This chicken pesto pasta is an easy and nourishing dinner that’s made in one pot! It’s gluten-free, and dairy-free and can easily be made nut-free.
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup broccoli florets
- 12 oz gluten-free spaghetti, sub cassava spaghetti for AIP (see notes)
- 4 1/3 cups chicken broth
- 1/3 cup pesto (use this for AIP)
- 1 tsp dried oregano
- 2 tsp dried parsley
- Salt and pepper to taste
- 2 cups chicken, cooked (cubed or shredded)
- Fresh basil to serve
- Zest of half a lemon
- Using a large deep pan, heat the oil over medium heat. Add the garlic and broccoli and saute for 4-5 minutes or until the garlic is fragrant and the broccoli is bright green and lightly fork tender.
- Turn off the heat and add the spaghetti to the pan. The spaghetti should fit without breaking it in half. Pour the broth and pesto over the pasta, ensuring that it’s covered. Add the oregano, parsley, salt, and pepper and slightly stir.
- Bring to a boil and reduce to a simmer, for 10-11 minutes, stirring the pasta often to ensure it doesn’t stick. The broth should reduce and the pasta should be cooked al dente. Add 2-3 more tablespoons of broth if the pasta needs more cook time.
- Add the chicken and stir in for 1 minute to combine and reheat.
- Serve the pasta topped with fresh basil and lemon zest.
- Adjust the cooking time depending on the pasta. Brown rice pasta takes longer to cook than chickpea pasta or cassava pasta. Keep an eye on your dish and pull it once the pasta is cooked.
- All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Global
- Serving Size: 1 serving
- Calories: 456
- Fat: 21.3g
- Carbohydrates: 32.4g
- Fiber: 2.6g
- Protein: 37.1g
Keywords: one pot pesto pasta