Gluten Free Chicken Pesto Pasta (with Basil Pesto & Dairy Free Option)
If you’re looking for a flavorful, protein-packed dinner the whole family will love, this gluten free chicken pesto pasta is about to become your new go-to pasta dish. It’s made with juicy chicken breasts, roasted cherry tomatoes, earthy mushrooms, and a rich basil pesto sauce that clings to every bite of tender gluten-free pasta.
Equipment
Ingredients
- 3-4 tbsp extra virgin olive oil used for cooking the chicken, the tomatoes and the mushrooms
- 10 oz organic cherry tomatoes sliced in half
- 2 garlic cloves
- 1.5 lbs organic chicken breasts 3 skinless, boneless breasts or cutlets
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsp paprika
- 8 oz gluten free pasta I use the brand Jovial - penne, bow tie or spaghetti work great
- 1/2 cup shiitake mushrooms chopped
- 3/4-1 Cup basil pesto sauce you can make it homemade or use store bought. Refer to notes for my recipe link
- parmesan cheese freshly grated for topping
Instructions
- If you are making your pesto homemade then begin by preparing the pesto. Refer to the blog notes for my full homemade pesto recipe. If you are using store bought pesto then you can jump to the next step.
- To prepare the cherry tomatoes, preheat the oven to 400°F. In a large bowl, toss cherry tomatoes with about 1 tbsp of the olive oil and the minced garlic. Spread them in a casserole dish and roast for about 20 minutes while you prepare the rest of the pasta recipe. Roasting intensifies their sweetness and balances the classic pesto flavor beautifully.10 oz organic cherry tomatoes, 2 garlic cloves
- Bring a large pot of salted water to boil. Add about 1 tablespoon of salt to the water for proper seasoning. Cook your gluten-free pasta according to package instructions or package directions until al dente. Be careful not to overcook — gf pasta can become mushy quickly. Drain and set aside.8 oz gluten free pasta
- Prepare the chicken by placing your chicken breasts on a cutting board. Slice each one in half horizontally for even cooking. You can also use thin-cut chicken breasts to avoid this step. Season with salt, pepper, and paprika. Heat about 2 tablespoons of olive oil in a large skillet or saute pan over medium heat. Once hot, add the chicken and cook for about 5 minutes per side until golden brown and cooked through. If needed, transfer to the oven at 350°F to finish cooking. The internal temperature should reach 165°F. Remove and let rest before slicing thinly.3-4 tbsp extra virgin olive oil, 1.5 lbs organic chicken breasts, 1/2 tsp salt, 1/2 tsp pepper, 2 tsp paprika
- In a separate pan or large saucepan, sauté the shiitake mushrooms in 1 tablespoon olive oil over medium heat until slightly browned and softened. You can cook them on low heat toward the end to concentrate flavor.1/2 cup shiitake mushrooms
- To bring it all together - In the same large skillet you used for the chicken, add: cooked pasta, mushrooms, and basil pesto sauce. Then slice your chicken and add that to the pan. Stir gently over medium heat until everything is coated. Top with roasted tomatoes. Serve immediately while the hot pasta is coated in that creamy sauce.3/4-1 Cup basil pesto sauce
- Finish with freshly grated parmesan cheese and fresh basilparmesan cheese
Tried this recipe?Let us know how it was!