Oh, chicken pesto pasta – my go-to lifesaver on those crazy weeknights when I need something quick, delicious, and satisfying. I can’t tell you how many times this recipe has saved me from takeout menus! There’s something magical about the way the bright, herby pesto clings to every strand of pasta, paired with juicy, golden chicken. It’s one of those dishes that feels fancy but takes less time than waiting for delivery. I’ve made this more times than I can count (sometimes while balancing a toddler on my hip!), and it never fails to hit the spot.
Why You’ll Love This Chicken Pesto Pasta
Trust me, this recipe is about to become your new weeknight hero. Here’s why:
- Speedy satisfaction: From fridge to fork in under 30 minutes – perfect for those “I’m starving NOW” moments.
- Flavor bomb: The combo of garlicky pesto, tender chicken, and nutty parmesan is downright addictive.
- Endless options: Throw in whatever veggies you’ve got – cherry tomatoes, spinach, you name it.
- One-pan wonder: Minimal cleanup means more time to actually enjoy your meal (or collapse on the couch).
Ingredients for Chicken Pesto Pasta
Here’s everything you’ll need to make this flavor-packed dish – and yes, I’ve learned the hard way that exact measurements matter here! Gather these simple ingredients:
- 2 boneless, skinless chicken breasts (about 6 oz each) – pat them dry for perfect browning
- 8 oz pasta (I’m partial to fusilli or penne – those nooks catch all the pesto goodness)
- ½ cup packed pesto sauce (store-bought works, but homemade? Game changer!)
- 1 tbsp olive oil – just enough to get that chicken golden
- ¼ cup grated parmesan plus extra for serving (because can you ever have too much cheese?)
- Salt & pepper to taste – don’t skip seasoning the chicken!
See? Nothing fancy – just pantry staples that come together like magic. Now let’s get cooking!
How to Make Chicken Pesto Pasta
Alright, let’s dive into making this gorgeous dish! Don’t let the simplicity fool you – a few key steps make all the difference between good and “oh-my-gosh-I-need-seconds” chicken pesto pasta.
Cooking the Pasta
First things first: get that pasta water boiling! I always use a big pot with plenty of salted water – it should taste like the sea. Cook your pasta just until al dente (usually 1 minute less than the package says). Here’s my secret: save about ½ cup of that starchy pasta water before draining. It’s liquid gold for adjusting the sauce later!
Preparing the Chicken
While the pasta cooks, let’s tackle the chicken. Season those breasts generously with salt and pepper – both sides, please! Heat olive oil in a skillet over medium-high until it shimmers. Add chicken and resist the urge to poke it! Let it cook undisturbed for 6-7 minutes per side until golden and the internal temp hits 165°F. Rest for 5 minutes before slicing – this keeps all those juicy flavors locked in.
Combining Everything
Now for the magic! In a big bowl, toss your drained pasta with pesto first. If it seems dry, add that reserved pasta water a tablespoon at a time until it’s perfectly saucy. Then gently fold in your sliced chicken. The heat from the pasta will warm the pesto beautifully without cooking it. Finish with a shower of parmesan – because cheese makes everything better!
Tips for the Best Chicken Pesto Pasta
After making this dish more times than I can count, here are my foolproof tips for next-level chicken pesto pasta every single time:
- Homemade pesto wins: If you’ve got 5 extra minutes, blend fresh basil, garlic, pine nuts, parmesan and olive oil – the flavor difference is insane!
- Veggie boost: Toss in halved cherry tomatoes or baby spinach right at the end – the residual heat wilts them perfectly.
- Creamy twist: Stir in a spoonful of ricotta or mascarpone for an ultra-luxurious sauce.
- Golden rule: Always let your chicken rest before slicing – those juices make all the difference.
- Pasta water magic: That starchy liquid is your secret weapon for the silkiest pesto coating.
Now go make some pasta magic happen!
Variations of Chicken Pesto Pasta
Oh, the possibilities! This recipe is like a blank canvas for your cravings. Swap the chicken for juicy grilled shrimp or crispy pancetta if you’re feeling fancy. Toss in sun-dried tomatoes for a sweet-tangy punch, or go gluten-free with your favorite pasta alternative. My vegetarian friends adore it with roasted zucchini and mushrooms instead of chicken – just as satisfying! The best part? Every version still delivers that glorious pesto flavor we all crave.
Serving Suggestions for Chicken Pesto Pasta
This dish shines all on its own, but oh – serve it with warm garlic bread to mop up every last bit of pesto? Heaven! A simple arugula salad with lemon vinaigrette cuts through the richness perfectly. For summer nights, I love adding grilled asparagus or zucchini on the side. Whatever you pair it with, just make sure there’s extra parmesan at the table!
Storing and Reheating Chicken Pesto Pasta
Here’s the good news – leftovers taste amazing! Store your chicken pesto pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen the pesto (it tends to thicken when chilled). Microwave in 30-second bursts, stirring between each, until piping hot. Pro tip: If you’ve got leftover chicken separately, add it after reheating the pasta to keep it juicy. And yes, I’ve totally eaten this cold straight from the fridge at midnight – no judgment here!
Chicken Pesto Pasta Nutrition Information
Now let’s talk numbers! Keep in mind these are estimates – your exact nutrition will vary based on ingredients (especially that pesto!). Per generous serving, you’re looking at about 450 calories, with a solid 30g protein from the chicken and pasta. The pesto brings healthy fats (12g unsaturated), while keeping sugar low at just 2g. I love that this dish delivers serious flavor without loading up on sodium either – around 320mg per plate. Just remember – more parmesan means more calcium… at least that’s what I tell myself!
Common Questions About Chicken Pesto Pasta
I get asked about this recipe all the time – here are the answers to your burning chicken pesto pasta questions!
Can I use frozen chicken?
Absolutely! Just thaw it completely first (overnight in the fridge works best). Pat it extra dry before cooking – frozen chicken tends to release more moisture. And don’t skip seasoning – frozen chicken needs that flavor boost!
How do I make it creamier?
My secret? Stir in a spoonful of ricotta or a splash of heavy cream right after adding the pesto. The pasta water helps create a silky sauce too – just keep adding it tablespoon by tablespoon until it’s perfect.
What if I don’t have fresh basil for pesto?
No worries! A good quality jarred pesto works in a pinch. Or get creative – try arugula or spinach pesto for a fun twist. I’ve even used kale pesto when my garden got overgrown!
Can I meal prep this?
You bet! Cook everything separately and store in airtight containers. The pasta might absorb some pesto, so add an extra drizzle when reheating. Pro tip: Keep chicken slices separate until serving to prevent drying out.
Now that you’re a chicken pesto pasta expert, I want to hear how yours turns out! Tag me on Instagram with your creations – I live for those saucy pasta shots!
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30-Minute Chicken Pesto Pasta: Irresistible Weeknight Bliss
- Total Time: 25 mins
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A simple and flavorful chicken pesto pasta dish that’s quick to prepare.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz pasta
- 1/2 cup pesto sauce
- 1 tbsp olive oil
- 1/4 cup grated parmesan cheese
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a pan over medium heat. Cook the chicken until fully done, about 6-7 minutes per side.
- Slice the cooked chicken into strips.
- Toss the pasta with pesto sauce and top with sliced chicken.
- Sprinkle with grated parmesan before serving.
Notes
- Use store-bought or homemade pesto.
- Add cherry tomatoes for extra flavor.
- Substitute with grilled chicken for a smokier taste.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken pesto pasta, easy pasta recipe, quick dinner
