If you’re searching for a dish that’s as vibrant as it is satisfying, Pasta with Spinach Pesto and Grilled Chicken is the answer to your weeknight cravings. Imagine twirls of perfectly cooked pasta coated in a creamy, herby spinach pesto, all crowned with juicy slices of grilled chicken—every bite feels like a celebration. This recipe is bright, fresh, and nourishing, making it a favorite for family dinners, meal prep, or impressing guests at your next gathering.

Pasta with Spinach Pesto and Grilled Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simple, wholesome ingredients that come together to create big, bold flavors. Each component brings something special—whether it’s color, crunch, or a hint of tang—that makes Pasta with Spinach Pesto and Grilled Chicken truly memorable.

12 oz pasta: Choose penne, fusilli, or your favorite shape—these all hold the pesto beautifully and add satisfying texture.
2 cups fresh spinach leaves: The star of the pesto, spinach provides vibrant color and a gentle earthiness.
½ cup fresh basil leaves: Basil adds that classic, aromatic pesto flavor you know and love.
⅓ cup grated Parmesan cheese: For salty, nutty richness that melts right into the sauce.
¼ cup pine nuts or walnuts: Either works—pine nuts are traditional, but walnuts add an extra toasty note and are budget-friendly.
2 cloves garlic: A little raw garlic goes a long way in giving the pesto its signature kick.
½ cup olive oil: This binds everything together, making the pesto luxuriously creamy.
Juice of ½ lemon: Adds brightness and balances the richness of the cheese and nuts.
Salt and pepper to taste: Season just right so every flavor pops.
2 grilled chicken breasts (sliced): Tender, juicy protein that transforms the pasta into a hearty meal.
Optional: extra Parmesan and red pepper flakes for serving: Sprinkle for an extra burst of flavor and a touch of heat at the table.

How to Make Pasta with Spinach Pesto and Grilled Chicken

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil. Add your pasta of choice and cook it just until al dente—this means the noodles will have that perfect, toothsome bite. Before you drain the pasta, remember to scoop out about half a cup of the pasta water. This starchy liquid is pure gold for loosening up your pesto later, so don’t skip it!

Step 2: Make the Spinach Pesto

While the pasta is boiling, pull out your food processor or blender. Add the fresh spinach, basil, grated Parmesan, pine nuts or walnuts, garlic, lemon juice, and a good pinch of salt and pepper. Pulse everything a few times, then slowly drizzle in the olive oil while blending until the mixture becomes smooth, creamy, and a gorgeous green. Taste your pesto and adjust the seasoning as you like—it should taste bright and punchy!

Step 3: Toss Pasta with Pesto

Add the drained (but still warm) pasta back to the pot or into a large serving bowl. Dollop the fresh spinach pesto over the top and toss everything together. If the sauce feels a little thick, stir in a tablespoon or two of that reserved pasta water until it clings beautifully to every noodle.

Step 4: Add Grilled Chicken

Take your grilled chicken breasts—either freshly cooked or prepped ahead—and slice them into bite-sized strips or pieces. Arrange the chicken over the pasta, making sure each serving gets plenty of protein-packed bites. If you’re short on time, rotisserie chicken works deliciously here, too.

Step 5: Garnish and Serve

Just before serving, sprinkle the Pasta with Spinach Pesto and Grilled Chicken with extra Parmesan, a pinch of red pepper flakes, and maybe even a few torn basil leaves. Serve everything while it’s still warm and watch everyone dive in!

How to Serve Pasta with Spinach Pesto and Grilled Chicken

Garnishes

A generous shower of grated Parmesan and a sprinkle of red pepper flakes are my go-to finishing touches for Pasta with Spinach Pesto and Grilled Chicken. Add a few fresh basil leaves or even a drizzle of olive oil for extra flavor and a beautiful presentation. These simple garnishes make the dish pop and add layers of taste with every forkful.

Side Dishes

This pasta is a meal in itself, but it pairs wonderfully with a crisp green salad tossed in a lemony vinaigrette, or a platter of roasted vegetables for a colorful and nutritious spread. If you’re feeling indulgent, some crusty garlic bread is always a hit for mopping up every bit of that delicious pesto.

Creative Ways to Present

For a fun twist, try serving Pasta with Spinach Pesto and Grilled Chicken in individual bowls with a swirl of pesto on top, or layer it in a large family-style platter for everyone to help themselves. You can also serve it chilled as a pasta salad—just cube the chicken and toss everything together for a picnic-perfect dish!

