Nut-Free Pesto Chicken Pasta
Upgrade your pasta night with this irresistible Nut-Free Pesto Chicken Pasta recipe! Perfect for those with dietary restrictions, this dish swaps out traditional nuts for a creamy, basil-packed pesto that’s just as flavorful and satisfying. Tender, pan-seared chicken breast complements the al dente pasta beautifully, while a velvety sauce made from fresh basil, Parmesan cheese, garlic, and lemon juice ties the dish together with a burst of vibrant flavor. Juicy cherry tomatoes add a pop of sweetness, making each bite a deliciously balanced treat. Ready in just 40 minutes and serving up to four, this quick yet elevated meal is topped off with extra Parmesan and fresh basil for unbeatable presentation. Ideal for weeknight dinners or impressing guests, this nut-free pasta recipe is bound to become a go-to favorite!
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Recipe Information
Ingredients
- 12 ounces Pasta of choice (e.g., penne, fusilli, or spaghetti)
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 2 cups Fresh basil leaves
- 1 cup Parmesan cheese, grated
- 2 tablespoons Lemon juice
- 1 cup Cherryo tomatoes, halved
- 1 cup Heavy cream
Instructions
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. While the pasta is cooking, season the chicken breasts with salt and black pepper on both sides.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and let rest for a few minutes before slicing them into strips.
4. In a food processor or blender, combine the basil leaves, 1/4 cup of Parmesan cheese, remaining 1 tablespoon of olive oil, minced garlic, and lemon juice. Blend until a smooth paste forms to make the nut-free pesto.
5. In the same skillet, add the nut-free pesto and heavy cream. Stir and cook over medium heat for about 2-3 minutes until the sauce thickens slightly.
6. Add the cooked pasta and halved cherry tomatoes to the skillet with the pesto sauce, tossing to coat the pasta evenly.
7. Add the sliced chicken strips to the pasta and gently mix to combine.
8. Serve the nut-free pesto chicken pasta hot, garnished with the remaining Parmesan cheese and additional basil leaves if desired.
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.6 g | 206% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 616 mg | 205% | |
| Sodium | 3661 mg | 159% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 8.8 g | ||
| Protein | 166.5 g | 333% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1152 mg | 89% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1999 mg | 43% | |
*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.
