Get ready to fall head over heels for Pasta with Spinach Pesto and Grilled Chicken: a dish that practically sings with vibrant flavors and feels special even on the busiest weeknight. Imagine tender grilled chicken, ribbons of pasta tangled up in a luscious, garlicky spinach pesto, and an irresistible sprinkle of Parmesan—all coming together in just 30 minutes. This recipe is my secret weapon for when I want something both comforting and fresh, packed with protein, and bursting with color. Trust me, it will quickly become one of your go-to dinners!
Ingredients You’ll Need
Even though Pasta with Spinach Pesto and Grilled Chicken feels restaurant-worthy, the ingredient list is refreshingly short and each component truly shines. Every element helps build layers of flavor and texture: creamy pesto, juicy chicken, pasta to soak it all up, and those irresistible finishing touches.
- Pasta (12 oz penne, rotini, or fettuccine): Choose your favorite pasta shape—penne and rotini grab the pesto in every nook, while fettuccine gives you those beautiful ribbons.
- Boneless Skinless Chicken Breasts (2): These cook up quickly and offer plenty of lean protein for a satisfying meal.
- Olive Oil (2 tablespoons + 1/2 cup for pesto): Adds richness to both the grilled chicken and the pesto—use a good-quality extra-virgin olive oil for the best flavor.
- Salt (1/2 teaspoon + 1/2 teaspoon for pesto): Enhances every ingredient, balancing out the fresh greens and cheese.
- Black Pepper (1/4 teaspoon + 1/4 teaspoon for pesto): Adds gentle heat and complexity, waking up the whole dish.
- Garlic Powder (1/4 teaspoon): An easy way to season the chicken quickly and ensure every bite is flavorful.
- Fresh Spinach Leaves (3 cups, packed): The star of the pesto; spinach provides a beautiful color and mild, earthy flavor.
- Grated Parmesan Cheese (1/2 cup for pesto): Savory, nutty, and salty—Parmesan brings the pesto together.
- Toasted Pine Nuts or Walnuts (1/3 cup for pesto): Both add lovely crunch and a subtle, buttery note in the pesto—just use what you have on hand.
- Garlic (2 cloves for pesto): Adds zing and depth to the herbaceous pesto.
- Lemon Juice (from 1/2 lemon for pesto): Freshens up the pesto, making all the flavors pop and balancing the richness.
- Optional Toppings (extra Parmesan, red pepper flakes, toasted nuts): Personalize your bowl and add extra flair with these easy garnishes.
How to Make Pasta with Spinach Pesto and Grilled Chicken
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil and cook your chosen pasta until it’s perfectly al dente. The pasta should offer just the right amount of bite—remember, it’ll soak up the sauce and soften a tad more. Once cooked, drain it well and set it aside (a drizzle of olive oil keeps it from sticking if you like).
Step 2: Season and Grill the Chicken
While your pasta is cooking, heat a grill pan or fire up an outdoor grill over medium-high heat. Rub those chicken breasts all over with olive oil, salt, pepper, and a touch of garlic powder. This simple seasoning locks in moisture and means every bite is packed with flavor. Grill the chicken for 5 to 6 minutes per side until fully cooked with gorgeous grill marks. Let the chicken rest for five minutes, then slice it thinly—this keeps it juicy and ready to crown your pesto-coated pasta.
Step 3: Make the Spinach Pesto
In a food processor, combine your fresh spinach, Parmesan, toasted nuts, garlic, a healthy squeeze of lemon juice, and the seasoning. Pulse until everything is roughly chopped. Now, with the food processor running, slowly stream in olive oil until your pesto becomes smooth and creamy. Pause to scrape down the sides to make sure all those vibrant greens get blended—and take a moment to inhale that amazing garlicky aroma!
Step 4: Toss Everything Together
Pour the vibrant spinach pesto over your cooked pasta and toss until every noodle glistens with flavor. Divide the pasta among your plates or bowls, then layer on those beautiful slices of grilled chicken. Don’t forget a final drizzle of pesto or a sprinkle of Parmesan—because you can never have too much of a good thing.
Step 5: Add Your Favorite Finishing Touches
If you like a little heat, sprinkle on red pepper flakes. For extra crunch and nuttiness, add some toasted nuts. Or simply go classic with a dusting of fresh Parmesan. This is your moment to make Pasta with Spinach Pesto and Grilled Chicken truly your own.
How to Serve Pasta with Spinach Pesto and Grilled Chicken
Garnishes
The finishing touches really bring Pasta with Spinach Pesto and Grilled Chicken to another level. Try a generous flurry of grated Parmesan, a scattering of toasted pine nuts or walnuts, or an artful dusting of vibrant red pepper flakes for some heat. Sometimes, I even add a twist of fresh black pepper or a few bright spinach leaves right over the top for a pop of color.
