Easy 30-Minute Chicken Pesto Pasta

This quick and delicious chicken pesto pasta is the perfect meal for busy weeknights. Made with tender chicken, al dente pasta, and a flavorful basil pesto sauce, it’s a dish that comes together in just 30 minutes. Whether you’re looking for a comforting dinner or a meal prep option, this recipe is sure to become a favorite.

Why You’ll Love This Recipe

  • Quick & Easy: Ready in just 30 minutes, making it ideal for busy schedules.
  • Rich & Flavorful: The combination of basil pesto, juicy chicken, and Parmesan creates a bold and satisfying taste.
  • Customizable: Easily add veggies, switch up the protein, or use different pasta types.
  • Great for Meal Prep: This pasta stores well and reheats beautifully for leftovers.
Easy 30-Minute Chicken Pesto Pasta 10 This quick and delicious chicken pesto pasta is the perfect meal for busy weeknights. Made with tender chicken, al dente pasta, and a flavorful basil pesto sauce, it’s a dish that comes together in just 30 minutes. Whether you’re looking for a comforting dinner or a meal prep option, this recipe is sure to become a favorite.

Ingredients

  • 12 oz pasta (penne, rotini, or spaghetti)
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 3 cloves garlic, minced
  • Salt and black pepper, to taste
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup basil pesto (store-bought or homemade)
  • 1/2 cup cherry tomatoes, halved (optional)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts or chopped walnuts (optional)
  • Fresh basil leaves, for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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. Drain and set aside, reserving 1/2 cup of pasta water.
  2. Cook the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with salt, black pepper, and red pepper flakes. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
  3. Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. Combine with Pasta and Pesto: Lower the heat to medium. Add the cooked pasta and pesto to the skillet, tossing to coat everything evenly. If the sauce is too thick, gradually add a bit of reserved pasta water until you reach the desired consistency.
  5. Add Finishing Touches: Stir in cherry tomatoes and let them warm for 1-2 minutes. Sprinkle Parmesan cheese and pine nuts (if using) on top.
  6. Serve: Garnish with fresh basil and serve warm. Enjoy!

Servings and Timing

  • Servings: 4
  • Preparation Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Creamy Pesto Pasta: Stir in 1/4 cup of heavy cream or a spoonful of cream cheese for a richer sauce.
  • Add Vegetables: Mix in sautéed spinach, mushrooms, or roasted bell peppers for extra nutrition.
  • Use a Different Protein: Swap chicken for shrimp, salmon, or tofu for a delicious twist.
  • Make it Low-Carb: Substitute regular pasta with zucchini noodles or spaghetti squash.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Warm in a skillet over medium heat with a splash of water or olive oil to loosen the sauce. Microwave for 1-2 minutes, stirring halfway.
  • Freezing: While pesto-based pasta is best fresh, you can freeze it in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
Easy 30-Minute Chicken Pesto Pasta
Easy 30-Minute Chicken Pesto Pasta 11 This quick and delicious chicken pesto pasta is the perfect meal for busy weeknights. Made with tender chicken, al dente pasta, and a flavorful basil pesto sauce, it’s a dish that comes together in just 30 minutes. Whether you’re looking for a comforting dinner or a meal prep option, this recipe is sure to become a favorite.

FAQs

Can I use store-bought pesto?

Yes! Store-bought pesto works great for convenience, but homemade pesto will add a fresher taste.

What’s the best pasta for this recipe?

Short pasta like penne, fusilli, or farfalle holds the sauce well, but spaghetti or linguine also work.

How do I prevent the pesto from drying out?

Reserve some pasta water and mix it in to keep the sauce smooth and creamy.

Can I use rotisserie chicken?

Absolutely! Using pre-cooked rotisserie chicken saves even more time.

Is this dish good for meal prep?

Yes, it reheats well and makes a great lunch for the next day.

What can I use instead of Parmesan?

Try Pecorino Romano, Asiago, or a dairy-free cheese alternative.

Can I make this vegetarian?

Yes! Omit the chicken or replace it with tofu or chickpeas for a vegetarian version.

How can I make it dairy-free?

Use a dairy-free pesto and skip the Parmesan, or use a plant-based cheese substitute.

What if I don’t have pine nuts?

Walnuts, almonds, or sunflower seeds can be used as a substitute in the pesto or as a topping.

Can I make pesto from scratch?

Yes! Blend 2 cups of fresh basil, 1/4 cup Parmesan, 1/4 cup pine nuts, 2 cloves garlic, 1/2 cup olive oil, and salt to taste for homemade pesto.

Conclusion

This easy 30-minute chicken pesto pasta is a flavorful, satisfying meal that’s perfect for any night of the week. With simple ingredients and endless customization options, it’s a go-to dish you’ll want to make again and again!

Print
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Easy 30-Minute Chicken Pesto Pasta

Easy 30-Minute Chicken Pesto Pasta

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This chicken pesto pasta is a simple, flavorful dish made with juicy chicken, fresh basil pesto, and tender pasta. Ready in just 30 minutes, it’s the perfect go-to dinner!


Ingredients

Units Scale
  • For the Pasta:
  • 12 oz pasta (penne, fusilli, or spaghetti)
  • 2 tablespoons olive oil
  • 2 boneless, skinless chicken breasts, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved (optional)
  • 1/3 cup heavy cream or pasta water (for extra creaminess, optional)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup fresh basil leaves (for garnish)
  • For the Pesto Sauce:
  • 1 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts (or walnuts)
  • 1 clove garlic
  • 1/3 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lemon (optional, for brightness)

Instructions

  • Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
  • Make the Pesto: In a food processor, combine basil, Parmesan, pine nuts, garlic, olive oil, salt, and pepper. Blend until smooth. Add lemon juice if desired. Set aside.
  • Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, black pepper, and garlic powder, and cook for 5-6 minutes, until golden and cooked through. Remove from the pan and set aside.
  • Sauté Garlic & Tomatoes: In the same pan, add minced garlic and cherry tomatoes. Cook for 2 minutes until fragrant and slightly softened.
  • Combine Everything: Lower the heat, return the chicken to the pan, and add the cooked pasta. Stir in the pesto sauce, adding a splash of pasta water or heavy cream for a silkier texture. Toss to coat evenly.
  • Finish & Serve: Sprinkle with grated Parmesan and fresh basil. Serve warm and enjoy!

Notes

  • Use store-bought pesto for an even quicker meal.
  • Make it dairy-free by skipping Parmesan or using nutritional yeast.
  • Want it extra creamy? Stir in a bit more cream or a dollop of ricotta.
  • Swap the protein—this works great with shrimp or grilled tofu!

Nutrition

  • Calories: ~520
  • Sugar: 3g
  • Sodium: 450mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 70mg

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