There are some dishes that just instantly transport you to a happy place, and for my family, Chicken Pesto Pasta is firmly at the top of that list. I remember the first time I whipped it up on a busy weeknight, slightly skeptical if the kids would embrace the vibrant green sauce. To my delight, not only did they devour it, but they asked for seconds! The aroma alone, a heady mix of basil, garlic, and Parmesan, fills the kitchen with such warmth. It’s the combination of tender, juicy chicken, perfectly cooked pasta clinging to that rich, herbaceous pesto, and the occasional burst of sweetness from a cherry tomato that makes this dish an absolute winner. It’s become our go-to for a quick yet satisfying meal that feels a little bit special without requiring hours in the kitchen. It’s incredibly versatile too – sometimes we add a handful of spinach, other times some toasted pine nuts for extra crunch. But the core recipe? That remains a cherished constant, a guaranteed crowd-pleaser that I’m thrilled to share with you.

The Ultimate Chicken Pesto Pasta: A Flavor Fiesta

This recipe breaks down how to create a delicious, vibrant, and satisfying Chicken Pesto Pasta dish that’s perfect for weeknight dinners, family gatherings, or meal prepping. We’ll cover everything from selecting your ingredients to serving suggestions and expert tips to ensure your pasta turns out perfectly every single time. Get ready to impress yourself and your loved ones with this incredibly flavorful meal!

Complete Recipe: Chicken Pesto Pasta Ingredients

This recipe serves approximately 4-6 people.

For the Pasta & Chicken:
- 1 pound (450g) pasta of your choice (Penne, Rotini, Farfalle, or Linguine work well)
- 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 1 teaspoon salt (for chicken and pasta water), divided, or to taste
- 1/2 teaspoon black pepper (for chicken), or to taste
- 1/2 teaspoon garlic powder (optional, for chicken)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
For the Pesto Sauce & Assembly:
- 1 cup (240ml) prepared basil pesto (store-bought or homemade)
- 1/2 cup (120ml) heavy cream or half-and-half (optional, for a creamier sauce)
- 1/2 cup reserved pasta water (more or less as needed)
- 1 cup cherry tomatoes, halved (optional)
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish (optional)
- Toasted pine nuts, for garnish (optional)

Step-by-Step Instructions for Perfect Chicken Pesto Pasta

Follow these instructions carefully for a restaurant-quality Chicken Pesto Pasta experience at home.

Prepare the Chicken:
- Pat the chicken breast cubes dry with paper towels. This helps them sear better.
- In a medium bowl, toss the chicken cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt (or to taste), black pepper, garlic powder (if using), and red pepper flakes (if using). Ensure the chicken is evenly coated. Set aside to marinate for at least 10-15 minutes while you prepare other ingredients. If you have more time, you can let it marinate in the refrigerator for up to 30 minutes.
Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt for every 4 quarts (4 liters) of water. Salting the water is crucial for flavoring the pasta from the inside out.
- Add the pasta to the boiling water and cook according to package directions until al dente – tender but still with a slight bite. Stir occasionally to prevent sticking.
- Before draining the pasta, reserve about 1 cup of the starchy pasta water. This water is liquid gold and will help create a smooth, emulsified sauce that clings beautifully to the pasta.
- Drain the pasta in a colander. Do not rinse the pasta, as the starch on its surface helps the pesto sauce adhere better. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will sit for more than a minute or two before being sauced.
Cook the Chicken:
- While the pasta is cooking, heat the remaining 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. The pan should be hot enough so the chicken sizzles upon contact.
- Once the oil is shimmering, add the marinated chicken cubes to the skillet in a single layer. Avoid overcrowding the pan; cook in batches if necessary. Overcrowding will steam the chicken rather than sear it.
- Cook for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove the cooked chicken from the skillet and set aside on a clean plate. Cover loosely with foil to keep warm.
Assemble the Dish:
- Reduce the heat under the skillet to medium-low. If there are a lot of burnt bits, you can deglaze the pan with a splash of the reserved pasta water, scraping up any flavorful browned bits from the bottom.
- Add the prepared pesto to the skillet. If using heavy cream or half-and-half for a creamier sauce, stir it in now.
- Gradually add about 1/2 cup of the reserved pasta water to the pesto mixture, stirring continuously until the sauce reaches your desired consistency. You might need more or less pasta water depending on the thickness of your pesto and whether you used cream. The starchy water helps to emulsify the sauce, making it smooth and preventing it from being too oily.
- If using cherry tomatoes, add them to the sauce now and cook for 2-3 minutes, just until they begin to soften slightly.
- Return the cooked chicken to the skillet with the pesto sauce. Stir to coat the chicken evenly.
- Add the drained pasta to the skillet. Toss everything together gently but thoroughly, ensuring every piece of pasta and chicken is generously coated with the vibrant pesto sauce. If the sauce seems too thick, add a little more reserved pasta water, one tablespoon at a time, until it loosens up.
- Stir in the 1/4 cup of grated Parmesan cheese. Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
Serve:
- Divide the Chicken Pesto Pasta among serving bowls or plates.
- Garnish with additional grated Parmesan cheese, fresh basil leaves, and toasted pine nuts, if desired.
- Serve immediately and enjoy the explosion of flavors!

