If you’re looking for a fresh twist on a beloved Italian-inspired dish, Pasta with Spinach Pesto and Grilled Chicken is destined to become a new favorite at your table. The bright flavors of homemade spinach and basil pesto, the juicy tang of grilled chicken, and the comforting bite of al dente pasta come together in a beautiful symphony of taste and color. This meal feels both special and approachable—a true weeknight savior that’s sure to impress friends, family, or just yourself!
Ingredients You’ll Need
This recipe celebrates simple yet vibrant ingredients, each playing an important role in bringing out the aromas, textures, and flavors that make Pasta with Spinach Pesto and Grilled Chicken so irresistible. Every component is thoughtfully chosen to deliver something unique in each bite.
- Pasta (8 oz, penne, fusilli, or spaghetti): Choose your favorite variety; each shape clings to the luscious pesto differently!
- Fresh spinach leaves (2 cups, packed): The secret to a vibrant, nutrient-rich pesto base.
- Fresh basil leaves (1/2 cup): Adds that classic peppery, aromatic punch that’s signature in pesto.
- Grated Parmesan cheese (1/4 cup): For savory depth and creamy texture in the pesto sauce.
- Pine nuts or walnuts (1/4 cup): Pine nuts are traditional, but walnuts add an earthier spin and some crunch.
- Garlic (2 cloves): Just the right amount for that welcome hit of pungency.
- Salt (1/2 teaspoon) & black pepper (1/4 teaspoon): Balances and enhances every flavor in the dish.
- Olive oil (1/3 cup for pesto, 1 tablespoon for grilling): Gives a silky, luxurious body to the pesto and makes the chicken perfectly juicy.
- Lemon juice (juice of 1/2 lemon): Brings a bright, zesty lift to the pesto, making it extra fresh.
- Boneless skinless chicken breasts (2): Grilling them imparts a smoky, satisfying flavor and extra protein power.
- Extra grated Parmesan and chopped spinach or basil: Optional but recommended for that restaurant-worthy garnish.
How to Make Pasta with Spinach Pesto and Grilled Chicken
Step 1: Cook the Pasta
Begin by cooking your chosen pasta in a big pot of salted water according to package instructions. You’re aiming for al dente—tender with just a bit of bite. Reserve about 1/4 cup of the pasta water before draining, as you may need it later to help your pesto coat the noodles perfectly.
Step 2: Grill the Chicken
While the pasta cooks, prep the chicken breasts by seasoning both sides generously with salt and pepper. Brush them with that tablespoon of olive oil to help keep them moist and prevent sticking. Grill or pan-sear over medium heat for about 6-7 minutes per side until golden brown and cooked through. Once done, let them rest for five minutes so the juices redistribute, then slice thinly against the grain.
Step 3: Make the Spinach Pesto
In a food processor, add the fresh spinach, basil, Parmesan, pine nuts or walnuts, garlic, salt, pepper, and lemon juice. Pulse until finely chopped, then, with the processor running, slowly drizzle in the olive oil. The pesto should become creamy and vibrant green. If it seems thick, you can add a splash of pasta water to loosen it—you want it silky, not stodgy.
Step 4: Toss Pasta with Pesto
Transfer the cooked pasta back to your pot or a large bowl, then spoon the spinach pesto over. Gently toss to coat every noodle. If needed, add a tablespoon or two of reserved pasta water to help the sauce cling beautifully to the pasta.
Step 5: Add the Grilled Chicken and Finish
Arrange the sliced grilled chicken over your pesto-coated pasta. Finish with a generous sprinkle of extra Parmesan and some freshly chopped spinach or basil for a final fresh flourish. Serve warm for the ultimate flavor experience.
How to Serve Pasta with Spinach Pesto and Grilled Chicken
Garnishes
A good garnish can make Pasta with Spinach Pesto and Grilled Chicken feel truly special. Try a shower of extra grated Parmesan, a few cracks of black pepper, or a sprinkle of toasted pine nuts. A handful of torn basil leaves adds both color and a burst of fresh flavor—impress your diners before they even take a bite.
Side Dishes
Balance the richness of your pasta by pairing it with a crisp, lemony green salad or some simply steamed or roasted vegetables. Garlic bread is never a bad idea, especially for those extra spoonfuls of pesto you’ll want to mop up!
