Pesto Pasta with Grilled Chicken Recipe

Pesto Pasta with Grilled Chicken is a dish that has become a staple in our home, and for good reason. It’s the kind of meal that effortlessly balances vibrant flavors with satisfying heartiness, making it perfect for a quick weeknight dinner or a relaxed weekend lunch. I remember the first time I made it; my family, usually a tough crowd to please with anything green, devoured it. The bright, herbaceous pesto, tossed with perfectly cooked pasta and topped with juicy, grilled chicken, was an instant hit. Even my youngest, who usually picks around anything remotely resembling a vegetable, asked for seconds. It’s a testament to how well-balanced and approachable this dish is. Since then, it’s become a regular in our rotation, often tweaked with seasonal vegetables or different types of pasta, but always anchored by the core deliciousness of pesto, pasta, and grilled chicken. It’s a recipe that feels both comforting and fresh, and I’m excited to share how you can bring this delightful dish to your own table.

Ingredients

To create this vibrant and flavorful Pesto Pasta with Grilled Chicken, you’ll need a selection of fresh and high-quality ingredients. The beauty of this recipe lies in its simplicity and the way each element contributes to the overall taste. Here’s a detailed breakdown of everything you’ll need:

For the Grilled Chicken

• Chicken Breasts: 2 large boneless, skinless chicken breasts (about 1.5 pounds total). Opt for chicken breasts that are similar in size and thickness to ensure even cooking on the grill. If your chicken breasts are particularly thick, consider butterflying them to promote faster and more even grilling.
• Olive Oil: 2 tablespoons. Extra virgin olive oil is preferred for its richer flavor and health benefits. It will be used in the marinade to keep the chicken moist and enhance its flavor.
• Lemon Juice: 2 tablespoons, freshly squeezed. Fresh lemon juice adds a bright, zesty note that cuts through the richness of the pesto and complements the grilled chicken beautifully. Bottled lemon juice can be used in a pinch, but fresh juice will always provide a superior flavor.
• Garlic: 2 cloves, minced. Fresh garlic is essential for adding a pungent and aromatic depth to the chicken marinade. Mince the garlic finely to ensure its flavor is evenly distributed.
• Dried Italian Herbs: 1 teaspoon. A blend of dried Italian herbs like oregano, basil, rosemary, and thyme adds a classic Mediterranean flavor profile to the chicken. You can also use individual herbs if you have them on hand, such as ½ teaspoon each of dried oregano and dried basil.
• Salt: 1 teaspoon, or to taste. Salt is crucial for seasoning the chicken and enhancing its natural flavors. Adjust the amount to your preference. Kosher salt or sea salt are excellent choices.
• Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper provides a sharp, aromatic spice that complements the other flavors. Adjust the amount to your liking.

For the Pesto Pasta

• Pasta: 1 pound of your favorite pasta shape. Penne, fusilli, rotini, or farfalle (bow-tie) pasta are all excellent choices as their shapes hold the pesto sauce well. You can also use spaghetti or linguine for a different texture. Consider using bronze-die pasta for a slightly rougher texture that better clings to sauces.
• Pesto: ¾ cup of prepared pesto. You can use store-bought pesto for convenience, or make your own homemade pesto for the freshest and most vibrant flavor. Homemade pesto recipes typically include fresh basil, pine nuts, garlic, Parmesan cheese, olive oil, and salt. (See optional homemade pesto ingredients below). If using store-bought, choose a high-quality brand for the best taste.
• Cherry Tomatoes: 1 pint, halved. Cherry tomatoes add a burst of sweetness and acidity to the pasta dish. Halving them allows their juices to mingle with the pesto and pasta. You can also use grape tomatoes or other small, sweet tomato varieties.
• Parmesan Cheese: ½ cup, grated, plus extra for serving. Freshly grated Parmesan cheese adds a salty, nutty, and savory element to the pasta. Use a microplane or fine grater for a delicate texture. Pre-grated Parmesan can be used, but freshly grated will melt and incorporate into the sauce more smoothly and have a richer flavor.
• Pine Nuts: ¼ cup, toasted (optional). Toasted pine nuts add a delightful crunch and nutty flavor that complements the pesto and Parmesan. To toast pine nuts, spread them in a dry skillet over medium heat and cook, stirring frequently, until lightly golden and fragrant, about 3-5 minutes. Watch them carefully as they can burn quickly.
• Fresh Basil Leaves: For garnish (optional). Fresh basil leaves provide a beautiful visual garnish and an extra burst of fresh basil aroma.

