Chicken Pesto Pasta
This high-protein pasta is packed with chicken, zucchini and cherry tomatoes, all tossed through a homemade basil pesto. It’s the perfect weeknight dinner or pre-game fuel, and it comes together in one pan in just 30 minutes.
Serves
4
Prep time
15 minutes
Cooking time
20 minutes
Looking for more pre-game pasta ideas? Try my High Protein Vodka Chicken Pasta, Mediterranean Tuna Pasta or my High Protein Beef Ravioli Pasta Bake
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The pesto may darken slightly (oxidation), but it's still safe to eat. Pesto freezes well on its own for up to 3 months, but cooked pasta doesn't freeze well.
.svg)
Substitutions
- Chicken breast: Use chicken thighs or prawns
- Basil: Use baby spinach for a milder pesto, or half basil/half rocket/arugula for a peppery kick
- Parmesan: Use Pecorino Romano or a hard aged cheese
- Zucchini: Swap for eggplant or asparagus
Serving Suggestions
Serve with a simple rocket salad with lemon dressing
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The pesto may darken slightly (oxidation), but it's still safe to eat. Pesto freezes well on its own for up to 3 months, but cooked pasta doesn't freeze well.
Substitutions
- Chicken breast: Use chicken thighs or prawns
- Basil: Use baby spinach for a milder pesto, or half basil/half rocket/arugula for a peppery kick
- Parmesan: Use Pecorino Romano or a hard aged cheese
- Zucchini: Swap for eggplant or asparagus
Serving Suggestions
Serve with a simple rocket salad with lemon dressing
Ingredients
- 300-350g pasta of choice (penne, fusilli, or fettuccine work well)
- 1 tbsp salt (for pasta water)
- 1 cup cherry tomatoes, halved
- 1 small zucchini, thinly sliced
- 2-3 cups baby spinach leaves
- 2 tbsp olive oil
For the chicken:
- 500g chicken breast, cut into 2-3cm cubes
- 1 tbsp olive oil
- Salt and pepper
For the pesto:
- 2 cups fresh basil leaves, packed (about 2 large bunches)
- 1/2 cup extra virgin olive oil (plus extra if needed)
- 1/3 cup pine nuts, lightly toasted
- 3 garlic cloves, peeled
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper
- Juice of 1/2 lemon (optional)
To serve:
- Parmesan
- Fresh basil leaves
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
680
kcal
Protein
42
g
Carbohydrates
52
g
Fat
32
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the pesto:
- Heat a dry frying pan over medium-low heat. Add the pine nuts and toast for 2-3 minutes, shaking frequently, until golden and fragrant. Transfer to a plate to cool.
- Food Processor or Blender: Add all pesto ingredients to the food processor except the olive oil. Pulse until finely chopped. With the motor running on low speed, slowly drizzle the olive oil through the feed tube in a steady stream. Process until smooth (or your desired consistency). If the pesto is too thick, add a little extra olive oil or water, 1 tablespoon at a time, until it reaches the right consistency.
- Handheld Stick Blender: Place all pesto ingredients (including the olive oil) in a bowl or jug. Use the stick blender to blend until smooth, moving it up and down to incorporate everything evenly. If needed, add a little extra olive oil or water to help it blend.
For the pasta:
- Bring a large pot of water to a boil. Add 1 tbsp salt. Add the pasta and cook according to package directions until al dente. Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain the pasta in a colander but don't rinse.
- While the pasta cooks, heat 1 tbsp olive oil in a large frying pan or skillet over medium-high heat.
- Season the chicken with salt and pepper. Once the oil is hot, add the chicken in a single layer (don't overcrowd - cook in batches if needed). Cook for 3-4 minutes without moving, until golden brown on the bottom. Flip and cook for another 3-4 minutes until cooked through and golden on all sides. Transfer the chicken to a plate.
- In the same pan (no need to clean it), add 1 tbsp olive oil over medium-high heat. Add the zucchini slices in a single layer. Cook for 2-3 minutes without stirring until golden on the bottom, then flip and cook for another 2 minutes. Season with a pinch of salt and pepper.
