Creamy Chicken Pesto Pasta (AIP/ Paleo)

I love pasta. I always have. I know this doesn’t make me unique, because who doesn’t love pasta?! I could never fully jump on-board the veggie-noodle train because a zucchini just doesn’t replace the comforting texture of pasta. Am I right?

So imagine my joy when discovering Jovial’s new cassava flour pasta! I am OBSESSED! If you don’t believe me, then I invite you to come check out my pantry because it is stocked with boxes and boxes of this pasta. I swear this isn’t a sponsored post, I just love their product that much. As a pasta-lover at heart, I literally jumped for joy when I first tasted it. The texture is almost identical to traditional pasta and it is AIP-compliant! They also have a variety of pasta types like spaghetti, penne, rotini, and macaroni. 

Okay, enough fan-girling over the pasta… 

This creamy pesto sauce tastes fresh and light, while the creaminess makes it feel like a indulgent bowl of comforting pasta. It is also packed with healthy fats from the avocados and olive oil. Paired with this baked chicken, this recipe is a match made in heaven. Seriously. 

The pesto sauce also goes great on an AIP pizza or on top of some roasted veggies

 

Creamy Chicken Pesto Pasta

Serves 4

Ingredients

Chicken

2-3lbs chicken breast

2 TBS avocado oil

1 tsp salt

1 tsp dried basil

½ tsp black pepper (omit for elimination-phase AIP)

½ tsp onion powder

AIP Compliant Pasta – I love this cassava flour spaghetti

Pesto Sauce

2 avocados

¼ cup olive oil

Juice from 1 lemon

1 cup fresh basil, loosely packed

1 cup fresh cilantro, loosely packed

1 clove fresh garlic

1 tsp salt

 

Directions

Preheat the oven to 400 degrees. Combine the salt, dried bail, black pepper, and onion powder in a small bowl and set aside. Place the chicken breast in a baking dish or sheet pan and cover with avocado oil. Season with the spice blend and bake for about 20 minutes, until the chicken is cooked all the way through.

While the chicken is baking, blend the pesto sauce ingredients in a food processor or high-powered blender until smooth and creamy. 

Once the chicken is done, allow it to cool for a few minutes then slice it up while you cook the pasta according to package instructions. 

Add the pesto sauce to the noodles and toss it fully to coat the noodles in the sauce. Top with the sliced chicken and enjoy!

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Jesse St. Jean

Jesse St. Jean

I am many things: a wife, a daughter, a sister, a nutritional therapist, a dog-mom… and I’m an autoimmune warrior.

Nutritional therapist Jesse

Hi, I'm Jesse

I empower women autoimmune warriors to reclaim their health by teaching each woman how to make the right food choices to heal her body while confidently owning her journey so she can live a vibrant life with chronic illness.

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