For Homemade Pesto (Optional)

If you prefer to make your pesto from scratch, you’ll need these ingredients:

• Fresh Basil Leaves: 2 cups, packed. Use fresh, vibrant basil leaves for the best flavor. Italian basil (Genovese basil) is the most common and preferred variety for pesto.
• Pine Nuts: ½ cup. Pine nuts provide a creamy richness and nutty flavor to pesto. Walnuts or almonds can be substituted if pine nuts are unavailable or too expensive.
• Garlic: 2-3 cloves. Adjust the amount of garlic to your preference. For a milder pesto, use 2 cloves; for a more garlicky pesto, use 3.
• Parmesan Cheese: ½ cup, grated. Use high-quality Parmesan cheese, preferably Parmigiano-Reggiano, for the best flavor.
• Olive Oil: ½ cup, extra virgin. Use a good quality extra virgin olive oil for its flavor and texture.
• Salt: ½ teaspoon, or to taste. Salt enhances the flavors of all the ingredients in the pesto.
• Black Pepper: ¼ teaspoon, freshly ground, or to taste. Freshly ground black pepper adds a subtle spice to the pesto.

Instructions

This Pesto Pasta with Grilled Chicken recipe is straightforward and can be broken down into three main parts: preparing the chicken, making the pesto pasta, and assembling the final dish. Follow these step-by-step instructions for delicious results:

Grilling the Chicken

1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried Italian herbs, salt, and black pepper. Place the chicken breasts in the bowl and turn to coat them evenly with the marinade. Ensure the chicken is well coated on all sides.
2. Marinate Time: Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor. Longer marinating times will allow the flavors to penetrate the chicken more thoroughly, but avoid marinating for longer than 4 hours as the lemon juice can start to break down the chicken texture.
3. Preheat the Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Clean the grill grates with a wire brush and lightly oil them to prevent the chicken from sticking. If using a gas grill, preheat with all burners on high, then reduce to medium-high for grilling. For a charcoal grill, ensure the coals are hot and covered with a layer of ash.
4. Grill the Chicken: Remove the chicken breasts from the marinade and discard the marinade. Place the chicken breasts on the preheated grill. Grill for 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part of the chicken to check for doneness. Avoid overcooking to keep the chicken juicy.
5. Rest the Chicken: Once the chicken is cooked, remove it from the grill and place it on a cutting board. Tent loosely with foil and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the chicken, resulting in more tender and flavorful meat.
6. Slice or Cube the Chicken: After resting, slice the grilled chicken breasts against the grain into thin strips or cube them into bite-sized pieces. Set aside while you prepare the pasta.

Making the Pesto Pasta

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, indicating pasta that is cooked through but still firm to the bite. Usually, this is about 8-10 minutes for most pasta shapes.
2. Reserve Pasta Water: Before draining the pasta, reserve about ½ cup of pasta water. Pasta water is starchy and can be used to help create a smoother and more emulsified sauce.
3. Drain the Pasta: Drain the cooked pasta in a colander. Do not rinse the pasta, as rinsing will remove the starch that helps the sauce cling to it.
4. Combine Pasta and Pesto: Return the drained pasta to the pot. Add the pesto and halved cherry tomatoes. Toss to combine, ensuring the pasta is evenly coated with the pesto.
5. Adjust Consistency (Optional): If the pasta seems too dry, add a tablespoon or two of the reserved pasta water at a time, tossing until the desired consistency is reached. The pasta water will help to create a light and creamy sauce.
6. Stir in Parmesan Cheese: Stir in the grated Parmesan cheese and toasted pine nuts (if using). Toss again to combine and melt the cheese slightly into the sauce.

