Chicken Pesto Pasta – A Bright, Comforting Weeknight Favorite

Chicken Pesto Pasta is one of those dishes that feels special without asking much from you. It’s fragrant, fresh, and comforting—like a hug in a bowl with a burst of basil. You get juicy chicken, al dente pasta, and a glossy, garlicky pesto that ties everything together.

It’s easy enough for a weeknight and delicious enough for company. If you love big flavor with simple steps, this one’s for you.

Why This Recipe Works

This recipe balances richness and freshness. The pesto’s basil, garlic, and Parmesan brighten up the tender chicken and pasta, while a splash of pasta water helps the sauce cling to every bite.

Toasted pine nuts or almonds add a gentle crunch that breaks up the creaminess. A quick pan-sear keeps the chicken juicy without weighing down the dish. Everything comes together in one pan at the end, so the flavors meld and stay vibrant.

What You’ll Need

• Chicken: 1 to 1.25 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Pasta: 12 ounces short pasta (penne, fusilli, or rotini), or long pasta like spaghetti if you prefer
• Pesto: 1 cup good-quality basil pesto (store-bought or homemade)
• Olive oil: 2 to 3 tablespoons for cooking
• Garlic: 2 cloves, minced (optional if pesto is very garlicky)
• Lemon: Zest and juice of 1/2 lemon for brightness
• Parmesan: 1/2 cup finely grated, plus more for serving
• Cherry tomatoes: 1 cup, halved (optional, for color and sweetness)
• Spinach or arugula: 2 cups, lightly packed
• Red pepper flakes: A pinch, for gentle heat
• Salt and black pepper: To taste
• Pine nuts or sliced almonds: 2 tablespoons, toasted (optional but great)

Step-by-Step Instructions

1. Boil the pasta. Bring a large pot of salted water to a rolling boil.

   Cook the pasta according to package directions until just al dente. Reserve 1 cup of pasta water before draining.

2. Prep the chicken. Pat the chicken dry. Season generously with salt, black pepper, and a pinch of red pepper flakes.
3. Sear the chicken. Heat 1 to 2 tablespoons of olive oil in a large skillet over medium-high heat.

   Add the chicken in a single layer and cook, stirring occasionally, until golden and cooked through, 5 to 7 minutes. Transfer to a plate.

4. Sauté aromatics. If using garlic, add another drizzle of oil to the pan and cook the garlic for 30 seconds, just until fragrant.
5. Add tomatoes and greens. Toss in the cherry tomatoes and cook 1 to 2 minutes until they soften slightly. Add the spinach or arugula and cook just until wilted, about 30 to 60 seconds.
6. Combine with pasta. Return the chicken to the pan, then add the drained pasta.

   Reduce heat to low.

7. Stir in pesto. Add the pesto and 1/3 to 1/2 cup of the reserved pasta water. Toss until the sauce turns glossy and coats the pasta. Add more water as needed to loosen.
8. Finish with lemon and Parmesan. Add lemon zest, a squeeze of lemon juice, and the Parmesan.

   Toss gently. Taste and adjust salt and pepper.

9. Top and serve. Sprinkle with toasted pine nuts or almonds and extra Parmesan. Drizzle with a little olive oil if you like.

   Serve warm.

Keeping It Fresh

Leftovers keep well for up to 3 days in the fridge in an airtight container. To reheat, add a splash of water or broth and warm gently on the stove or in the microwave, stirring halfway to rehydrate the sauce. If you plan to make ahead, store the pasta and sauce separately and combine when reheating for the best texture.

Fresh basil wilts quickly, so add any extra leaves just before serving. For meal prep, keep the nuts and extra Parmesan on the side to maintain crunch.

Health Benefits

This dish offers a good balance of protein, carbs, and healthy fats. Chicken provides lean protein to support muscles and satiety. Olive oil and nuts supply heart-healthy monounsaturated fats. Basil, spinach, and tomatoes bring antioxidants, vitamin C, vitamin K, and fiber. Using whole-grain pasta or chickpea pasta can boost fiber and make the meal more filling.

You can also trim calories by using a lighter hand with pesto or choosing a pesto made with less oil.

Pitfalls to Watch Out For

• Overcooking the pasta: Al dente is key, or the pasta will turn mushy when tossed with sauce.
• Dry sauce: Forgetting to save pasta water can lead to clumpy pesto. The starchy water makes the sauce silky.
• Overcooked chicken: Small pieces cook fast. Pull them off the heat as soon as they’re done to keep them juicy.
• Too much garlic: Many pestos are already garlicky.

  Extra garlic can overpower the basil.

• Skimping on salt: Season the pasta water well and taste the final dish. Parmesan adds saltiness, so balance carefully.

Alternatives

• Protein swaps: Use rotisserie chicken, grilled shrimp, salmon, or sliced Italian sausage. For a vegetarian version, try white beans or seared tofu.
• Pesto variations: Swap basil for spinach, kale, or arugula.

  Use walnuts, almonds, or pumpkin seeds instead of pine nuts.

• Dairy-free: Choose a dairy-free pesto and replace Parmesan with nutritional yeast or a vegan hard cheese.
• Gluten-free: Use gluten-free pasta and check that your pesto is certified gluten-free.
• Creamy twist: Stir in 1/4 cup of cream, half-and-half, or mascarpone at the end for a richer sauce.
• Veg boost: Add sautéed zucchini, roasted bell peppers, peas, or steamed broccoli florets.

FAQ

Can I use store-bought pesto?

Yes. Choose a brand with simple ingredients like basil, olive oil, nuts, Parmesan, and garlic. If it tastes a bit flat, brighten it with lemon juice and extra Parmesan.

How do I make homemade pesto?

Blend 2 cups fresh basil, 1/3 cup nuts, 1/2 cup Parmesan, 1 to 2 garlic cloves, a squeeze of lemon, salt, and about 1/2 cup olive oil until smooth.

Adjust to taste and thin with more oil as needed.

What pasta shape works best?

Short shapes like penne, fusilli, rotini, or orecchiette hold onto the pesto nicely. Long pasta like spaghetti or linguine also works—just toss thoroughly so the sauce coats evenly.

Can I make it ahead?

You can cook the chicken and pasta ahead and store them separately. Reheat gently and mix with pesto and pasta water just before serving for the freshest flavor and texture.

How do I keep the chicken tender?

Cut it into even pieces, don’t overcrowd the pan, and cook over medium-high heat until just done.

Resting the chicken for a couple of minutes before tossing back into the pan helps keep juices inside.

Is there a nut-free option?

Yes. Use a nut-free pesto made with pumpkin seeds or sunflower seeds. Skip the toasted nuts on top or replace them with toasted breadcrumbs for crunch.

What if my pesto tastes bitter?

Add a pinch of salt, a squeeze of lemon, and a drizzle of good olive oil.

A small amount of honey or sugar (1/4 teaspoon) can also balance bitterness.

Can I serve it cold as a pasta salad?

Absolutely. Rinse the pasta quickly to cool, then toss with pesto, cooked chicken, tomatoes, and a little extra olive oil. Add lemon and Parmesan just before serving.

Final Thoughts

Chicken Pesto Pasta is the kind of meal you can make on autopilot and still feel proud to serve.

It’s fast, flexible, and packed with fresh flavor. Keep good pesto in your fridge, a box of pasta in your pantry, and dinner practically makes itself. Whether you stick to the classic version or add your own twist, this dish delivers comfort and brightness in every forkful.