Dairy-Free Chicken Pesto Pasta
Brighten up your dinner table with this Dairy-Free Chicken Pesto Pasta, a creamy, vibrant twist on a classic comfort dish that’s perfect for those avoiding dairy or gluten. Succulent, seasoned chicken pairs with gluten-free pasta, tossed in a velvety pesto sauce made from soaked cashews, fresh basil, nutritional yeast, and a hint of lemon for irresistible zest. Sweet cherry tomatoes and tender baby spinach bring bursts of flavor and color, creating a well-rounded, wholesome meal packed with protein and plant-based goodness. Ready in under an hour, this recipe is your go-to for a satisfying, allergy-friendly option that doesn’t compromise on taste. Perfect for weeknight dinners or casual gatherings, it’s a dish everyone will love.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 12 ounces Gluten-free pasta of choice
- 3 cloves Garlic cloves
- 2 cups Fresh basil leaves
- 0.5 cup Raw cashews, soaked
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 3 tablespoons Pine nuts
- 0.25 cup Water
- 1 cup Cherry tomatoes, halved
- 2 cups Baby spinach leaves
Instructions
Soak the cashews in water for at least 2 hours or overnight, then drain and set aside.
Cube the chicken breasts and season them with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken pieces and cook through until they are golden brown on the outside and no longer pink in the middle, about 6-8 minutes. Remove from skillet and set aside.
Cook the gluten-free pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
To make the pesto, in a food processor, combine soaked cashews, garlic cloves, fresh basil leaves, lemon juice, nutritional yeast, pine nuts, 1/4 teaspoon salt, and 1/4 cup of water. Blend until smooth, adding more water if necessary to achieve a creamy consistency.
In the same skillet you cooked the chicken in, add the remaining tablespoon of olive oil, then add the cherry tomatoes and cook until soft, approximately 3 minutes.
Return the cooked chicken to the skillet along with the baby spinach and stir until the spinach begins to wilt.
Add the drained pasta to the skillet, then pour the pesto sauce over the top. Stir everything thoroughly to mix the pasta, chicken, and sauce evenly.
If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.
Serve immediately and enjoy your dairy-free chicken pesto pasta.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2702 mg | 117% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 13.3 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2767 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
