Pesto Chicken Pasta Recipe

Pesto Chicken Pasta Recipe tastes like bright basil sunshine with juicy seared chicken, creamy Parmesan, and a garlicky finish. It suits busy cooks, date night, and pesto fans, and it lands on the table in about 30 minutes. I cook this on soccer practice nights and still swipe a bite from the pan.

Why Choose This Pesto Chicken Pasta Recipe

Pesto Chicken Pasta Recipe hits the sweet spot of speed and flavor. I build big flavor by searing the chicken, loosening pesto with pasta water, and finishing with lemon for zip.

The method keeps the sauce glossy, not greasy, and the chicken stays tender. You get a restaurant-level bowl without babysitting the stove.

My family inhaled it, and the bright basil sauce made Monday taste like summer. ★★★★★

Ingredients You Need

• Pasta: 12 ounces short pasta like penne, rotini, or fusilli. Choose bronze-cut for extra sauce cling.
• Kosher salt: Generously season the pasta water. This seasons the whole dish.
• Olive oil: 2 tablespoons. Use extra-virgin for best flavor.
• Chicken: 1 to 1.25 pounds boneless skinless breasts or thighs. Thighs stay extra juicy.
• Seasoning: 1 teaspoon Italian seasoning, plus 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
• Garlic: 3 cloves, minced. Jarred minced garlic works in a pinch.
• Liquid: 1/2 cup low-sodium chicken broth or dry white wine. Broth keeps it kid-friendly.
• Basil pesto: 3/4 cup. Store-bought works great; I like DeLallo, Rao’s, or Kirkland for consistent texture.
• Cream option: 1/2 cup heavy cream or half-and-half for a creamy pesto sauce. Skip it for a lighter version.
• Parmesan: 1/2 cup finely grated, plus extra to serve. Use a microplane for fluffy melts.
• Lemon: Juice of 1/2 lemon. It brightens the basil without overpowering it.
• Add-ins optional: 1 cup halved cherry tomatoes, 2 cups baby spinach.
• Heat and crunch optional: Red pepper flakes to taste, 2 tablespoons toasted pine nuts or chopped walnuts.
• Pasta water: Reserve 1 cup starchy water before draining.
• Fresh basil: A handful of torn leaves for the finish.

Equipment:

• Large pot for boiling pasta
• Large skillet or sauté pan
• Tongs and a wooden spoon
• Cutting board and sharp knife
• Microplane or grater
• Measuring cups and spoons
• Instant-read thermometer for the chicken

Pantry shortcuts and swaps:

• Use rotisserie chicken or grilled chicken strips when time runs tight.
• Stir in 2 tablespoons cream cheese instead of cream for extra silk.
• Swap walnuts for pricey pine nuts and still get toasty crunch.
• Gluten-free pasta or chickpea pasta both work; cook to a firm al dente.

How to Make Pesto Chicken Pasta Recipe

Boil the pasta

1. Bring a large pot of water to a rolling boil and salt it until it tastes like the sea.
2. Cook pasta until al dente, usually 1 minute less than package time.
3. Scoop out 1 cup pasta water, then drain the pasta.

Season and sear the chicken

1. Pat chicken dry and cut into bite-size pieces or thin strips.
2. Season with salt, pepper, and Italian seasoning.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear chicken until golden and cooked through, 4 to 6 minutes total, turning once. Aim for 165°F in the thickest piece.
5. Transfer chicken to a plate and keep the browned bits in the pan.

Build the sauce

1. Lower heat to medium. Add garlic and sauté 30 seconds until fragrant.
2. Pour in broth or wine and scrape up the browned bits.
3. Stir in pesto and cream if using. Let it gently bubble for 1 to 2 minutes.
4. Sprinkle in Parmesan and a splash of pasta water. Stir until the sauce looks glossy and smooth.

Combine and finish

1. Add drained pasta and cooked chicken to the skillet.
2. Toss and loosen with more pasta water until every piece glistens.
3. Fold in tomatoes and spinach, and cook 1 minute to warm and wilt.
4. Squeeze in lemon juice, taste, and adjust salt or pepper. Finish with fresh basil, red pepper flakes, and nuts.

Timing at a glance

• Pasta: 8 to 11 minutes
• Chicken: 4 to 6 minutes
• Sauce: 3 minutes
• Toss and finish: 1 to 2 minutes
• Total time: about 30 minutes

Tips & Common Mistakes

• Salt the water well so the pasta carries flavor into the sauce.
• Cut chicken in uniform pieces so it cooks evenly.
• Do not crowd the pan or the chicken steams. Work in two batches if needed.
• Keep the heat moderate once pesto enters the pan. High heat can dull the basil color.
• Reserve pasta water before draining. It turns pesto into a silky sauce.
• Add lemon at the end for brightness, not during simmering.
• Grate Parmesan fresh so it melts smoothly and avoids clumps.
• Taste the pesto before cooking. Some brands run salty, so adjust added salt.
• Stop cooking when the pasta looks coated, not soupy. The sauce thickens as it rests.
• Store nuts separately, then add at the table to keep them crunchy.

