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Pesto Chicken Pasta - Bright, Comforting, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. Prep the chicken: Pat dry, season with salt and pepper, and set aside. If using thighs, trim excess fat for even cooking.
  3. Cook the pasta: Add pasta to boiling water and cook until just shy of al dente. Reserve 1 cup of pasta water before draining.
  4. 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.
  5. Sauté aromatics: Lower heat to medium. Add remaining oil and the garlic. Cook 30–60 seconds until fragrant, not browned.
  6. Create the sauce base: Stir in cream or 1/2 cup pasta water to the skillet. Simmer briefly to warm through and emulsify.
  7. 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.
  8. 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.
  9. Finish and serve: Top with toasted pine nuts, extra Parmesan, and fresh basil. Serve immediately while glossy and hot.