Low Fat Chicken Pesto Pasta Recipe

This Low Fat Chicken Pesto Pasta gives you all the bold, herby flavor of traditional pesto—with just 6.2 grams of fat per serving. It features tender whole wheat pasta, juicy grilled chicken breast, and a creamy pesto-style sauce made with Greek yogurt, spinach, basil, and just a touch of Parmesan. It’s a bright, satisfying dinner that tastes indulgent but supports your healthy eating goals.

About This Recipe

You’ll love the fresh, garlicky kick of pesto, made light with creamy yogurt and bulked up with spinach for extra nutrition. The chicken is tender and lean, while the whole wheat pasta gives the dish a wholesome bite. It’s smooth, savory, and perfectly balanced between comfort and refreshment.

This meal is a weeknight superstar—ready in under 30 minutes, great for leftovers, and full of vibrant green flavor that feels like something you’d get at a bistro (minus the heavy oils or cream).

Why This Recipe Belongs in Your Diet

Traditional pesto is loaded with oil and cheese, but this version swaps in fat-free Greek yogurt and fresh spinach to lower the fat while adding protein and fiber. Lean chicken breast adds filling, muscle-supporting protein, and whole wheat pasta delivers sustained energy with more nutrients than white pasta.

What You’ll Need (Ingredients)

We’re making a lighter, nutrient-packed pesto and pairing it with pasta and lean chicken for a balanced, low-fat meal.

• 8 oz whole wheat fusilli or penne: A hearty, fiber-rich base that holds the sauce beautifully.
• 2 cups cooked chicken breast, sliced: Lean protein that keeps this dish satisfying.
• 1 cup packed fresh spinach: Adds bulk and nutrients to the pesto.
• 1/2 cup fresh basil leaves: Classic pesto flavor with no added fat.
• 1/4 cup fat-free plain Greek yogurt: Creates a creamy texture without using oil.
• 2 tablespoons grated Parmesan cheese: Just enough for flavor without excess fat.
• 1 tablespoon lemon juice: Brightens the pesto and keeps it fresh.
• 1 garlic clove: Adds that signature bite.
• 1/4 teaspoon salt: Enhances all the flavors.
• 2 tablespoons water (as needed): Helps blend and thin the pesto to a smooth consistency.
• Optional: Crushed red pepper or extra basil for garnish.

How to Make Low Fat Chicken Pesto Pasta

1. Cook pasta: Boil whole wheat pasta until al dente. Drain and set aside.
2. Make the pesto: In a food processor or blender, combine spinach, basil, Greek yogurt, Parmesan, lemon juice, garlic, and salt. Blend until smooth, adding water as needed to reach a creamy consistency.
3. Combine: In a large bowl or skillet, mix the cooked pasta, chicken, and pesto sauce until everything is evenly coated and warmed through.
4. Serve: Top with red pepper flakes or extra basil if desired.

Recipe Tips and Variations

• Swap spinach for arugula or kale for a peppery twist.
• Use grilled or shredded rotisserie chicken breast for speed.
• Make it dairy-free by using a plant-based yogurt and skipping the Parmesan.
• Stir in cherry tomatoes or steamed broccoli for more texture and color.

How to Store Leftovers

Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or on the stove, adding a splash of water if needed to loosen the sauce.

Nutrition Facts

• Serving Size: 1 1/2 cups
• Calories: 310 kcal
• Fat: 6.2 g
• Carbohydrates: 28 g
• Protein: 27 g
• Sodium: 410 mg

Try More Recipes:

• Low Fat Chicken Penne Pasta Recipe
• Low Fat Cajun Chicken Pasta Recipe
• Low Fat Chicken Pasta Bake Recipe