Assembling the Dish

1. Plate the Pasta: Divide the pesto pasta among plates or bowls.
2. Top with Grilled Chicken: Arrange the sliced or cubed grilled chicken over the pesto pasta.
3. Garnish (Optional): Garnish with extra grated Parmesan cheese and fresh basil leaves, if desired.
4. Serve Immediately: Serve the Pesto Pasta with Grilled Chicken immediately while it’s warm and the flavors are at their best.

Nutrition Facts

(Estimated, per serving, based on 4 servings)

• Servings: 4
• Calories per Serving: Approximately 650-750 calories

Note: Nutritional values are estimates and can vary based on specific ingredients used, portion sizes, and brands. This is a general guideline to provide an understanding of the calorie content per serving. For more precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. Factors that can affect calorie count include the type of pesto (homemade vs. store-bought, ingredients used), the type of pasta (whole wheat vs. regular), and the size of the chicken breasts.

Preparation Time

• Prep Time: 20 minutes (includes chicken marinating prep, tomato halving, Parmesan grating, etc.)
• Marinating Time: 30 minutes to 4 hours (optional, but recommended for flavor)
• Cook Time: 25 minutes (includes grilling chicken and cooking pasta)
• Total Time: Approximately 1 hour (including marinating) or 45 minutes (excluding marinating)

This recipe is relatively quick to prepare, especially if you opt for store-bought pesto and marinate the chicken for a shorter duration. The grilling and pasta cooking can be done simultaneously to save time.

How to Serve Pesto Pasta with Grilled Chicken

Pesto Pasta with Grilled Chicken is a complete and satisfying meal on its own, but you can enhance your dining experience with complementary side dishes and serving suggestions:

• Side Salad:
  • Simple Green Salad: A light and refreshing green salad with a vinaigrette dressing provides a crisp contrast to the richness of the pesto pasta.
  • Caprese Salad: A classic Italian salad with fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze complements the Italian flavors of the dish.
  • Arugula Salad with Lemon Vinaigrette: The peppery arugula and bright lemon vinaigrette cut through the richness of the pesto and chicken.
• Bread:
  • Crusty Bread or Baguette: Serve with slices of crusty bread or baguette to soak up any leftover pesto sauce on the plate.
  • Garlic Bread: Garlic bread adds a comforting and flavorful side that pairs well with pasta.
  • Focaccia: Soft and flavorful focaccia bread is another excellent Italian bread option.
• Vegetables:
  • Roasted Vegetables: Roasted asparagus, broccoli, or bell peppers add a healthy and flavorful side dish.
  • Grilled Vegetables: Grill some vegetables alongside the chicken, such as zucchini, bell peppers, or eggplant, for a cohesive grilled meal.
  • Steamed Green Beans: Simple steamed green beans with a drizzle of olive oil and lemon juice provide a light and fresh vegetable side.
• Wine Pairing:
  • Dry White Wine: A crisp dry white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino pairs well with the herbaceous pesto and grilled chicken.
  • Light-bodied Red Wine: A light-bodied red wine like Pinot Noir or a young Chianti can also complement the dish without overpowering it.
  • Rosé Wine: A dry rosé wine is a versatile option that works well with both the pesto and grilled chicken.
• Garnishes:
  • Extra Parmesan Cheese: Offer extra grated Parmesan cheese at the table for those who want to add more.
  • Fresh Basil Leaves: Garnish with fresh basil leaves for an extra burst of aroma and visual appeal.
  • Pine Nuts: Sprinkle extra toasted pine nuts for added crunch and nutty flavor.
  • Red Pepper Flakes: For those who like a little heat, offer red pepper flakes on the side.
  • Lemon Wedges: Serve with lemon wedges for a squeeze of fresh lemon juice to brighten the flavors.

