Nut-Free Chicken Pesto Pasta

Savor the vibrant flavors of this Nut-Free Chicken Pesto Pasta, a fresh and wholesome twist on the classic Italian favorite. This recipe features tender, seared chicken breast and al dente pasta tossed in a creamy, nut-free pesto made with sunflower seeds, fresh basil, parmesan cheese, and a splash of zesty lemon juice. Bursting with color and nutrients, the dish is elevated with juicy cherry tomatoes and wilted spinach for a touch of brightness and balance. Ready in under 45 minutes, this easy weeknight dinner accommodates nut allergies without sacrificing the beloved essence of traditional pesto pasta. Perfect for family meals or entertaining, it’s a simple yet sophisticated dish that’s sure to impress.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces chicken breast
• 3 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 units garlic cloves
• 1 cup fresh basil leaves
• 0.5 cup parmesan cheese
• 0.25 cup sunflower seeds
• 2 tablespoons lemon juice
• 0.5 cup extra virgin olive oil
• 400 grams pasta (penne or fusilli)
• 1 cup cherry tomatoes
• 2 cups spinach leaves

Directions

Step 1

Begin by cutting the chicken breasts into thin strips. Season them with salt and black pepper.

Step 2

In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the chicken strips until they're golden and fully cooked, approximately 8-10 minutes. Remove chicken from the skillet and set aside.

Step 3

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve one cup of pasta water, then drain the rest.

Step 4

While the pasta is cooking, prepare the nut-free pesto sauce. In a food processor, combine garlic cloves, fresh basil leaves, parmesan cheese, sunflower seeds, lemon juice, and extra virgin olive oil. Blend until smooth and creamy. If necessary, add more olive oil for desired consistency.

Step 5

Return the skillet to medium heat and add 2 tablespoons of olive oil. Sauté halved cherry tomatoes for 2-3 minutes until they begin to soften. Add the spinach and cook for another minute until wilted.

Step 6

Add the cooked pasta to the skillet along with the sautéed chicken. Pour the nut-free pesto over the pasta and gently mix to combine.

Step 7

Gradually add the reserved pasta water to the skillet, stirring until a creamy sauce forms that evenly coats the pasta.

Step 8

Serve the Nut-Free Chicken Pesto Pasta immediately, garnished with additional parmesan cheese if desired.

Nutrition Facts

Serving size	1159.2 grams (1159.2g)

Amount per serving	% Daily Value*
Calories	2788

Total Fat 199.20g	255%
Saturated Fat 36.30g	182%
Polyunsaturated Fat 17.00g
Cholesterol 251mg	84%
Sodium 3534mg	154%
Total Carbohydrate 148.50g	54%
Dietary Fiber 15.70g	56%
Total Sugars 10.30g
Protein 117.90g	236%

Vitamin D 0IU	0%
Calcium 657mg	51%
Iron 9mg	51%
Potassium 1996mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 16.5%

Carbs: 20.8%