Creamy Pesto Chicken Pasta

This Italian dinner recipe combines authentic flavors with modern cooking techniques. Ready in 30 minutes, serves 4 people. Serve immediately in warm bowls, garnished with fresh basil leaves and a light dusting of grated Parmesan cheese. This dish pairs beautifully with a side …

Cuisine: Italian Type: Dinner Time: 30 min Servings: 4 Calories: 680 per serving
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Nutrition Information

Each serving contains approximately 680 calories and 46.0g of protein. Macronutrients include 70.0g carbohydrates and 24.0g fats per serving.

Per Serving

Calories
680
Protein
46.0g
Carbohydrates
70.0g
Fats
24.0g

Total

Calories
2720
Protein
184.0g
Carbohydrates
280.0g
Fats
96.0g

Ingredients

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This recipe requires 12 ingredients. All ingredients are commonly available at grocery stores.

  • 1.0 lb Boneless Skinless Chicken Breast
    cut into 1-inch bite-sized pieces
  • 12.0 oz Whole Wheat Penne Pasta
    dry, unformatted whole grain pasta
  • 10.0 oz Cherry Tomatoes
    fresh, washed and halved lengthwise
  • 5.0 oz Baby Spinach
    fresh, pre-washed
  • 0.5 cup Plain Greek Yogurt
    non-fat, at room temperature
  • 0.5 cup Basil Pesto
    prepared, low sodium if available
  • 1.0 tbsp Extra Virgin Olive Oil
    for sautéing
  • 2.0 clove Garlic
    fresh, peeled and minced
  • 0.25 cup Parmesan Cheese
    grated, for garnish
  • 0.5 tsp Kosher Salt
    or sea salt, to taste
  • 0.25 tsp Black Pepper
    freshly ground
  • 0.25 cup Fresh Basil Leaves
    washed and torn, for garnish

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Remove 0.5 cup (120 ml) of Plain Greek Yogurt from the refrigerator to allow it to reach room temperature, preventing separation later.
  2. Place a large pot of water on the stove over high heat to bring to a boil for the pasta.
  3. Measure 0.5 cup (120 ml) Basil Pesto, 0.25 cup (25 g) Parmesan Cheese, and 1 tbsp (15 ml) Olive Oil into prep bowls.
  4. Wash 10 oz (283 g) Cherry Tomatoes, 5 oz (142 g) Baby Spinach, and 0.25 cup (10 g) Fresh Basil Leaves under cool running water.

2. Ingredient Preparation

  1. On a clean cutting board, cut 1 lb (454 g) Boneless Skinless Chicken Breast into 1-inch (2.5 cm) bite-sized pieces. Season with 0.5 tsp (2.5 g) Kosher Salt and 0.25 tsp (1.25 g) Black Pepper. Wash hands and board immediately after.
  2. Slice 10 oz (283 g) Cherry Tomatoes in half lengthwise.
  3. Peel and mince 2 cloves (10 g) of Garlic.
  4. Roughly tear the washed Fresh Basil Leaves.

3. Cook Pasta

  1. Once water is boiling, generously salt the water and add 12 oz (340 g) Whole Wheat Penne Pasta.
  2. Cook pasta according to package directions until al dente (usually 9-11 minutes). Stir occasionally.
  3. Reserve 0.5 cup (120 ml) of starchy pasta water carefully, then drain the pasta.

4. Cook Chicken & Vegetables

  1. While pasta cooks, heat 1 tbsp (15 ml) Extra Virgin Olive Oil in a large skillet over medium-high heat.
  2. Add the seasoned chicken pieces in a single layer. Cook undisturbed for 3 minutes to brown.
  3. Flip chicken and cook for another 3-4 minutes until cooked through (internal temp 165°F/74°C).
  4. Add minced garlic and halved cherry tomatoes to the skillet. Sauté for 2 minutes until tomatoes soften slightly.
  5. Add 5 oz (142 g) Baby Spinach and stir for 60 seconds until just wilted.

5. Sauce & Combination

  1. Remove the skillet from heat completely (crucial to prevent yogurt from separating).
  2. Stir in 0.5 cup (120 ml) Basil Pesto and the room-temperature 0.5 cup (120 ml) Plain Greek Yogurt until creamy.
  3. Add the drained pasta to the skillet. Toss gently to combine all ingredients.
  4. If the sauce is too thick, splash in small amounts of reserved pasta water until desired consistency is reached.

Plating

  1. Ensure the serving bowls are warm to the touch to prevent the yogurt sauce from seizing.
  2. Spoon the pasta into the center of the bowl, piling it high in a mound rather than spreading it flat, to create volume and visual appeal.
  3. Using tongs or a spoon, pull several pieces of chicken and bright cherry tomatoes to the surface of the mound so the key ingredients are clearly visible.
  4. Grate fresh Parmesan cheese lightly over the top of the pasta mound.
  5. Scatter the torn fresh basil leaves over the dish for a burst of green color and fresh aroma.
  6. Wipe the rim of the bowl with a clean, damp cloth to ensure a spotless, professional finish before serving.

Family Beverage

Sparkling water infused with fresh cucumber slices, lemon wedges, and a sprig of mint

Alcohol Beverage

A chilled glass of crisp Sauvignon Blanc or a light Pinot Grigio

Serving Suggestions

Serve immediately in warm bowls, garnished with fresh basil leaves and a light dusting of grated Parmesan cheese. This dish pairs beautifully with a side of roasted asparagus or a crisp arugula salad with balsamic vinaigrette to add extra freshness and volume to the meal.

Notes

To maintain a smooth, creamy consistency, stir in the Greek yogurt after removing the pan from the heat to prevent separation. Incorporating fresh cherry tomatoes and baby spinach adds vibrant color and essential nutrients to the dish. Using whole wheat pasta increases the fiber content for a more satisfying meal.

Storage

Allow the pasta to cool completely to room temperature before transferring to an airtight container. Refrigerate within 2 hours of cooking. The dish will keep well for 3 to 4 days. Note that the whole wheat penne will absorb some of the sauce during storage, so the mixture will appear thicker when removed from the fridge.

Freezing

Freezing is not recommended for this dish as the Greek yogurt sauce may separate and become grainy, and the texture of the fresh spinach and tomatoes will soften significantly. If freezing is necessary, store in airtight freezer-safe containers for up to 2 months. Thaw completely in the refrigerator overnight. When reheating, do so gently on the stove over low heat, adding a splash of water or milk to help re-emulsify the sauce.

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