Fresh Basil Chicken Pesto with Gluten-Free Pasta

Quick Summary

A high-protein, gluten-free dinner featuring pan-seared chicken breast tossed in a fresh basil and pine nut pesto. Ready in under 30 minutes, it is perfect for healthy weeknight dining.

Ingredients

Method

1. 01. Cook the pasta in salted boiling water until al dente. Drain, reserving a splash of pasta water.
2. 02. Blend basil, pine nuts, garlic, parmesan, and lemon juice. Stream in the olive oil until smooth.
3. 03. Season chicken cubes with salt and pepper. Sauté in a hot pan until golden and cooked through.
4. 04. Combine pasta, chicken, pesto, and tomatoes. Toss gently, adding reserved water to adjust consistency.

Nutrition Snapshot

Frequently Asked Questions

Can I make this dairy-free?

Yes, simply swap the parmesan for nutritional yeast or a high-quality vegan hard cheese alternative.

What is the best gluten-free pasta?

Brown rice or quinoa blends hold their shape best and offer a mild, nutty flavor that complements pesto well.

How do I store leftovers?

Store in an airtight container for up to 3 days. Reheat gently with a teaspoon of water to prevent the pasta from sticking.