Easy Dairy-Free Basil Pesto Chicken Pasta

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Easy Dairy-Free Basil Pesto Chicken Pasta

You need a comforting weeknight meal that skips the heavy cheese. This dairy-free basil pesto chicken pasta comes together in just 30 minutes with juicy, pan-seared chicken. Every bite is coated in a velvety, herby, deeply savory sauce that clings perfectly to your favorite noodles.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories per serving 834 kcal

Ingredients

½ lb rotini pasta or penne
4 skinless boneless chicken thighs thinly sliced
2 small zucchinis sliced into ¼" thick rounds
2 garlic cloves minced
1 tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper

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 for pesto
½ teaspoon salt for pesto

Instructions

Season the sliced chicken thighs with salt and black pepper. Set aside.
Add the listed pesto sauce ingredients into 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, or according to package directions. Reserve ⅓ cup of the starchy pasta water, then drain.
Heat extra virgin olive oil in a skillet on medium heat and sauté the minced garlic for 10 seconds or until fragrant. Add the chicken and cook until lightly browned on the edges, about 5-6 minutes. Then add the zucchini and cook until tender.
Add the pesto sauce and reserved pasta water to the skillet with the chicken and zucchini. Stir until the sauce is smooth and well combined.
Add the drained rotini and toss until evenly coated in the pesto sauce.

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