Pesto Chicken Pasta
Pesto Chicken Pasta is one of those weeknight champions that manages to feel both comforting and a little fancy. It brings together tender pieces of chicken, aromatic basil pesto, and perfectly cooked pasta for a dish that comes together quickly and keeps everyone asking for seconds. Whether you’re feeding a family, packing lunches for the week, or want a cozy dinner for two, this recipe hits the sweet spot: simple ingredients, fast prep, and big flavor.
Why you’ll love this recipe
First, the combination of pesto and chicken is a classic for a reason. The pesto’s bright basil notes and nutty Parmesan play beautifully against the savory bite-sized chicken pieces. Adding a touch of heavy cream softens and smooths the sauce for a silkier coating, while red pepper flakes provide an optional lift if you like a hint of heat. Pine nuts toast up quickly and give a delightful crunch, and a final shower of grated Parmesan and fresh basil makes the whole plate sing.
Ingredients
- ▢12 ounces pasta (penne, spaghetti, or your choice)
- ▢salt (for boiling water)
- ▢2 tablespoons olive oil
- ▢2 medium chicken breasts (cut into bite-sized pieces)
- ▢salt and black pepper (to taste)
- ▢1 teaspoon Italian seasoning
- ▢¾ cup basil pesto (store-bought or homemade)
- ▢¼ cup heavy cream (optional, for creaminess)
- ▢2 cloves garlic (minced)
- ▢2 tablespoons Parmesan cheese (grated)
- ▢¼ teaspoon red pepper flakes (optional, for a kick)
- ▢2 tablespoons toasted pine nuts (optional)
- ▢fresh basil leaves (for garnish)
- ▢Parmesan cheese (grated, for serving)
Equipment
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs or slotted spoon
- Knife and cutting board
- Measuring spoons and cups
- Grater (for Parmesan)
Prep at a glance
Start by bringing a large pot of salted water to a boil for the pasta. While the water heats, cut the chicken into bite-sized pieces, mince the garlic, and measure out the pesto, cream, and seasonings. If you plan to toast pine nuts, set a small dry skillet over medium heat so they’re ready to go.
Step-by-step instructions
Follow these clear, ordered steps to make this Pesto Chicken Pasta without any guesswork. The directions maintain the same overall sequence as the ingredient list and make sure each action lines up with the amounts provided.
- Fill a large pot with water and bring it to a rolling boil over high heat. Add a generous pinch of salt to the boiling water, then add 12 ounces pasta. Cook the pasta according to package instructions until al dente. Reserve about ½ cup of the starchy pasta cooking water, then drain the pasta and set it aside.
- While the pasta cooks, heat a large skillet over medium-high heat and add 2 tablespoons olive oil.
- Add the 2 medium chicken breasts that have been cut into bite-sized pieces to the hot skillet. Season the chicken with salt and black pepper to taste and 1 teaspoon Italian seasoning. Sauté the chicken, stirring occasionally, until it’s cooked through and lightly golden on the outside, about 6–8 minutes depending on the size of the pieces. Transfer the cooked chicken to a plate and set aside.
- In the same skillet, reduce the heat to medium. Add the minced 2 cloves garlic and cook for about 30 seconds to 1 minute, stirring constantly, until fragrant but not browned.
- Stir in ¾ cup basil pesto into the garlic in the skillet. If you’d like a creamier sauce, pour in ¼ cup heavy cream now and stir to combine. Let the sauce warm through for 1–2 minutes so the flavors meld and the sauce becomes slightly glossy.
- Add the cooked chicken back into the skillet with the pesto sauce. Stir to coat the chicken completely and let it simmer together for another 1–2 minutes so the chicken absorbs the pesto flavor.
- Add the drained pasta to the skillet and toss gently to combine. If the sauce seems thick, add a splash of the reserved pasta cooking water a little at a time until you reach the desired consistency. The starchy water helps the sauce cling to the pasta.
