recipe with pesto sauce pasta and chicken
The Best recipe with pesto sauce pasta and chicken
I’ve always loved cooking when it’s simple enough to make with what’s in the fridge but still feels special enough to serve at a dinner party or just as a cozy weeknight meal. This pesto sauce pasta with chicken recipe is one of those recipes—it’s hearty enough to fill a plate without being overwhelming, and the flavors are bright and fresh, which is always a win in my book. I grew up eating pasta with butter and Parmesan, but this version with pesto gives it a whole new dimension. The creamy, herby sauce is rich but not heavy, and the chicken adds a nice protein boost without making the dish feel like a chore. My kids actually ask for this dish more than any other, especially when they’re in a hurry but still want something satisfying. It’s the kind of meal that feels like a little treat without the fuss, and honestly, it’s one of the few things I make that everyone—kids, adults, even picky eaters—will eat without complaint.
I love this recipe because it’s versatile. You can prep it ahead and reheat it easily, so it’s great for meal prep or serving at a potluck. The health benefits are also something I keep in mind, even though it still tastes delicious. The pesto is packed with basil, garlic, and nuts, which give it antioxidants and healthy fats, and the chicken is lean protein. I don’t add extra cheese unless I want to, but if you do, it’s still a balanced dish. It’s also perfect for any occasion—whether you’re hosting a small get-together or just want a quick, flavorful dinner for the family. The kids love how the sauce sticks to the pasta, and the chicken makes it feel like a grown-up meal without being too complicated. Plus, it’s not too messy or time-consuming, which is always a plus when you’re trying to keep things simple but still feel like you’ve done something special.
Pesto Sauce Pasta with Grilled Chicken
A flavorful dish combining creamy pesto pasta with tender grilled chicken for a satisfying and nutritious meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 oz (225g) whole wheat or regular pasta
- 1 cup (240ml) extra virgin olive oil
- 1 cup (100g) fresh basil leaves
- 1/2 cup (50g) pine nuts
- 1/2 cup (50g) grated Parmesan cheese
- 1 clove garlic
- Salt and pepper to taste
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- Cherry tomatoes, halved
- Shredded mozzarella cheese
- Fresh parsley for garnish
👨🍳Directions
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1 Preheat your oven to 400°F (200°C) if baking the chicken, or heat a grill pan to medium-high heat.
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2 Prepare the pesto: In a food processor, combine olive oil, basil leaves, pine nuts, Parmesan cheese, garlic, salt, and pepper. Blend until smooth.
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3 Cook the pasta according to package instructions, drain, and set aside.
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4 For the chicken: Rub chicken breasts with olive oil, oregano, garlic powder, salt, and pepper. Grill or pan-sear for 6-7 minutes per side until fully cooked (internal temperature of 165°F/74°C). Let rest for 5 minutes before slicing.
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5 Combine cooked pasta with pesto sauce in the skillet. Stir gently to coat evenly. Add sliced chicken, cherry tomatoes (if using), and mozzarella cheese. Mix well and heat through.
🔧Equipment
- Large skillet or pan
- Mixing bowls
- Grill or grill pan
- Food processor or blender
- Knife and cutting board
- Cooking utensils (spatula, tongs)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Pesto Sauce Pasta with Grilled Chicken Works
This pesto sauce pasta with chicken is always a crowd-pleaser because it’s simple enough to make ahead but feels special when served at the table. It’s perfect for family gatherings because the bright, herby flavors balance well with the tender chicken and al dente pasta, making it easy to serve without fuss. Plus, it’s versatile—great for weeknight dinners or a lighter option at holiday meals, so it’s always a reliable choice.
❓ Frequently Asked Questions About Pesto Sauce Pasta with Grilled Chicken
1. What is the best way to prepare the chicken for this pesto sauce pasta dish?
To ensure tender and flavorful chicken, start by marinating it in olive oil, minced garlic, salt, and pepper for about 30 minutes before cooking. Next, sear the chicken breasts or thighs in a hot pan with a bit of olive oil until golden brown on each side (about 5-6 minutes per side for medium doneness). For extra juiciness, you can also poach the chicken in a simmering broth for 10-12 minutes before finishing it off in the pan. Once cooked, let it rest for a few minutes before slicing.
2. Can I substitute any of the basil pesto ingredients, and if so, what are the nuts and cheese alternatives?
Yes, you can make substitutions! For nuts, try pine nuts, walnuts, or even sunflower seeds for a nut-free option. For cheese, Parmesan is classic, but you can use Pecorino Romano, goat cheese, or even a mix of feta and mozzarella for a different flavor profile. If you don’t have fresh basil, dried basil can be used in a pinch (though it won’t be as fresh), or you can blend spinach or arugula into the pesto for a green twist.
3. How do I prevent the pesto sauce from becoming too runny or clumpy when mixing it?
To avoid a runny or clumpy pesto, start by finely chopping the basil leaves thoroughly before blending. Add the nuts first, then the cheese, and finally the olive oil in a slow, steady stream while blending. If you’re using a high-speed blender, start with a small amount of oil to emulsify the mixture before gradually adding more. For a smoother texture, strain the pesto through a fine-mesh sieve if needed, especially if you’re using a lot of fresh herbs.
4. How should I cook the pasta to ensure it’s al dente?
Cook the pasta in well-salted boiling water according to the package instructions—usually 8-10 minutes for medium-sized pasta shapes like penne or fusilli. However, test a small piece of pasta about 1-2 minutes before the recommended time to check for al dente consistency (it should have a slight bite when bitten). Drain the pasta, reserving about ½ cup of pasta water before tossing it with the pesto sauce. The reserved water helps loosen the sauce for a creamier texture.
5. What are some creative ways to serve this pesto chicken pasta dish beyond just eating it cold or hot?
You can elevate this dish in several fun ways! For a gourmet touch, serve it in a warm pita pocket with a side of roasted vegetables or a fresh salad. To make it brunch-friendly, turn it into a pesto chicken and pasta breakfast bowl with scrambled eggs, avocado slices, and a sprinkle of chili flakes. For a lighter option, blend the pesto with a little Greek yogurt or coconut milk to create a creamy sauce and serve it over zucchini noodles. You can also grill or bake the chicken for a smoky flavor and pair it with a simple arugula salad drizzled with balsamic glaze.
