Gluten Free Chicken Pesto Pasta
This Gluten Free Chicken Pesto Pasta brings together bold herby flavor, golden seared chicken, and twirl-worthy pasta in a fast, nourishing meal. It’s comforting, fresh, and weeknight-approved, with plenty of ways to customize.
Equipment
- large pot
- skillet
- strainer
Ingredients
Main Ingredients
- 8 oz gluten-free pasta penne or fusilli recommended
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts thinly sliced
- salt and black pepper to taste
- 1.5 cups cherry tomatoes halved
- 1/2 cup pesto store-bought or homemade, ensure gluten-free
- 1/4 cup grated Parmesan cheese optional
- 2 tbsp pine nuts optional, for garnish
- fresh basil leaves for serving
- reserved pasta water splash, as needed to thin sauce
Instructions
- Cook the Pasta:
Bring a large pot of salted water to boil. Cook gluten-free pasta according to package instructions. Drain and reserve ½ cup pasta water. - Sauté the Chicken:
While pasta cooks, heat olive oil in a skillet over medium heat. Season chicken with salt and pepper. Cook for 6–8 minutes until golden brown and cooked through. - Add the Tomatoes:
Add halved cherry tomatoes to the skillet and cook for about 3 minutes until slightly blistered. - Combine:
Lower heat. Add the drained pasta to the pan, then stir in pesto and a splash of reserved pasta water. Mix until evenly coated. - Finish & Serve:
Top with Parmesan cheese and pine nuts if using. Garnish with fresh basil and serve warm.
Notes
Choose high-quality gluten-free pasta for the best texture. For dairy-free, use a vegan pesto and omit the Parmesan. Add extra veggies or a squeeze of lemon to brighten the flavor.
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