Gluten Free Chicken Pesto Pasta

This gluten free Chicken Pesto Pasta is one of those everyday dishes that can include whatever you find in your fridge. Of course homemade pesto sauce is best but store bought is the next best thing. If you love pesto this pasta dish is a welcome change from the usual spaghetti and meat sauce.

Everyone needs a handful of pasta recipes that are different enough from each other that you're excited to make them. My husband makes pasta with his homemade tomato sauce. My go-to choices include pasta with white wine sauce, hot hot sausage pasta and in summer this grilled vegetable pasta.

Ingredients for Chicken Pesto Pasta

Gluten free cooks just have to go shopping and try the many brands of gluten free pasta available. Don't forget to check out Italian specialty food stores too, those Italians know a thing or two about gluten free pasta.

• gluten free pasta
• olive oil
• oil-packed, sun-dried tomatoes
• red and yellow pepper
• asparagus
• chicken
• store bought pesto sauce
• Parmesan cheese

See recipe card for exact amounts.

Store Bought Pesto Sauce

Gluten free store bought pesto is readily available and will last for months in your fridge as long as you always use a clean utensil. Classico brand is gluten free (at the time of writing) and easy to find in the grocery stores I frequent.

Pesto sauce is a northern Italian specialty traditionally made with fresh basil, pine nuts, garlic, olive oil and Parmesan cheese. It has many uses and people also vary the basil and nuts to make variations of pesto sauce.

Homemade Pesto Sauce

There's nothing like homemade pesto sauce but that's a once a year project for me. In the summer when basil plants are abundant you should try it, even if you only do it once.

Grab a mortar and pestle, use the best quality Italian olive oil available, splurge on pine nuts and real Parmigiano Reggiano cheese and make pesto. Even if you make it in a food processor it will be amazing!

I highly recommend enjoying that homemade pesto sauce with this recipe. I hope it's on a hot summer night, with good friends and an excellent bottle of Italian red.

Tips for Cooking Gluten Free Pasta

• Timing is key so have your pasta sauce hot and ready to go.
• Have the pasta strainer waiting in the sink resting on a large measuring cup to catch the pasta water you need for the sauce.
• Start by setting your timer for the shortest cooking time suggested on the package. There are so many kinds of pasta available now that you must read the package directions before you start.
• After the minimum time, taste a noodle every 30 seconds until you learn how you like it cooked. If your kitchen timer doesn’t display in seconds use your phone.
• Drain the pasta and rinse briefly with cool water to stop the cooking process.
• Quickly toss pasta with hot sauce and serve immediately.
• You can even create a system to warm your bowls before you serve pasta if you think it's helpful. This can be done in a sink of warm water or in a warm oven. I don't do this often but sometimes it's a key step.
• Rinse with cold water for cold pasta salads.

Kudos to all you cooks who are making gluten free pasta dishes the whole family enjoys, gluten and gluten free eaters alike. It's something to strive for!

Gluten Free Chicken Pesto Pasta

This is a dish I make from my head. I've made it so many times it's just a guide now. With store bought pesto it's a quick weeknight meal.

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Course: Main Course

Cuisine: Italian

Keyword: Chicken Pesto Pasta

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Servings: 4 people

Calories: 734kcal

Author: Cinde Little

Ingredients

• ▢ 1 lb gluten free pasta

SAUCE

• ▢ 2 tablespoon olive oil
• ▢ 8 oil-packed, sun-dried tomatoes , thinly sliced
• ▢ 1 red pepper , thinly sliced
• ▢ 1 yellow pepper , thinly sliced
• ▢ 8 oz asparagus , cut in 1 inch pieces
• ▢ 1 lb boneless, skinless chicken breasts , sliced thin
• ▢ salt and pepper
• ▢ 6 tablespoon pesto
• ▢ ¼-½ cup pasta water or gluten free chicken stock or white wine
• ▢ ¼ cup Parmesan cheese
• ▢ freshly ground black pepper

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Instructions

• Heat 1 tablespoon olive oil in large sauté pan or wok on medium-high heat.
• Sauté peppers and asparagus stirring frequently until lightly charred and softened, about 10 minutes. Transfer to a bowl with the sun-dried tomatoes.
• Add remaining 1 tablespoon oil to pan.
• Season chicken slices with salt and pepper.
• Sauté chicken stirring until all meat is cooked through, 5-7 minutes. Transfer to bowl with vegetables and set aside.
• Cook pasta according to package directions.
• Drain pasta saving some of the pasta water if desired. Return pasta to the pot. Add pesto and liquid and gently stir to create a sauce.
• Add chicken and vegetables, toss and serve.
• Sprinkle with Parmesan cheese and freshly cracked black pepper.

Notes

Use the oil from the jar of sun-dried tomatoes instead of olive oil for extra flavour.

Nutrition

Nutrition Facts

Gluten Free Chicken Pesto Pasta

Amount Per Serving (1 person)

Calories 734 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 5g31%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 79mg26%

Sodium 524mg23%

Potassium 760mg22%

Carbohydrates 92g31%

Fiber 5g21%

Sugar 3g3%

Protein 40g80%

Vitamin A 2033IU41%

Vitamin C 103mg125%

Calcium 138mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.