Alpha-Gal Friendly • Dairy-Free • Ready in 30 Minutes
This Chicken Spinach & Broccoli Pesto Pasta is a simple, nourishing meal that comes together faster than ordering takeout. Made with whole-grain pasta, lean chicken, and vibrant green veggies, it provides steady energy and lasting fullness without heavy sauces or dairy. Using a dairy-free, nut-free pesto keeps this dish alpha-gal friendly while still packed with flavor — making it a go-to weeknight dinner for the family.
Estimated Cost (Based on Average Grocery Prices)
| Ingredient | Estimated Cost |
|---|---|
| Chicken breast (3) | $4.00 |
| Whole-grain pasta (12 oz dry) | $2.00 |
| Fresh or frozen broccoli (2 cups) | $2.00 |
| Fresh spinach (3 cups) | $1.50 |
| Dairy-free pesto (½ cup) | $1.00 |
Total Recipe Cost: ~$10.50
Servings: 4
Cost per serving: ~$2.63
Where the Nutrition Comes From
- Whole-Grain Pasta: Provides complex carbohydrates and fiber for sustained energy and digestive health.
- Chicken Breast: Provides lean protein to support muscle repair and fullness.
- Broccoli & Spinach: Adds fiber, vitamin C, iron, and antioxidants that support immune and gut health.
- Dairy-Free Pesto & Olive Oil: Provides heart-healthy fats that enhance flavor and help absorb fat-soluble vitamins (Vitamin A, E, D, and K).
Check out the recipe below:
Recommended products to help with this recipe:
- Stainless Steel Frying Pan
- Stainless Steel Saucepan
- Glass Mixing Bowls with Lids
- Nutrichef Knife Set
- Cutting Boards
*This recipe contains affiliate links, which means that I will earn a small percentage of any sales, at no extra cost to you.
Chicken Spinach & Broccoli Pesto Pasta
Ingredients
Equipment
Method
- Cook pasta: Bring a large pot of water to a boil. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain.
- Cook chicken: Heat olive oil in a large frying pan over medium heat. Add diced chicken, garlic powder, and pepper. Cook 6–8 minutes until cooked through.
- Add broccoli and spinach to the pan with the chicken and cook 3–4 minutes until tender-crisp.
- Add cooked pasta and pesto to the pan Toss well, adding reserved pasta water as needed to loosen the sauce.
- Taste and adjust seasoning. Finish with a squeeze of lemon juice or red pepper flakes if desired.
Notes
Below is the estimated nutritional value for each serving of this recipe:
- Calories: 480 kcal
- Carbohydrates: 55 g
- Fats: 14 g
- Protein: 32 g
- Fiber: 8 g
- Refrigerate: Store in an airtight container up to 4 days.
- Reheat: Warm gently on the stovetop or microwave with a splash of water or broth.
- Meal Prep: Great for lunches — holds texture well without dairy.
