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30-Minute Chicken Pesto Pasta

A quick, satisfying pasta with homemade basil pesto and seared chicken ready in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 Tbsp avocado oil
  • 1 to 1.5 pound boneless skinless chicken thighs
  • 8 oz pasta noodles
  • 1 cup basil leaves tightly packed
  • 2/3 cup pine nuts
  • 4 cloves garlic
  • 2/3 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil or avocado oil
  • 1/4 tsp sea salt to taste

Instructions

  • Prepare the pesto: in a food processor combine basil, pine nuts, garlic, and Parmesan (do not add the olive oil yet).
  • Pulse until ingredients are finely chopped, then with the processor running slowly pour in the 1/2 cup oil until the mixture is combined and smooth; add more oil for a thinner sauce and season with sea salt to taste.
  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente (about 1–2 minutes less than package time), then drain in a colander.
  • While pasta cooks, cut the chicken thighs into bite-sized pieces.
  • Heat 1 tablespoon avocado oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until cooked through and lightly browned, about 6–8 minutes.
  • Add the drained pasta and prepared pesto to the skillet with the cooked chicken and toss over low heat until everything is evenly coated and heated through.
  • Taste and adjust seasoning with additional sea salt, black pepper, lemon juice or extra Parmesan if desired, then serve immediately.

Equipment

  • Food processor or blender
  • Large Pot
  • Colander
  • Large Skillet
  • Measuring Cups and Spoons
  • Knife and cutting board

Notes

  • I use gluten-free pasta noodles but any pasta works.
  • Pesto keeps in an airtight jar in the refrigerator for up to 5 days.