Garden Pesto Chicken Pasta - Dr. Mark Hyman

Garden Pesto Chicken Pasta

This super flavorful pasta dish is warm and comforting for a cold winter night but will also give you a bright, fresh taste of spring. 

I know many of you have reached out about nightshades and pesto can be a great option when you want to avoid tomatoes. For this recipe, simply leave out the optional chili pepper to make it nightshade-free. 

You can also customize this recipe with whatever noodles you prefer; I used a combination of buckwheat and zucchini noodles but you could also try some Miracle Noodles or another type of vegetable noodle you like. 

Basil is a cornerstone of traditional pesto. It contains a variety of antioxidants along with nutrients and phytochemicals that give it anti-inflammatory, antibacterial, antimicrobial, cancer fighting, and stress reducing properties, so it’s a great herb to enjoy freely. 

I hope you enjoy this recipe as much as I do. 

Wishing you health and happiness,
Mark Hyman, MD


Noodles & Veggies

  • 2 tablespoons avocado oil
  • 9 chicken thighs, boneless and skinless, trimmed of excess fat and cut into cubes
  • 1 cup white onion, finely diced
  • 1 ½ cups cooking liquid such as bone broth or water
  • 1 cup canned coconut milk
  • 1 bunch asparagus, sliced into ¼-inch rounds
  • 4 large zucchini, spiralized into noodles or ribboned with a peeler
  • ⅓ chili pepper, thinly sliced (optional - I used a fresno chili)
  • 6 ounces buckwheat soba noodles


  • 3 ounces basil leaves
  • 5 garlic cloves
  • ¼ cup nuts, such as almonds or walnuts
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup nutritional yeast
  • ¼ cup olive oil

Optional Garnish

  • Sprinkle of sliced raw almonds

1. Place a large pan over medium heat and warm the avocado oil. Pat the chicken thighs dry with a paper towel. Once the oil is hot, add the chicken thighs and brown on all sides for about 10 minutes.

2. Add the diced onion to the chicken and sauté for an additional 5 minutes.

3. Pour the liquid of choice into the pan, reduce heat to medium-low and cover. Bring to a simmer and cook for 10 minutes.

4. Meanwhile, make the pesto sauce by combining all of the ingredients into a food processor. Pulse until a very thick pesto is created, avoid over processing (you want the nuts to keep some texture). When the pesto is ready, transfer into a container and chill in the fridge.

5. Once the chicken has cooked for 10 minutes, remove the cover and allow the liquids to evaporate a bit while preparing the soba noodles. Bring a pot filled with water to a boil. Once the water is boiling, add the soba noodles, cook according to package directions and drain.

6. Once the chicken liquids have reduced, add the coconut milk to the pan and bring to a simmer over medium heat.

7. Add the asparagus to the chicken, stir, then add the pesto and stir. Simmer for 2 minutes before adding the zucchini noodles, and chili (if using). Toss together.

8. Gently incorporate soba noodles.

9. Serve in individual bowls and top with sliced almonds, if desired.

Nutritional analysis per serving: Calories: 521, Total Fat: 27g, Saturated Fat: 7g, Cholesterol:121mg, Sodium: 700mg, Carbohydrates: 34g, Fiber: 5g, Sugars: 8g, Protein: 40g, Net Carbs: 29g

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