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+ servings
Basil Pesto Chicken Pasta

Easy Dairy-Free Basil Pesto Chicken Pasta

Christie Lai
Basil Pesto Chicken Pasta. Delicious, creamy dairy-free pesto pasta with tender chicken. Ready in 30 minutes. Perfect for as a meal and great as leftovers for the whole family to enjoy!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Italian
Servings 2
Calories per serving 1008 kcal

Ingredients
  

  • 4 boneless skinless chicken thighs thinly sliced
  • 2 small zucchinis thinly sliced for faster cooking
  • 250 grams pasta rotini kind recommended
  • cup reserved pasta water
  • 2 cloves garlic minced
  • 1 tablespoon Extra virgin olive oil for cooking
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Pesto Sauce:

Instructions
 

  • Season sliced chicken with salt and black pepper and set aside.
  • In a blender or food processor, blend pesto ingredients until smooth (basil, extra virgin olive oil, raw cashews, garlic, salt and nutritional yeast). Set aside.
  • Boil your pasta according to package instructions. Near the end, reserve ⅓ cup hot pasta water. Strain pasta in a colander.
  • In large skillet set on medium high heat, fry minced garlic in olive oil until fragrant. Add in chicken and cook for 5 minutes. Then add in zucchini and fry until cooked.
  • Once chicken and zucchini is cooked, add in pesto sauce and pasta water to create sauce.
  • Add in pasta and mix to combine. Serve and enjoy!
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Nutrition
Calories: 1008kcal | Carbohydrates: 28g | Protein: 50g | Fat: 80g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 1434mg | Potassium: 1771mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1743IU | Vitamin C: 48mg | Calcium: 112mg | Iron: 7mg