Name: Chicken Pesto Pasta Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz pasta (fettuccine or penne); 2 tablespoons olive oil; 2 boneless, skinless chicken breasts (About 1 pound or 450g); to taste salt; to taste pepper; 1 cup basil pesto (Store-bought or homemade); 1 cup cherry tomatoes (Halved); ½ cup grated Parmesan cheese; for garnish fresh basil leaves (Optional)

Jump to Recipe

There’s a reason Chicken Pesto Pasta has become an absolute classic in kitchens everywhere. This dish swirls together tender pasta, golden seared chicken, and vibrant basil pesto in just the right way—making it both comfort food and a show-stopper for guests. It’s one of those rare meals that looks impressive, tastes gourmet, and can be on the table even after a busy weekday. Each forkful bursts with garlicky, herby flavors, sweet tomatoes, and a creamy Parmesan finish. Whether you’re feeding a family or treating yourself, Chicken Pesto Pasta never loses its magic.

Chicken Pesto Pasta Recipe - Recipe Image

Ingredients You’ll Need

The beauty of great Chicken Pesto Pasta lies in its handful of simple, quality ingredients that bring bold flavors and fresh color to your plate. Every component plays a starring role, from that fragrant pesto to the juicy chicken. Here’s what you’ll need and why each adds something special.

Pasta (12 oz fettuccine or penne): Choose your favorite shape; fettuccine feels silky and luxurious, while penne soaks up that glorious pesto in every tube.
Olive Oil (2 tablespoons): Helps create a golden crust on the chicken and adds Mediterranean richness to the whole dish.
Boneless, Skinless Chicken Breasts (about 1 pound): The protein centerpiece—tender, juicy, and perfect for soaking up pesto flavor.
Salt and Pepper (to taste): Simple seasonings that draw out the natural flavors in chicken and pasta.
Basil Pesto (1 cup, homemade or store-bought): The heart and soul of the recipe; brings a burst of fresh, herby, garlicky goodness.
Cherry Tomatoes (1 cup, halved): For little pops of juicy sweetness and a gorgeous color contrast.
Grated Parmesan Cheese (½ cup): Brings a finishing layer of nutty saltiness that perfectly rounds out the sauce.
Fresh Basil Leaves (for garnish, optional): Makes for a beautiful, fragrant topping and a nod to the pesto within.

How to Make Chicken Pesto Pasta

Step 1: Cook the Pasta

Start by getting a large pot of salted water bubbling away on the stove. Add your chosen pasta and cook according to the package instructions until it’s al dente, with just a hint of bite left. Remember, pasta texture is key—the sauce clings better and the whole dish feels more satisfying. Before draining, scoop out about half a cup of the pasta water. This starchy liquid will help the sauce come together beautifully at the end.

Step 2: Sear the Chicken

While the pasta is cooking, heat up the olive oil in a wide skillet over medium heat. Season your chicken breasts generously on both sides with salt and pepper. Once the oil shimmers, add the chicken and let it sizzle away—about six to seven minutes per side. You want a gorgeous golden crust and a perfectly juicy center (check for 165°F or 75°C inside). Once done, set the chicken aside to rest before slicing. This rest time keeps all the delicious juices locked in!

Step 3: Sauté the Tomatoes

Don’t wipe out that skillet! In those savory, flavorful pan juices, toss in your halved cherry tomatoes. Sauté for two to three minutes, just until they soften and release some sweet juices—this little step brightens the whole dish and builds up big flavor in the pan.

Step 4: Create the Sauce

Lower the heat and add the cooked, drained pasta back into the skillet with the tomatoes. Scoop in your vibrant basil pesto, plus the reserved pasta water. This is where everything comes together: the hot pasta loosens the pesto into a rich, glossy sauce, and the starchy water helps it coat every strand or piece. Toss it all until the pasta is lush and coated in green.

Step 5: Add the Chicken and Finish

Slice the rested chicken into strips or bite-sized pieces and arrange it over the pesto pasta. Finish with a shower of grated Parmesan cheese and, if you like, a scattering of fresh basil leaves. The combination of creamy cheese, juicy chicken, and aromatic herbs makes for an irresistible final flourish.

Step 6: Serve and Enjoy

Spoon the Chicken Pesto Pasta into bowls and serve piping hot. This dish truly shines when eaten fresh—and nothing beats that first bite of pesto-perfumed pasta, juicy chicken, and melting cheese.

