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This easy recipe is the perfect mid-week meal and makes the most incredible leftovers. If you are swimming in summer squash or buckets of basil like my mom is, this is the perfect summer pasta to wow your family and friends. This creamy pasta is packed full of fibre and protein but also tastes amazing, so even your finicky friends or children will be asking for second helpings! I am taking advantage of my mom’s overflowing garden right now and seizing all the produce I can get my hands on! If your green thumb means heading to the grocery store and grabbing the goodies necessary, all the power to you!
This recipe will be right here when you get back, hehee. I’ve got my little garden going and currently, my basil plants are going crazy, so you know that means it’s time for me to make The Best Basil Pesto! You can totally make this recipe without making the pesto at home – but with a recipe this easy why not go for all that freshness and make your own? Click here to get my basil pesto recipe and if you want to make it just use the other recipe but replace the parm with a vegan version like this one. Pesto is easily one of my favourite things to make because anytime I can use a ton of fresh herbs; I am a happy gal! I really love this pasta recipe as well from Burnt Table; it’s finished in 10 minutes which is amazing if you’re in a hurry.
This recipe is so fun to customize and I get into that more in the blog but you truly can use any combination of vegetables that suit your taste. You can use whatever protein you’d like but I shredded the chicken breast meat and the texture was so on point. For those wondering if it’s possible to make this recipe dairy free – the answer is yes, just scroll down to the FAQ to find out how!
Boil a large pot of water and season it with salt. Cook the gluten free mafalda pasta according to package instructions until al dente. Reserve one cup of pasta water before draining. While the pasta is cooking, heat olive oil and chili flakes in a large pan over medium heat. Add the finely diced onion and cook until translucent. Stir in minced garlic and cook until fragrant. Add the chopped broccoli and yellow zucchini, tossing to coat in the oil. Season with sea salt and cracked pepper.
Pour in the cream and 1/4 cup of reserved pasta water. Bring to a gentle bubble, then stir in the basil pesto until well combined. Add half of the Parmigiano Reggiano and stir until melted.
Add the shredded chicken and cooked pasta to the pan, tossing to coat in the sauce. Add a splash of more pasta water to help emulsify the sauce if needed. Finish with the remaining cheese and fresh basil. Taste for seasoning and serve immediately!
Customizing your creamy pesto pasta is easy and fun! Add different vegetables like asparagus, bell peppers, cherry tomatoes, sun dried tomatoes or spinach to boost the nutritional content. Swap the protein by using chicken thighs, tofu, tempeh, or chickpeas. Experiment with different pestos like sun dried tomato, arugula, or kale and walnut pesto for a unique flavour profile.
Change the pasta shape to penne, fusilli, spaghetti, or zucchini noodles. Spice it up with more chili flakes or a dash of hot sauce, and garnish creatively with fresh herbs, toasted nuts, or a sprinkle of nutritional yeast. These customization options make it easy to create a new and exciting version of this creamy pesto pasta every time.
Pesto sauce is a flavorful Italian sauce often made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
For this recipe, homemade basil pesto is the best choice. However, you can also use store-bought pesto if you’re short on time. Just make sure it’s high-quality and made with fresh ingredients.
Pesto can be healthier than tomato sauce as it’s made from fresh herbs and nuts, providing healthy fats and vitamins. However, it can also be higher in calories and fat, so portion control is key.
Absolutely! You could use coconut milk or cream and dairy-free Parmesan-style cheese if you and your family are eating dairy-free. Try using a vegan parmesan like this one from Voilife.
Mafalda pasta is a great choice for this recipe as it scoops up all of your sauce beautifully; however, you can also use penne, fusilli, or any pasta that holds the creamy sauce well.
The reserved pasta water is key to thickening the sauce. Its starch helps emulsify the sauce, making it creamy and thick.
Pesto pasta pairs well with a simple green salad, garlic bread, or roasted vegetables.
Reheat pesto pasta in a skillet over medium heat. Add a splash of cream or pasta water to help revive the creamy texture.
This Chicken Pesto Pasta recipe is loved for its simplicity, versatility, and incredible flavour. Plus, the creamy pesto sauce is absolutely irresistible!
If you enjoyed this recipe, check out my other date night worthy pasta recipes! Don’t forget to rate and review before you go.
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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4 Responses
Just made this dish for the first time – delicious
Just made this for the first time – delicious
Oh my goodness, this dish was wonderful! First of all, I had never heard of Mafalda pasta so I ordered it online, it was brown rice, Mafalda pasta and it is now my new favorite pasta! The sauce was fabulous, I used coconut milk, with all else staying the same. So so good. Thanks for the recipe! It’s a definite keeper for me and my family
Hey Anne! I am so happy that you ordered that pasta and made this recipe!! I also love to read that you made it your own with a few modifications that fit you preferences. Can’t wait for you to try some other pastas 🙂 Thanks so much for taking the time to rate and share your experience!