There’s something magical about pesto chicken pasta – it’s my go-to when I need dinner on the table fast but still want that “wow” factor. The combination of tender chicken, al dente pasta, and that vibrant basil pesto sauce hits all the right notes. I first discovered this recipe during my college days when my roommate and I would raid our tiny kitchen at midnight, tossing whatever we had into a pan. Turns out, pesto and chicken were a match made in heaven. Now it’s my family’s most-requested weeknight meal – simple, satisfying, and packed with flavor.

Why You’ll Love This Pesto Chicken Pasta

Trust me, this isn’t just another pasta dish – it’s a game-changer for busy weeknights. Here’s why it’s become my family’s favorite:

• Ready in 25 minutes flat – from fridge to table faster than you can say “takeout”
• Minimal ingredients – just a handful of pantry staples for maximum flavor
• Creamy without the cream – that pesto coats every noodle perfectly
• Endlessly adaptable – toss in whatever veggies you’ve got hanging around
• Leftovers taste even better – the flavors meld beautifully overnight

The first time I made this, my picky eater actually asked for seconds. That’s when I knew I’d struck gold with this recipe!

Ingredients for Pesto Chicken Pasta

One of my favorite things about this recipe? You probably already have most of these ingredients sitting in your kitchen! Here’s what you’ll need to create this flavor-packed dish:

• 8 oz pasta (I swear by penne or fusilli – those ridges and shapes hold onto the pesto like little flavor pockets)
• 2 chicken fillets, cut into 1-inch cubes (boneless, skinless breasts work great, but thighs add extra juiciness)
• 1/2 cup fresh basil pesto (pack it in there good – this is the star of the show!)
• 1 tbsp olive oil (the good stuff – none of that questionable “vegetable oil” here)
• 2 cloves garlic, minced (because can you ever really have too much garlic?)
• 1/4 cup grated parmesan cheese (plus extra for sprinkling – I won’t tell if you add more)
• Salt and pepper to taste (don’t skip seasoning the chicken – it makes all the difference)

Pro tip from my many kitchen experiments: if your pesto seems thick, keep about 1/4 cup of that starchy pasta water aside to loosen things up later. It’s like magic sauce insurance!

How to Make Pesto Chicken Pasta

Alright, let’s get cooking! This pesto chicken pasta comes together so easily – I’ve made it half-asleep after long workdays and it still turns out amazing every time. Here’s exactly how I do it:

Cooking the Chicken

First up – that golden, juicy chicken:

1. Heat olive oil in a large skillet over medium-high heat (you’ll know it’s ready when a drop of water sizzles).
2. Season your cubed chicken generously with salt and pepper – don’t be shy here!
3. Add chicken in a single layer (no crowding!) and cook for 5-7 minutes until beautifully golden and cooked through. The chicken’s done when it reaches 165°F internally or when juices run clear.
4. Toss in the minced garlic during the last minute of cooking – just until fragrant (you’ll smell when it’s perfect).

Pro tip: Resist the urge to constantly stir the chicken – letting it sit develops those delicious browned bits that add so much flavor!

Combining the Dish

Now for the magic moment when everything comes together:

5. While the chicken cooks, boil your pasta to al dente (about 10-12 minutes). Here’s my secret – reserve 1/4 cup of that starchy pasta water before draining!
6. Return the drained pasta to the pot (off the heat) and add your cooked chicken.
7. Spoon in the pesto and toss everything together vigorously. If it looks dry, add that reserved pasta water a tablespoon at a time until creamy.
8. Finish with a shower of parmesan cheese and give one final gentle toss.

The key here is working quickly off the heat – that preserves the pesto’s bright green color and fresh basil flavor. I always taste and adjust seasoning at this point – sometimes another pinch of salt or extra parmesan makes all the difference!

Tips for Perfect Pesto Chicken Pasta

After making this recipe more times than I can count, I’ve learned all the little tricks that take it from good to “can I have the recipe?” levels of amazing. Here are my hard-won secrets:

• Pesto matters most: Splurge on the good stuff or make your own – that jarred discount pesto just won’t give you the same bright, herby flavor.
• Pasta al dente or bust: Cook it 1 minute less than package says (it’ll finish cooking when you toss it with the hot chicken).
• Chicken cutting hack: Freeze chicken for 15 minutes before cubing – it makes those perfect 1-inch pieces so much easier to cut!
• Leftover magic: If reheating, add a splash of water or broth to bring back that creamy texture.
• Garlic timing: Add it at the very end of cooking chicken – burned garlic is the worst flavor killer.

My biggest tip? Always make extra – this dish disappears faster than you’d think!

Variations for Pesto Chicken Pasta

One of my favorite things about this recipe is how easily you can mix it up based on what’s in your fridge or what your taste buds crave. Here are my go-to twists that never disappoint:

• Veggie boost: Toss in a handful of baby spinach or arugula right at the end – the residual heat wilts it perfectly.
• Sun-dried tomato magic: Chopped sun-dried tomatoes add the most incredible sweet-tart punch (plus they make it look fancy!).
• Mushroom lover’s dream: Sauté sliced mushrooms with the chicken for extra earthiness.
• Lemon zing: A squeeze of fresh lemon juice brightens everything up beautifully.
• Protein swap: Not feeling chicken? Shrimp or even chickpeas work wonderfully too!

My kids love when I add roasted cherry tomatoes – the little bursts of sweetness make them forget they’re eating something green. And on nights when I’m feeling extra, I’ll toast some pine nuts for crunch. Really, the possibilities are endless!

