Why You’ll Love This Recipe
This recipe is quick, easy, and packed with flavor. The pesto adds a fresh basil aroma and nutty richness, while the chicken makes the dish hearty and filling. It’s versatile enough to customize with vegetables or different pasta shapes. Best of all, it comes together in about 30 minutes, making it ideal for busy schedules.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 ounces penne or fusilli pasta
2 boneless, skinless chicken breasts, diced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
3/4 cup basil pesto
1/4 cup heavy cream (optional for a creamier version)
1/4 cup grated Parmesan cheese
1/2 cup cherry tomatoes, halved (optional)
2 tablespoons fresh basil, chopped (for garnish)
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Season the diced chicken with salt and black pepper. Add to the skillet and cook for 5–7 minutes, stirring occasionally, until golden and fully cooked.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Reduce the heat to low and stir in the pesto. If using heavy cream, add it now and stir gently to combine.
- Add the drained pasta to the skillet and toss until evenly coated. If needed, add a splash of reserved pasta water to loosen the sauce.
- Stir in grated Parmesan cheese and cherry tomatoes if using. Taste and adjust seasoning if necessary.
- Garnish with fresh basil and serve immediately.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Add sautéed mushrooms or spinach for extra vegetables.
Use rotisserie chicken to save time.
Swap heavy cream for Greek yogurt for a lighter creamy texture.
Add toasted pine nuts for a bit of crunch.
Use whole wheat or gluten-free pasta to suit dietary preferences.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat with a splash of water or broth to keep the sauce from drying out.
Microwave in 30-second intervals, stirring between each, until heated through.
Freezing is not recommended, as pesto may darken and the texture can change.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly for convenience.
Can I make this dish dairy-free?
Yes, omit the Parmesan and cream, and use a dairy-free pesto if needed.
What pasta works best?
Penne, fusilli, or farfalle are excellent choices because they hold the sauce well.
How do I prevent the pesto from turning dark?
Add it at low heat and avoid prolonged cooking to preserve its bright color.
Can I add more protein?
Yes, grilled shrimp or extra chicken can be added.
Is this recipe good for meal prep?
Yes, it stores well and makes a convenient lunch option.
Can I use homemade pesto?
Absolutely. Homemade pesto adds fresh, vibrant flavor.
Why is my sauce too thick?
Add a little reserved pasta water to loosen it to your desired consistency.
Can I add vegetables?
Yes, zucchini, broccoli, spinach, or cherry tomatoes are great additions.
What can I serve with Chicken Pesto Pasta?
A fresh green salad or garlic bread pairs nicely with this dish.
Conclusion
Chicken Pesto Pasta is a quick, flavorful meal that combines tender chicken with the bright, herby richness of pesto. Easy to prepare and endlessly customizable, it’s perfect for busy weeknights or relaxed dinners. With its vibrant flavors and satisfying texture, this recipe is sure to become a regular favorite in your kitchen.
PrintChicken Pesto Pasta
Chicken Pesto Pasta is a fresh and vibrant dish made with tender chicken, perfectly cooked pasta, and a rich basil pesto sauce. Quick to prepare and full of bold, herby flavor, it’s a satisfying meal ideal for busy weeknights or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 12 ounces penne or fusilli pasta
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 3/4 cup basil pesto
- 1/4 cup heavy cream (optional)
- 1/4 cup grated Parmesan cheese
- 1/2 cup cherry tomatoes, halved (optional)
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Season the diced chicken with salt and black pepper. Add to the skillet and cook for 5–7 minutes, stirring occasionally, until golden and fully cooked.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Reduce the heat to low and stir in the pesto. If using heavy cream, add it now and stir gently to combine.
- Add the drained pasta to the skillet and toss until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce.
- Stir in grated Parmesan cheese and cherry tomatoes if using. Adjust seasoning to taste.
- Garnish with fresh basil and serve immediately.
Notes
- Use rotisserie chicken to save time.
- Swap heavy cream for Greek yogurt for a lighter creamy texture.
- Add sautéed mushrooms, spinach, zucchini, or broccoli for extra vegetables.
- Toasted pine nuts add a pleasant crunch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or broth to prevent drying out.
- Freezing is not recommended as pesto may darken and change texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
