Name: Chicken Pesto Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 oz pasta (fettuccine or penne); 2 tablespoons olive oil; 2 boneless, skinless chicken breasts (about 1 pound or 450g); Salt, to taste; Pepper, to taste; 1 cup basil pesto (store-bought or homemade); 1 cup cherry tomatoes, halved; ½ cup grated Parmesan cheese; Fresh basil leaves, for garnish (optional)

Jump to Recipe·5.1 from 21 reviews

Chicken Pesto Pasta is exactly the kind of meal that makes weeknight cooking something to actually look forward to. Imagine twirling your fork through glossy, basil-infused ribbons of pasta, juicy slices of chicken, and bursts of cherry tomato, all finished with a dusting of Parmesan and handful of fresh basil. This vibrant Italian-inspired dish comes together in just 30 minutes, yet tastes like something you’d be proud to serve guests. Whether you’re a pesto lover or just looking to shake up your dinner routine, Chicken Pesto Pasta is the answer.

Chicken Pesto Pasta Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Chicken Pesto Pasta is how it transforms simple ingredients into a dish that’s bursting with flavor, color, and comfort. Each component brings something a little special to the party — from the tender chicken to the peppery pesto, it’s a symphony of taste and texture.

Pasta (12 oz fettuccine or penne): The pasta serves as the hearty base and does a fantastic job hugging all that delicious pesto sauce.
Olive oil (2 tablespoons): This helps sear the chicken to golden perfection and brings a subtle richness you don’t want to skip.
Chicken breasts (2 boneless, skinless): Tender pieces of chicken are the protein stars—slice them thinly for maximum flavor and easy eating.
Salt and pepper (to taste): Seasoning is important at every step, so sprinkle generously for the most flavorful bite.
Basil pesto (1 cup): The bright, herby heart of the dish—homemade or store-bought both work wonders here.
Cherry tomatoes (1 cup, halved): These add delightful pops of sweet acidity and gorgeous color to the pasta.
Grated Parmesan cheese (½ cup): For nutty, salty flavor in every bite—don’t hold back with the cheese!
Fresh basil leaves (for garnish, optional): Scatter a few on top for a touch of freshness and a lovely fragrant finish.

How to Make Chicken Pesto Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a rolling boil. Salt really makes the pasta flavorful inside and out. Drop in your pasta of choice—fettuccine or penne are both classic for Chicken Pesto Pasta—and cook until perfectly al dente, according to the package directions. Don’t forget to reserve about half a cup of the starchy pasta water before draining. It’s liquid gold for creating a silky sauce later on.

Step 2: Sear the Chicken

While the pasta bubbles away, heat up the olive oil in a big skillet over medium heat. Pat the chicken breasts dry, season them generously with salt and pepper, then lay them in the hot pan. Let them sizzle undisturbed for about 6 to 7 minutes per side, until the outside is golden and the centers are cooked through (look for an internal temp of 165°F or 75°C). Once done, transfer the chicken to a plate and let it rest for a few minutes—that short rest keeps every slice supremely juicy.

Step 3: Sauté the Cherry Tomatoes

Keep the flavor rolling by tossing your halved cherry tomatoes straight into the same skillet, making sure to use all those gorgeous chicken drippings. Sauté the tomatoes for 2 to 3 minutes until they soften and their color intensifies. This adds a gentle sweetness and tang that balances the rich pesto beautifully.

Step 4: Combine Pasta, Pesto, and Tomatoes

Reduce the heat under your skillet to low, then add the drained pasta right in with the sautéed tomatoes. Spoon over the basil pesto and splash in your reserved pasta water. Toss everything with tongs until every noodle is silky and glossy, making sure the sauce clings to every bite. The pasta water helps the pesto emulsify into a gloriously creamy coating.

Step 5: Slice Chicken & Assemble

Now, slice up your rested chicken breasts into thin, even strips. Arrange them artfully on top of your pesto pasta and sprinkle generously with grated Parmesan. If you feel a little fancy, scatter some fresh basil leaves over everything. Your Chicken Pesto Pasta is officially ready to wow.

How to Serve Chicken Pesto Pasta

Garnishes

A final flourish of freshly grated Parmesan and torn basil leaves elevates both the flavor and appearance of Chicken Pesto Pasta. If you have it on hand, a drizzle of good quality olive oil or even some toasted pine nuts can add texture and extra color to your plate.

Side Dishes

Keep things simple and authentic by serving Chicken Pesto Pasta with garlic bread or a warm, crusty baguette to mop up every last bit of sauce. For extra color and crunch, a leafy green salad with a sharp vinaigrette brightens the meal and adds a balanced, refreshing element.

Creative Ways to Present

If you’re hosting or just feeling playful, twirl the pasta into tidy nests with tongs before adding the chicken slices on top. Serve in shallow pasta bowls for that trattoria feel, or arrange family-style on a large serving platter scattered with extra basil and tomatoes for a rustic, inviting centerpiece.

Make Ahead and Storage

Storing Leftovers

Chicken Pesto Pasta keeps in the fridge for up to 3 days, making it a great meal prep option. Simply transfer any leftovers to an airtight container, and try to store the chicken and pasta together so the flavors mingle while still keeping their texture.

Freezing

While pesto pasta can be frozen, it’s best enjoyed fresh due to the delicate nature of basil and cheese. If needed, portion out cooled Chicken Pesto Pasta into freezer-safe bags or containers. When ready to eat, thaw in the fridge overnight for best results.

Reheating

To revive leftover Chicken Pesto Pasta, add a splash of water or extra pesto before reheating in a skillet over low heat. Stir until heated through, allowing the sauce to loosen and coat the pasta again. Microwave reheating works too, but a skillet helps bring back the best texture.

FAQs

Can I use a different type of pasta for Chicken Pesto Pasta?

Absolutely! While fettuccine and penne are classic choices, you can use any pasta you love or have on hand. Short shapes like fusilli or rotini catch the pesto nicely, and gluten-free or whole grain options work great too.

Is it better to use homemade or store-bought pesto?

Both will give you a delicious Chicken Pesto Pasta, but homemade pesto has a fresh, vibrant taste that can really make the dish pop. If you’re short on time, a good quality store-bought pesto is a great shortcut—just check the ingredients for the best flavor.

Can I make Chicken Pesto Pasta dairy free?

Of course! Choose a dairy-free pesto and skip the Parmesan or replace it with a vegan cheese alternative. The other ingredients are naturally dairy-free, so it’s an easy swap that still gives you tons of flavor.

What vegetables can I add to this recipe?

Chicken Pesto Pasta is easy to customize—try adding sautéed spinach, zucchini, or roasted red peppers for extra color and nutrition. Just cook the veggies alongside the tomatoes or toss them in at the end with the pasta.

How can I add more protein?

For a protein boost, you can use extra chicken, or add in cooked shrimp or even cannellini beans. They blend seamlessly with the pesto and chicken, making the dish heartier and even more satisfying.

Final Thoughts

If you’re looking for a dinner that’s as impressive as it is approachable, Chicken Pesto Pasta is truly hard to beat. It’s quick enough for busy evenings, but tastes like something special every single time. Give it a try—you might just find your new weeknight go-to!