How to Serve Chicken Pesto Pasta

Garnishes

For a dish as vibrant as Chicken Pesto Pasta, simple garnishes make all the difference. A few fresh basil leaves or extra shreds of Parmesan add both beauty and aroma, while a little drizzle of top-quality olive oil can take the flavor up yet another notch. If you’re a fan of a finishing crunch, sprinkle over some toasted pine nuts for extra texture.

Side Dishes

This pasta is hearty enough to stand on its own, but a crisp green salad balances its creamy richness perfectly. Think peppery arugula dressed with a squeeze of lemon, or a classic Caesar salad. Warm, crusty bread is perfect for swiping up extra sauce, or add roasted vegetables for even more color and nutrition on the side.

Creative Ways to Present

If you’re looking to impress, try twirling the pasta into little nests using tongs and plating individually with slices of chicken on top. Serve in a colorful, oversized bowl for a rustic, family-style presentation. You can also spoon the Chicken Pesto Pasta into baked pasta shells for fun appetizer bites, or pile the components into a warm wrap for a next-day lunch twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Chicken Pesto Pasta, transfer it quickly into an airtight container. It will keep well for up to three days in the fridge without losing too much of its signature vibrancy. The flavors actually get a little deeper as they mingle—just be sure to cool it before storing.

Freezing

Chicken Pesto Pasta can be frozen, though the texture of the pasta and tomatoes may change slightly after thawing. If you plan on freezing, store the sauce and chicken separately from the pasta when possible, then combine and reheat gently for best results. Everything will last about two months in the freezer.

Reheating

To bring back the just-cooked goodness, reheat leftovers on the stovetop over low heat with a splash of water or chicken broth to loosen things up. Stir gently to keep the sauce creamy and the chicken tender. If microwaving, cover and use medium power, stopping to stir partway through for even heating.

FAQs

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

Absolutely! Penne and fettuccine are both classic for a reason, but any short or long pasta works. Fusilli, farfalle, or spaghetti all pair beautifully with pesto and chicken—just watch the cook time for that perfect al dente bite.

Is store-bought pesto okay, or should I make it from scratch?

Both options work! Store-bought pesto keeps things simple and speedy, but if you have fresh basil and a few minutes, homemade pesto really brings an extra pop of flavor. Either way, this Chicken Pesto Pasta shines.

What can I add for extra veggies?

There’s endless room for customization. Try tossing in steamed broccoli, sautéed zucchini, spinach, or thinly sliced bell peppers—any of these will work. Add them during the tomato sauté step or stir in with the pasta and pesto.

Can I make Chicken Pesto Pasta dairy free?

For a dairy-free version, use a plant-based pesto (check ingredients) and swap the Parmesan for a vegan alternative. The result will still be mouthwatering and full of that bright, herby flavor.

How do I keep the chicken moist?

The key is not to overcook it—use a meat thermometer or slice to check that it’s just cooked through. Letting it rest before slicing keeps the juices locked in. Searing over medium heat rather than high gives the best result.

Final Thoughts

I hope you’ll give this Chicken Pesto Pasta a spot in your regular meal rotation. It’s quick, crowd-pleasing, and packed with all the fresh, comforting flavors you need—no special occasion required. Grab your favorite pasta, get that pesto ready, and treat yourself to a seriously delicious plate tonight!

Chicken Pesto Pasta Recipe

★★★★★

5.1 from 22 reviews

Author: anna
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A delightful and easy-to-make Chicken Pesto Pasta recipe that combines tender chicken breast with flavorful basil pesto, cherry tomatoes, and Parmesan cheese. This dish is perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients

Scale

Pasta:

12 oz pasta (fettuccine or penne)

Chicken:

2 tablespoons olive oil
2 boneless, skinless chicken breasts (About 1 pound or 450g)
to taste salt
to taste pepper

Other Ingredients:

1 cup basil pesto (Store-bought or homemade)
1 cup cherry tomatoes (Halved)
½ cup grated Parmesan cheese
for garnish fresh basil leaves (Optional)

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water.
Cook Chicken: Season chicken with salt and pepper. Cook in olive oil until golden and cooked through. Rest and slice.
Sauté Tomatoes: In the same skillet, sauté cherry tomatoes until slightly softened.
Combine: In the skillet, add cooked pasta, basil pesto, and reserved water. Toss to coat.
Assemble: Place sliced chicken on pasta, sprinkle with Parmesan, and garnish with basil leaves.
Serve: Enjoy immediately!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian