Project Description

Pesto Chicken

Basil, tomatoes, garlic, and pasta come together with moist chicken breast for a refreshing meal.


I used to always say that basil, tomatoes, and mozzarella is my favorite flavor combination and it’s still true but I also have about 15 more favorites now…

Anyways, if you also love those flavor combinations, you’ll definitely like this one.

In this meal, you could easily omit the chicken, or choose to use a different protein like shrimp. You could also substitute chickpeas or other beans as well!

One of the best parts of this meal, besides the pesto, is the garlic olive oil the noodles are tossed in with spinach, broccoli, tomatoes, and parsley.

I love a good and simple garlic olive oil sauce or dip.

Both are also really good for you

  • Garlic- Garlic contains allicin, the anti-viral, anti-bacterial, and anti-fungal phytochemical and minerals that keep the fluid in the joints healthy. Not necessarily in line with brain function aid, but garlic is still a powerful antioxidant.

  • Olive Oil- This essential fatty acid-rich oil protects our hearts, reduces inflammation,  inhibits bad bacteria in the digestive tract, and improves brain function from its levels of omega-3 and 6.


Another wonderful thing about pasta dishes is that it’s easy to add any kind of vegetables.

I knew I wanted some broccoli and tomatoes and then I mixed in some baby spinach, parsley and extra garlic, because I had it!

Some other vegetable options could be

  • asparagus

  • zucchini

  • kale

  • or any greens!

Speaking of vegetables, I ate this with meal all the same but substituted zucchini noodles for the brown rice pasta. I would also recommend this 🙂

Pesto Chicken over Garlic Olive Oil Brown Rice Pasta with Broccoli & Spinach

Full Recipe

  • SERVES: 6
  • Total Time: 35min
  • 6 boneless chicken breast

  • 1 jar of store bought pesto or 8oz homemade (my preferred method)
  • salt & pepper

  • 2 tbs olive oil

  • 2 package brown rice spaghetti, or as needed

  • 2 heads broccoli, cut into florets

  • 2 cups or handfuls baby spinach

  • 1 1/2 cup cherry tomatoes, deseeded & sliced in half

  • 1/2 bunch parsley, chopped

  • 1/4 cup olive oil

  • 6 cloves garlic, minced

  • 2 tbs lemon juice, optional

  • spash red wine, optional

  • pinch red pepper flakes, optional

  • parmesan cheese, for topping

  • fresh basil, chiffonade, for topping

  • Sprinkle a little bit of salt and pepper on both sides of each breast.

  • In a large bowl or zip lock bag, marinate chicken breast in pesto ahead of time or while you prepare rest of meal.

  • Boil pasta according to package instructions, drain and rinse.

  • In a large skillet or large pot, heat olive oil over medium-low heat then add in garlic and rest of optional add-ins. Allow to saute and sizzle for about 5 minutes, careful not to let garlic burn. Turn off heat.

  • Add cooked spaghetti to olive oil and toss thoroughly using tongs.

  • Stir in prepared vegetables, taste test, adding more olive oil, seasonings, or liquid if needed. Set aside.

  • Heat a large skillet or outdoor grille to medium-high then grill chicken breast for about 5 minutes or until fully cooked.

  • Top pasta and vegetables with whole or sliced chicken, basil and Parmesan cheese, if desired. Enjoy!


Pasta will thicken when cooled, so I like to add more olive oil after reheating.