This recipe is simple, comforting, and packed with flavor. The pesto adds a bright, herby richness, while the chicken makes it hearty and filling. It comes together fast, uses everyday ingredients, and can be easily customized to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pasta (such as penne, fusilli, or spaghetti) boneless skinless chicken breast olive oil salt black pepper garlic basil pesto parmesan cheese cherry tomatoes (optional) heavy cream or pasta water (optional, for a creamier sauce)
Directions
Cook the pasta in salted boiling water according to package instructions. Reserve some pasta water, then drain.
Season the chicken with salt and black pepper.
Heat olive oil in a large skillet over medium heat and cook the chicken until golden and fully cooked. Remove and slice.
In the same skillet, add garlic and cook briefly until fragrant.
Return the chicken to the skillet and stir in the pesto.
Add the cooked pasta and toss to coat evenly.
Stir in a splash of pasta water or cream if a looser, creamier sauce is desired.
Remove from heat and finish with grated parmesan and optional cherry tomatoes.
Serve warm.
Servings and timing
Servings: 4 Prep time: 10 minutes Cook time: 20 minutes Total time: about 30 minutes
Variations
You can add spinach, sun-dried tomatoes, or roasted vegetables for extra flavor. Swap chicken for shrimp or use grilled chicken for a smoky twist. For a lighter version, skip the cream and rely on pasta water for silkiness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a small splash of water or milk to refresh the sauce.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly and saves time.
Can I make this dish ahead of time?
Yes, but it’s best reheated gently to keep the sauce from drying out.
What pasta shape works best?
Short pasta like penne or fusilli holds the pesto well, but any pasta works.
Can I make it creamy?
Yes, add a little cream or extra pasta water for a creamy texture.
Is this recipe good cold?
Yes, it can be enjoyed as a pasta salad when chilled.
Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs add extra juiciness and flavor.
How do I keep the pesto bright green?
Avoid overheating the pesto and mix it in after lowering the heat.
Can I make it dairy-free?
Use dairy-free pesto and skip the parmesan or use a plant-based alternative.
What can I serve with chicken pesto pasta?
A side salad, garlic bread, or roasted vegetables pair well.
Can I freeze chicken pesto pasta?
Freezing is not recommended, as pesto can change texture after thawing.
Conclusion
Chicken Pesto Pasta is a versatile, flavorful meal that’s easy to make and always satisfying. With its fresh basil notes and tender chicken, it’s a reliable recipe that fits effortlessly into any meal plan.
Chicken Pesto Pasta is a quick, flavorful dish featuring tender chicken, perfectly cooked pasta, and a rich basil pesto sauce. It’s ideal for easy weeknight dinners or casual entertaining.
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Italian-Inspired
Diet:Halal
Ingredients
12 oz pasta (penne, fusilli, or spaghetti)
2 boneless skinless chicken breasts
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
1/2 cup cherry tomatoes, halved (optional)
1/4 cup heavy cream or reserved pasta water (optional)
Instructions
Cook the pasta in salted boiling water according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 5–7 minutes per side. Remove from the skillet and slice into strips.
In the same skillet, add garlic and sauté briefly until fragrant, about 30 seconds.
Return the sliced chicken to the skillet and stir in the pesto until evenly coated.
Add the cooked pasta and toss everything together. Add a splash of pasta water or heavy cream for a looser, creamier sauce if desired.
Remove from heat and stir in grated parmesan and optional cherry tomatoes.
Serve warm, garnished with extra parmesan if desired.
Notes
Add spinach, sun-dried tomatoes, or roasted vegetables for extra flavor and nutrition.
Use grilled chicken for a smoky variation.
Pasta water helps bind and loosen the sauce without adding cream.
To keep the pesto green and fresh, avoid overheating it.
Reheat leftovers gently with a splash of water or milk.
