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Put dinner on the table in 30 minutes flat with this simple chicken basil pesto pasta skillet that's just loaded with healthy green goodness!
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5 from 1 vote

30-Minute Chicken Basil Pesto Pasta Skillet

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 8 servings
Calories 529kcal


  • 1/2 cup fresh basil leaves
  • 1 cup fresh baby spinach
  • 1/2 cup pine nuts
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/3 cup olive oil
  • Salt and pepper to taste
  • PASTA:
  • 1 lb chicken breasts diced into 1/2-in cubes
  • 2 cups fresh broccoli florets
  • 1 small onion finely diced
  • 3 cloves garlic minced
  • 3 tablespoons vegetable oil
  • 1 lb cavatappi pasta or pasta shape of your choice, cooked according to package instructions and 1/2 cup pasta cooking water reserved
  • Salt and pepper to taste
  • 1/2 cup grated Parmesan cheese


  • Make the pesto: Place basil, spinach, pine nuts, garlic, and cheese in a food processor. With food processor running, slowly pour olive oil through top. Process pesto until completely smooth, scraping down sides if necessary. Season with salt and pepper to taste. Set pesto aside.
  • In a large skillet or Dutch oven, saute chicken, broccoli, onion, and garlic in oil over medium-high heat until chicken is cooked and broccoli is tender, about 8-10 minutes.
  • Reduce heat to medium and add cooked pasta, pesto, and reserved 1/2 cup pasta water to pan and stir to combine. Cook over medium heat until pasta is heated through. Season pasta with salt and pepper to taste and top with Parmesan cheese. Enjoy!


Serving: 2g | Calories: 529kcal | Carbohydrates: 46.3g | Protein: 27.8g | Fat: 26.6g | Saturated Fat: 4.8g | Polyunsaturated Fat: 21.8g | Cholesterol: 56mg | Sodium: 136mg | Fiber: 6.2g | Sugar: 3.1g