Variations I've Tried

• No-cream version: Use only pesto, pasta water, and Parmesan for a lighter sauce.
• Extra green: Blend a handful of spinach into the pesto to boost color and veg.
• Sun-dried tomato twist: Stir in 1/4 cup chopped sun-dried tomatoes for tangy pops.
• Spicy kick: Add Calabrian chili paste or more red pepper flakes.
• Shrimp swap: Sear shrimp 1 to 2 minutes per side and toss at the end.
• Thigh lovers: Use boneless thighs for richer flavor and extra juiciness.
• Veg boost: Add roasted asparagus, broccoli florets, or peas during the toss.
• Lighter dairy: Stir in 1/3 cup Greek yogurt off heat for creaminess with tang.

How to Serve

Pile the pesto chicken pasta into warm bowls and shower it with more Parmesan and torn basil. Add a lemon wedge for extra zing at the table. Pair it with a simple arugula salad and crisp garlic bread. A chilled Pinot Grigio or a bubbly lemon seltzer fits the bright basil notes.

Make-Ahead and Storage

Let leftovers cool, then store them in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of water or broth until the sauce loosens and the pasta heats through. You can microwave in 45-second bursts, stirring between rounds, and add a little water if it looks tight.

For longer storage, freeze the cooked chicken and pesto sauce separately for up to 2 months, then cook fresh pasta on serving day. You can also freeze pesto in ice cube trays for quick weeknight portions. Keep the pasta slightly under al dente if you plan to reheat, so it holds texture later.

Ally Sanders

Pesto Chicken Pasta Recipe

Pesto Chicken Pasta Recipe brings together juicy seared chicken, basil pesto, and creamy Parmesan for a bright, garlicky, weeknight-friendly dinner ready in about 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Lunch

Ingredients

  

• 12 ounces short pasta such as penne, rotini, or fusilli
• kosher salt, for the pasta water
• 2 tablespoons extra-virgin olive oil
• 1 to 1 1/4 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cloves garlic, minced
• 1/2 cup low-sodium chicken broth or dry white wine
• 3/4 cup basil pesto
• 1/2 cup heavy cream or half-and-half
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 1 juice from 1/2 lemon
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach
• red pepper flakes, to taste
• 2 tablespoons toasted pine nuts or chopped walnuts
• 1 cup reserved pasta cooking water (you may not use it all)
• 1 handful fresh basil leaves, torn, for serving

Instructions

 

1. Bring a large pot of water to a rolling boil and salt it generously so it tastes like the sea.
2. Cook the pasta until al dente, about 1 minute less than the package directions. Before draining, scoop out about 1 cup of the starchy pasta water and set aside, then drain the pasta.
3. While the pasta cooks, pat the chicken dry and cut it into bite-size pieces or thin strips. Season with the Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.
4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (cook in batches if needed) and sear until golden and cooked through, 4 to 6 minutes total, turning once. Transfer the cooked chicken to a plate and leave the browned bits in the pan.
5. Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds, just until fragrant, being careful not to let it brown.
6. Pour in the chicken broth or white wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan.
7. Stir in the basil pesto and the cream or half-and-half, if using. Let the mixture bubble gently for 1 to 2 minutes.
8. Sprinkle in the Parmesan cheese and add a splash of the reserved pasta water. Stir until the sauce looks glossy and smooth, adding a bit more pasta water as needed to loosen it.
9. Add the drained pasta and cooked chicken to the skillet. Toss everything together, adding more pasta water as needed until every piece of pasta is lightly coated and glossy.
10. Fold in the cherry tomatoes and baby spinach, if using, and cook for about 1 minute, just until the tomatoes are warmed and the spinach is wilted.
11. Squeeze in the lemon juice, then taste and adjust with more salt, pepper, or red pepper flakes if desired.
12. Serve the pesto chicken pasta in warm bowls, topped with torn fresh basil, extra Parmesan, and toasted nuts if you like.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe, made with cream and without optional nuts): 650 calories; fat 30 g; saturated fat 11 g; carbohydrates 60 g; fiber 3 g; sugars 4 g; protein 35 g; sodium 820 mg. Values will vary based on specific pasta, pesto, cream, and add-ins used.