy chicken for a well-rounded plate. Whether you add fresh crunch, extra brightness, or a side that soaks up every drop of sauce, these serving ideas will elevate the dish from weeknight dinner to crowd-pleasing star.
- Serve with a crisp mixed green salad tossed in a light vinaigrette to introduce fresh, crunchy contrast.
- Offer warm garlic bread on the side so guests can soak up any leftover pesto and Parmesan.
- Pair with a chilled glass of Sauvignon Blanc or Pinot Grigio to complement the basil’s herbal notes and yogurt’s tang.
- Garnish each plate with a twist of lemon zest or an extra squeeze of lemon juice for a pop of citrus brightness.
Tips For Perfect Light Pesto Pasta with Chicken
Ready to take this Light Pesto Pasta with Chicken over the top? A few simple tricks will keep your pesto smooth, your chicken juicy, and every forkful bursting with flavor. These notes will help you adapt the recipe to match your pantry, taste preferences, and timing, ensuring consistent, delicious results whether you’re cooking for one or feeding a crowd.
- You can substitute pine nuts with walnuts for a more economical option without sacrificing that nutty backbone.
- Adjust pesto consistency by adding extra water or Greek yogurt one tablespoon at a time until you reach your preferred creaminess.
- For extra brightness, give the dish a final squeeze of fresh lemon juice just before serving.
- Ensure the pasta is cooked al dente to maintain a firm texture that holds up under the creamy sauce.
How To Store It
Whether you’re meal-prepping lunches or saving leftovers for tomorrow’s dinner, storing your Light Pesto Pasta with Chicken properly will preserve its vibrant flavor and creamy texture. Follow these tips to keep the pesto bright, the chicken tender, and the pasta al dente, so every bite feels freshly made—even on day two.
- Refrigerate in an airtight container: Cool the pasta completely, then seal to prevent moisture loss. It will stay fresh for up to 2 days.
- Reheat gently on the stovetop: Warm in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce and avoid dryness.
- Microwave in short intervals: Cover the dish loosely, heating for 30-second bursts and stirring in between to ensure even warmth.
- Freeze pesto separately: Store extra sauce in a freezer-safe bag, pressing out air, and freeze for up to 1 month. Thaw in the refrigerator before tossing with fresh pasta.
Frequently Asked Questions
Here are answers to common questions about making this tasty pasta dish:
- How long does it take to prepare this recipe?
It takes about 30 minutes total—10 minutes to prep ingredients, 12–14 minutes to cook pasta and chicken, and 5 minutes to blend the pesto and toss everything together.
- Can I substitute pine nuts with another ingredient?
Yes, you can substitute pine nuts with walnuts or almonds for a more economical option. The flavor will be slightly different but still delicious, and you may want to toast them briefly in the skillet for extra depth.
- How can I adjust the consistency of the pesto sauce?
To thin the pesto, add an extra tablespoon of water or Greek yogurt at a time until you reach the desired texture. For a thicker sauce, reduce the liquid or add a bit more Parmesan cheese.
- What’s the best way to store and reheat leftovers?
Store leftover pasta and chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to revive the sauce, or microwave in short intervals, stirring halfway through.
- Can I prepare elements of this recipe in advance?
Yes, you can blend the pesto sauce and cook the chicken up to one day in advance. Store the pesto in an airtight jar, drizzled with a thin layer of olive oil, and refrigerate the chicken in a separate container. Combine with freshly cooked pasta when ready to serve.
- How do I know when the chicken breast is fully cooked?
Chicken is fully cooked when its internal temperature reaches 165°F (75°C). If you don’t have a thermometer, cut into the thickest part—there should be no pink, and the juices should run clear.
- What are some good serving suggestions or garnishes?
Serve with a side salad or steamed vegetables for balance. Garnish with extra fresh basil leaves, a sprinkle of Parmesan cheese, or a light drizzle of lemon juice for added brightness.
What Makes This Special
Why does this Light Pesto Pasta with Chicken win every time? Because it’s all about simple ingredients delivering big flavor—bright basil pesto enriched with Greek yogurt and lemon, paired with perfectly cooked pasta and juicy chicken strips. Whether you’re riffing on pantry staples or sticking to the classic combo, every bite is creamy, tangy, and nutty. It’s so versatile you can swap pine nuts for walnuts or dial the sauce consistency up or down. Don’t forget to print this article and save it for later. Drop a comment to share your twists, ask questions, or let me know how it turned out—happy cooking!
Light Pesto Pasta with Chicken
Description
Bright green pesto coats al dente pasta in a creamy blend of basil, Greek yogurt and lemon. Juicy chicken strips add savory depth, while pine nuts give a nutty crunch in every vibrant, flavorful mouthful.
Ingredients
Instructions
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Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente, then drain and set aside.
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Season chicken breasts with salt and pepper on both sides.
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Heat 1 tablespoon of olive oil in a skillet over medium heat and cook chicken for 6 to 7 minutes per side or until fully cooked through, then remove from pan and let rest.
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In a blender or food processor combine basil leaves, pine nuts, garlic, Parmesan cheese, remaining olive oil, Greek yogurt, lemon juice, water, and a pinch of salt and pepper; blend until smooth and creamy.
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Slice the rested chicken into thin strips.
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Toss the cooked pasta with the pesto sauce until evenly coated.
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Arrange sliced chicken on top of the pasta and gently mix to combine.
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Serve immediately, optionally garnished with extra basil or Parmesan.
Note
- You can substitute pine nuts with walnuts for a more economical option
- Adjust pesto consistency by adding more water or Greek yogurt as needed
- For extra brightness, squeeze additional fresh lemon juice over the dish before serving
- Ensure pasta is cooked al dente to maintain a firm texture
