Spaghetti with Chicken and Homemade Pesto Sauce
Prep time
Cook time
Total time
A delicious pasta dish made with chicken and homemade spicy pesto sauce. It cooks in half the time and it's gluten free too.
Recipe type: Main, lunch, dinner
Serves: 4 servings
  • one package of gluten free corn pasta ( it weighs 1 lb or 454 grams)
  • two large skinless and boneless chicken breasts, sliced into bite-size pieces
  • 1.5 tablespoons of olive oil
  • 6 tablespoons of Spicy Cilantro and Cotija Pesto Sauce from this recipe (adjust to taste)
  1. Boil a pot of salted water with a couple of tablespoons of vegetable oil. While you wait for the water to boil, sauté the chicken until it is cooked through, and if you need to remove it from the heat after it is cooked through so that you can pay attention to the pasta. Once the water is boiling add the pasta and cook according to package instructions. It will be for about 10 minutes, but you need to keep a close eye on the noodles as they cook fast and will also fall apart. Drain and set aside. Once the pasta is drained and the chicken is cooked through add the pesto sauce to the chicken and mix it into it, sauté for about 3 minutes. Add the cooked corn pasta and very gently mix the sauce and chicken into the noodles. (These noodles are fragile and will break, so you want to be as gently as possible.)
  2. Serve with some crusty baguette, extra parmesan cheese, and a green side salad if desired.
Recipe by Spicie Foodie ™ at