Dairy-Free Pesto Chicken Pasta
Indulge in the vibrant flavors of Dairy-Free Pesto Chicken Pasta, a wholesome and allergy-friendly twist on a classic favorite. This recipe features tender slices of seared chicken breast, tossed with perfectly cooked brown rice pasta for a gluten-free boost. The homemade dairy-free pesto, made with fresh basil, pine nuts, nutritional yeast, and a splash of zesty lemon juice, delivers bold, creamy flavor without any dairy. Sautéed cherry tomatoes and wilted spinach elevate the dish with bursts of color and nutrients, making it both satisfying and nourishing. Ready in just 40 minutes, this quick and easy pasta is perfect for weeknight dinners or a crowd-pleasing meal. Whether you're following a dairy-free diet or simply craving a comforting pasta dish, this recipe ensures every bite is full of vibrant, guilt-free deliciousness.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 8 ounces Brown rice pasta
- 2 cups Basil leaves
- 0.25 cup Pine nuts
- 0.25 cup Nutritional yeast
- 2 pieces Garlic cloves
- 2 tablespoons Lemon juice
- 0.25 cup Water
- 1 cup Cherry tomatoes
- 2 cups Spinach
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes on each side or until fully cooked. Remove from the skillet, let rest for a few minutes, then slice into thin strips.
In a large pot, bring water to a boil and cook the brown rice pasta according to package instructions. Drain and set aside.
To prepare the dairy-free pesto, combine basil leaves, pine nuts, nutritional yeast, garlic, lemon juice, and remaining 1 tablespoon of olive oil in a food processor. Blend until smooth, adding water gradually until desired consistency is reached. Season with salt to taste.
In the same skillet used for the chicken, add the sliced cherry tomatoes and sauté for 2-3 minutes until slightly softened.
Add the spinach to the skillet and cook for an additional 2 minutes until wilted.
Add the cooked pasta, sliced chicken, and dairy-free pesto to the skillet. Toss everything together until well combined and heated through.
Serve immediately, garnishing with extra basil leaves or pine nuts if desired.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 2687 mg | 117% | |
| Total Carbohydrate | 192.6 g | 70% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 6.1 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1565 mg | 33% | |
*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.