Side Dishes
When serving Pasta with Spinach Pesto and Grilled Chicken, I love pairing it with a crisp green salad tossed in lemony vinaigrette or some grilled or roasted vegetables like asparagus or zucchini. Warm, crusty bread is also a must—perfect for sopping up any extra pesto, of course!
Creative Ways to Present
This dish is stunning served family-style in a big bowl with the grilled chicken fanned out artfully on top. For a more elegant touch, try plating individual bowls and swirling the pasta before topping with chicken and garnishes. Or, for casual gatherings, pile the pasta onto a platter and let guests build their own creation with toppings—everyone loves customizing their own bowl!
Make Ahead and Storage
Storing Leftovers
Got extra Pasta with Spinach Pesto and Grilled Chicken? Lucky you! Place leftovers in an airtight container and refrigerate for up to 3 days. The flavors meld together even more overnight, making it a treat for lunch the next day.
Freezing
While you can freeze grilled chicken and pesto separately, pasta doesn’t always love the freezer. For best results, freeze any extra pesto and cooked sliced chicken individually; thaw and toss with freshly cooked pasta for a speedy future meal.
Reheating
For reheating Pasta with Spinach Pesto and Grilled Chicken, I recommend gently warming it in a skillet with a splash of water or chicken broth to loosen the sauce. If microwaving, cover loosely and heat in short bursts, stirring occasionally so everything heats evenly without drying out.
FAQs
Can I use store-bought pesto instead of homemade?
Yes, in a pinch, a good quality store-bought pesto works beautifully! However, homemade spinach pesto brings a unique freshness, color, and flavor that truly elevates this dish. If pressed for time, just remember to look for a pesto that uses real Parmesan and olive oil for the best result.
What’s the best pasta shape for Pasta with Spinach Pesto and Grilled Chicken?
I love penne or rotini since their shapes catch all the delicious pesto, but fettuccine is equally wonderful. Really, any pasta shape you love will work—just make sure to cook it al dente.
Can I make this dish vegetarian?
Absolutely! Just skip the grilled chicken, or swap it for grilled tofu or sautéed mushrooms. The spinach pesto shines so brightly that the dish remains plenty satisfying, making it completely vegetarian-friendly.
What can I use instead of pine nuts?
Walnuts are a fantastic, budget-friendly substitute for pine nuts in spinach pesto. They provide similar richness and taste without breaking the bank—you might even find you like the slightly earthier flavor they add!
How do I stop the pesto from turning brown?
Lemon juice in the pesto helps preserve its bright green color. Also, store any leftover pesto in an airtight container with a thin layer of olive oil drizzled on top; this prevents air from browning the surface. Use within a couple days for the best flavor and color.
Final Thoughts
If you’re craving a meal that feels both effortless and extravagant, you have to give Pasta with Spinach Pesto and Grilled Chicken a try. With its bold flavors, satisfying textures, and beautiful presentation, this is a dish you’ll be excited to make again and again. Go ahead and treat yourself—or impress your friends and family—with this vibrant twist on classic pesto pasta!
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Pasta with Spinach Pesto and Grilled Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Pasta with Spinach Pesto and Grilled Chicken recipe combines the freshness of spinach pesto with perfectly grilled chicken, creating a flavorful and satisfying meal. It’s easy to make and perfect for a quick weeknight dinner.
Ingredients
Main Ingredients:
- 12 oz pasta (penne, rotini, or fettuccine)
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Spinach Pesto:
- 3 cups fresh spinach leaves (packed)
- 1/2 cup grated Parmesan cheese
- 1/3 cup toasted pine nuts or walnuts
- 2 cloves garlic
- juice of 1/2 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Optional Toppings:
- extra Parmesan
- red pepper flakes
- toasted nuts
Instructions
- Cook the Pasta: Cook pasta according to package instructions until al dente. Drain and set aside.
- Grill the Chicken: Heat a grill pan or outdoor grill over medium-high heat. Rub chicken breasts with olive oil, salt, pepper, and garlic powder. Grill for 5–6 minutes per side or until fully cooked (internal temp of 165°F). Let rest for 5 minutes, then slice thinly.
- Make the Spinach Pesto: In a food processor, combine spinach, Parmesan, pine nuts or walnuts, garlic, lemon juice, salt, and pepper. Pulse until combined. With the motor running, slowly stream in olive oil until smooth.
- Combine and Serve: Toss the cooked pasta with the spinach pesto until evenly coated. Divide among plates and top with sliced grilled chicken. Garnish with extra Parmesan or red pepper flakes if desired.
Notes
- You can swap spinach for a mix of spinach and basil for more traditional pesto flavor.
- Use rotisserie or leftover chicken for an even faster meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Blending, Boiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups pasta with chicken
- Calories: 540
- Sugar: 2g
- Sodium: 430mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg
