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This recipe is my go-to weeknight dinner. It's quick, easy, healthy-ish (don't judge my pesto obsession!), and SO satisfying. I developed it after my friend, Sarah, went gluten-free. We were struggling to find easy gluten-free recipes that weren't totally bland. This recipe is the result of our culinary experimentation; and I'm happy to share it with you! It's incredibly versatile – you can easily swap out the chicken for shrimp, tofu, or even chickpeas for a vegetarian option. The creamy pesto sauce is to die for, and I promise you, even gluten-loving friends and family will be begging for seconds.
The key to this dish is using high-quality ingredients. Don't skimp on the pesto! A good pesto makes all the difference. I also recommend using a good gluten-free pasta. Some brands are better than others. My personal recommendation? Explore and find your fav!. Finally, make sure your chicken is cooked through – no one wants undercooked poultry!
Required Equipments
- Large pot
- Colander
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Gluten Free Pasta with Creamy Pesto and Chicken: Frequently Asked Questions
Gluten Free Pasta with Creamy Pesto and Chicken
A vibrant and flavorful gluten-free pasta dish with a creamy pesto sauce and tender chicken. This recipe is easy to make, quick, and perfect for a weeknight meal.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's cook the pasta! Bring a large pot of salted water to a rolling boil. Add your gluten-free pasta and cook according to package directions, usually 8-10 minutes, until al dente. Don't overcook it, or it'll be mushy! Once cooked, drain the pasta in a colander and set aside. Rinse with cold water to stop the cooking process, this will help prevent sticking. Pat the pasta lightly with a clean kitchen towel to remove excess water. Set aside.
- Now for the star of the show – the pesto! I love using store-bought pesto to save time, but making it from scratch adds a wonderful, fresh flavor. If you choose to make your own, combine basil leaves, pine nuts, garlic, parmesan cheese (or nutritional yeast for a vegan option!), olive oil, salt, and pepper in a food processor or blender and pulse until smooth. Taste and adjust seasoning as needed. Trust me, a little extra parmesan never hurt anybody!
- While your pasta rests, let's get that chicken sizzling! Heat a drizzle of olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt and pepper. Add the chicken to the hot skillet and cook for about 6-8 minutes per side, or until cooked through and golden brown. Remember, the internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside to rest for a few minutes before slicing into bite-sized pieces.
- Time to bring it all together! In the same skillet, add a splash more olive oil if needed. Add your cooked gluten-free pasta and your homemade or store-bought pesto. Toss everything to coat the pasta evenly with the creamy pesto. If the pesto seems too thick, you can add a tablespoon or two of pasta water to loosen it up.
- Now, add the sliced chicken to the pasta and pesto mixture. Toss gently to combine. Taste and adjust seasonings if needed. You might want a pinch more salt, pepper, or even a squeeze of lemon juice for extra zing!
- Serve immediately! Garnish your delicious gluten-free pasta with creamy pesto and chicken with some fresh basil leaves if you have them handy. Enjoy your amazing creation!
📝 Notes
- For a richer flavor, use fresh basil instead of dried.
- If you are making your own pesto, the best way to do this is with a food processor.
- Adjust the amount of pesto to your preference.
- Serve immediately for optimal taste and texture.
- This recipe can be easily doubled or tripled to serve more people. But, cooking times may need to be adjusted slightly for larger quantities of pasta and chicken. Cooking times vary depending on your equipment. Be aware of this.
🍎 Nutrition
Calories: 450
Protein: 30g
Fat: 15g
Carbohydrates: 60g
Fiber: 5g
Calcium: 50mg
