Pesto Chicken Pasta

Ingredients

• 283.5 g (10 oz)boneless, skinless chicken breast
• 30 ml (2 tbsp)olive oil
• to tastesalt and pepper
• 10 mediumcherry tomatoes
• 2 mediumcourgettes
• to garnishfresh basil
• 240 ml (1 cup)fresh basil
• 30 g (1/4 cup)walnuts
• 5 ml (1 tsp)fresh garlic, minced
• 15 ml (1 tbsp)lemon juice
• 5 ml (1 tsp)lemon zest
• 25 g (1/4 cup)grated Parmesan cheese
• 60 ml (1/4 cup)olive oil
• to tastesalt

Instructions

1. 1

   Bake the chicken

   Heat the oven to 200°C (400°F). Put the chicken breasts on a parchment-lined or lightly oiled baking sheet, brush with extra-virgin olive oil and season with salt and cracked black pepper. Bake for 15 minutes.

2. 2

   Add the tomatoes

   Take the chicken out of the oven and add the tomatoes on the vine, brushing them with oil as well. Return the tray to the oven for a further 15 minutes, or until the chicken is lightly browned and cooked through.

3. 3

   Blend the pesto

   While the chicken cooks, blend all the pesto ingredients except the olive oil in a food processor or blender until they form a paste. With the machine running, add the oil gradually and stop when the pesto is combined and has the consistency you want.

4. 4

   Prepare the courgettes

   Make courgette noodles with a spiraliser, or use a vegetable peeler to cut the courgettes into ribbons.

5. 5

   Cook and toss

   Warm a very small amount of olive oil in a frying pan, just enough to keep the courgettes moist and prevent sticking. Sauté them for 3 minutes or until softened, then take the pan off the heat and stir through the pesto.

6. 6

   Assemble the bowls

   Divide the pesto courgettes evenly between two bowls. Top with sliced chicken and baked tomatoes, then garnish with fresh basil.

What is pesto chicken pasta?

Pesto chicken pasta is a familiar combination of chicken, basil pesto and a pasta-like base. This version swaps conventional pasta for spiralised courgette or ribbons, making a lighter-textured base that takes only a few minutes to soften.

The recipe draws on the Italian pairing of basil pesto and Parmesan, alongside baked chicken and tomatoes. A little lemon adds brightness to the rich, nutty pesto.

Nutrition and macros by portion

The nutrition label shows one serving as written: 785 calories, 55g protein, 8g carbs, 59g fat.

The chicken supplies most of the protein, while olive oil, walnuts and Parmesan contribute much of the fat. Courgettes and tomatoes provide the main carbohydrates in the dish. Pair a serving with a leafy salad or extra vegetables for a more varied plate.

The pesto ingredients

Basil and walnuts: fresh basil provides the main herbal flavour, while walnuts give the pesto body and a mellow nuttiness. Parmesan brings savoury depth, and garlic adds a sharper note.

Lemon and oil: lemon juice and zest balance the richness with a fresh, tart edge. Add the olive oil gradually so the pesto blends evenly and stays as thick or loose as you prefer.

Baking the chicken and tomatoes

Chicken: begin baking the chicken on its own for 15 minutes, then return it to the oven with the tomatoes for another 15 minutes. Check that the thickest part of the chicken is cooked through before serving.

Tomatoes: adding them partway through keeps them from spending the whole cooking time in the oven. They should be softened and juicy by the time the chicken is ready.

Getting the courgette texture right

Cutting: a spiraliser makes noodle-like strands, while a vegetable peeler creates wider ribbons. Either works; aim for fairly even pieces so they soften at a similar rate.

Cooking: three minutes in the pan is enough to soften the courgette while retaining some bite. Take the pan off the heat before stirring in the pesto to avoid cooking the fresh basil for longer than necessary.

Timing the components

Start with the oven and chicken, then blend the pesto while they bake. The courgettes cook quickly, so prepare and sauté them near the end to prevent them becoming watery or overly soft.

The stated total time is 50 minutes, including preparation and assembly. Have the pesto ingredients and serving bowls ready before the chicken comes out of the oven.

Serving the bowls

Divide the courgettes evenly between two bowls before adding the sliced chicken and tomatoes. Finish with fresh basil, and serve while the chicken is warm and the courgettes still have a little bite.

For a more substantial meal, serve with crusty bread or a simple green salad. The bowl is also satisfying on its own, with protein from the chicken and a generous, herby pesto coating.

Recipe notes & tips

• Pat the chicken dry before seasoning so the surface can brown more readily.
• Use a parchment-lined or lightly oiled baking sheet to make the chicken easier to lift off.
• Add the pesto oil in a slow stream for a more even mixture.
• Taste the pesto before tossing it with the courgettes and adjust the salt if needed.
• Slice the chicken across the grain for tender pieces.

Variations

• Swap the nuts: use pine nuts instead of walnuts for a more traditional pesto flavour.
• Add chilli: blend a pinch of chilli flakes into the pesto for gentle heat.
• Use yellow courgette: mix yellow and green courgettes for a colourful bowl.
• Add extra greens: toss baby spinach through the warm courgettes just before adding the pesto.
• Make it cheesier: finish with a little extra grated Parmesan at the table.

Common mistakes to avoid

• Overcooking the courgettes: they can turn watery and limp; sauté for about 3 minutes and check for a little remaining bite.
• Adding all the oil at once: the pesto may blend unevenly; pour it in gradually while the processor runs.
• Crowding the baking sheet: the chicken and tomatoes may cook less evenly; leave space between them.
• Slicing the chicken too soon: juices can escape; let it rest briefly before cutting.
• Heating the pesto in the pan: prolonged cooking can dull the fresh basil flavour; stir it in after removing the courgettes from the heat.

How to store

Refrigerate leftovers in an airtight container and use within 3 days. Reheat gently in a pan or microwave until hot; the courgettes will soften further. Store leftover pesto separately if possible and stir it in after reheating.

Frequently asked questions