This delightful pesto pasta with chicken recipe is a perfect blend of fresh and savory flavors. The creamy pesto sauce, made from aromatic basil leaves, pairs beautifully with the tender vegan chicken. It's a quick and easy dish that brings a taste of Italy to your table.
Some ingredients in this recipe might not be staples in every kitchen. Nutritional yeast is a deactivated yeast that adds a cheesy flavor to the pesto and can be found in the health food section of most supermarkets. Pine nuts are often located in the baking or nut section. Vegan chicken can be found in the frozen or refrigerated section of stores that carry plant-based products.

Ingredients for Pesto Pasta with Chicken
Pasta: The base of the dish, providing a hearty and satisfying texture.
Vegan chicken: A plant-based protein that mimics the texture and flavor of chicken.
Basil leaves: Fresh and aromatic, these leaves are the main ingredient in the pesto sauce.
Olive oil: Adds richness and helps blend the pesto into a smooth sauce.
Nutritional yeast: Provides a cheesy flavor to the pesto without using dairy.
Garlic: Adds a pungent and savory depth to the pesto.
Pine nuts: These nuts add a creamy texture and nutty flavor to the pesto.
Salt: Enhances the overall flavor of the dish.
Pepper: Adds a hint of spice and balances the flavors.
Technique Tip for This Recipe
When making pesto, toast the pine nuts in a dry skillet over medium heat until they are golden brown. This will enhance their flavor and add a deeper, nuttier taste to your pesto sauce. Be sure to keep an eye on them and stir frequently to prevent burning.
Suggested Side Dishes
Alternative Ingredients
pasta - Substitute with gluten-free pasta: If you need a gluten-free option, gluten-free pasta made from rice, quinoa, or corn can be used.
vegan chicken - Substitute with tofu: Tofu is a versatile plant-based protein that can be marinated and cooked to mimic the texture and flavor of chicken.
basil leaves - Substitute with spinach leaves: Spinach can be used as a milder alternative to basil, providing a similar green color and nutritional benefits.
olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and can be used in the same quantity as olive oil.
nutritional yeast - Substitute with vegan parmesan: Vegan parmesan can provide a similar cheesy flavor and texture to nutritional yeast.
garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, which can be a good alternative for those who prefer a less pungent taste.
pine nuts - Substitute with walnuts: Walnuts can provide a similar crunchy texture and nutty flavor, and are often more affordable than pine nuts.
salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral profile.
pepper - Substitute with white pepper: White pepper can be used as a substitute for black pepper, offering a slightly different flavor profile while maintaining the peppery taste.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the pesto pasta to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.
- Transfer the cooled pasta into an airtight container. If you have multiple servings, consider using smaller containers to avoid repeatedly opening the same one.
- For optimal freshness, store the pesto pasta in the refrigerator. It will keep well for up to 3-4 days.
- To freeze, place the pasta in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to prevent freezer burn.
- Label the container or bag with the date and contents. This helps you keep track of how long it has been stored.
- When ready to eat, thaw the pasta in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
- Reheat the pesto pasta in a pan over medium heat, stirring occasionally. You can add a splash of olive oil or a bit of water to help loosen the sauce if it has thickened.
- Alternatively, you can reheat the pasta in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or plate, and heat in 1-minute intervals, stirring in between, until warmed through.
- If the vegan chicken becomes too dry during reheating, consider adding a bit more pesto or a drizzle of olive oil to restore moisture.
- Enjoy your reheated pesto pasta with a fresh sprinkle of nutritional yeast or pine nuts for added flavor and texture.
How to Reheat Leftovers
Stovetop Method:
- Place a non-stick pan over medium heat.
- Add a splash of olive oil or a bit of water to the pan to prevent sticking.
- Add the leftover pesto pasta with vegan chicken to the pan.
- Stir occasionally until heated through, about 5-7 minutes.
- If the pesto looks dry, add a bit more olive oil or a tablespoon of water to help rehydrate the pasta.
Microwave Method:
- Place the pesto pasta with vegan chicken in a microwave-safe dish.
- Add a splash of water or olive oil to keep the pasta from drying out.
- Cover the dish with a microwave-safe lid or a damp paper towel.
- Microwave on medium power for 1-2 minutes.
- Stir the pasta and check the temperature. If needed, continue microwaving in 30-second intervals until heated through.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the pesto pasta with vegan chicken in an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for 15-20 minutes, or until heated through.
- Stir halfway through the reheating process to ensure even heating.
Boiling Water Method:
- Bring a pot of water to a gentle boil.
- Place the pesto pasta with vegan chicken in a heatproof colander or strainer.
- Submerge the colander in the boiling water for about 1-2 minutes.
- Remove the colander and let the water drain off.
- Serve immediately.
Steaming Method:
- Set up a steamer basket over a pot of boiling water.
- Place the pesto pasta with vegan chicken in the steamer basket.
- Cover and steam for about 5 minutes, or until heated through.
- Stir halfway through to ensure even heating.
Best Tools for This Recipe
Pot: Used to cook the pasta according to package instructions.
Colander: Used to drain the cooked pasta.
Blender: Used to combine basil leaves, olive oil, nutritional yeast, garlic, pine nuts, salt, and pepper to make the pesto.
Pan: Used to cook the vegan chicken until heated through.
Wooden spoon: Used to mix the cooked pasta with the pesto and vegan chicken.
Measuring cups: Used to measure the basil leaves, olive oil, nutritional yeast, and pine nuts.
Measuring spoons: Used to measure salt and pepper to taste.
Knife: Used to peel and chop the garlic cloves.
Cutting board: Used as a surface to chop the garlic cloves.
How to Save Time on This Recipe
Pre-make the pesto: Blend the basil leaves, olive oil, nutritional yeast, garlic, and pine nuts ahead of time and store in the fridge.
Use pre-cooked vegan chicken: Save time by using pre-cooked vegan chicken that only needs reheating.
Cook pasta in advance: Boil the pasta earlier in the day and store it in an airtight container.
One-pot method: Cook the pasta and vegan chicken in the same pot to reduce cleanup time.
Pesto Pasta with Chicken
Ingredients
Main Ingredients
- 400 g Pasta
- 200 g Vegan Chicken
- 2 cups Basil Leaves
- ½ cup Olive Oil
- ¼ cup Nutritional Yeast
- 2 cloves Garlic
- ¼ cup Pine Nuts
- to taste Salt
- to taste Pepper
Instructions
- 1. Cook pasta according to package instructions. Drain and set aside.
- 2. In a blender, combine basil leaves, olive oil, nutritional yeast, garlic, pine nuts, salt, and pepper. Blend until smooth to make the pesto.
- 3. In a pan, cook the vegan chicken until heated through.
- 4. Mix the cooked pasta with the pesto and vegan chicken. Serve warm.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
More Amazing Recipes to Try 🙂
- Tres Leches Milk Cake Recipe50 Minutes
- Chai Tea Latte Recipe15 Minutes
- Gin and Tonic Recipe5 Minutes
- Chicken Milanese Recipe35 Minutes
- Baked Potato Recipe1 Hours 10 Minutes
- Watermelon Agua Fresca Recipe10 Minutes
- Sweet Jalapeno Cornbread Recipe35 Minutes
- Crab Boil Recipe45 Minutes
Leave a Reply