The moment I stir the steaming pot of creamy summer pesto chicken pasta, my kitchen fills with the fresh aroma of basil and garlic—light yet inviting. It’s the perfect antidote to the heavy, greasy meals that sometimes fill our hectic evenings. Imagine reaching for a fork and tasting vibrant green pesto swirled with tender chicken and al dente pasta, all coated in a luscious, low-calorie creaminess that feels indulgent but is surprisingly light. That first bite feels like summer on a plate—bright, wholesome, and ready to fuel your family’s busy day without weighing anyone down.
As a busy mom, I crave meals that are quick, nourishing, and tasty enough to please picky eaters and adults alike. This creamy summer pesto chicken pasta (low cal) is exactly that. It’s a light chicken pasta recipe that uses a low calorie pesto sauce, making it a healthy creamy pasta option that doesn’t sacrifice flavor. In under 30 minutes, I can whip up a dinner that my kids happily devour while giving me peace of mind that I’m serving something wholesome.
What makes this dish stand out is its versatility and ease. Using simple ingredients like fresh basil, garlic, and a splash of cream or Greek yogurt keeps it accessible and wallet-friendly. Plus, the pasta cooks right alongside the chicken, which saves on cleanup—a true time-saver for any mom in the trenches of evening chaos. Whether it’s a weekday dinner, a casual weekend lunch, or a recipe to bring along to a summer gathering, this dish fits seamlessly into family life and busy schedules.
Let’s dive into how to make this creamy summer pesto chicken pasta (low cal), share practical swaps to keep it budget-friendly, and then walk through foolproof steps for a meal your family will beg to repeat.
Ingredients for Creamy Summer Pesto Chicken Pasta (Low Cal)
- 2 boneless, skinless chicken breasts, diced
- 8 oz whole wheat or gluten-free pasta
- 1 cup fresh basil leaves
- 2 garlic cloves, minced
- 2 tablespoons low-calorie pesto or homemade basil pesto
- ½ cup fat-free Greek yogurt or light cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
How to Make It
Step 1: Prepare the Chicken and Pasta
Heat the olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Meanwhile, cook the pasta according to package instructions but reduce the cooking time by 2 minutes to keep it al dente.
Step 2: Make the Creamy Pesto Sauce
In a blender, combine fresh basil, garlic, and low-calorie pesto. Blend until smooth. Stir in the Greek yogurt or light cream and mix well to create a creamy sauce that’s lighter than traditional creamy pesto.
Step 3: Combine and Serve
Drain the pasta and add it to the skillet with the chicken. Pour the creamy pesto sauce over and toss everything together to coat evenly. Heat through for 2 minutes. Serve warm and sprinkle with grated Parmesan if desired.
Practical Swaps and Tips
- Use zucchini noodles or shirataki noodles to create an even lower-calorie version.
- Substitute chicken with shrimp for a seafood twist, inspired by this one-pot creamy tomato basil pasta with shrimp recipe.
- If pesto is too pricey, blend fresh spinach and basil together to stretch your pesto further.
Serving Ideas
This creamy summer pesto chicken pasta pairs wonderfully with a side salad or steamed vegetables for a complete meal. It also makes a fantastic lunch option and can be enjoyed cold or reheated. For a bit of variety, check out this summer pasta salad refreshing main dish to complement your dinner rotation.
For more inspiration on healthy pesto chicken pasta, take a look at these mom-friendly recipes: Easy High Protein Pesto Chicken Pasta with Veggies, Creamy Pesto Chicken Pasta (Instant Pot | Stovetop), and Creamy Chicken Pesto Pasta Recipe.
Creamy Summer Pesto Chicken Pasta (Low Cal)
This light and flavorful Creamy Summer Pesto Chicken Pasta is a low-calorie, fresh twist on a classic dish, perfect for warm-weather meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 8 oz whole wheat penne pasta
- 2 boneless, skinless chicken breasts, sliced
- 1/2 cup low-fat Greek yogurt
- 1/2 cup fresh basil pesto (preferably homemade or low-fat)
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Cook the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add the sliced chicken breasts to the skillet, season with salt and pepper, and cook until fully cooked and lightly browned, about 6-7 minutes.
- Stir in the halved cherry tomatoes and cook for another 2 minutes until they soften slightly.
- Reduce heat to low and add the fresh spinach, stirring until wilted.
- In a bowl, mix the low-fat Greek yogurt with the fresh basil pesto and lemon juice.
- Add the cooked pasta to the skillet with the chicken and vegetables, then pour the creamy pesto mixture over the top. Toss gently to combine and heat through for 1-2 minutes.
- Remove from heat and sprinkle with grated Parmesan cheese if using. Serve immediately.
Notes
For extra flavor, sprinkle with toasted pine nuts or fresh basil leaves before serving.