Low Sodium Pesto Chicken Pasta
Elevate your weeknight dinner game with this flavorful and heart-healthy Low Sodium Pesto Chicken Pasta recipe! Featuring tender bites of seasoned chicken, whole wheat pasta, and a vibrant homemade pesto made with fresh basil, pine nuts, and lemon juice, this dish delivers bold flavors without relying on heavy salt. Sautéed cherry tomatoes and fresh baby spinach bring a refreshing burst of color and nutrition, while unsalted vegetable broth ensures the pesto stays creamy and low in sodium. Ready in just 40 minutes from prep to plate, this wholesome and satisfying meal is perfect for feeding the whole family. Serve with a sprinkle of Parmesan for an irresistible finishing touch! Ideal for those seeking low sodium recipes, healthy pasta dishes, and quick meal ideas.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons olive oil
- 12 ounces whole wheat pasta
- 2 cups fresh basil leaves
- 0.25 cup pine nuts
- 0.25 cup freshly grated Parmesan cheese
- 2 units garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon black pepper
- 0.5 cup unsalted vegetable broth
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
Instructions
Begin by boiling a large pot of water. Add the whole wheat pasta and cook according to package directions until al dente. Drain and set aside.
While the pasta is cooking, cut the chicken breast into 1-inch cubes. Season with black pepper.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cubes and sauté until cooked through and golden brown, about 7-8 minutes. Remove the chicken from the skillet and set aside.
In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, garlic, and lemon juice. Pulse until finely chopped.
With the processor running, drizzle in 2 tablespoons of olive oil until the mixture becomes smooth. Add the 1/2 cup of unsalted vegetable broth to achieve a slightly creamy consistency. Taste and adjust seasoning if needed.
In the same skillet used for the chicken, add the cherry tomatoes and sauté for 2-3 minutes until they begin to soften.
Add the cooked pasta and chicken back into the skillet with the tomatoes, tossing to combine.
Pour the freshly made pesto over the pasta mixture and gently toss to coat everything evenly.
Add the fresh baby spinach and toss just until wilted.
Serve the pasta immediately, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 1314 mg | 57% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 9.1 g | ||
| Protein | 190.7 g | 381% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 905 mg | 70% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2549 mg | 54% | |
*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.
