Spinach Pesto Pasta with Chicken

9 40 491
Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 4
Spinach Pesto Pasta with Chicken
Health Rating


1 cup Basil, fresh (packed)
1 chicken breast Chicken breast, roasted (or shredded)
5 tbsp Extra virgin olive oil
1 clove(s) Garlic (peeled)
200 gm Pasta, Fettuccine, dry (or use zucchini noodles for a grain free option)
3 tbsp Pine nuts, dried
1 bunch Spinach (stems removed)
4 tbsp Ricotta cheese (omit for dairy free)
1/2 tsp Sea salt


1 Bring a large pot of well-salted water to a boil.

2. For Pesto: In a food processor, combine the spinach, basil, pine nuts, garlic, and 1/2 teaspoon fine sea salt. With the machine running, add the oil in a slow and steady stream; pulsing until smooth.

3. For the Pasta: Cook pasta in the boiling water until al dente. Reserving 1/4 cup of the cooking liquid, drain the pasta, then add it back to the pot off the heat.

4. For the Chicken: Preheat oven to 400F. Marinate chicken with salt and pepper, roast in oven for 22-26 minutes - or until internal temperature is 165F. Remove from heat and shred using 2 forks. 

5. Immediately add the pesto and chicken, and stir to combine thoroughly. Moisten with 2 tablespoons of the pasta cooking liquid, or more, if desired.

6. Serve immediately, drizzled with a touch of olive oil and topped with the cheese and extra salt to taste.


If you want to make this recipe grain free - use zucchini noodles, sautéed in a pan on medium for 2-3 minutes with olive oil

For a dairy free version - omit the feta cheese or crumble vegan feta on top!

Nutrition Facts

Per Portion

Calories 491
Calories from fat 228
Calories from saturated fat 43
Total Fat 25.4 g
Saturated Fat 4.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 15.0 g
Cholesterol 46 mg
Sodium 417 mg
Potassium 786 mg
Total Carbohydrate 42 g
Dietary Fiber 4.3 g
Sugars 2.2 g
Protein 25.2 g

Dietary servings

Per Portion

Grain 0.9
Meat 0.6
Meat Alternative 0.2
Vegetables 2.7

Energy sources