- Add the cherry tomatoes to the the pan. Cook for 2-3 minutes, stirring occasionally, until they start to blister, soften, and release their juices.
- Return the cooked chicken to the pan.
- Add the drained pasta and all of the pesto. Toss everything together over low heat, adding the reserved pasta water gradually (start with 1/4 cup) until the pesto coats everything evenly and looks creamy.
- Add the fresh spinach leaves and toss for 30-60 seconds until just wilted. Keep tossing until everything is well combined and heated through.
- Divide between bowls. Top with freshly grated Parmesan and fresh basil leaves if using. Serve immediately while hot.
Ingredients
- 300-350g pasta of choice (penne, fusilli, or fettuccine work well)
- 1 tbsp salt (for pasta water)
- 1 cup cherry tomatoes, halved
- 1 small zucchini, thinly sliced
- 2-3 cups baby spinach leaves
- 2 tbsp olive oil
For the chicken:
- 500g chicken breast, cut into 2-3cm cubes
- 1 tbsp olive oil
- Salt and pepper
For the pesto:
- 2 cups fresh basil leaves, packed (about 2 large bunches)
- 1/2 cup extra virgin olive oil (plus extra if needed)
- 1/3 cup pine nuts, lightly toasted
- 3 garlic cloves, peeled
- 1/2 cup freshly grated Parmesan cheese
- salt and pepper
- Juice of 1/2 lemon (optional)
To serve:
- Parmesan
- Fresh basil leaves
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
680
kcal
Protein
42
g
Carbohydrates
52
g
Fat
32
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
For the pesto:
- Heat a dry frying pan over medium-low heat. Add the pine nuts and toast for 2-3 minutes, shaking frequently, until golden and fragrant. Transfer to a plate to cool.
- Food Processor or Blender: Add all pesto ingredients to the food processor except the olive oil. Pulse until finely chopped. With the motor running on low speed, slowly drizzle the olive oil through the feed tube in a steady stream. Process until smooth (or your desired consistency). If the pesto is too thick, add a little extra olive oil or water, 1 tablespoon at a time, until it reaches the right consistency.
- Handheld Stick Blender: Place all pesto ingredients (including the olive oil) in a bowl or jug. Use the stick blender to blend until smooth, moving it up and down to incorporate everything evenly. If needed, add a little extra olive oil or water to help it blend.
For the pasta:
- Bring a large pot of water to a boil. Add 1 tbsp salt. Add the pasta and cook according to package directions until al dente. Just before draining, scoop out 1 cup of pasta cooking water and set aside. Drain the pasta in a colander but don't rinse.
- While the pasta cooks, heat 1 tbsp olive oil in a large frying pan or skillet over medium-high heat.
- Season the chicken with salt and pepper. Once the oil is hot, add the chicken in a single layer (don't overcrowd - cook in batches if needed). Cook for 3-4 minutes without moving, until golden brown on the bottom. Flip and cook for another 3-4 minutes until cooked through and golden on all sides. Transfer the chicken to a plate.
- In the same pan (no need to clean it), add 1 tbsp olive oil over medium-high heat. Add the zucchini slices in a single layer. Cook for 2-3 minutes without stirring until golden on the bottom, then flip and cook for another 2 minutes. Season with a pinch of salt and pepper.
- Add the cherry tomatoes to the the pan. Cook for 2-3 minutes, stirring occasionally, until they start to blister, soften, and release their juices.
- Return the cooked chicken to the pan.
- Add the drained pasta and all of the pesto. Toss everything together over low heat, adding the reserved pasta water gradually (start with 1/4 cup) until the pesto coats everything evenly and looks creamy.
- Add the fresh spinach leaves and toss for 30-60 seconds until just wilted. Keep tossing until everything is well combined and heated through.
- Divide between bowls. Top with freshly grated Parmesan and fresh basil leaves if using. Serve immediately while hot.
Watch How to Make It
Join for Exclusive Resources
Meal plans
Premium recipes
Weekly email from me
Oops! Something went wrong while submitting the form.
Pre-game Pastas
Dinner
Weeknight dinners
Pasta
One-Pan / One-Pot
High-protein meals
Chicken
Mediterranean