Grilled Chicken with Pesto Green Pasta
Tender grilled chicken served over a bed of pasta coated in a vibrant green basil pesto sauce. This dish brings together smokiness from the grill, richness from olive oil and Parmesan, and the herbaceous zing of fresh basil — a beautiful harmony of Mediterranean flavors.
⏱️ Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts
1 tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano
¼ tsp black pepper
½ tsp salt
Juice of ½ lemon
For the Pesto Green Pasta:
10 oz (285g) pasta (penne, rotini, or spaghetti work well)
2 cups fresh basil leaves
⅓ cup pine nuts or walnuts
2 garlic cloves
½ cup freshly grated Parmesan cheese
½ cup olive oil
Juice of ½ lemon
Salt and black pepper to taste
Optional: ¼ cup reserved pasta water
Optional toppings: cherry tomatoes, shaved Parmesan, chili flakes
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions.
Reserve ¼ cup pasta water, then drain and set pasta aside.
2. Grill the Chicken:
Rub the chicken with olive oil, garlic powder, oregano, salt, pepper, and lemon juice.
Preheat a grill pan or outdoor grill to medium-high heat.
Grill chicken for 5–6 minutes per side until fully cooked (internal temp 165°F/74°C).
Remove and let rest for 5 minutes. Slice thinly.
3. Make the Pesto:
In a food processor, combine basil, nuts, garlic, Parmesan, lemon juice, salt, and pepper.
Pulse until crumbly.
While running, slowly stream in the olive oil until a smooth, slightly thick sauce forms.
Taste and adjust salt, lemon, or oil as needed.
4. Toss and Combine:
Add pesto to the warm pasta and toss gently. Add reserved pasta water a little at a time to loosen if needed.
Divide pasta onto plates and top with grilled chicken slices.
5. Garnish and Serve:
Sprinkle with extra Parmesan, fresh basil, or chili flakes.
Optional: Add halved cherry tomatoes for freshness.
Notes & Tips
Pesto Alternatives: Use arugula or baby spinach for a twist.
Creamier version: Mix 1 tbsp of Greek yogurt or ricotta into the pesto.
Make it vegetarian: Use grilled veggies (zucchini, mushrooms) instead of chicken.
❓ frequently Asked Questions FAQs
Q: Can I use store-bought pesto?
A: Yes! Use about ½ to ¾ cup. Taste and adjust seasoning.
Q: What pasta works best?
A: Short pasta like penne or rotini holds pesto well, but spaghetti works great too.
Q: Can I meal-prep this?
A: Absolutely. Store chicken and pesto pasta separately in the fridge. Reheat with a splash of olive oil.
️ Serving Suggestions
Side salad with lemon vinaigrette
Garlic or focaccia bread
Grilled zucchini or steamed broccoli
Nutritional Information
Calories: 540
Protein: 38g
Carbs: 42g
Fat: 28g
Fiber: 3g
Sugar: 2g
Sodium: ~480mg