Nutrition Facts (Approximate)

Servings: 4-6
Calories per serving (approximate, based on 6 servings and no cream): 550-650 calories.

Disclaimer: Nutritional information is an estimate and can vary significantly based on specific ingredients used (e.g., type of pesto, brand of pasta, leanness of chicken, addition of cream). For precise nutritional data, it’s recommended to use a nutrition calculator with your exact ingredients and quantities.

The calorie count will increase if heavy cream is added or if a higher-fat pesto is used. This dish provides a good balance of protein from the chicken, carbohydrates from the pasta for energy, and healthy fats primarily from the olive oil and pine nuts in the pesto.

Preparation Time

Understanding the time commitment can help you plan your meal efficiently.

Preparation Time (Chopping, Marinating): 15-20 minutes
- This includes cutting the chicken, measuring ingredients, and allowing the chicken a brief marination period.
Cooking Time (Pasta, Chicken, Assembly): 20-25 minutes
- This covers boiling the pasta, cooking the chicken, and combining all elements into the final dish.
Total Time: Approximately 35-45 minutes

This makes Chicken Pesto Pasta an excellent option for a relatively quick and incredibly flavorful weeknight meal that doesn’t skimp on satisfaction.

How to Serve Chicken Pesto Pasta

Serving this dish thoughtfully can elevate the entire dining experience. Here are some ideas:

Garnishes are Key:
- Freshly Grated Parmesan Cheese: A generous sprinkle just before serving adds a salty, umami kick. Always opt for fresh grating over pre-grated for the best flavor and melt.
- Fresh Basil Leaves: A few chiffonaded or whole basil leaves enhance the pesto’s aroma and add a touch of freshness.
- Toasted Pine Nuts: If your pesto doesn’t already have a strong pine nut presence, or even if it does, a few extra toasted pine nuts on top add a delightful crunch and nutty flavor. Toast them lightly in a dry skillet over medium heat until fragrant.
- A Drizzle of High-Quality Extra Virgin Olive Oil: A finishing drizzle can add richness and fruity notes.
- Red Pepper Flakes: For those who like a little extra spice, a small pinch of red pepper flakes offers a nice visual contrast and a warming heat.
- A Lemon Wedge: A squeeze of fresh lemon juice can brighten up the flavors, especially if your pesto is very rich.
Perfect Pairings (Side Dishes):
- Simple Green Salad: A light salad with a tangy vinaigrette (lemon-based or balsamic) cuts through the richness of the pasta perfectly. Think mixed greens, cucumber, and perhaps some thinly sliced red onion.
- Crusty Bread or Garlic Bread: Ideal for mopping up any leftover delicious pesto sauce from the plate. Focaccia or a good sourdough would also be excellent choices.
- Steamed or Roasted Vegetables:
  - Broccoli or Broccolini: Steamed or roasted with a little garlic and olive oil.
  - Asparagus: Roasted asparagus spears are a classic pairing.
  - Zucchini or Bell Peppers: Roasted or grilled, these add color and complementary flavors.
- Caprese Salad: If you’re not adding cherry tomatoes directly to the pasta, a side of Caprese salad (tomatoes, mozzarella, basil) echoes the Italian theme beautifully.
Drink Suggestions:
- White Wine: A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or even an unoaked Chardonnay complements the herbaceous notes of the pesto and the richness of the dish.
- Light-Bodied Red Wine: If you prefer red, a light-bodied, low-tannin option like a Beaujolais or a cool-climate Pinot Noir can work.
- Sparkling Water with Lemon or Lime: A refreshing non-alcoholic option.
- Iced Tea: Plain or lightly sweetened iced tea is another great choice.

