This bright, satisfying pasta dish pairs shredded chicken with a basil pesto sauce lifted by the light, malty notes of non-alcoholic ale. It’s quick to make, full of fresh flavor, and perfect for weeknights or a casual dinner with friends. If you like simple pasta meals with a punch of herb and a hint of beer-like richness, this recipe will become a go-to. For another easy chicken-pasta idea, try Lemon Butter Garlic Chicken Pasta which shares the same quick, comforting vibe.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 3
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 600 kcal
- Protein: 25 g
- Carbohydrates: 52 g
- Fat: 25 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 700 mg
Why Make This Non-Alcoholic Ale Pesto Chicken Pasta
This dish is fast and flavorful. The non-alcoholic ale adds a subtle toasted, bready note that deepens the pesto’s herbiness without overpowering it. Shredded chicken keeps the meal lean and protein-packed. The cherry tomatoes add pops of acidity and sweetness. Texture-wise, you get tender pasta, silky pesto, and slightly juicy tomatoes — a lovely mix in every bite. It’s great for busy nights, meal prep, or when you want something a little different from a plain pesto pasta.
How to Make Non-Alcoholic Ale Pesto Chicken Pasta
The method is simple: cook pasta, warm chicken, deglaze with non-alcoholic ale, fold in pesto and tomatoes, then toss everything together. The ale reduces slightly to concentrate its flavor and to meld the sauce. Finish with Parmesan and fresh basil for bright aroma and a salty finish.
Ingredients:
- 2 cups pasta of your choice
- 1 cup cooked chicken, shredded
- 1/2 cup pesto sauce
- 1 cup non-alcoholic ale
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for cooking
- Fresh basil for garnish
Directions:
Step 1: Preparation
Bring a large pot of salted water to a boil. Prepare the pasta according to package instructions until al dente. Drain the pasta and set it aside while you finish the sauce.
Step 2: Sautéing
Heat a drizzle of olive oil in a large pan over medium heat. Add the shredded cooked chicken and sauté for 2–3 minutes until warmed through and lightly golden at the edges.
Step 3: Cooking
Pour in the non-alcoholic ale and let it simmer for about 5 minutes. The ale will reduce and concentrate its flavor. This step helps the sauce gain a light malted note and melds the chicken with the liquid.
Step 4: Mixing
Stir in the pesto sauce and the halved cherry tomatoes. Mix well so the pesto and tomatoes coat the chicken and the reduced ale. Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated.
Step 5: Seasoning
Season with salt and freshly ground black pepper to taste. Taste and adjust seasoning; pesto and Parmesan can be salty, so go easy on salt at first.
Step 6: Finishing
Serve the pasta warm. Top each plate with grated Parmesan cheese and tear fresh basil leaves over the top for aroma and a fresh green finish.
How to Serve Non-Alcoholic Ale Pesto Chicken Pasta
Serve this pasta hot with extra grated Parmesan at the table and a small bowl of lemon wedges for those who like a touch of brightness. Pair it with a crisp green salad or roasted vegetables for a complete meal. For a casual dinner, serve with crusty bread to mop up any sauce. The dish also works well at a potluck—transfer to a shallow baking dish and keep warm in a low oven.
How to Store Non-Alcoholic Ale Pesto Chicken Pasta
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a pan over low heat with a splash of water or broth to loosen the sauce.
- Freezer: Not ideal for long-term freezing because pesto changes texture, but you can freeze for up to 1 month. Thaw overnight in the fridge and reheat slowly.
- Tip: Add a little olive oil or a splash of stock when reheating to revive the sauce and prevent dryness.
Expert Tips for Perfect Non-Alcoholic Ale Pesto Chicken Pasta
- Use al dente pasta so it doesn’t go mushy when you toss it with the sauce.
- Warm the shredded chicken before adding the ale; cold chicken cools the sauce too much.
- Let the ale simmer enough to reduce slightly — you want the flavor, not a thin watery sauce.
- If your pesto is thick, thin it with a tablespoon or two of the reserved pasta water to help coat the pasta.
- Taste before salting; commercial pesto and Parmesan are often salty already.
- For more texture, lightly toast pine nuts and sprinkle them on top at serving.
Delicious Variations
- Lemon Pesto Twist: Add a teaspoon of lemon zest and a squeeze of lemon juice for brightness.
- Creamy Version: Stir in 1/4 cup of heavy cream or crème fraîche for a richer, silkier sauce.
- Veggie Boost: Toss in blanched asparagus, spinach, or peas for more color and nutrients.
- Swap the Protein: Use cooked shrimp or pan-seared tofu instead of chicken for a different protein profile.
- Nut-free: Use sunflower seed butter blended into the pesto or a nut-free pesto to accommodate allergies.
Frequently Asked Questions
Q: Can I use fresh beer instead of non-alcoholic ale?
A: Yes, but the alcohol will not fully evaporate in a short simmer. If you use regular beer, simmer longer until the alcohol aroma fades or cook until reduced by half. For a family meal or when avoiding alcohol, stick with non-alcoholic ale.
Q: Will this work with store-bought pesto?
A: Absolutely. Store-bought pesto is a great shortcut. Choose a good-quality brand, and adjust salt as needed since some are saltier than homemade.
Q: Can I make this vegetarian?
A: Yes. Replace the chicken with pan-seared mushrooms, roasted chickpeas, or cubes of pan-fried tofu. The ale and pesto still give plenty of flavor.
Q: How can I prevent the pasta from getting dry when reheating?
A: Reheat gently in a skillet over low heat with a splash of water, broth, or olive oil. Stir frequently until warmed through.
Q: Is pesto safe to cook with?
A: Yes. Pesto is safe and delicious when warmed. Keep cooking time short to preserve its bright green color and fresh basil flavor.
Q: What pasta shape works best?
A: Short shapes like fusilli, penne, or farfalle hold pesto well. Long pasta like linguine also works if you prefer a twirlable dish.
Conclusion
This Non-Alcoholic Ale Pesto Chicken Pasta is an easy, flavorful meal that balances herbaceous pesto with a subtle malt note from the ale. It’s quick to make, comforting, and versatile enough for weeknights or casual entertaining. For another ready-made option with similar flavors, check out Chicken Pesto Pasta – Pizza Coop for inspiration or pantry-ready choices. Give this recipe a try — it’s bright, cozy, and likely to become a dinner favorite.
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Non-Alcoholic Ale Pesto Chicken Pasta
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Diet: Non-Vegetarian
Description
A bright, satisfying pasta dish featuring shredded chicken and basil pesto, enhanced by non-alcoholic ale for a unique flavor.
Ingredients
- 2 cups pasta of your choice
- 1 cup cooked chicken, shredded
- 1/2 cup pesto sauce
- 1 cup non-alcoholic ale
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for cooking
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat a drizzle of olive oil in a large pan over medium heat. Add the shredded chicken and sauté for 2–3 minutes until warmed through.
- Pour in the non-alcoholic ale and let simmer for about 5 minutes until reduced.
- Stir in the pesto and halved cherry tomatoes, mixing well to coat.
- Add the cooked pasta and toss until evenly coated.
- Season with salt and pepper to taste and serve warm, topped with grated Parmesan and fresh basil.
Notes
For a creamy version, add 1/4 cup of heavy cream. You can also use store-bought pesto for convenience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
