30-Minute Basil Pesto Chicken Pasta Everyone Craves

Name: 30-Minute Basil Pesto Chicken Pasta Everyone Craves
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken fillets; 8 oz pasta (penne or fusilli); 1/2 cup fresh basil pesto; 1 tbsp olive oil; 1/4 cup grated Parmesan cheese; 1 clove garlic (minced); Salt and pepper to taste

By:

Christina R. Jones

July 29, 2025

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Oh, my basil pesto chicken pasta recipe is one of those dishes I throw together when I want something quick, satisfying, and packed with fresh flavor—without spending all night in the kitchen. The secret? That bright, herby pesto clings to every bite of tender chicken and al dente pasta, making it feel like a fancy restaurant meal at home. I’ve tweaked this recipe over the years (and maybe snuck a few extra garlic cloves in there), but the magic is how simple it is. Just a handful of ingredients, 30 minutes, and boom—dinner’s done. Trust me, this one’s a keeper.

Why You’ll Love This Basil Pesto Chicken Pasta Recipe

Let me tell you why this dish became my go-to weeknight hero—it’s the kind of recipe that feels like a warm hug after a long day. Here’s what makes it special:

Quick and easy: From fridge to table in 30 minutes flat, even when I’m exhausted (and we’ve all had those nights).
Bursting with fresh flavors: That vibrant basil pesto clings to every noodle, and the golden chicken? Pure comfort.
Endlessly adaptable—toss in cherry tomatoes, swap chicken for shrimp, or go veggie with roasted zucchini. It always works.
Leftovers taste even better (if you somehow have any). The flavors mingle and deepen overnight.

Seriously, this pasta is the reason my friends keep “dropping by” at dinnertime.

Ingredients for Basil Pesto Chicken Pasta

Here’s the beautiful part – you only need a handful of simple ingredients to make magic happen. I always tell my cooking students: “Great food starts with great ingredients”, so let’s break it down:

2 boneless, skinless chicken fillets (about 6 oz each) – look for plump, pink fillets without any grayish tinge
8 oz pasta (penne or fusilli work best) – the ridges hold that luscious pesto like edible little spoons
1/2 cup fresh basil pesto – homemade is ideal (I’ll share my secret recipe below), but a good store-bought version works in a pinch
1 tbsp olive oil – extra virgin for maximum flavor
1 clove garlic, minced – because can we even call it Italian cooking without garlic?
1/4 cup grated Parmesan cheese – the real stuff, none of that shaky-cheese nonsense
Salt and freshly cracked black pepper – to taste, but don’t skimp!

Pro tip: If you’re feeling fancy, grab some pine nuts for topping – their buttery crunch takes this dish to another level.

How to Make Basil Pesto Chicken Pasta

Okay, let’s get cooking! This recipe comes together so fast you’ll want to have everything prepped before you start. I’ve burned one too many pieces of chicken while draining pasta—learn from my mistakes, friends.

Step 1: Cook the Pasta

First, bring a big pot of salted water to a rolling boil – it should taste like the sea. Toss in your penne or fusilli and set a timer for 1 minute less than the package says (we want al dente, not mushy!). Drain it, but here’s my secret: save about ½ cup of that starchy pasta water first. It’ll help the pesto cling beautifully later.

Step 2: Prepare the Chicken

While the pasta cooks, pat your chicken fillets dry (this gives you that perfect golden crust!). Season generously with salt and pepper – I like to press it in with my fingers. Heat olive oil in a skillet over medium-high until it shimmers, then add the chicken. Don’t touch it for 6 minutes! When it releases easily from the pan, flip and cook another 5-6 minutes until it hits 165°F. Let it rest 5 minutes before slicing – keeps all those juicy juices inside.

Step 3: Assemble the Dish

In a big bowl, toss the hot pasta with pesto, minced garlic, and half the Parmesan. Add splashes of pasta water until it’s silky and perfectly coated. Top with those gorgeous chicken slices, more Parmesan, and maybe a basil leaf or two if you’re feeling fancy. The steam from the pasta will wake up the garlic and make your kitchen smell incredible!

Tips for the Best Basil Pesto Chicken Pasta

After making this dish at least a hundred times (no exaggeration!), I’ve picked up some tricks that take it from good to “oh-my-gosh-can-I-have-seconds” amazing:

Homemade pesto is a game-changer – blend fresh basil, garlic, pine nuts, Parmesan, and olive oil while singing “That’s Amore” for full effect.
Undercook your pasta slightly – it keeps cooking when you mix it with the hot pesto, so aim for that perfect al dente bite.
Let the chicken rest before slicing – those 5 minutes make all the difference for juicy, tender meat.
Add veggies if you’re feeling fancy – roasted cherry tomatoes or a handful of baby spinach wilted into the hot pasta are my go-tos.

Oh, and always – always – grate your Parmesan fresh. Your taste buds will thank you.

Variations for Basil Pesto Chicken Pasta

One of my favorite things about this recipe? It’s like a culinary playground – you can tweak it endlessly based on what’s in your fridge or who’s coming to dinner. Here are some of my go-to twists when I want to mix things up:

Seafood swap: Replace chicken with shrimp or scallops for a lighter take (they cook even faster too!)
Vegetarian version: Skip the meat altogether and load up with roasted mushrooms or grilled eggplant
Gluten-free: Use your favorite GF pasta – I find rice-based varieties work beautifully with pesto
Creamy pesto: Stir in a splash of heavy cream or ricotta for extra richness on special occasions

The possibilities are endless – sometimes I’ll even swap basil for arugula pesto when I want a peppery kick. Cooking should be fun, not rigid!

Serving Suggestions

This basil pesto chicken pasta shines brightest with simple, fresh accompaniments. I always serve it with warm garlic bread to mop up every last bit of sauce – the crispy edges soaking up pesto is pure heaven. A crisp green salad with lemon vinaigrette cuts through the richness perfectly. For summer dinners, I’ll add chilled white wine and call it a party!

Storage and Reheating

Here’s the good news – if you somehow have leftovers (rare in my house!), they keep beautifully. Just pop them in an airtight container in the fridge for up to 2 days. When reheating, go low and slow – a splash of water or olive oil helps revive the pesto’s creaminess in the microwave or a skillet. Pro tip: the chicken stays juicier if you let it come to room temp first!

Nutritional Information

One serving of this basil pesto chicken pasta packs about 520 calories with a perfect balance of 35g protein, 45g carbs, and 22g healthy fats from the olive oil and nuts. The numbers may vary slightly based on your pesto ingredients or cheese amount – but hey, we’re cooking, not accounting class! Just know you’re getting a delicious, satisfying meal.

Common Questions About Basil Pesto Chicken Pasta

I get asked about this recipe all the time – here are the burning questions my friends and readers keep throwing at me:

Can I use store-bought pesto?

Absolutely! While homemade pesto tastes incredible (seriously, try my recipe with fresh basil from the garden!), a good quality store-bought version works fine when you’re in a rush. Just check the ingredients – real basil, olive oil, and Parmesan should be first on the list, not fillers like canola oil or potato starch.

How long does basil pesto chicken pasta keep?

In my experience, it’s best eaten fresh (that bright green color fades overnight), but leftovers will stay tasty in the fridge for 2 days max. The pasta absorbs moisture, so revive it with a drizzle of olive oil when reheating. I don’t recommend freezing – the texture gets weird and the basil turns dark.

Can I make this dish ahead?

You can prep components separately! Cook chicken and store sliced in the fridge up to 2 days. Keep pesto in an airtight container with plastic wrap pressed against the surface to prevent browning. Cook pasta fresh when ready to serve – it only takes 10 minutes anyway!