Pesto Chicken Pasta is a flavorful and satisfying dish that brings the taste of Italy right to your dinner table. Combining tender, juicy chicken with fragrant basil pesto and perfectly cooked pasta, this meal strikes a beautiful balance between comfort food and light, fresh flavor.
It’s the kind of dish that feels indulgent without being heavy, and it’s incredibly versatile, allowing you to add your own spin depending on the season or your pantry.
What makes this dish particularly special is the pesto sauce—a vibrant green blend of fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil.
When paired with chicken and pasta, pesto turns an ordinary meal into something restaurant-worthy. And the best part? It’s all ready in under 30 minutes, making it ideal for busy weeknights or a casual yet elegant dinner with friends.
Whether you use homemade pesto or a good-quality store-bought version, Pesto Chicken Pasta is a dish that always delivers bold flavor with minimal effort. It’s proof that with just a few high-quality ingredients, you can create something truly memorable.
Prep and Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Servings and Nutrition
- Servings: 4
- Calories: Approximately 550–600 per serving
Ingredients
For the Pasta:
- 12 oz (340 g) pasta (penne, fusilli, or spaghetti work best)
- Salt for boiling water
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
For the Pesto Sauce:
- ½ cup basil pesto (store-bought or homemade – see variation below)
- ¼ cup grated Parmesan cheese
- ¼ cup reserved pasta water (more as needed)
Optional Add-ins:
- 1 cup cherry tomatoes, halved
- 1½ cups baby spinach
- ¼ cup toasted pine nuts or walnuts
- Red pepper flakes, for heat
Directions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook according to the package instructions until al dente. Reserve ¼–½ cup of the pasta water, then drain and set pasta aside.
2. Cook the Chicken
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add diced chicken, garlic powder, Italian seasoning, salt, and pepper. Sauté for about 6–8 minutes, or until chicken is cooked through and golden brown.
3. Combine Pasta and Chicken
Reduce heat to low. Add the cooked pasta to the skillet with the chicken. Stir in the pesto and Parmesan cheese, tossing everything to coat evenly.
4. Adjust the Sauce
Add a splash of the reserved pasta water to loosen the sauce if it seems too thick. Stir well until the sauce evenly coats the pasta and chicken and becomes glossy.
5. Serve
Serve hot, garnished with extra Parmesan cheese, red pepper flakes, and toasted nuts if desired.
Why I Love This Recipe
This dish is one of my go-to meals when I want something fast, flavorful, and satisfying without being too heavy. The herby, garlicky pesto clings perfectly to every piece of pasta and chicken, making every bite burst with flavor. It’s comforting yet elegant, and adaptable for all kinds of eaters—great for picky eaters, vegetarians (just omit the chicken), or meal preppers looking for something easy to reheat.
It also feels like something you’d be served at a cozy Italian café, but you made it at home, in your own kitchen, in half an hour. That’s magic.
Why It’s a Must-Try Dish
- Fast – Ready in just 30 minutes.
- Flavorful – Bold basil, garlic, and cheese flavor.
- Customizable – Add veggies, nuts, or a different protein.
- Balanced – Protein, carbs, and healthy fats in one bowl.
- Crowd-Pleaser – Loved by kids, adults, and guests alike.
Tips and Variations:
Tips:
- Use freshly grated Parmesan for the best flavor and texture.
- Always reserve some pasta water—it helps the sauce emulsify and cling better.
- Don’t overcook the chicken; remove it from heat as soon as it’s no longer pink inside.
Variations:
- Homemade Pesto: Blend 2 cups basil leaves, ¼ cup pine nuts, 1 garlic clove, ½ cup Parmesan, and ½ cup olive oil.
- Vegetarian Version: Skip the chicken and add more vegetables like roasted zucchini or bell peppers.
- Creamy Pesto Pasta: Stir in ¼ cup heavy cream or cream cheese with the pesto for a richer sauce.
- Seafood Twist: Replace chicken with shrimp or salmon for a lighter, elegant variation.
Serving Suggestions
- Garlic Bread: Perfect for soaking up any leftover sauce.
- Side Salad: A fresh green salad with balsamic vinaigrette complements the richness.
- Wine Pairing: A crisp white like Sauvignon Blanc or Pinot Grigio pairs beautifully.
- Lemon Wedge: A squeeze of fresh lemon juice brightens the pesto beautifully.
Conclusion
Pesto Chicken Pasta is a celebration of simplicity and freshness. It’s easy to prepare yet sophisticated enough to serve at a dinner party. The combination of creamy, herby pesto with hearty chicken and pasta is timeless—and with endless ways to customize it, this recipe is bound to become a staple in your kitchen. Whether you’re looking to impress guests or just treat yourself, this dish delivers every time.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe ahead of time?
Yes! Cook the pasta and chicken, then mix everything together and store in an airtight container. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.
Q: Can I use store-bought pesto?
Absolutely. Just choose a high-quality brand with simple ingredients. Refrigerated versions usually taste fresher than jarred ones.
Q: Is this dish freezer-friendly?
Not ideally. Pesto and pasta can change texture when frozen. It’s best made fresh or stored in the fridge for 3–4 days.
Q: What kind of pasta works best?
Short pasta like penne or fusilli holds the sauce well, but spaghetti or linguine are also great options.
Q: Can I use a different protein?
Yes! Shrimp, salmon, sausage, or even tofu make great alternatives.