Serving Suggestions for Pesto Chicken Pasta

This pesto chicken pasta truly shines when paired with the right sides. My go-to? A crisp arugula salad with lemon vinaigrette – that peppery bite cuts through the richness perfectly. Garlic bread is practically mandatory in our house (I cheat with store-bought ciabatta toasted with garlic butter). For summer dinners, I’ll add grilled zucchini or asparagus. And don’t forget extra parmesan at the table – because as my Italian grandmother always said, “More cheese is always the right answer!”

Storing and Reheating Pesto Chicken Pasta

Let’s be real – leftovers are often the best part of making pesto chicken pasta! The flavors deepen overnight as that glorious pesto works its magic. Here’s exactly how I store and revive this dish:

For storing: Transfer cooled pasta to an airtight container (I’m obsessed with glass ones – no stains!). It’ll keep beautifully in the fridge for up to 3 days. Pro tip: Sprinkle a little extra olive oil over the top before sealing to prevent drying.

For freezing: Yes, you can freeze it! Portion into freezer bags, press out all the air, and lay flat. It’ll last about 2 months. Thaw overnight in the fridge when ready.

Reheating secrets: My foolproof method? Add a splash of water or broth (about 1-2 tbsp) and microwave in 30-second bursts, stirring between each. The steam brings back that creamy texture. If using stove, warm gently over medium-low heat with a lid – stirring frequently to prevent sticking.

One warning – the pasta will soften upon reheating, which is why I always slightly undercook it initially. And don’t be alarmed if the pesto darkens – it’s still perfectly delicious! Just give it a fresh sprinkle of parmesan before serving to wake up those flavors.

Pesto Chicken Pasta FAQs

Over the years, I’ve gotten so many questions about this recipe – and I love sharing all my pesto pasta wisdom! Here are the ones I hear most often:

Can I use store-bought pesto?
Absolutely! While homemade pesto is divine, a high-quality store-bought version works great in a pinch. Look for refrigerated pesto in the deli section rather than shelf-stable jars – it’ll have fresher flavor and brighter color. My favorite brands? The ones with visible flecks of basil and real Parmigiano-Reggiano in the ingredients.

What’s the best pasta substitute for this dish?
If you’re not feeling traditional pasta, I’ve had amazing results with chickpea pasta (extra protein bonus!), zucchini noodles (quick sauté them first), or even spaghetti squash. For gluten-free folks, brown rice pasta works beautifully – just be extra careful not to overcook it. The key is choosing shapes with nooks to hold that pesto!

How can I make this vegetarian?
Easy peasy! Just swap the chicken for roasted cauliflower (my favorite), white beans, or grilled halloumi cheese. The pesto does all the heavy lifting flavor-wise, so you won’t miss the meat. I sometimes add toasted walnuts for extra crunch and protein.

Why does my pesto pasta look dry?
Ah, the classic pesto pasta problem! I’ve been there. The fix: always reserve that starchy pasta water! Start with 1/4 cup and add it a tablespoon at a time while tossing. If you’ve already drained it all, warm water with a pinch of salt works in a pinch. Another trick – drizzle with a bit of good olive oil before serving.

Can I make this ahead for meal prep?
You bet! This is one of my favorite meal prep lunches. Just undercook the pasta by about 2 minutes, and store everything separately if possible. When ready to eat, combine with a splash of water and microwave – the pasta finishes cooking perfectly. Pro tip: add fresh basil leaves when serving to revive that vibrant flavor!

Nutritional Information

Let’s be honest – when something tastes this good, we don’t always think about the numbers! But if you’re curious (or tracking), here’s the nutritional breakdown per serving of this pesto chicken pasta. Just remember – these are estimates since ingredients can vary (especially depending on your pesto brand or how generous you are with that parmesan!):

• Calories: 450 kcal
• Fat: 18g (4g saturated, 12g unsaturated)
• Protein: 28g (that chicken really delivers!)
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 2g
• Sodium: 420mg

For my gluten-free friends using alternative pastas or dairy-free folks skipping the cheese – your numbers will obviously adjust. And if you’re adding extras like sun-dried tomatoes or pine nuts (which I highly recommend!), just know those will nudge the counts a bit higher. But honestly? This dish is packed with wholesome ingredients that actually make you feel good after eating – unlike some heavy cream-based pastas that leave you needing a nap!

Try This Pesto Chicken Pasta Tonight!

I can’t wait for you to experience how incredible this pesto chicken pasta is – it’s the kind of meal that makes ordinary weeknights feel special. When you give it a try (and trust me, you’ll want to make it again and again), snap a photo and tag me on social – I’d love to see your creations! Nothing makes me happier than knowing others are enjoying this recipe as much as my family does. Now go grab those ingredients and get cooking – dinner’s gonna be amazing tonight!

25-Minute Pesto Chicken Pasta That Wows Every Time

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• Author: Christina R. Jones
• Total Time: 25 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

A simple and flavorful pesto chicken pasta dish that combines tender chicken, al dente pasta, and fresh basil pesto for a quick and delicious meal.

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Ingredients

Scale 1x2x3x

• 8 oz pasta (penne or fusilli)
• 2 chicken fillets, cubed
• 1/2 cup basil pesto
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

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Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add chicken and cook until no longer pink (5-7 minutes).
3. Add minced garlic and sauté for 1 minute.
4. Stir in cooked pasta and pesto. Mix well.
5. Sprinkle with parmesan cheese before serving.

Notes

• Use fresh basil pesto for the best flavor.
• Adjust seasoning with salt and pepper as needed.
• Add cherry tomatoes or spinach for extra freshness.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 2g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 65mg

Keywords: pesto chicken pasta, easy dinner, Italian pasta recipe