Key Ingredients Spotlight: Making Your Chicken Pesto Pasta Shine

The quality of your ingredients will significantly impact the final taste of your Chicken Pesto Pasta. Let’s delve into some of the star players:

The Chicken:
- Cut: Boneless, skinless chicken breasts are the leanest option and cook quickly when cubed. Boneless, skinless chicken thighs can also be used; they are more forgiving, stay juicier, and offer a richer flavor, though they have a higher fat content.
- Preparation: Cutting the chicken into uniform 1-inch cubes ensures even cooking. Patting it dry before seasoning and searing helps achieve a nice golden-brown crust.
- Flavor Boost: Don’t skip the simple marinade of olive oil, salt, pepper, and optional garlic powder. It makes a big difference.
The Pesto:
- Store-Bought vs. Homemade:
  - Store-Bought: Convenient and available in many varieties. Look for pestos with high-quality ingredients – fresh basil, good olive oil, Parmesan (Parmigiano-Reggiano or Grana Padano), pine nuts, and garlic. Refrigerated pestos found in the deli section are often fresher tasting than shelf-stable jarred versions.
  - Homemade: If you have fresh basil, making your own pesto is a game-changer. The flavor is unparalleled. A classic Genoese pesto includes fresh basil, pine nuts, garlic, coarse salt, Parmigiano-Reggiano (and sometimes Pecorino Sardo), and extra virgin olive oil.
- Quality Matters: A good pesto is the heart of this dish. Don’t skimp here. The vibrant green color and intense basil aroma are what make this pasta so appealing.
The Pasta:
- Shape: Choose pasta shapes that can hold onto the luscious pesto sauce.
  - Penne: The ridges and tubes are perfect for catching sauce.
  - Rotini or Fusilli: The spiral shapes trap pesto in their crevices.
  - Farfalle (Bow Ties): The folds and center pinch hold sauce well.
  - Linguine or Fettuccine: Flatter, longer noodles also work, offering a different textural experience.
  - Orecchiette: Their “little ear” shape is fantastic for cupping sauce.
- Cooking: Always cook pasta in generously salted boiling water until al dente. This means it should be tender but still have a firm bite in the center. Mushy pasta is a culinary tragedy!
The “Secret” Ingredient: Reserved Pasta Water
- This starchy water is essential for creating a smooth, emulsified sauce that coats the pasta beautifully rather than separating or being too oily. The starch released by the pasta during cooking acts as a binder and thickener. Never discard all of it!
Parmesan Cheese:
- Real Deal: Use freshly grated Parmigiano-Reggiano if possible for the best nutty, salty flavor. Grana Padano is a good, slightly milder alternative.
- Avoid Pre-Grated (if you can): Pre-grated Parmesan often contains anti-caking agents that can prevent it from melting smoothly and affect its flavor. Grating your own from a wedge makes a noticeable difference.
Optional Enhancements:
- Cherry Tomatoes: Halved or quartered, they add a burst of sweetness, acidity, and color. Grape tomatoes work well too.
- Heavy Cream or Half-and-Half: For an extra creamy, decadent sauce. Use sparingly, as traditional pesto pasta doesn’t usually include cream, but it can be a delicious variation.
- Spinach or Arugula: Wilt in a few handfuls of fresh spinach or arugula at the end for added nutrients and a peppery bite (with arugula).
- Sun-Dried Tomatoes: Oil-packed, drained, and chopped sun-dried tomatoes can add an intense, sweet-tart flavor.
- Mushrooms: Sautéed mushrooms can add an earthy depth.

By paying attention to these key components, you’re setting yourself up for a truly memorable Chicken Pesto Pasta.

