Spinach Pesto Pasta with Chicken

9 40 499
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.

Nutrition Facts

Per Portion

Calories 499
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



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!

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