Creamy Pesto Chicken Pasta (Easy & Gluten-Free!)
This Creamy Pesto Chicken Pasta is easy to make, packed with fibre and protein and absolutely delicious! Made with gluten free pasta, fresh summer vegetables, and a homemade creamy basil pesto sauce, this dish will have everyone asking for seconds!
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Servings: 4
Equipment
- stovetop, pot, large pan or dutch oven
- chefs knife
- cutting board
Ingredients
- 400 grams mafalda pasta gluten-free*
- 3 tbsp olive oil
- ½ tsp chili flakes
- ½ onion finely diced
- 2 cloves garlic minced
- 1 head broccoli finely chopped
- 1 small yellow zucchini chopped
- 1 cup 35% cream
- ⅓ cup basil pesto
- 1 cup parmigiano regianno
- 1 cup reserved pasta water
- 2 boneless, skinless chicken breast cooked and shredded
- 1 handful fresh basil
- sea salt and cracked pepper to taste
Instructions
- Boil large pot of water and season it with 1 tbsp of salt.
- In a large pan heat olive oil and chili flakes.
- Add onion and cook until translucent. Stir in garlic and cook until fragrant.
- Add broccoli, toss to coat. Mix in yellow zucchini and season with salt and pepper.
- Pour in cream and 1/4 cup pasta water. Bring it up to a bubble and stir in pesto until well combined.
- Add in 1/2 the cheese and cooked chicken.
- Add cooked pasta and toss to coat. Add a splash of pasta water to help emulsify the sauce.
- Finish the pasta with remaining cheese and fresh basil.
- Taste for seasoning and serve immediately.
Nutrition
Serving: 2g | Calories: 951kcal | Carbohydrates: 90g | Protein: 38g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 793mg | Potassium: 929mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2649IU | Vitamin C: 147mg | Calcium: 460mg | Iron: 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.