Paleo Pesto Chicken Pasta
Dive into the vibrant, wholesome world of Paleo Pesto Chicken Pasta—a gluten-free, dairy-free twist on a classic favorite! This recipe pairs tender oven-baked chicken breast with spiralized zucchini noodles for a light yet satisfying base, perfect for those embracing a clean-eating lifestyle. The star of the dish is a homemade basil pesto, crafted with nutrient-packed ingredients like fresh basil leaves, pine nuts, garlic, and nutritional yeast, delivering bold, garlicky, and nutty flavors. Quick and easy to prepare in just 35 minutes, this meal is ideal for weeknight dinners or meal prep. Garnish with extra basil for a fresh finish, and enjoy a delicious Paleo dinner that's as nourishing as it is flavorful. Perfect for those seeking healthy chicken pasta recipes loaded with taste!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces chicken breast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 medium zucchini
- 2 cups fresh basil leaves
- 0.5 cup pine nuts
- 2 pieces garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 2 tablespoons water
Instructions
Preheat the oven to 400°F (200°C).
Place the chicken breasts on a baking sheet and drizzle with 1 tablespoon of olive oil, then season with salt and black pepper.
Bake the chicken in the preheated oven for 15-20 minutes or until fully cooked and no longer pink in the center.
While the chicken is baking, prepare the zucchini noodles using a spiralizer or julienne peeler. Set aside.
To make the pesto, combine the basil leaves, pine nuts, garlic, lemon juice, nutritional yeast, 2 tablespoons of olive oil, and water in a food processor. Blend until smooth and creamy, scraping down the sides as needed.
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing it into thin strips.
In a large skillet over medium heat, add the spiralized zucchini noodles and sauté for 3-5 minutes until they are tender but still slightly crisp.
Add the sliced chicken and pesto to the skillet with the zucchini noodles. Gently toss everything together until well combined and heated through.
Serve immediately, garnished with extra basil leaves if desired.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 28.8 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 10613 mg | 461% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 57.2 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3068 mg | 65% | |
*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.