Creative Ways to Present
For a dinner party, try plating the pasta in shallow bowls with fanned-out sliced chicken on top, garnishing with microgreens or edible flowers. For family style, serve in a big rustic platter, letting everyone help themselves to as much Pasta with Spinach Pesto and Grilled Chicken as they’d like. Even leftovers packed in a glass lunch container look beautiful and appetizing.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Pasta with Spinach Pesto and Grilled Chicken, store it in airtight containers in the fridge for up to three days. The pesto will retain its punchy flavor, and the chicken will stay tender as long as it’s sealed tightly.
Freezing
While pasta doesn’t always freeze well depending on the shape, the spinach pesto itself can be frozen for up to two months. Spoon it into ice cube trays, then pop the cubes into freezer bags for single-serve portions. Thaw before tossing with fresh pasta and grilled chicken for a speedy meal.
Reheating
For the best results, reheat Pasta with Spinach Pesto and Grilled Chicken gently in a skillet with a splash of water or olive oil to keep it moist and glossy. Avoid microwaving the chicken for too long to prevent it from drying out. Stir frequently and warm just until heated through.
FAQs
Can I make the spinach pesto ahead of time?
Absolutely! You can prepare the pesto up to three days in advance. Store it in a sealed jar in the fridge with a thin layer of olive oil on top to help preserve its vibrant color and flavor.
What type Main Course
Penne, fusilli, or spaghetti all work wonderfully. The important thing is to use a shape that holds onto the pesto. Fusilli’s spiral or penne’s tubes give you lots of nooks for the sauce to cling to, making each bite satisfying and delicious.
Can I swap out the chicken for another protein?
Certainly! While grilled chicken is classic, cooked shrimp, sautéed mushrooms for a plant-based twist, or even store-bought rotisserie chicken are fantastic substitutes for Pasta with Spinach Pesto and Grilled Chicken. Customize it to suit your tastes or dietary needs!
Do I need a food processor to make the pesto?
A food processor gives you the creamiest results, but a blender works well too. In a pinch, you can even use a mortar and pestle for a chunkier, more rustic take on spinach pesto (and a great arm workout!).
How can I make this dish nut-free?
If you have a nut allergy, simply leave out the pine nuts or walnuts and substitute with sunflower seeds or additional Parmesan cheese. The pesto will still be delicious and vibrant!
Final Thoughts
Pasta with Spinach Pesto and Grilled Chicken delivers so much more than its simple ingredient list suggests—it’s a soul-satisfying, crowd-pleasing meal that’s both nourishing and bursting with flavor. Give it a try the next time you want something quick, colorful, and unbelievably tasty. Your kitchen will smell amazing, and your dinner guests will be asking for seconds!
Print
Pasta with Spinach Pesto and Grilled Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: Italian-Inspired
- Diet: Non-Vegetarian
Description
Indulge in a delightful dish of Pasta with Spinach Pesto and Grilled Chicken, a perfect blend of flavors and textures that will tantalize your taste buds. This recipe combines the freshness of spinach pesto with the savory grilled chicken, creating a satisfying and wholesome meal.
Ingredients
Pasta:
- 8 oz pasta of choice (penne, fusilli, or spaghetti)
Spinach Pesto:
- 2 cups fresh spinach leaves (packed)
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
- juice of 1/2 lemon
Grilled Chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil (for grilling)
- salt and pepper to taste
Garnish:
- extra grated Parmesan and chopped spinach or basil for garnish (optional)
Instructions
- Cook Pasta: Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
- Grill Chicken: Season chicken breasts with salt and pepper and grill or pan-sear over medium heat until cooked through. Let rest for 5 minutes, then slice thinly.
- Make Spinach Pesto: Combine spinach, basil, Parmesan, pine nuts, garlic, salt, pepper, and lemon juice in a food processor. Pulse until finely chopped. Slowly drizzle in olive oil until smooth.
- Combine: Toss cooked pasta with pesto, adding pasta water as needed. Top with grilled chicken slices and garnish with Parmesan or herbs.
- Serve: Serve warm and enjoy!
Notes
- You can use rotisserie chicken or leftover grilled chicken for a quicker option.
- Swap spinach with kale or arugula for a different flavor profile.
- Store leftover pesto in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg
