chicken and pesto pasta recipe
The Best chicken and pesto pasta recipe
This chicken and pesto pasta recipe is one of my favorite go-tos because it’s so simple yet always feels special. I love how it brings together fresh flavors—bright basil, rich garlic, and creamy cheese—without being heavy or complicated. It’s the kind of dish that feels indulgent but is actually quite light, making it perfect for meal prep or a quick weeknight dinner. My kids love it because it’s packed with protein and veggies, and it never gets boring. I’ve made it for family dinners, potlucks, and even just as a midweek pick-me-up, and it always leaves everyone happy.
What I really appreciate about this recipe is how it’s balanced—it’s hearty enough to feel satisfying but not so heavy that it weighs you down. The pesto gives it a burst of flavor, while the chicken adds a nice protein boost. It’s also great for health-conscious eating because it includes fresh herbs, lean protein, and whole grains. Plus, it’s easy to customize—swap the pasta shape, adjust the veggies, or even add a little extra cheese if you’re craving something richer. My family always says it’s one of their favorites, and honestly, it’s one of mine too. It’s that kind of recipe that makes everyday cooking feel like a treat.
Chicken and Pesto Pasta
A flavorful dish combining tender chicken, fresh basil pesto, and al dente pasta for a quick and satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 oz (225g) fettuccine or penne pasta
- 2 tbsp olive oil
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 cup (120g) fresh basil
- ½ cup (50g) grated Parmesan cheese
- ¼ cup (60ml) extra-virgin olive oil
- 2 cloves garlic
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup (75g) cherry tomatoes, halved
- ¼ cup (30g) cherry tomatoes, halved
- 1 tbsp grated Parmesan cheese
👨🍳Directions
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1 Preheat oven to 375°F (190°C). In a bowl, mix chicken pieces with garlic powder, oregano, salt, and pepper. Set aside.
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2 Cook pasta according to package instructions in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
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3 In a food processor, blend basil, Parmesan, olive oil, garlic, lemon juice, salt, and pepper until smooth. Transfer to a bowl.
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4 Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes until no longer pink. Remove and set aside.
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5 In the same skillet, add cherry tomatoes (if using) and sauté for 2–3 minutes. Pour in pesto sauce and stir to combine. Cook for 1–2 minutes until slightly thickened.
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6 Add drained pasta to the skillet, tossing to coat in the pesto sauce. If needed, add reserved pasta water to loosen the mixture.
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7 Return chicken to the skillet and stir to combine. Garnish with additional Parmesan cheese if desired. Serve immediately.
🔧Equipment
- Large skillet or deep pan
- Mixing bowls
- Food processor or blender
- Knife and cutting board
- Pasta cooker or large pot
- Slotted spoon
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Chicken and Pesto Pasta Works
This chicken and pesto pasta recipe is always a solid crowd-pleaser because it’s quick to make without sacrificing flavor, and it feels special enough for gatherings without being overly complicated. It’s the kind of dish that lets the family cook together, whether you’re feeding kids or hosting guests, because the pesto adds a fresh, bright contrast that makes every bite taste like a little extra effort—even if you’re just tossing it together in minutes. Plus, it’s so versatile you can adjust the chicken or pasta to whatever’s on hand, making it a reliable go-to for busy weeknights or when you want to impress without the stress.
❓ Frequently Asked Questions About Chicken and Pesto Pasta
What is the best way to prepare fresh basil pesto for this chicken and pesto pasta recipe?
To make the best pesto, start by blending 2 cups of fresh basil leaves with ½ cup grated Parmesan cheese, ¼ cup pine nuts, ¼ cup extra-virgin olive oil, 1 garlic clove, and a pinch of salt. Pulse in a food processor until smooth, then adjust consistency with more olive oil if needed. For this recipe, use about ½ cup of homemade or store-bought pesto.
Can I substitute any of the ingredients in the chicken and pesto pasta dish?
Yes, you can make substitutions if needed: – Chicken: Swap for turkey, shrimp, or white beans (for a vegetarian version). – Pasta: Use penne, farfalle, or even zucchini noodles for a lighter option. – Pesto: Replace with sun-dried tomato pesto, basil-free pesto, or a mix of olive oil and chopped herbs. – Cheese: Add extra Parmesan, feta, or goat cheese for extra flavor. – Garlic: Use 1 tsp garlic powder instead if fresh isn’t available.
How long should I cook the chicken before adding it to the pasta?
Cook the chicken breasts first by seasoning them with salt, pepper, and a pinch of pesto (if using). Sear in a hot pan with olive oil for 5–6 minutes per side until golden and cooked through (165°F/74°C internal temp). Remove and set aside, then proceed with cooking the pasta and sauce. This ensures the chicken stays tender and absorbs the flavors well.
What’s the best way to prevent the pesto from separating when mixing with the pasta?
To keep the pesto smooth and cohesive with the pasta, blend it fresh and strain it through a fine-mesh sieve if it’s too chunky. For a creamy texture, add a splash of pasta water (about 1–2 tablespoons) while stirring before combining with the cooked pasta. If using store-bought pesto, stir in a small amount of olive oil to help emulsify it. Also, avoid overmixing once the pasta is al dente.
How can I make this recipe healthier without sacrificing flavor?
To boost the healthiness of the dish: – Use whole wheat or chickpea pasta instead of regular pasta for extra protein and fiber. – Swap pine nuts for walnuts or sunflower seeds (lower in fat but still nutty). – Replace half the olive oil in the pesto with avocado oil or a light olive oil spray for a lighter touch. – Add spinach or kale to the pasta water before cooking for extra greens. – Opt for skinless chicken breast or lean ground turkey to reduce saturated fat. – Serve with a side of roasted vegetables (like broccoli or asparagus) instead of a heavy side dish.
