Easy Dairy-Free Basil Pesto Chicken Pasta

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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.

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 1229 kcal

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.

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