Gluten-Free Chicken Pesto Pasta
Indulge in the rich and vibrant flavors of Gluten-Free Chicken Pesto Pasta—a fast, fresh, and wholesome recipe that’s perfect for busy weeknights or elegant dinners alike. Featuring tender gluten-free penne pasta tossed with juicy, sautéed chicken breast, a creamy basil pesto, and sweet, blistered cherry tomatoes, this dish is both hearty and refreshing. Finished with a sprinkle of Parmesan cheese and aromatic fresh basil, every bite is a delightful balance of savory and herbaceous notes. Ready in just 35 minutes, this recipe is ideal for those seeking a gluten-free twist on a classic Italian-inspired favorite. Quick to prepare, family-friendly, and bursting with flavor, this pasta is sure to impress. Perfect for a gluten-free lifestyle or anyone craving a comforting yet nutritious meal!
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Recipe Information
Ingredients
- 12 ounces gluten-free penne pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup basil pesto
- 1 cup cherry tomatoes
- 0.5 cup Parmesan cheese
- 0.25 cup fresh basil leaves
Instructions
Bring a large pot of salted water to a boil over high heat. Add the gluten-free penne pasta and cook according to the package instructions until al dente.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with salt and black pepper on both sides.
Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add the halved cherry tomatoes and sauté for about 2-3 minutes until they begin to soften.
Drain the cooked pasta and reserve 1/2 cup of the pasta cooking water.
Add the pesto sauce and reserved pasta water to the skillet with the tomatoes, stirring to combine the sauce.
Add the drained pasta and sliced chicken to the skillet and toss until everything is well coated in the pesto sauce.
Serve the pasta in bowls, garnished with grated Parmesan cheese and fresh basil leaves.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.7 g | 178% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 4127 mg | 179% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 16.0 g | ||
| Protein | 159.5 g | 319% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1202 mg | 92% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2316 mg | 49% | |
*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.