- Stir in 2 tablespoons grated Parmesan cheese and ¼ teaspoon red pepper flakes if using, adjusting the heat to your taste. Toss everything together until the pasta is evenly coated and the cheese has melted into the sauce.
- If you’d like a bit of crunch, toast 2 tablespoons pine nuts in a small dry skillet over medium heat for 2–3 minutes, stirring frequently, until they’re golden and fragrant. Remove them from the heat right away to prevent burning.
- Serve the pasta hot, garnished with toasted pine nuts (if using), fresh basil leaves, and additional grated Parmesan cheese at the table.
Tips for success
- Don’t overcook the pasta. Aim for al dente so it holds up when tossed with the sauce.
- If your pesto is very thick, use the reserved pasta water to loosen it; the warm, starchy water helps the sauce cling to the noodles without watering down flavor.
- Cut chicken into uniform bite-sized pieces so it cooks evenly and quickly.
- Use a good-quality basil pesto or make your own if you have fresh basil on hand. Either way, taste and adjust salt and pepper as needed before serving.
- For a lighter version, skip the heavy cream and stir in a splash of pasta water instead—still silky but with fewer calories.
Make-ahead and storage
This dish reheats very well. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, add a splash of water or cream to help loosen the sauce and reheat gently on the stove over low heat, stirring frequently. You can also reheat in the microwave in short bursts, stirring between intervals.
Variations to try
- Vegetable boost: Stir in a couple of handfuls of baby spinach or cherry tomatoes just before serving for freshness and color.
- Nuts swap: If you don’t have pine nuts, chopped walnuts or toasted almonds make a great alternative for crunch.
- Protein swap: Swap the chicken for cooked shrimp or cubed tofu if you prefer different proteins while keeping the rest of the recipe the same.
- Herb lift: Finish with lemon zest or a squeeze of lemon juice for a brighter finish that cuts through the richness.
Serving suggestions
Serve this Pesto Chicken Pasta with a crisp green salad, crusty bread, or simple roasted vegetables. A light, chilled white wine or sparkling water with lemon pairs nicely with the basil-forward flavors.
Quick troubleshooting
- Too dry? Add more reserved pasta water or a splash of cream to loosen the sauce.
- Too salty? Add a little unsalted pasta water or some cooked, plain pasta to dilute the saltiness.
- Sauce too thin? Let it simmer a few minutes longer to reduce and thicken, or stir in a bit more grated Parmesan to help it bind.
Final notes
This Pesto Chicken Pasta is a reliable, flavor-forward dish that comes together in under 30 minutes from start to finish if you’re organized. It’s flexible, approachable, and full of satisfying textures and tastes: the herbal brightness of basil pesto, the savory sear of chicken, the slight creaminess from the optional heavy cream, and the nutty finish of Parmesan and toasted pine nuts. Bookmark this one for busy nights, casual dinners with friends, or any time you want something that tastes like you spent more time in the kitchen than you actually did.
Enjoy, and don’t be surprised if this becomes a go-to in your weekly rotation.
Pesto Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; reserve 1/2 cup pasta water, then drain and set aside.
- Heat 2 tablespoons olive oil in a 12" skillet over medium heat. Add the chicken pieces, season with salt, pepper, and 1 teaspoon Italian seasoning, and cook 5–7 minutes until cooked through and golden, stirring occasionally; transfer chicken to a plate.
- Reduce heat to low and add the pesto and heavy cream (if using) to the same skillet; warm, stirring until combined.
- Add the minced garlic and cook 1 minute more until fragrant, then stir in 2 tablespoons grated Parmesan and 1/4 teaspoon red pepper flakes (if using).
- Return the cooked chicken and drained pasta to the skillet and toss to coat; if the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
- Divide among plates and top with toasted pine nuts, fresh basil leaves, and extra grated Parmesan before serving.
Notes
- Reserve pasta water to adjust sauce consistency.
- Omit heavy cream for a lighter version.
- Store-bought or homemade pesto both work well.
- Add spinach or sun-dried tomatoes if desired.
