Juicy chicken, tender zucchini, and pasta are coated in a creamy, herby basil pesto made without dairy. This easy dairy-free basil pesto chicken pasta recipe is ready in just 30 minutes, with cashews and nutritional yeast creating a rich, savory sauce that clings to every noodle.
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Dairy-free basil pesto chicken pasta is an Italian-inspired pasta featuring chicken and zucchini tossed in a creamy basil pesto made without Parmesan or other dairy.
Growing up lactose intolerant meant finding new ways to enjoy classic Italian comfort foods, including pesto pasta.
After making dairy-free pesto over the years, I found that blending raw cashews with nutritional yeast gives it the richness and savory flavor I was looking for without dairy. The cashews also help create a creamy sauce that coats the pasta beautifully.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Rotini Pasta: The ridged spiral shape helps the thick pesto cling to the noodles. Penne or rigatoni also work.
- Boneless Skinless Chicken Thighs: Thinly slice against the grain for tender chicken that cooks quickly. Avoid substituting chicken breast for the thighs, as it can dry out more easily.
- Zucchini: Slice into 1⁄4-inch thick rounds so they cook quickly and evenly. Yellow squash also works.
- Garlic: Use fresh garlic cloves for the best flavor.
- Extra Virgin Olive Oil: Regular olive oil also works.
Pesto Sauce
- Fresh Basil Leaves: Choose vibrant green leaves and dry them thoroughly after washing to avoid adding excess water to the pesto.
- Extra Virgin Olive Oil: Regular olive oil also works.
- Raw Cashews: These give the dairy-free pesto its creamy texture. Roasted cashews also work, but will give the pesto a toastier flavor.
- Garlic: Use fresh garlic cloves for the best flavor. Do not substitute with jarred minced garlic.
- Salt
- Nutritional Yeast: This gives the dairy-free pesto a nutty, savory flavor similar to Parmesan.
Expert Tips
- Use a high-powered blender: This breaks down the raw cashews for a smoother, creamier pesto.
- Reserve pasta water last: Scoop it out just before draining when the water is starchiest.
- Use a large skillet: This prevents overcrowding so the chicken sears instead of steaming.
- Sear the chicken first: Adding zucchini afterward prevents its moisture from interfering with browning.
- Don't overcook the zucchini: Cook just until tender so it holds its shape in the finished pasta.
Instructions
Below are step-by-step instructions on how to make dairy-free basil pesto chicken pasta:
- Prep the chicken: Season the sliced chicken thighs with salt and black pepper. Set aside.
- Make the pesto: Add the pesto sauce ingredients to a high-powered blender and blend on high until smooth. Set aside.
- Cook the pasta: Bring a large pot of water to a boil and cook the rotini until al dente, according to package directions. Reserve 1⁄3 cup of the starchy pasta water just before draining the pasta.
- Sear the chicken: Heat extra virgin olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 5-6 minutes until lightly browned and cooked through.
- Cook the zucchini: Add the minced garlic and sauté for 10 seconds until fragrant. Add the zucchini and cook until crisp-tender.
- Finish the sauce: Add the pesto and reserved pasta water to the skillet. Stir until the pesto loosens into a smooth, cohesive sauce that coats the chicken and zucchini.
- Combine: Add the drained rotini and toss until evenly coated in the pesto sauce and heated through. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freezing isn't recommended because the zucchini can become soft and watery after thawing.
- Reheating: Reheat in a skillet over medium-low heat until hot, adding a splash of water to loosen the sauce as needed. Or microwave for 2-3 minutes until hot.
Variations
- Gluten-Free: Use certified gluten-free rotini or another short gluten-free pasta.
- Spicy: Add 1 teaspoon crushed red pepper flakes to the pesto sauce before blending for a spicy kick.
Pairing Suggestions
Serve dairy-free basil pesto chicken pasta with:
- Garlic herb focaccia: For soaking up extra pesto sauce.
- Grilled vegetables: Their smoky flavor complements the fresh basil pesto.
- Tomato bruschetta: The acidity balances the rich, creamy pesto.
FAQ
Do I need to soak the raw cashews before blending?
No. If you're using a high-powered blender, the raw cashews can be blended without soaking.
Why is my pesto gritty?
The cashews may not be fully blended. Use a high-powered blender and blend until completely smooth, scraping down the sides as needed.
📖 Recipe
Easy Dairy-Free Basil Pesto Chicken Pasta
Juicy chicken, tender zucchini, and pasta are coated in a creamy, herby basil pesto made without dairy. This easy dairy-free basil pesto chicken pasta recipe is ready in just 30 minutes, with cashews and nutritional yeast creating a rich, savory sauce that clings to every noodle.
Ingredients
- ½ lb rotini pasta or penne pasta
- 4 skinless boneless chicken thighs sliced into ¼-inch thick pieces
- 2 cups zucchini sliced into ¼-inch thick rounds
- 2 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt to season chicken
- ¼ teaspoon black pepper to season chicken
Pesto Sauce
- 1 cup fresh basil leaves packed
- ¼ cup extra virgin olive oil
- ½ cup raw cashews
- ¼ cup nutritional yeast
- 2 garlic cloves
- ½ teaspoon salt
Instructions
- Season the sliced chicken thighs with salt and black pepper. Set aside.
- Add the pesto sauce ingredients to a high-powered blender and blend on high until smooth. Set aside.
- Bring a large pot of water to a boil and cook the rotini until al dente, according to package directions. Reserve 1⁄3 cup of the starchy pasta water just before draining the pasta.
- Heat extra virgin olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 5-6 minutes until lightly browned and cooked through.
- Add the minced garlic and sauté for 10 seconds until fragrant. Add the zucchini and cook until crisp-tender.
- Add the pesto and reserved pasta water to the skillet. Stir until the pesto loosens into a smooth, cohesive sauce that coats the chicken and zucchini.
- Add the drained rotini and toss until evenly coated in the pesto sauce and heated through. Serve immediately.
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Suggested Equipment & Products
Nutrition
Calories: 1229kcal | Carbohydrates: 103g | Protein: 69g | Fat: 60g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 36g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1387mg | Potassium: 1526mg | Fiber: 8g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 27mg | Calcium: 111mg | Iron: 7mg
Heidi | The Frugal Girls
This is such a great way to use up some of that fresh basil I have growing in my backyard right now... and using cashews instead of pine nuts in your homemade pesto was genius. It makes your homemade pesto so much less expensive to make!
Helene
I had to substitute cashews with pistachios because I didn't have that on hand. But it turned out great! Love that it uses nutritional yeast making it diary free ! Will have to try it again with cashews next time 🙂
christieathome
Thanks so much for making my recipe Helene! Glad it worked well for you!
Freja
This looks delish! Can I use just a regular jar of pesto from the shops? If so, how much do you recommend I use? Thanks heaps
christieathome
Thanks so much! I would suggest finding a jar that is at least 125 -250 ml of Pesto to ensure you cover every noodle! Hope that helps.
Vie
This is absolutely delicious. I made it for my family including a toddler who normally won’t eat pasta and he loved it. A definite keeper and a bonus that it is healthy too. Thanks Christie!
Jamie
This looks delicious, Christie! Thanks for sharing another healthy meal 🙂
Christie
Thanks so much for checking it out Jamie!!