Additional Tips for Pesto Pasta Perfection

To elevate your Pesto Pasta with Grilled Chicken and ensure it’s a culinary success, consider these helpful tips:

1. Use Quality Pesto: The pesto is the star of this dish, so using high-quality pesto is crucial. If using store-bought, choose a reputable brand made with good ingredients. Even better, make your own homemade pesto for the freshest and most vibrant flavor. Homemade pesto allows you to control the ingredients and adjust the flavors to your preference.
2. Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Grill the chicken until it reaches an internal temperature of 165°F (74°C) and let it rest before slicing. Resting is essential for juicy and tender chicken. Use a meat thermometer to ensure accurate cooking.
3. Cook Pasta Al Dente: Overcooked pasta can become mushy and lose its texture. Cook the pasta al dente, which means it should be cooked through but still slightly firm to the bite. Follow the package directions for cooking time and check for doneness a minute or two before the recommended time.
4. Warm the Pesto (Gently): If your pesto is cold from the refrigerator, gently warm it before tossing it with the pasta. You can do this by placing the pesto in a heatproof bowl set over a pot of simmering water or microwaving it in short intervals (10-15 seconds) until slightly warmed. Warming the pesto helps it coat the pasta more evenly and releases its aromas. Avoid overheating or cooking the pesto, as this can dull its bright flavor and color.
5. Season to Taste: Taste and adjust the seasoning of both the chicken marinade and the pesto pasta. Salt and pepper are essential for enhancing flavors. You may also want to add a pinch of red pepper flakes for a subtle kick or a squeeze of extra lemon juice for brightness. Taste at each stage of cooking and adjust seasonings as needed to achieve your desired flavor profile.

Frequently Asked Questions (FAQ)

Q1: Can I use store-bought pesto for this recipe?

A: Yes, absolutely! Store-bought pesto is a convenient option for this recipe. Just be sure to choose a high-quality brand for the best flavor. Look for pestos that are refrigerated and made with fresh basil, olive oil, Parmesan cheese, pine nuts, and garlic. Reading the ingredient list can help you select a better quality store-bought pesto.

Q2: What kind of pasta works best for pesto pasta?

A: Many pasta shapes work well with pesto. Shapes like penne, fusilli, rotini, and farfalle (bow-tie) are excellent because their ridges and shapes hold the pesto sauce well. Spaghetti or linguine can also be used for a different texture. Ultimately, you can use your favorite pasta shape.

Q3: Can I make this recipe vegetarian or vegan?

A: Yes, you can easily make this recipe vegetarian by simply omitting the grilled chicken. The pesto pasta with cherry tomatoes and Parmesan cheese (if vegetarian) is delicious on its own. To make it vegan, you would need to use a vegan pesto (many store-bought and homemade vegan pesto recipes are available, often using nutritional yeast instead of Parmesan cheese) and omit the Parmesan cheese garnish. You could also add grilled or roasted vegetables like zucchini, bell peppers, or mushrooms to make it a heartier vegetarian or vegan meal.

Q4: How can I store leftovers of Pesto Pasta with Grilled Chicken?

A: Store leftover Pesto Pasta with Grilled Chicken in an airtight container in the refrigerator for up to 3 days. It’s best to store the pasta and chicken together to prevent the chicken from drying out. When reheating, you can microwave it in short intervals or reheat it gently in a skillet with a little olive oil or water to prevent it from drying out. The pesto flavor may become slightly less vibrant after refrigeration, so you might want to add a touch of fresh pesto or basil before serving the reheated dish.

Q5: Can I prepare the chicken or pesto ahead of time?

A: Yes, you can definitely prepare components of this recipe ahead of time to save time on the day of cooking. You can marinate the chicken up to 4 hours in advance and keep it in the refrigerator until you’re ready to grill. You can also grill the chicken ahead of time (up to a day in advance), slice or cube it, and store it in the refrigerator. Homemade pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation (browning). Cooking the pasta should ideally be done closer to serving time for the best texture.

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