Chicken Pesto Pasta is incredibly easy to prepare and packed with bold, fresh flavor. The creamy, garlicky pesto pairs beautifully with juicy chicken and your favorite pasta shape. It’s a great way to use up leftover chicken or fresh basil, and you can customize it with vegetables, cheese, or a touch of cream. Plus, it reheats beautifully, making it perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cooked pasta (penne, rotini, fusilli, or spaghetti) boneless, skinless chicken breasts or thighs olive oil salt black pepper garlic, minced basil pesto (homemade or store-bought) Parmesan cheese, grated optional: cherry tomatoes, spinach, or heavy cream fresh basil for garnish
Directions
Cook the pasta according to package instructions until al dente. Reserve some pasta water and drain.
Season the chicken with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned and cooked through, about 5–7 minutes per side. Remove and slice or cube.
In the same skillet, add a little more olive oil if needed and sauté the minced garlic until fragrant.
Return the chicken to the skillet, then add the cooked pasta.
Stir in the pesto, adding a splash of pasta water if needed to loosen the sauce and coat the pasta evenly.
Toss everything together and cook for 1–2 minutes to warm through.
Sprinkle with grated Parmesan cheese and fresh basil before serving.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Creamy Pesto Pasta: Stir in a splash of heavy cream or cream cheese for a richer sauce.
Veggie-Loaded: Add sautéed spinach, zucchini, or broccoli for a veggie boost.
Pesto Shrimp Pasta: Swap chicken for shrimp for a seafood twist.
Spicy Version: Add red pepper flakes or a spoonful of chili oil for some heat.
Cheesy Finish: Top with mozzarella or burrata before serving.
Whole Wheat or Gluten-Free Pasta: Use your preferred pasta to match dietary needs.
Sun-Dried Tomato Pesto: Substitute basil pesto with sun-dried tomato pesto for a different flavor profile.
Pesto Pasta Salad: Let it cool and serve as a pasta salad with added veggies and olives.
Storage/Reheating
Store leftover Chicken Pesto Pasta in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave in short intervals, stirring in between, to avoid overcooking the chicken. This dish is not ideal for freezing due to the texture of the pesto and pasta.
FAQs
Can I use store-bought pesto?
Yes, high-quality store-bought pesto works great and saves time. Homemade pesto is also an excellent option if you have fresh basil.
What kind of pasta works best with pesto?
Short pasta like penne, fusilli, and rotini hold the pesto well, but long noodles like spaghetti or linguine also work beautifully.
Can I make this recipe dairy-free?
Yes, use a dairy-free pesto and skip the Parmesan or replace it with a dairy-free cheese alternative.
Is Chicken Pesto Pasta healthy?
It can be! Use whole grain pasta, lean chicken, and homemade pesto with healthy fats for a nutritious meal.
Can I use leftover or rotisserie chicken?
Absolutely. Just slice or shred the chicken and add it to the skillet when tossing everything together.
How do I prevent the pesto from drying out?
Reserve pasta water and add it as needed to keep the sauce silky and well-coated on the pasta.
Can I add vegetables to this dish?
Yes, cherry tomatoes, spinach, broccoli, and zucchini are great additions to balance flavor and add nutrition.
How do I make homemade pesto?
Blend fresh basil, garlic, pine nuts, Parmesan, and olive oil in a food processor until smooth. Adjust seasoning to taste.
Can I use a different protein?
Yes, shrimp, sausage, tofu, or even steak strips can be substituted for chicken.
Should I serve this hot or cold?
It’s delicious both ways. Serve hot as a main dish or chilled as a pesto pasta salad.
Conclusion
Chicken Pesto Pasta is a flavorful, satisfying meal that’s as easy to make as it is to enjoy. With tender chicken, vibrant pesto, and perfectly cooked pasta, it’s a go-to recipe for busy weeknights, casual dinners, or even meal prep. Customizable, wholesome, and ready in under 30 minutes, this dish is one you’ll keep coming back to.
Chicken Pesto Pasta is a quick and delicious dish combining juicy chicken, al dente pasta, and vibrant basil pesto. Packed with flavor and ready in under 30 minutes, it’s perfect for weeknight dinners or meal prep.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-American
Diet:Halal
Ingredients
12 oz cooked pasta (penne, rotini, fusilli, or spaghetti)
2 boneless, skinless chicken breasts or thighs
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
2 cloves garlic, minced
1/2 cup basil pesto (store-bought or homemade)
1/4 cup grated Parmesan cheese
Optional: 1 cup cherry tomatoes, halved
Optional: 1 cup fresh spinach
Optional: 1/4 cup heavy cream
Fresh basil, for garnish
Instructions
Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
Season chicken with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken and cook 5–7 minutes per side until golden and cooked through. Remove and slice or cube.
In the same skillet, add remaining olive oil if needed. Sauté garlic until fragrant.
Return chicken to skillet. Add cooked pasta and stir in pesto. Add reserved pasta water as needed to loosen sauce and coat evenly.
If using, stir in cherry tomatoes, spinach, or heavy cream. Cook for 1–2 minutes until warmed through.
Top with Parmesan cheese and garnish with fresh basil before serving.
Notes
Use rotisserie or leftover chicken for an even quicker meal.Reserve pasta water to help achieve a silky sauce consistency.Customize with veggies or switch proteins to suit your taste.For a creamier texture, add a splash of cream or cream cheese.Serve hot or cold as a pasta salad variation.
