Creamy Pesto Chicken “Pasta”

If you have been here a while, you know I’m all about the spiralizer these days! I love pasta, so it really is the perfect way to satisfy that pasta craving- BUT WITH VEGGIES. So much yes!

This Creamy Pesto Chicken “Pasta” is flavorful, delicious, full of good-for-you ingredients, and makes the perfect nutritious dinner for your family.

Creamy Pesto Chicken "Pasta"

This weekend was kind of relaxed. We laid low and managed to have a fun-filled day of registering *gasps* for our wedding!  We binge-watched The Jinx (a new HBO Documentary short series), and I met my girlfriends for brunch yesterday.  A nice relaxing weekend for busy week ahead! Cooking for Passover, heading to NY, taking care of wedding stuff, blog work, gym time, and so much more. Busy busy busy. That’s why I need to fuel up with dinners like this.

Protein, good-for-you fats… the works!

Creamy Pesto Pasta | Lexi's Clean Kitchen

Creamy Pesto Pasta | Lexi's Clean Kitchen

 

5.0 rating
1 reviews

Creamy Pesto Chicken


Yields 2
Prep Time 10 min
Cook Time 20 min
Total Time 30 minutes



Author: Lexi
Scale This Recipe

Ingredients

    For the pesto

  • 1 cup spinach
  • 1 cup fresh basil
  • 1/3 cup walnuts or cashews
  • 2 tbsp extra virgin olive oil
  • 1/4 cup parmesan cheese
  • 2 tsp lemon
  • 1 avocado
  • 1 tsp pink sea salt, more to taste
  • 1/2 tsp fresh pepper, more to taste
  • Optional: red pepper flakes, to taste
  • Optional

  • 1-2 drops basil essential oil
  • 1-2 drops lemon essential oil
  • Everything Else

  • 4 medium organic zucchinis
  • 1 lb. organic chicken
  • 2 tbsp extra virgin olive oil
  • 1/2 cup cherry tomatoes or sun-dried tomatoes
  • Basil for garnish

Directions

  • Using a spiralizer, a mandolin, or a vegetable peeler, shred zucchini into noodles
  • In a medium size pan, heat 1 tbsp oil and add in zucchini
  • Toss for 3-5 minutes, remove once zucchini is warm (not overly soft), and set aside
  • Chop chicken into cubes and sprinkle with salt and pepper
  • Heat 1 tbsp oil in your skillet and add in chicken
  • Cook chicken until no longer pink, remove and set aside
  • In your high-speed blender or food processor combine all pesto ingredients and blend until smooth, taste and adjust spices as desired (i.e. add more salt, red pepper flakes, or fresh lemon juice)
  • Return zucchini noodles to your pan
  • Add in pesto, one tablespoon at a time until you reach desired amount*
  • Add in chicken and cherry tomatoes
  • Toss until combined and then transfer to serving plates
  • Garnish with fresh basil, sea salt, pepper, and red pepper flakes and serve hot

Recipe Notes

  • *Depending on the size of your zucchini, this may make a lot more pesto then needed/desired. Start with a little, toss, and add more as desired! Leftover pesto can be tossed with additional shredded chicken for a pesto chicken salad!
  • **Can omit cheese for fully dairy-free, but if you tolerate it I highly recommend it!

Nutrition

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Creamy Pesto Chicken "Pasta"

Creamy Pesto Pasta | Lexi's Clean Kitchen

What is your favorite type of pasta dish? How do you fuel your mind & body for busy weeks?

10 comments
March 30, 2015

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Join The Discussion

10 responses to “Creamy Pesto Chicken “Pasta””

  1. Jen says:

    I was wondering if anything could substitute the Parmesan cheese to make it dairy free? Would anything else give it the added flavor element without the dairy? Thanks! It looks fantastic!

  2. mara says:

    whats your recommendation if you are dairy free- do you know of anything to use instead of parmesan cheese?
    Thanks-

  3. Do you have a nut free pesto recipe at all? Been looking for something like this for ages but we can’t have nuts in the house due to allergies

    Steph – http://nourishmeclean.blogspot.com

  4. That looks SO good- After you posted it on instagram I wanted to eat my phone.

  5. Margaux says:

    This looks amazing. How long does the pesto keep for? Could you freeze it?

  6. Jennifer says:

    This was delicious!! Pretty easy to make and I have a bunch of pesto leftover too for the future. The pesto did taste a little too salty by itself but when added to the zucchini it was perfect. Thanks!

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