Make Ahead and Storage

Storing Leftovers

Leftovers of Pasta with Spinach Pesto and Grilled Chicken keep beautifully in the fridge for up to three days. Store everything in an airtight container and toss before serving to redistribute the pesto. If things start to look a little dry, a splash of olive oil or a spoonful of reserved pasta water works wonders.

Freezing

You can freeze the spinach pesto by itself in a small jar or zip-top bag for up to two months. For best texture, freeze the pesto without the cheese and add it fresh when reheating. Freezing the whole pasta dish is possible, but the noodles may soften after thawing—still tasty, but not quite as perfect as when fresh.

Reheating

To reheat, simply warm the pasta and chicken in a skillet over medium heat, adding a splash of water or olive oil as needed to loosen the sauce. You can also microwave individual portions, stirring halfway through to ensure even heating. Garnish again after reheating to brighten up the flavors.

FAQs

Can I use a different type Main Course

Absolutely! Pasta with Spinach Pesto and Grilled Chicken is delicious with just about any pasta shape you love—penne and fusilli are great, but spaghetti, rigatoni, or even orecchiette all work well at soaking up the pesto.

What can I substitute for pine nuts?

If you don’t have pine nuts, walnuts are an excellent (and more affordable) alternative. You can also try almonds or cashews for a slightly different flavor profile in your pesto.

Is this recipe good served cold?

Yes! Pasta with Spinach Pesto and Grilled Chicken makes a fantastic cold pasta salad. Just chill the cooked pasta, toss everything together, and serve straight from the fridge for a refreshing meal.

Can I make the pesto ahead of time?

Definitely. The spinach pesto can be made up to two days in advance and kept in the fridge. Just give it a stir before using, and add a little extra lemon juice or olive oil if it thickens up.

How do I make this dish vegetarian?

Simply leave out the grilled chicken or replace it with grilled tofu, roasted chickpeas, or even sautéed mushrooms for a hearty, vegetarian-friendly version of Pasta with Spinach Pesto and Grilled Chicken.

Final Thoughts

If you’re ready to bring a burst of flavor and color to your dinner table, Pasta with Spinach Pesto and Grilled Chicken is waiting for you. It’s easy, versatile, and guaranteed to win over pasta lovers and picky eaters alike. Give it a try—you might just find yourself making it on repeat!

Pasta with Spinach Pesto and Grilled Chicken Recipe

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4.8 from 15 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A vibrant and healthy pasta dish combining tender grilled chicken with a fresh spinach and basil pesto. This easy-to-make recipe blends aromatic herbs, nutty Parmesan, and zesty lemon juice to create a flavorful sauce that beautifully coats al dente pasta. Perfect for a nutritious weeknight dinner or a light summer meal.

Ingredients

Scale

Pasta

12 oz pasta (penne, fusilli, or your choice)

Spinach Pesto

2 cups fresh spinach leaves
½ cup fresh basil leaves
⅓ cup grated Parmesan cheese
¼ cup pine nuts or walnuts
2 cloves garlic
½ cup olive oil
Juice of ½ lemon
Salt and pepper to taste

Protein & Garnish

2 grilled chicken breasts, sliced
Optional: extra Parmesan cheese for serving
Optional: red pepper flakes for serving

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving ½ cup of the cooking water, and set aside.
Prepare the Spinach Pesto: In a food processor or blender, combine the fresh spinach, basil leaves, grated Parmesan, pine nuts or walnuts, garlic cloves, lemon juice, salt, and pepper. Begin blending and slowly drizzle in the olive oil until the mixture forms a smooth and creamy pesto sauce. Taste and adjust seasoning as needed.
Toss Pasta with Pesto: Transfer the warm pasta to a large bowl and toss it with the prepared pesto. Add the reserved pasta water a tablespoon at a time to loosen the sauce if needed, ensuring the pasta is evenly coated.
Add Grilled Chicken: Top the pesto-coated pasta with the sliced grilled chicken breasts, distributing evenly.
Serve: Garnish with additional Parmesan cheese and red pepper flakes if desired. Serve the dish warm and enjoy.

Notes

You can use rotisserie chicken instead of grilling your own for added convenience.
Swap out spinach with arugula or kale for a different flavor profile.
This recipe can also be served cold as a flavorful pasta salad, perfect for meal prep or picnics.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop, Grilling
Cuisine: Italian