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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