Whole30 Pasta with Pesto and Chicken
Elevate your Whole30 meal plan with this irresistible Whole30 Pasta with Pesto and Chicken recipe—perfect for anyone craving a healthy, flavorful twist on classic comfort food. Featuring tender spiralized zucchini noodles, juicy grilled chicken, and a vibrant, dairy-free basil pesto made with nutritional yeast, this dish is both paleo-friendly and packed with fresh, wholesome ingredients. Cherry tomatoes add a burst of sweetness and color, while the homemade pesto delivers a creamy, nutty essence with hints of garlic and lemon. Ready in just 40 minutes, this quick and easy meal is perfect for weeknight dinners or meal prep, offering a satisfying, low-carb alternative to traditional pasta dishes. Serve it garnished with fresh basil for a meal that's as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 large zucchini
- 2 boneless skinless chicken breasts
- 2 cups fresh basil leaves
- 0.5 cup pine nuts
- 2 garlic cloves
- 2 tablespoons lemon juice
- 0.25 cup nutritional yeast
- 0.5 cup extra virgin olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes
- olive oil spray
Instructions
Using a spiralizer, create zoodles from the 4 large zucchinis and set aside.
Preheat a grill or skillet over medium heat.
Season the 2 chicken breasts with salt and pepper on both sides.
Spray the grill or skillet with olive oil spray and cook the chicken breasts for about 6-7 minutes on each side or until fully cooked and golden brown. Remove and let them rest.
While the chicken is cooking, prepare the pesto. In a food processor, combine 2 cups of fresh basil leaves, 0.5 cup of pine nuts, 2 garlic cloves, 2 tablespoons of lemon juice, 0.25 cup of nutritional yeast, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper. Pulse until everything is well combined.
With the food processor running, slowly stream in 0.5 cup of extra virgin olive oil until the pesto is smooth and creamy.
Slice the cooked chicken breasts thinly.
Halve the cherry tomatoes.
In a large skillet over medium heat, add the zoodles and saute for 2-3 minutes until slightly tender.
Add the prepared pesto and mix well to coat the zoodles evenly.
Add the sliced chicken and halved cherry tomatoes to the skillet and toss to combine all the ingredients.
Serve the Whole30 Pasta with Pesto and Chicken immediately, garnished with additional fresh basil if desired.
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 23.8 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 12034 mg | 523% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 76.5 g | ||
| Protein | 86.8 g | 174% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3715 mg | 79% | |
*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.
