Description
This Easy Chicken Pesto Pasta recipe combines tender chicken, vibrant pesto sauce, fresh spinach, and capers for a flavorful and satisfying meal. Ready in just 15 minutes, it’s perfect for a quick weeknight dinner that doesn’t compromise on taste.
Ingredients
Scale
Pasta and Protein
- 1 lb. fusilli pasta
- 1.5 lbs chicken tenderloins or breast, diced
Sauce and Flavorings
- 6 oz jar pesto
- 1/2 cup capers, drained
- 5 oz fresh spinach
- 1 lemon, zest and juice
- 4 garlic cloves, minced
- 2 teaspoons Italian seasoning, salt-free
- 1 tsp salt
- 1 tsp pepper
- 1–2 tsp red pepper flakes, depending on spice preference
- 1.5 cups parmesan, grated
- 2–3 tablespoons olive oil
Instructions
- Season the Chicken: In a bowl, season the diced chicken tenderloins with salt, pepper, Italian seasoning, and 1 teaspoon of red pepper flakes. Mix well to evenly coat the chicken pieces.
- Cook the Pasta: Bring a large pot of water to a rolling boil. Add salt, then the fusilli pasta. Cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Cook the Chicken and Garlic: Heat a large skillet over medium heat and drizzle 2 to 3 tablespoons of olive oil to coat the bottom. Add the seasoned chicken and cook for about 4 minutes per side, flipping once. In the last 1 to 2 minutes, add 2 teaspoons of the minced garlic and sauté them with the chicken. Once cooked, remove the chicken and set aside covered with tented foil to keep warm.
- Sauté the Spinach and Garlic: In the same skillet over low heat, add a bit more olive oil and the remaining minced garlic. Sauté for 30 seconds until fragrant, then add the fresh spinach. Toss with tongs to wilt the spinach evenly, cooking for about 2 to 3 minutes until wilted.
- Prepare the Pesto Sauce and Combine: In a large bowl, mix together the jarred pesto, capers, remaining red pepper flakes, lemon juice and zest, 1 cup of the grated parmesan cheese, and 1/4 cup of the reserved pasta water until it forms a smooth sauce. Fold in the sautéed spinach, cooked pasta, and chicken pieces. Add the remaining parmesan and reserved pasta water as needed, tossing everything together until evenly coated. Taste and adjust seasoning with additional salt and pepper if desired.
Notes
- For homemade pesto, blend 3 cups lightly packed fresh basil leaves, 1/2 cup freshly grated Parmesan, 1/3 cup pine nuts or shelled pistachios, 3 garlic cloves, 1 teaspoon sea salt, 1/2 teaspoon freshly cracked black pepper, and 1/2 cup extra-virgin olive oil until smooth.
- Use gluten-free pasta to make this recipe gluten-free.
- You can substitute chicken breast for tenderloins if preferred.
- Adjust red pepper flakes to control spice level to your taste.
- Reserve some pasta water to help loosen the sauce and bring everything together evenly.
- Serve immediately for best texture and flavor.
