Pesto Pasta Chicken (Gluten-free & Dairy-free)
Some pasta nights just hit different, and this Pesto Pasta Chicken 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: Let pasta cool completely before storing. Store leftover pesto pasta chicken in an airtight container in the refrigerator for 3–4 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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