Pesto Chicken Pasta – Bright, Comforting, and Weeknight-Friendly
Pesto chicken pasta is one of those meals that feels special but takes very little effort. It’s creamy without being heavy, fresh without being fussy, and it hits the table fast. Tender chicken, al dente pasta, and a punchy basil pesto come together in minutes.
Whether you’re cooking for one or feeding a crowd, this dish checks all the boxes for flavor, ease, and comfort. Keep it simple or dress it up—either way, it’s a win.
Ingredients
Method
- Salt the water: Bring a large pot of salted water to a boil. The water should taste like the sea; this is your main chance to season the pasta.
- Prep the chicken: Pat dry, season with salt and pepper, and set aside. If using thighs, trim excess fat for even cooking.
- Cook the pasta: Add pasta to boiling water and cook until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer and sear until golden and cooked through, 5–7 minutes. Don’t overcrowd; cook in batches if needed. Transfer to a plate.
- Sauté aromatics: Lower heat to medium. Add remaining oil and the garlic. Cook 30–60 seconds until fragrant, not browned.
- Create the sauce base: Stir in cream or 1/2 cup pasta water to the skillet. Simmer briefly to warm through and emulsify.
- Add pesto: Off the heat, whisk in the pesto. Return to low heat and adjust consistency with more pasta water as needed. The sauce should lightly coat a spoon.
- Toss it all together: Add drained pasta and cooked chicken to the skillet. Toss gently to coat. Add Parmesan, lemon zest, and a squeeze of lemon juice. If using tomatoes, fold them in now. Season with salt, black pepper, and red pepper flakes.
- Finish and serve: Top with toasted pine nuts, extra Parmesan, and fresh basil. Serve immediately while glossy and hot.
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Get Your Program TodayWhat Makes This Recipe So Good
- Big flavor, minimal effort: Store-bought or homemade pesto makes this a fast, vibrant meal.
- Balanced texture: Juicy chicken, silky sauce, and a touch of crunch from toasted pine nuts.
- Weeknight-ready: From start to finish in about 30 minutes.
- Flexible: Swap proteins, add veggies, or play with pasta shapes.
- Fresh and satisfying: Basil, garlic, and lemon keep everything bright and lively.
What You’ll Need
- Pasta: 12 ounces of short pasta (penne, fusilli, orecchiette) or long pasta (linguine, spaghetti).
- Chicken: 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces.
- Pesto: 1/2 to 3/4 cup basil pesto (store-bought or homemade).
- Olive oil: 2 tablespoons for cooking the chicken and finishing.
- Garlic: 2 cloves, minced (optional if your pesto is very garlicky).
- Cream or pasta water: 1/3 cup heavy cream or 1/2 cup starchy pasta water for a silky sauce.
- Parmesan: 1/2 cup freshly grated, plus more for serving.
- Lemon: Zest and juice of 1/2 lemon for brightness.
- Cherry tomatoes: 1 cup, halved (optional but great for color and sweetness).
- Pine nuts: 2 tablespoons, toasted (optional crunch).
- Salt and black pepper: To season pasta water and the chicken.
- Red pepper flakes: A pinch, if you like a little heat.
- Fresh basil: A handful for garnish.
Step-by-Step Instructions
- Salt the water: Bring a large pot of salted water to a boil. The water should taste like the sea; this is your main chance to season the pasta.
- Prep the chicken: Pat dry, season with salt and pepper, and set aside.
If using thighs, trim excess fat for even cooking.
- Cook the pasta: Add pasta to boiling water and cook until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer and sear until golden and cooked through, 5–7 minutes.
Don’t overcrowd; cook in batches if needed. Transfer to a plate.
- Sauté aromatics: Lower heat to medium. Add remaining oil and the garlic.
Cook 30–60 seconds until fragrant, not browned.
- Create the sauce base: Stir in cream or 1/2 cup pasta water to the skillet. Simmer briefly to warm through and emulsify.
