Why You’ll Love This Recipe

Pesto Chicken Pasta is the kind of dish that delivers big flavor with minimal effort. It’s quick to prepare, packed with protein, and full of fresh, vibrant basil flavor from the pesto. Whether you make your own pesto or use a quality store-bought version, this dish is always a crowd-pleaser. It’s also highly customizable and reheats beautifully for leftovers.

Ingredients

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

boneless, skinless chicken breasts or thighs
olive oil
salt and pepper
garlic cloves
basil pesto (homemade or store-bought)
heavy cream or cream cheese (optional for a creamier version)
Parmesan cheese
pasta (penne, rotini, or spaghetti work well)
cherry tomatoes (optional)
fresh basil (optional, for garnish)

Directions

Cook the pasta according to package instructions until al dente. Drain and set aside.
Season the chicken with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the chicken and cook until browned and cooked through. Remove and slice.
In the same skillet, add minced garlic and sauté for about 1 minute.
Add pesto and a splash of pasta water or chicken broth. Stir to combine.
For a creamier version, stir in heavy cream or cream cheese until the sauce is smooth.
Return the chicken to the skillet and add the cooked pasta. Toss until everything is evenly coated.
Stir in grated Parmesan and garnish with cherry tomatoes and fresh basil if desired.
Serve immediately while warm.

Servings and timing

This recipe serves 4 people and takes approximately 25–30 minutes from start to finish, making it an excellent choice for busy nights or quick lunches.

Variations

Creamy Version: Add cream cheese or heavy cream for a richer sauce.
Vegetarian: Skip the chicken and add sautéed mushrooms, zucchini, or spinach.
Spicy: Add crushed red pepper flakes or chili oil for a kick.
Different Pesto: Try sun-dried tomato pesto or arugula pesto for a unique twist.
Low-Carb Option: Serve over zucchini noodles or cauliflower rice.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a skillet over low heat with a splash of broth, cream, or water to revive the sauce. Microwave reheating also works in 30-second intervals, stirring in between.

FAQs

Can I use rotisserie chicken?

Yes, just shred and add it in the final step to heat through.

What kind of pesto works best?

Traditional basil pesto is great, but feel free to use any type you enjoy, including kale or spinach pesto.

Can I make this dairy-free?

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

Can I freeze Pesto Chicken Pasta?

It’s best enjoyed fresh, but you can freeze it without the cheese and add fresh Parmesan when reheating.

What pasta shape is best?

Short pasta like penne or rotini holds the sauce well, but any shape will work.

Can I use grilled chicken?

Absolutely. Grilled chicken adds a smoky depth of flavor.

Is homemade pesto better?

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

How do I make it extra creamy?

Add cream cheese or a splash of heavy cream to the pesto sauce.

Can I add vegetables?

Yes, sautéed spinach, cherry tomatoes, or broccoli make great additions.

What can I serve with it?

A simple salad, garlic bread, or roasted vegetables pair nicely.

Conclusion

Pesto Chicken Pasta is a quick, delicious, and versatile meal that brings together fresh herb flavor, tender chicken, and hearty pasta in one satisfying dish. Whether you’re using homemade pesto or a store-bought version, this recipe is sure to impress and become a regular in your dinner rotation. Perfect for busy weeknights, casual gatherings, or anytime you want a comforting, flavorful meal.

Pesto Chicken Pasta

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Pesto Chicken Pasta is a quick and flavorful dish that combines tender chicken, fresh basil pesto, and pasta in a savory, herbaceous sauce. It’s a simple yet satisfying meal perfect for weeknights or entertaining guests.

Author: Laura
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Halal

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside.
Season chicken with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned and fully cooked. Remove and slice.
In the same skillet, sauté minced garlic for about 1 minute until fragrant.
Add pesto and a splash of pasta water or chicken broth. Stir to combine.
If desired, add heavy cream or cream cheese and stir until the sauce is smooth and creamy.
Return the sliced chicken to the skillet and add the cooked pasta. Toss everything together to coat evenly.
Stir in grated Parmesan cheese.
Top with cherry tomatoes and fresh basil if using. Serve immediately.

Notes

Use rotisserie or grilled chicken for a quicker prep time.
For a dairy-free version, use dairy-free pesto and skip the Parmesan or use a vegan cheese alternative.
Add vegetables like spinach, zucchini, or broccoli for extra nutrition.
Reserve some pasta water to adjust the sauce consistency as needed.
This dish is best served fresh but reheats well for leftovers.

Nutrition

Serving Size: 1 1/2 cups
Calories: 480
Sugar: 3g
Sodium: 540mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg