Pesto Pasta Chicken (Gluten-Free and Dairy-Free)
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Some pasta nights just hit different, and this Pesto Pasta ChickenĀ is one of them. Loaded with tender chicken, high-protein gluten-free pasta, fresh homemade pesto, and delicious homemade sun-dried tomatoes makes every bite a burst of flavor. Everything comes together for a simple, satisfying pasta dinner in about 30 minutes that’s equal parts comfort food and weeknight hero.
Why You’ll Love This Pesto Pasta Chicken
- It’s weeknight fast! Dinner on the table in 30 minutes without a lot of fuss! Yes please!
- Gluten-free and dairy-free:Ā Made with gluten-free pasta and homemade dairy-free pesto, it’s a delicious option for anyone avoiding gluten and dairy.
- Family-approved! All the picky eaters and pasta purists will clear their plates and ask for seconds.
- Packed with protein: I love using Banza chickpea pasta because it adds extra protein and makes this meal even more filling, but any gluten-free pasta does the job.
- Loads of flavor: The fresh pesto, savory chicken, and homemade sun-dried tomatoes create the perfect combination of flavors making people ask if it’s really dairy-free.
- Easy to customize:Ā Super easy to add extra veggies.
Tips and Tricks
- Gluten-free pasta:Ā I like using Banza chickpea pasta, any shape, because it’s high in protein and makes this meal extra satisfying. Other higher quality brands like Jovial or Barilla gluten-free pasta will also hold their shape and let the sauce cling. Gluten free noodles clump fast, so give them a stir every couple of minutes.
- Use homemade pesto:Ā My fresh homemade pesto brings a bright, herby flavor to the pasta. I love making mine with fresh basil, spinach, cashews, garlic, olive oil, and lemon juice. I leave out the Parmesan cheese to keep it dairy-free and love making extra to freeze in mason jars!
- Chicken: Boneless, skinless chicken breasts or thighs work well. For an even faster recipe, use rotisserie chicken!
- Make the sun-dried tomatoes ahead of time: If you’re making your own, prepare them in advance so dinner comes together even faster. These add an incredible burst of concentrated tomato flavor and a little sweetness. They’re one of our favorite parts of this dish, even the kids love them!
Swaps or Easy Ways to Customize
One of the best things about pasta dinners is how easy they are to change up and customize for your own family. My family loves how the homemade pesto coats every bit of pasta, while the sun-dried tomatoes add a rich, slightly sweet burst of flavor that takes this dish to the next level. However, we definitely change this dish up sometimes and here’s are some ideas:
- Switch up the protein: Try steak bits, grilled chicken, or leftover cooked chicken or rotisserie chicken to save time.
- Have leftover turkey from Thanksgiving? Shred it and use it instead of chicken.
- Add Greens: Add baby spinach or chopped kale when you combine everything.
- Add more vegetables: SautĆ©ed zucchini, carrots, mushrooms, or roasted red peppers are all delicious and typically the kids don’t complain either. Also some fresh, halved grape or cherry tomatoes mixed in at the end are yummy too!
- Add Parmesan cheese: If you don’t need to avoid dairy, mozzarella balls or freshly grated Parmesan are insanely delicious mixed in.
- Pasta: Zucchini noodles or spaghetti squash can be swapped for noodles. And regular wheat pasta works perfectly fine if gluten isn’t a concern.
- Add a little heat: A pinch of red pepper flakes gives the pesto a little kick.
Storing and Reheating
- Refrigerator: Let pasta cool completely before storing. Store leftover pesto pasta chicken in an airtight container in the refrigerator for 3ā4 days.
- Reheating: Reheat in a microwave or skillet over low heat with a splash of water, chicken broth, or olive oil to loosen the pesto and bring back that silky texture. You can also microwave individual portions, stirring halfway through. Gluten-free pasta can soften as it sits, so avoid overheating it.
- Freezing: I don’t recommend freezing the pasta. If you want to prep ahead, freeze the chicken, tomato, pesto mixture in a freezer-safe container, then cook fresh pasta when you’re ready to thaw and serve.
- Meal prep: This pasta works well for lunches throughout the week. Divide it into individual containers once cooled and refrigerate promptly. For the freshest texture, you can also keep a little extra pesto on hand to stir in before serving.
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More Loveable Pasta Recipes:
- Easy Dairy-Free Homemade Pesto
- Gluten-Free and Dairy-Free Pasta Caesar Salad
- Gluten-Free Chicken Noodle Soup
- Gluten-Free and Dairy-Free Beef Stroganoff
- Gluten-Free Thai Noodle Salad
- Gluten-Free Lasagna Skillet
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Pesto Pasta Chicken (Gluten-free & Dairy-free)
Some pasta nights just hit different, and this Pesto Pasta ChickenĀ is one of them. Loaded with tender chicken, high-protein gluten-free pasta, fresh homemade pesto, and delicious homemade sun-dried tomatoes makes every bite a burst of flavor. Everything comes together for a simple, satisfying pasta dinner that's equal parts comfort food and weeknight hero.
Ingredients
- 12 ounces gluten-free noodles (we love Banza noodles)
- 1 1/2 pounds chicken breasts (2 cups shredded cooked chicken works too)
- 1 onion diced
- 1 tbsp minced garlic
- 1 tbsp avocado oil (or olive oil)
- 1 cup sun-dried tomatoes (oil squeezed out, if in oil)
- 1 cup pesto
- 1 cup fresh baby spinach optional
- 1 cup grape or cherry tomatoes, halved optional
- salt and pepper to taste
Instructions
- Fill a large pot with water and bring it to a boil. Add the pasta and cook the pasta according to package directions. Drain when fully cooked and set aside.
- While the pasta cooks, use a large saucepan and add the oil, garlic, onion, and chicken. Cook about 5 minutes, stirring occasionally to prevent burning. Then, add the tomatoes and stir. Finish cooking chicken until fully cooked through and add the pesto. Stir well to evenly coat.
- Next, add the drained pasta to the sauce and stir gently until evenly coated with pesto.
- If using, stir in the spinach and halved tomatoes. The spinach will wilt slightly. Serve warm.
Notes
Storing & Reheating:
- Refrigerator:Ā Let pasta cool completely before storing. Store leftover pesto pasta chicken in an airtight container in the refrigerator for 3ā4 days.
- Reheating:Ā Reheat in a microwave or skillet over low heat with a splash of water, chicken broth, or olive oil to loosen the pesto and bring back that silky texture. You can also microwave individual portions, stirring halfway through. Gluten-free pasta can soften as it sits, so avoid overheating it.
- Freezing:Ā I don’t recommend freezing the pasta. If you want to prep ahead, freeze the chicken, tomato, pesto mixture in a freezer-safe container, then cook fresh pasta when you’re ready to thaw and serve.
- Meal prep:Ā This pasta works well for lunches throughout the week. Divide it into individual containers once cooled and refrigerate promptly. For the freshest texture, you can also keep a little extra pesto on hand to stir in before serving.
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