Lemon Basil Pesto Pasta with Grilled Chicken

This Lemon Basil Pesto Pasta is a delightful fusion of traditional Italian flavors with a refreshing twist. The creamy, zesty pesto made from fresh basil, lemon juice, and Parmesan cheese coats al dente pasta beautifully. Topped with juicy grilled chicken, this dish offers a satisfying combination of textures and flavors, making it perfect for a family dinner or a special occasion. It adheres to dietary preferences by being easy to prepare and packed with wholesome ingredients.

Ingredients:

• 8 oz spaghetti or fettuccine
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 garlic cloves, minced
• 1/2 cup olive oil
• Juice and zest of 1 lemon
• Salt and pepper to taste
• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil (for grilling)
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving a little pasta water.
2. In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, lemon juice, and zest. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with salt and pepper to taste.
4. Heat a grill pan over medium-high heat. Brush the chicken breasts with olive oil and season with salt and pepper.
5. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Let rest for a few minutes before slicing.
6. In a large bowl, combine the cooked pasta with the pesto, adding a splash of reserved pasta water if needed to loosen the sauce.
7. Serve the pasta topped with sliced grilled chicken and garnish with fresh basil leaves.