Chicken Pesto Pasta is a quick, flavorful, and satisfying dish that combines tender chicken, al dente pasta, and a rich, herby pesto sauce. Perfect for a busy weeknight dinner or a special meal, this dish is fresh, creamy, and packed with bold flavors.
Why You’ll Love This Recipe
- Quick and easy – Ready in under 30 minutes.
- Packed with flavor – Fresh basil pesto adds a bold and aromatic touch.
- Protein-packed – Juicy chicken makes it a well-balanced meal.
- Customizable – Works with different pasta shapes and add-ins.
- Great for leftovers – Tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, fusilli, or spaghetti)
- Boneless, skinless chicken breast or thighs
- Basil pesto (store-bought or homemade)
- Olive oil
- Garlic
- Cherry tomatoes (optional)
- Parmesan cheese
- Heavy cream (optional, for a creamy version)
- Salt and pepper
- Red pepper flakes (optional, for spice)
- Fresh basil (for garnish)
Directions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large pan over medium heat. Season the chicken with salt and pepper, then sauté until golden brown and fully cooked. Remove from the pan and slice.
- Sauté the garlic: In the same pan, add a bit more olive oil and cook the garlic for 30 seconds until fragrant.
- Combine everything: Add the cooked pasta, pesto, and sliced chicken to the pan, tossing to coat.
- Optional: Stir in cherry tomatoes and heavy cream for extra flavor.
- Serve hot, topped with Parmesan cheese and fresh basil.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Creamy Version – Stir in heavy cream or cream cheese for a richer sauce.
- Spicy Kick – Add red pepper flakes or a drizzle of hot sauce.
- Vegetable Boost – Mix in spinach, zucchini, or roasted bell peppers.
- Low-Carb Option – Use zucchini noodles or chickpea pasta instead of regular pasta.
- Cheesy Upgrade – Add mozzarella or burrata for extra creaminess.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Not recommended as pesto can lose its fresh flavor.
- Reheating: Warm on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce.
FAQs
Can I use store-bought pesto?
Yes! A high-quality store-bought pesto works well if you don’t have time to make it from scratch.
How do I make homemade pesto?
Blend fresh basil, garlic, Parmesan, pine nuts, and olive oil in a food processor until smooth.
Can I use a different protein?
Absolutely! Shrimp, salmon, or tofu work great in this dish.
What pasta works best?
Short pasta like penne or fusilli holds the sauce well, but spaghetti also works.
How do I make this dairy-free?
Use a dairy-free pesto and skip the Parmesan or use nutritional yeast.
Can I add mushrooms?
Yes! Sauté mushrooms with garlic before adding the pesto.
Should I serve this hot or cold?
It’s best served hot but can also be enjoyed as a cold pasta salad.
What’s the best way to add more flavor?
Use roasted garlic, sun-dried tomatoes, or extra Parmesan for depth.
Can I make this ahead of time?
Yes, but add extra pesto when reheating to keep it fresh and flavorful.
What can I serve with chicken pesto pasta?
Pair it with garlic bread, a fresh salad, or roasted vegetables.
Conclusion
Chicken Pesto Pasta is a simple yet flavorful dish that’s perfect for any occasion. Whether you enjoy it creamy, spicy, or packed with veggies, this easy pasta recipe is sure to be a hit. Try it today for a delicious, hassle-free meal!
Print
Chicken Pesto Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: Italian
Description
This quick and flavorful pasta dish combines tender chicken, fresh basil pesto, and Parmesan cheese for a simple yet satisfying meal. Perfect for busy weeknights!
Ingredients
- 12 oz (340g) pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1/2 cup (120g) basil pesto (store-bought or homemade)
- 1/4 cup (60ml) pasta water (reserved)
- 1/2 cup (50g) grated Parmesan cheese
- 1 cup (150g) cherry tomatoes, halved (optional)
- 1/4 cup (30g) toasted pine nuts (optional, for crunch)
- Fresh basil leaves (for garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ¼ cup pasta water, then drain.
- Cook chicken: While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 5–7 minutes until golden and cooked through.
- Add garlic & seasoning: Stir in minced garlic and red pepper flakes (if using), cooking for 30 seconds until fragrant.
- Combine with pesto: Reduce heat to low and add the cooked pasta to the skillet. Stir in basil pesto and reserved pasta water, mixing well to coat everything evenly.
- Add cheese & tomatoes: Toss in Parmesan cheese and cherry tomatoes (if using). Stir until well combined.
- Serve: Garnish with fresh basil, extra Parmesan, and toasted pine nuts (if using). Enjoy warm!
Notes
- Swap chicken for shrimp or leave it out for a vegetarian version.
- Use whole wheat or gluten-free pasta if preferred.
- Add spinach or arugula for extra greens.
- Store leftovers in an airtight container for up to 3 days.