Why You’ll Love This Recipe
Chicken Pesto Pasta is the perfect balance of savory, creamy, and aromatic. The juicy chicken pairs beautifully with the rich, herby pesto sauce, while the pasta soaks up all the flavors. This recipe is not only delicious but also easy to prepare, with minimal ingredients and maximum flavor. Whether you’re in the mood for a quick dinner or a dish to impress, this pasta delivers every time. Plus, it’s versatile, so you can add extra veggies or swap the protein if desired.
Ingredients
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2 boneless, skinless chicken breasts
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12 oz pasta (penne, spaghetti, or fusilli works well)
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1 tablespoon olive oil
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Salt and pepper, to taste
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1/2 cup pesto sauce (store-bought or homemade)
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1/2 cup heavy cream (optional for a creamier sauce)
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1/4 cup grated Parmesan cheese (for garnish)
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1 tablespoon fresh basil, chopped (optional, for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
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Cook the chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove from the skillet and set aside to rest for a few minutes. Once rested, slice the chicken into thin strips or bite-sized pieces.
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Combine the pasta and pesto: In the same skillet, reduce the heat to low. Add the pesto sauce and heavy cream (if using) to the pan, stirring until well combined and heated through. If you prefer a thinner sauce, add some of the reserved pasta water to reach your desired consistency.
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Toss the pasta: Add the cooked pasta to the skillet, tossing to coat evenly in the pesto sauce. Add the sliced chicken on top and toss again until everything is combined and coated with the sauce.
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Serve: Serve the Chicken Pesto Pasta in bowls, garnished with freshly grated Parmesan cheese and chopped basil, if desired.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Vegetarian Version: Skip the chicken and use roasted vegetables like zucchini, cherry tomatoes, or mushrooms for a veggie-packed option.
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Pasta Alternatives: Swap out the traditional pasta for gluten-free pasta, zucchini noodles, or whole wheat pasta for a healthier version.
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Spicy Chicken Pesto Pasta: Add some red pepper flakes to the pesto sauce for a little heat.
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Grilled Chicken: For extra flavor, grill the chicken instead of pan-searing it. This adds a smoky element to the dish.
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Add Nuts: Toss in some pine nuts or walnuts for an added crunch and extra flavor.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheating: Reheat the pasta in a skillet over low heat, adding a splash of water or extra cream to help loosen the sauce. You can also microwave it in intervals, stirring to ensure even heating.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto is a great time-saver and will still give you delicious results. However, homemade pesto tends to have fresher, more vibrant flavors.
Can I make this recipe ahead of time?
You can make the pasta and chicken ahead of time, but it’s best to assemble everything just before serving to keep the pasta and pesto fresh. You can store the cooked components in the refrigerator for up to 2 days.
Can I use other proteins instead of chicken?
Absolutely! You can substitute chicken with grilled shrimp, steak, or even tofu for a vegetarian version. Just make sure to adjust the cooking time as needed based on the protein you choose.
How can I make this dish lighter?
To make this dish lighter, you can use a lower-fat cream or skip the cream altogether. You can also use a pesto sauce made with Greek yogurt instead of oil for a healthier twist.
Can I freeze Chicken Pesto Pasta?
While it’s possible to freeze the dish, the texture of the pasta and pesto may change once thawed. It’s better to freeze the chicken and pesto separately and cook the pasta fresh when you’re ready to eat.
How do I know when the chicken is cooked through?
The chicken is fully cooked when the internal temperature reaches 165°F (74°C). You can check this with a meat thermometer. Alternatively, you can cut the chicken open to make sure it’s no longer pink inside.
Conclusion
Chicken Pesto Pasta is a simple, flavorful, and versatile dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this recipe delivers with its fresh ingredients and vibrant flavors. The combination of juicy chicken, tender pasta, and aromatic pesto makes it an unforgettable meal. Customize it to suit your taste preferences, and enjoy a delicious, satisfying dinner that’s easy to prepare!
Chicken Pesto Pasta
Chicken Pesto Pasta is a delightful combination of tender chicken, perfectly cooked pasta, and the vibrant, herbaceous flavors of pesto sauce. This dish is quick, easy, and bursting with fresh ingredients, making it an ideal weeknight dinner or a dish to impress guests. The creamy pesto coats each bite of pasta, creating a comforting and flavorful meal that’s sure to become a household favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: undefined
- Category: Main Course
- Method: Pan-fried
- Cuisine: Italian
Ingredients
- 2 boneless, skinless chicken breasts
- 12 oz pasta (penne, spaghetti, or fusilli works well)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 cup pesto sauce (store-bought or homemade)
- 1/2 cup heavy cream (optional for a creamier sauce)
- 1/4 cup grated Parmesan cheese (for garnish)
- 1 tablespoon fresh basil, chopped (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
- Cook the chicken: While the pasta cooks, heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown. Remove from the skillet and set aside to rest for a few minutes. Once rested, slice the chicken into thin strips or bite-sized pieces.
- Combine the pasta and pesto: In the same skillet, reduce the heat to low. Add the pesto sauce and heavy cream (if using) to the pan, stirring until well combined and heated through. If you prefer a thinner sauce, add some of the reserved pasta water to reach your desired consistency.
- Toss the pasta: Add the cooked pasta to the skillet, tossing to coat evenly in the pesto sauce. Add the sliced chicken on top and toss again until everything is combined and coated with the sauce.
- Serve: Serve the Chicken Pesto Pasta in bowls, garnished with freshly grated Parmesan cheese and chopped basil, if desired.
Notes
Vegetarian Version: Skip the chicken and use roasted vegetables like zucchini, cherry tomatoes, or mushrooms for a veggie-packed option.Pasta Alternatives: Swap out the traditional pasta for gluten-free pasta, zucchini noodles, or whole wheat pasta for a healthier version.Spicy Chicken Pesto Pasta: Add some red pepper flakes to the pesto sauce for a little heat.Grilled Chicken: For extra flavor, grill the chicken instead of pan-searing it. This adds a smoky element to the dish.Add Nuts: Toss in some pine nuts or walnuts for an added crunch and extra flavor.
Nutrition
- Serving Size: 1 plate
- Calories: Varies
- Sugar: Varies
- Sodium: Varies
- Fat: Varies
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: Varies
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies
