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pesto chicken recipe with pasta
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pesto chicken recipe with pasta

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: chicken
Calories: 520
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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 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.
Freezer: Not ideal for freezing due to pesto and cream separation, but cooked chicken can be frozen separately.