Mediterranean-Friendly Pesto Chicken Pasta
This dish brings together tender chicken, al dente pasta, and a bright Mediterranean-inspired pesto made with olive oil, basil, and lemon. It’s balanced, protein-packed, and full of fresh flavors — perfect for a light yet satisfying meal.
⏱️ Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Chicken:
1 lb (450g) boneless, skinless chicken breasts or thighs
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano
For the Pasta:
8 oz (225g) whole wheat, chickpea, or regular pasta (penne, fusilli, or bowtie)
Salt for boiling water
For the Pesto Sauce:
2 cups fresh basil leaves (packed)
¼ cup extra-virgin olive oil
2 tbsp toasted pine nuts (or almonds/walnuts)
2 cloves garlic
2 tbsp grated Parmesan cheese (or nutritional yeast for dairy-free)
1 tbsp lemon juice
¼ tsp salt
2 tbsp pasta water (to thin the sauce)
Optional Add-Ins:
1 cup cherry tomatoes, halved
1 handful baby spinach or arugula
2 tbsp crumbled feta (for a Mediterranean twist)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package instructions until al dente.
Reserve 2 tbsp of pasta water, then drain and set aside.
2. Cook the Chicken
While pasta cooks, heat olive oil in a large skillet over medium heat.
Season chicken with salt, pepper, garlic powder, and oregano.
Cook 5–6 minutes per side until golden and cooked through.
Let rest, then slice thinly.
3. Make the Pesto
In a food processor or blender, combine basil, nuts, garlic, Parmesan, lemon juice, and salt.
Pulse until roughly chopped.
Slowly stream in olive oil while blending until smooth.
Stir in a bit of pasta water for a silky texture.
4. Assemble the Dish
Add cooked pasta to the skillet with the sliced chicken.
Toss in pesto sauce, cherry tomatoes, and spinach (if using).
Warm over low heat for 1–2 minutes until everything is coated and heated through.
5. Serve
Transfer to bowls and top with extra Parmesan or crumbled feta.
Drizzle with olive oil and a squeeze of lemon for brightness.
Tips
For lighter flavor, mix half pesto + half Greek yogurt for a creamy Mediterranean-style sauce.
Add grilled zucchini, artichokes, or olives for extra Mediterranean flair.
Store leftovers in the fridge for up to 2 days — it’s great cold as a pasta salad!
Nutritional Information
Calories: 480 kcal
Protein: 36g
Carbs: 42g
Fat: 18g
Fiber: 4g