Bright, herbaceous sunflower seed pesto coats tender pasta and seared chicken with pops of cherry tomato and wilted spinach. Creamy, slightly nutty texture with lively lemon notes, served warm and finished with Parmesan.
Bright Sunflower Pesto Pasta with Seared Chicken
A quick, nut-free weeknight dinner where toasted sunflower seed pesto cloaks tender pasta and seared chicken, finished with juicy cherry tomatoes and wilted spinach.
Think of this as all the best parts of pesto night—herbaceous basil, lemon lift, and a creamy, slightly nutty texture—without tree nuts. Toasting the hulled sunflower seeds for a few minutes brings out warm, toasty flavor that the food processor transforms into a silky pesto when blended with Parmesan, lemon juice, garlic, and olive oil. The result is bright, spoonable, and allergy-aware, perfect for family dinners or a casual dinner with friends.
The kitchen moves fast: while the pasta cooks, you’ll toast seeds, blitz the pesto, and sear thin chicken breasts until golden—patting the chicken dry and seasoning well gives you that satisfying crust. Reserve a bit of the pasta water and stir it into the pesto for a glossy sauce that clings to every strand; a few tablespoons is all it takes to go from thick paste to silky coating. Cherry tomatoes tossed in at the end pop with sweet acidity, and a handful of spinach wilts into the warm pasta for color and silkiness.
This dish is nicely make-ahead: the pesto keeps in the fridge for 3–4 days or freezes well in ice-cube trays for quick weeknight use. Taste and tweak the lemon, salt, or Parmesan before tossing so the balance sings. Serve everything warm and finish with an extra grating of Parmesan and a crack of black pepper—simple, bright, and reliably delicious.
Ingredients
How to Make Sunflower Seed Pesto Pasta Chicken
- Bring a large pot of salted water to a boil; add the pasta and cook until al dente according to package directions, reserving 1 cup of pasta cooking water before draining.
- While the pasta cooks, toast the sunflower seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 3–4 minutes; transfer to a plate to cool.
- Make the pesto by combining the toasted sunflower seeds, basil leaves, garlic, Parmesan, juice of the lemon, 1/3 cup extra-virgin olive oil, 1/2 tsp of the salt, and 1/4 tsp black pepper in a food processor; blend until smooth, adding 1–3 tbsp reserved pasta water as needed to reach a creamy, spoonable consistency. Taste and adjust salt, pepper, or lemon.
- Pat the chicken dry and season both sides with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
- Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat; add the chicken and cook until golden and cooked through, about 5–7 minutes per side depending on thickness, until an instant-read thermometer reads 165°F (75°C). Transfer to a cutting board and let rest 5 minutes, then slice into strips or cubes.
- Return the drained pasta to the pot or a large mixing bowl, add the baby spinach and cherry tomatoes, then stir in about 1/2 to 3/4 cup of the sunflower seed pesto; toss briskly, adding reserved pasta water 1 tbsp at a time until the sauce evenly coats the pasta and the spinach wilts.
- Fold in most of the sliced chicken, reserving a few pieces for topping, and adjust seasoning if needed.
- Divide the pesto pasta among four plates, top with the remaining chicken, a sprinkle of extra Parmesan if desired, and an additional squeeze of lemon to finish.
Recipe Card
Sunflower Seed Pesto Pasta Chicken
Bright, herbaceous sunflower seed pesto coats tender pasta and seared chicken with pops of cherry tomato and wilted spinach. Creamy, slightly nutty texture with lively lemon notes, served warm and finished with Parmesan.
- Prep
- 15 min
- Cook
- 20 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of salted water to a boil; add the pasta and cook until al dente according to package directions, reserving 1 cup of pasta cooking water before draining.
- While the pasta cooks, toast the sunflower seeds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 3–4 minutes; transfer to a plate to cool.
- Make the pesto by combining the toasted sunflower seeds, basil leaves, garlic, Parmesan, juice of the lemon, 1/3 cup extra-virgin olive oil, 1/2 tsp of the salt, and 1/4 tsp black pepper in a food processor; blend until smooth, adding 1–3 tbsp reserved pasta water as needed to reach a creamy, spoonable consistency. Taste and adjust salt, pepper, or lemon.
- Pat the chicken dry and season both sides with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
- Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat; add the chicken and cook until golden and cooked through, about 5–7 minutes per side depending on thickness, until an instant-read thermometer reads 165°F (75°C). Transfer to a cutting board and let rest 5 minutes, then slice into strips or cubes.
- Return the drained pasta to the pot or a large mixing bowl, add the baby spinach and cherry tomatoes, then stir in about 1/2 to 3/4 cup of the sunflower seed pesto; toss briskly, adding reserved pasta water 1 tbsp at a time until the sauce evenly coats the pasta and the spinach wilts.
- Fold in most of the sliced chicken, reserving a few pieces for topping, and adjust seasoning if needed.
- Divide the pesto pasta among four plates, top with the remaining chicken, a sprinkle of extra Parmesan if desired, and an additional squeeze of lemon to finish.
Nutrition
- Carbohydrates
- 69
- Saturated Fat
- 6.8
- Sodium
- 825
- Fiber
- 5
- Unsaturated Fat
- 32.3
- Protein
- 50
- Fat
- 39
- Cholesterol
- 98
- Trans Fat
- 0.1
- Calories
- 845
- Sugar
- 3