Lemon Herb Chicken Pesto Pasta
Lemon Herb Chicken Pesto Pasta
Ingredients
For the Lemon Herb Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 12 ounces high-protein pasta, such as penne or rotini
- 1 tablespoon salt, for pasta water
- 1 cup prepared basil pesto
- 1 1/2 cups cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon lemon zest
- 1/4 cup chicken broth, or reserved pasta water, as needed
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 tablespoon olive oil, 1 tablespoon lemon juice, dried oregano, garlic powder, 1/2 teaspoon salt, and black pepper. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min
- 2
Bring a large pot of generously salted water to a rolling boil. Add the high-protein pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 12 min
- 3
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Reduce the heat to medium. Add the halved cherry tomatoes to the same skillet and cook for 2-3 minutes until they start to soften slightly. Add the fresh spinach and cook until wilted, about 1-2 minutes.
⏱️ 5 min
- 5
Return the cooked chicken to the skillet with the tomatoes and spinach. Add the cooked and drained pasta, prepared basil pesto, 1/2 cup grated Parmesan cheese, and lemon zest. Toss everything together until well combined. If the sauce seems too thick, add a splash or two of the reserved pasta water or chicken broth until it reaches your desired consistency.
⏱️ 5 min
- 6
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken Pesto Pasta
Ingredients
For the Lemon Herb Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta and Sauce
- 12 ounces high-protein pasta, such as penne or rotini
- 1 tablespoon salt, for pasta water
- 1 cup prepared basil pesto
- 1 1/2 cups cherry tomatoes, halved
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon lemon zest
- 1/4 cup chicken broth, or reserved pasta water, as needed
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 tablespoon olive oil, 1 tablespoon lemon juice, dried oregano, garlic powder, 1/2 teaspoon salt, and black pepper. Toss to coat evenly. Let marinate for at least 10 minutes while you prepare other ingredients.
⏱️ 10 min - 2
Bring a large pot of generously salted water to a rolling boil. Add the high-protein pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
⏱️ 12 min - 3
While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Reduce the heat to medium. Add the halved cherry tomatoes to the same skillet and cook for 2-3 minutes until they start to soften slightly. Add the fresh spinach and cook until wilted, about 1-2 minutes.
⏱️ 5 min - 5
Return the cooked chicken to the skillet with the tomatoes and spinach. Add the cooked and drained pasta, prepared basil pesto, 1/2 cup grated Parmesan cheese, and lemon zest. Toss everything together until well combined. If the sauce seems too thick, add a splash or two of the reserved pasta water or chicken broth until it reaches your desired consistency.
⏱️ 5 min - 6
Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese, if desired.
⏱️ 1 min