This Pesto Chicken Pasta with Swiss Chard is the perfect, simple meal that will save you time in the kitchen and give you a delicious and nutritious dinner.
Swiss chard is one of my absolute favorite leafy greens. I’m talking dark leafy greens such as kale, spinach, mustard greens, chard, etc. These antioxidant rich vegetables are nutrition power houses, and I love incorporating them into my dinners. And if I can keep the meal quick and clean? Even better! My Pesto Chicken Pasta with Swiss Chard is the perfect one-pan meal that will have you in and out of the kitchen in no time. And the homemade pesto can be made weeks ahead of time!
Made enough pesto for more? Try my Grilled Pizza with Pesto and Fresh Mozzarella or Grilled Turkey Burgers with Pesto!
Ingredients
For the pesto: basil leaves, garlic, parmigianno reggiano cheese, lemon juice, lemon zest, pine nuts, olive oil, and salt and pepper.
For the chicken pasta: penne pasta, chicken breasts, Swiss chard, basil pesto, and salt and pepper.
Easy Substitutions
- Switch the greens. Use kale, spinach, or a combination of favorites.
- Make it vegetarian. Take out the chicken, and add more veggies! Meaty mushrooms and bell peppers would be delicious in this dish, or some sun-dried tomatoes.
How to Make Pesto Chicken Pasta with Swiss Chard
Step 1. Wash and chop the chard leaves, and cut your chicken breasts into cubes and pat dry.
Step 2. In a large skillet, cook your chicken in olive oil, seasoning with salt and pepper. Remove from pan and set aside.
Step 3. In the same pan, add the swiss chard and a sprinkle of salt and pepper. Keep and cook the stems!
Step 4. Next, add the pesto, either homemade or storebought.
Step 5. Add the cooked chicken back to the pan and stir until warmed through.
Step 6. Then add the cooked penne to the pan.
Step 7. Pour the reserved pasta water over it all and let simmer for a couple of minutes.
Step 8. Finish with freshly grated parmigiano reggiano or parmesan cheese on top.
Serve and enjoy your one-pan dinner of Pesto Chicken Pasta with Swiss Chard!
Frequently Asked Questions
I love to use pesto to top grilled or roasted veggies, a caprese salad, or on top of bruschetta.
Yes you can, although it’s a tad bitter.
Kept in an airtight container, leftovers will stay good in the fridge for up to 4 days.
More Leafy Green Recipes
- Lemony Lentil Soup with Spinach
- Banana Berry Kale Smoothie
- Easy Chicken Soup with Greens
- Garlicky Bok Choy
- Fire Roasted Tomato, Sausage, and Kale Pasta
Like It, Eat It, Share It!
Did you try this dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
Save some time, get in your daily greens, and enjoy a delicious meal with my Pesto Chicken Pasta with Swiss Chard.
Your fork is waiting.
Pesto Chicken Pasta with Swiss Chard
Ingredients
Instructions
- Combine all basil pesto ingredients in a food processor and blend well. Season with salt/pepper to taste.
- Prepare whole wheat penne according to package directions, reserving 1/2 cup starchy cooking liquid.
- Meanwhile, heat a large sauce pan to medium-high heat and spray with non-stick spray. Season cubed chicken with salt and pepper and add to the pan. Cook until chicken is browned, about 7 minutes. Remove from pan and set aside.
- Add swiss chard to the pan along with 2 tbs reserved cooking water. Using a wooden spoon, scrape up the browned bits leftover from the chicken. Cover and let steam for 2 minutes.
- Add basil pesto to the chard and cook until warmed. Add more of the reserved pasta water to loosen pesto and make a sauce. Stir chicken back in and heat until warm. Serve with optional parmesan cheese on top.
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