Fish Free Classic Chicken Pesto Pasta
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the pasta
- 12 oz dried pasta (penne, fusilli, or rigatoni)
- 1 tbsp kosher salt, for pasta water
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- 2 cloves garlic, peeled
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - ½ tsp kosher salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
For the chicken
- 1 ½ lb boneless, skinless chicken breasts (about 2 large)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For finishing
- ½ cup reserved pasta water
For serving
- 2 tbsp finely grated parmesan cheese, for serving (optional)Chef's tipChoose a grated-style vegan parmesan and use the same amount.
- fresh basil leaves, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then add the pasta and cook according to package directions until al dente, tender with a slight resistance at the center. Before draining, scoop out at least 1/2 cup of pasta water and set it aside. Drain the pasta in a colander.
- 2
While the water heats, make the pesto: combine the basil, pine nuts, garlic, Parmesan, 1/2 tsp salt, and 1/4 tsp black pepper in a food processor or blender. Pulse until the mixture is coarsely ground, about 10 short pulses. With the machine running, stream in the 1/2 cup extra-virgin olive oil until the pesto is smooth and bright green. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!