Pesto Pasta with Chicken

Why You’ll Love This Recipe

This recipe is perfect when you need something fast, delicious, and nourishing. The homemade or store-bought pesto adds a burst of fresh basil flavor, while the chicken brings protein that turns a side dish into a full meal. It’s simple, customizable, and great hot or cold—ideal for leftovers or packed lunches.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pasta (such as penne, fusilli, or spaghetti)

• Cooked chicken breast or thighs, sliced or shredded

• Pesto sauce (homemade or store-bought)

• Olive oil

• Garlic (optional, for extra flavor)

• Grated Parmesan cheese

• Salt and pepper

• Fresh basil (optional, for garnish)

• Cherry tomatoes or baby spinach (optional additions)

Directions

1. Cook pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.

2. In a large pan, heat olive oil over medium heat. If using garlic, sauté it until fragrant.

3. Add the cooked chicken to the pan and warm through.

4. Stir in the pesto sauce and a splash of reserved pasta water to loosen it into a silky sauce.

5. Add the cooked pasta and toss to coat evenly in the pesto mixture.

6. Season with salt and pepper to taste.

7. Serve with grated Parmesan and optional fresh basil or other toppings.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Creamy Pesto Pasta: Stir in a spoonful of Greek yogurt or heavy cream to make a creamy pesto sauce.

• Vegetarian Version: Skip the chicken and add sautéed mushrooms, roasted vegetables, or white beans.

• Spicy Kick: Add red pepper flakes or a dash of hot sauce.

• Grilled Chicken: Use grilled or blackened chicken for extra flavor.

• Whole Wheat or Gluten-Free Pasta: Works great with any pasta variety.

Storage/Reheating

Store leftover pesto pasta with chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water or extra pesto to refresh the sauce. Not recommended for freezing, as pesto can lose its vibrant texture and flavor.

FAQs

Can I use rotisserie chicken?

Yes, it’s a great shortcut that saves time and adds flavor.

Can I make this with cold pasta?

Yes, this recipe also works well as a cold pesto pasta salad.

What’s the best pasta shape for pesto?

Short pasta like penne, fusilli, or farfalle hold the sauce well.

Is homemade pesto better?

Homemade pesto has a fresher taste, but high-quality store-bought pesto works just as well for convenience.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and just as delicious in this recipe.

What if I don’t have pesto?

You can substitute with basil oil, green goddess dressing, or even a simple olive oil and garlic mix in a pinch.

How do I keep the pesto from clumping?

Add a bit of pasta water to thin it out and coat the pasta smoothly.

Can I add vegetables?

Yes! Cherry tomatoes, spinach, zucchini, or roasted red peppers are all great additions.

Is this recipe good for meal prep?

Definitely. It stores well and can be eaten warm or cold.

Can I make it dairy-free?

Yes, use a dairy-free pesto and skip the Parmesan or use a vegan alternative.

Conclusion

Pesto pasta with chicken is a quick, delicious, and versatile meal that’s perfect for busy days. With its vibrant green sauce, hearty protein, and easy preparation, it’s a go-to recipe that never gets old. Whether served hot or cold, it’s a flavorful way to enjoy a balanced, satisfying dish any time of the week.

---

Print