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.
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
- 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.
- 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.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.
- 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.
- 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.
- 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.
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!
PrintEasy 30-Minute Chicken Pesto Pasta
- 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
- 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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