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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!
5 from 1 vote
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Servings: 4
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Equipment

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
US Customary - Metric

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: 2gCalories: 951kcalCarbohydrates: 90gProtein: 38gFat: 51gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 122mgSodium: 793mgPotassium: 929mgFiber: 7gSugar: 7gVitamin A: 2649IUVitamin C: 147mgCalcium: 460mgIron: 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.