This spinach pesto pasta with chicken is a healthy and budget-friendly recipe that you’ll want to make again and again. With a bright and vibrant pesto made with baby spinach and almonds, served with a perfectly grilled chicken breast, this dairy free dinner recipe is perfect when you’re looking for something different you know everyone will love!
⭐⭐⭐⭐⭐ made this chicken and pesto tonight. beautiful, so simple and tasty! highly recommend – great for one or dinner with guests. thankyou – noeline
You know when you buy that bag of baby spinach with the best of intentions at the start of the week, but then it’s a few days later, it’s still in the crisper, and you have no idea what you’re going to do with it?
I have the answer for you: make pesto, of course!
This is a very untraditional pesto, but it’s so fresh and vibrant you have to give it a try. It’s definitely my favourite way to enjoy spinach! I personally do not like pine nuts, so inspired by my kale and walnut pesto pasta, I have switched the nuts to raw almonds.
I always have almonds in my pantry, so this is the kind of recipe you may be able to pull together without a special trip to the grocery store. In just 20 minutes, you can have a delicious and healthy meal on the table.
Key Ingredients
With a total of 8 ingredients needed to make this recipe, you’ll find this spinach pesto pasta its a great option when you don’t have much in the fridge/cupboard to work with.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Baby spinach – this is not a traditional pesto in that we use baby spinach instead of basil which results in a slightly milder flavour and super vibrant colour. You can of course use basil or even kale instead!
- Almonds – I love making pesto using raw almonds, they give a really nutty flavour that is just delicious. You can use any nuts you like or have on hand. I often use cashews or walnuts instead.
- Garlic – for flavour in the pesto.
- Lemon – adds brightness and flavour.
- Olive oil – used in the pesto to bring everything together into a sauce.
- Pasta – I like to use a short pasta shape when combining with pesto, such as spirals which allow little bits of the pesto to cling to it.
- Chicken breasts – sliced horizontally in half to create 4 fillets.
- Dried herbs – to keep things simple I used a mixed herbs blend but you can use dried oregano, basil, thyme or parsley.
Step-by-Step Instructions
To make this simple spinach pesto pasta you will need a food processor or blender to make the pesto. Using a food processor makes this so simple, easy and quick.
Start by adding the baby spinach, raw almonds, garlic, lemon juice, salt and olive oil to the food processor and blend until combined.
Next get a large pot of salted water on to boil for the pasta while you prepare the chicken.
Cut the chicken breasts in half lengthways so you have 4 even sized fillets. Season each side with salt, pepper and mixed herbs. Heat a little olive oil in a frying pan and cook the chicken breast on each side until cooked through. Set aside to allow to rest for a couple of minutes.
Cook the pasta according to the packet instructions – usually around 10 minutes – and then drain, reserving a little of the pasta water.
Add the cooked pasta back to the pot and mix through the spinach pesto. Use a little of the reserved pasta water if it’s looking a bit dry. Taste and add salt and pepper if required.
Slice the grilled chicken breasts and serve over the spinach pesto pasta. Top with fresh parsley and lemon wedges.
Budget Saving Tips!
There are a few things to look out for when grocery shopping that are going to help you keep costs down. Here are a few considerations when making this recipe.
- The cost of chicken breast can vary greatly and ultimately will have a significant impact on your total recipe cost. I have based the pricing on chicken breast at $9.50 per kilo. This was the price of a bulk packet on sale at the supermarket so definitely shop around and buy in bulk and store in the freezer.
- Olive oil again can be an expensive ingredient but it is a very versatile one that can be used in many recipes and therefore is an essential pantry staple. Again I recommend buying in larger quantities when on sale.
- This pesto uses raw almonds but can be substituted with any raw nuts you have such as cashews or walnuts. I recommend buying your nuts from the baking aisle not the snacks/health food aisle as they are so much cheaper.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More easy weeknight recipes:
20 Minute Hoisin Pork Stir Fry
20 Minute Bow Tie Pasta
Budget-Friendly Fried Rice
Crispy Black Bean Tacos
Spinach Pesto Pasta with Chicken
Equipment
Ingredients
- 2 cups (60 grams) baby spinach
- ½ cup raw almonds
- 1 clove garlic
- Juice of 1 lemon
- ¼ teaspoon salt more to taste
- ½ cup olive oil
- 300 grams dried pasta
- 2 chicken breasts sliced horizontally in half
- Salt & pepper
- 1 teaspoon dried herbs
- 1 tablespoon olive oil
- Extra lemon wedges for serving
Instructions
- In a food processor, combine the baby spinach, raw almonds, garlic, lemon juice, salt, and olive oil. Blend until the mixture is smooth and well combined. Set aside.
- Season the chicken breast halves with salt, pepper, and dried herbs on both sides. Heat olive oil in a frying pan over medium heat. Cook the chicken breasts for about 5-6 minutes on each side, or until they are cooked through and no longer pink in the centre. Remove the chicken from the pan and let it rest for a few minutes before slicing.
- Bring a large pot of salted water to a boil. Add the dried pasta and cook according to the packet instructions (usually around 10 minutes). Reserve a cup of the pasta cooking water, then drain the pasta.
- Return the cooked pasta to the pot. Add the spinach pesto and mix well. If the pasta seems dry, add a little of the reserved pasta water to achieve the desired consistency. Taste and adjust the seasoning with additional salt and pepper if needed.
- Slice the cooked chicken breasts. Plate the pesto pasta and top with the sliced chicken. Garnish with fresh parsley and serve with extra lemon wedges on the side.
Video
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
Noeline Albert says
Made chicken and pesto tonight
Beautiful so simple and tasty
Highly recommend great for one or or dinner with guests
Thankyou
Sally says
So glad you enjoyed this one Noeline!