Additional Tips for Chicken Pesto Pasta Perfection

Elevate your dish from good to great with these five expert tips:

Don’t Rinse Your Cooked Pasta:
- Resist the urge to rinse your pasta after draining it (unless the recipe specifically calls for it, like in a cold pasta salad). The starchy film on the surface of cooked pasta is your friend! It helps the pesto sauce cling to every nook and cranny, creating a more cohesive and flavorful dish. Rinsing washes this valuable starch away.
Master the Art of Reserved Pasta Water:
- We mentioned it before, but it bears repeating: always reserve at least a cup of the starchy pasta cooking water before draining. When you combine the pesto with the pasta, this water is crucial for thinning the sauce to the perfect consistency and helping it emulsify with the oil in the pesto. Start by adding a little, then more as needed, until the sauce beautifully coats the pasta without being too thick or too watery.
Toast Your Pine Nuts (if using for garnish):
- If you’re garnishing with pine nuts (or using them in homemade pesto), toasting them significantly enhances their flavor and adds a delightful crunch. Simply place them in a dry skillet over medium-low heat and toast for 3-5 minutes, stirring frequently or shaking the pan, until they are golden brown and fragrant. Watch them carefully, as they can burn quickly!
Avoid Overcooking the Chicken:
- Chicken breast can go from perfectly juicy to dry and tough in a matter of minutes. Cook the cubed chicken until it’s just cooked through (internal temperature of 165°F or 74°C). Searing it over medium-high heat helps to develop a nice crust while keeping the inside tender. If you’re unsure, use a meat thermometer. Remember it will also spend a minute or two in the sauce, so slightly under might even be okay if it finishes cooking in the sauce.
Freshness is Flavor:
- Whenever possible, opt for fresh ingredients, especially when it comes to the core components of pesto. Fresh basil will always yield a more vibrant and aromatic pesto than dried. Freshly grated Parmesan cheese offers a superior taste and texture compared to pre-grated varieties. Even fresh garlic, if you’re making pesto from scratch or adding extra to the chicken, makes a difference. The more fresh components you use, the brighter and more dynamic your final dish will be.

FAQ: Your Chicken Pesto Pasta Questions Answered

Here are answers to some frequently asked questions about making Chicken Pesto Pasta:

Q: Can I make Chicken Pesto Pasta ahead of time?
- A: Yes, with a few considerations. For best results, you can cook the chicken and pasta ahead of time and store them separately in airtight containers in the refrigerator. Make or prepare your pesto sauce and store it separately. When ready to serve, gently reheat the chicken. While the chicken is reheating, you can briefly warm the pasta (a quick dip in hot water or a sauté with a little olive oil). Then, combine the warm pasta, chicken, and pesto sauce in a skillet, adding a splash of reserved pasta water (or plain hot water/broth if you didn’t save pasta water) to help everything meld and refresh the sauce. Fully assembled pasta can be reheated, but the pasta may absorb more sauce and become slightly softer. Reheat gently on the stovetop with a little extra liquid or in the microwave.
Q: Can I use homemade pesto for this recipe?
- A: Absolutely! Homemade pesto will elevate this dish to another level. The freshness and vibrancy of homemade pesto are hard to beat. If you have fresh basil, pine nuts (or walnuts/almonds), garlic, Parmesan cheese, and good quality olive oil, making your own pesto is highly recommended. You can make a big batch and freeze leftovers in ice cube trays for future use.
Q: What if I don’t have pine nuts for pesto or garnish? Are there substitutes?
- A: Yes, there are several good substitutes for pine nuts, which can be expensive. For making pesto, walnuts are a very common and delicious alternative. Almonds (blanched or slivered), cashews, or even sunflower seeds or pumpkin seeds (pepitas) can also be used for a different nutty profile. For garnish, any of these toasted nuts or seeds would work well.
Q: Can I make this dish vegetarian?
- A: Easily! To make a vegetarian pesto pasta, simply omit the chicken. You can boost the vegetable content by adding sautéed mushrooms, roasted bell peppers, zucchini, steamed broccoli florets, asparagus, or a generous handful of fresh spinach or sun-dried tomatoes. Ensure your pesto is vegetarian, as some traditional pestos use animal rennet in the Parmesan cheese (look for Parmesan made with microbial rennet or use a vegetarian hard cheese alternative).
Q: How do I store and reheat leftovers?
- A: Store leftover Chicken Pesto Pasta in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use a microwave, adding a splash of water or broth to prevent it from drying out, and stirring halfway through. Alternatively, reheat gently in a skillet over medium-low heat. Again, adding a tablespoon or two of water, broth, or even a touch of milk/cream can help restore the sauce’s consistency and prevent the pasta from sticking or drying out.

Chicken Pesto Pasta Recipe