- Add pesto: Off the heat, whisk in the pesto. Return to low heat and adjust consistency with more pasta water as needed.
The sauce should lightly coat a spoon.
- Toss it all together: Add drained pasta and cooked chicken to the skillet. Toss gently to coat. Add Parmesan, lemon zest, and a squeeze of lemon juice.
If using tomatoes, fold them in now. Season with salt, black pepper, and red pepper flakes.
- Finish and serve: Top with toasted pine nuts, extra Parmesan, and fresh basil. Serve immediately while glossy and hot.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat with a splash of water or cream to loosen the sauce.
Avoid high heat to prevent oil separation.
- Freezing: Not ideal. Pesto can discolor and the sauce may split. If you must, freeze the chicken and plain pasta separately and add fresh pesto after reheating.
Benefits of This Recipe
- Speed: It’s a 30-minute meal with very little prep.
- Nutrition: Lean protein from chicken, healthy fats from olive oil and nuts, and fresh basil for antioxidants.
- Versatility: Works with many pasta shapes and add-ins like spinach, peas, or roasted veggies.
- Make-ahead friendly: Pesto can be made in advance; pasta and chicken cook quickly.
- Family-friendly: Mild, comforting flavors that still feel fresh.
What Not to Do
- Don’t boil the pesto: High heat can dull the basil and cause the sauce to separate.
Stir it in off heat or on low.
- Don’t skip salting the pasta water: It’s essential for flavor.
- Don’t overcook the pasta: Slightly under al dente is best since it finishes in the sauce.
- Don’t crowd the chicken: It will steam instead of sear, leading to dry, pale pieces.
- Don’t forget acid: A little lemon wakes up the richness and keeps the dish balanced.
Recipe Variations
- Creamy pesto Alfredo: Use 1/2 cup cream and 1/2 cup Parmesan to make a richer sauce. Add pesto off heat.
- Veggie-packed: Fold in baby spinach, sautéed zucchini, peas, or roasted cherry tomatoes.
- Grilled chicken version: Grill seasoned chicken breasts, slice thin, and toss with the pasta for smoky depth.
- Nut-free pesto: Use pumpkin seeds or omit nuts entirely if allergies are a concern.
- Protein swaps: Try shrimp, turkey, or a can of white beans for a lighter twist.
- Whole-wheat or gluten-free: Use your favorite alternative pasta and adjust cooking time.
- Sun-dried tomato pesto: Replace basil pesto with sun-dried tomato pesto for a deeper, sweeter flavor.
FAQ
Should I use store-bought or homemade pesto?
Both work. Homemade pesto tastes brighter and fresher, but a good-quality store-bought pesto is perfect for busy nights.
Look for one made with extra-virgin olive oil and real Parmesan for the best flavor.
How do I prevent the sauce from separating?
Keep the heat low once the pesto is added and use starchy pasta water to emulsify. Add fat, water, and cheese gradually while tossing so the sauce stays glossy and smooth.
Can I make this without cream?
Yes. Use pasta water instead.
The starch helps bind the pesto and cheese into a silky sauce without dairy heaviness.
What pasta shape works best?
Short shapes like penne and fusilli catch the sauce nicely, while linguine offers a classic twirl. Use what you enjoy and cook to just shy of al dente.
How can I make it lighter?
Use grilled chicken, skip the cream, add extra veggies like spinach or asparagus, and finish with more lemon instead of extra cheese.
Can I make it ahead?
Cook the chicken and prep the pesto in advance. Boil the pasta just before serving and toss everything together on low heat with a splash of water to revive the sauce.
In Conclusion
Pesto chicken pasta is the kind of meal you keep in your back pocket: quick, fresh, and always satisfying.
With a few pantry staples and a handful of basil, you can serve a restaurant-worthy dish any night of the week. Keep the technique gentle, finish with lemon and Parmesan, and you’ll have a bowl of pasta that tastes like summer—no matter the season.
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