Pesto Chicken with Pasta is a vibrant, easy dinner that brings together tender chicken, creamy basil pesto, and al dente pasta in one deliciously simple dish. It’s the kind of weeknight comfort food that comes together in under 30 minutes—perfect for when you want something satisfying without the fuss. This dish is bursting with garlicky herb flavor, and the creamy pesto sauce clings to every bite of juicy chicken and pasta. Add a sprinkle of Parmesan and a few cherry tomatoes or spinach leaves, and you’ve got a restaurant-worthy meal made right at home.
What Makes This Dish Special?
This meal hits all the high notes—savory, creamy, and a little tangy from the Parmesan. The pesto acts as a flavorful shortcut sauce, and when combined with tender chicken and pasta, it transforms into a complete dinner that feels fancy but is secretly very easy to make. It’s also endlessly versatile—add veggies, swap the pasta, or toss in some heat for a custom twist.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 cups dry pasta (penne, rotini, or your favorite)
- ¾ cup basil pesto (store-bought or homemade)
- ¼ cup heavy cream or half-and-half (optional, for creamier sauce)
- ¼ cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved (optional)
- 2 cups baby spinach (optional)
- Reserved pasta water, as needed
- Fresh basil and extra Parmesan for garnish
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve ½ cup of the pasta water before draining.
2. Cook the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté until golden and cooked through, about 6–8 minutes. Remove from heat and set aside.
3. Make the Pesto Sauce
Reduce heat to low. In the same pan, add pesto and cream (if using). Stir until combined and heated through. Add a splash of reserved pasta water to thin out the sauce if needed.
4. Combine Everything
Add the cooked pasta and chicken to the pan. Toss well to coat in the pesto sauce. Stir in Parmesan, cherry tomatoes, and spinach, if using. Cook for 1–2 more minutes until everything is warmed and the spinach is wilted.
5. Serve and Garnish
Serve hot, garnished with extra Parmesan and fresh basil. Add red pepper flakes for a little kick, if desired.
Variations
- Creamy Version: Add a bit more cream and stir in shredded mozzarella for a richer sauce.
- Low-Carb Option: Use zucchini noodles or cooked spaghetti squash instead of pasta.
- Extra Veggies: Add mushrooms, broccoli, or peas for more color and nutrition.
- Spicy Kick: Toss in crushed red pepper flakes or diced jalapeños for heat.
Equipment You’ll Need
- Large pot for pasta
- Large skillet or sauté pan
- Cutting board and knife
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Nutritional Information (Approx. Per Serving)
- Calories: 520
- Protein: 35g
- Fat: 28g
- Carbohydrates: 38g
- Fiber: 3g
- Sugar: 2g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat gently in a pan with a splash of milk or water to loosen the sauce.
- Freezer: Not ideal for freezing due to pesto and cream separation, but cooked chicken can be frozen separately.
My Cooking Experience
This dish is a go-to in my kitchen because of how fast and flavorful it is. The first time I tried it, I added roasted cherry tomatoes and couldn’t believe how much depth they gave the sauce. It’s a huge hit with the family and one of those recipes you can throw together when you’re short on time but still want something delicious.
Conclusion
Pesto Chicken with Pasta is the kind of weeknight hero that checks all the boxes—easy, tasty, and totally satisfying. Whether you keep it classic or customize it to your taste, this dish proves that great flavor doesn’t have to be complicated.
pesto chicken recipe with pasta
Ingredients
Method
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Reserve ½ cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sauté until golden and cooked through, about 6–8 minutes. Remove from heat and set aside.
- Reduce heat to low. In the same pan, add pesto and cream (if using). Stir until combined and heated through. Add a splash of reserved pasta water to thin out the sauce if needed.
- Add the cooked pasta and chicken to the pan. Toss well to coat in the pesto sauce. Stir in Parmesan, cherry tomatoes, and spinach, if using. Cook for 1–2 more minutes until everything is warmed and the spinach is wilted.
- Serve hot, garnished with extra Parmesan and fresh basil. Add red pepper flakes for a little kick, if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat gently in a pan with a splash of milk or water to loosen the sauce.
