This Pesto Chicken Pasta is wonderfully simple and satisfying—a vibrant, herby meal that feels both comforting and fresh. It’s a real crowd-pleaser you can whip up in under 30 minutes, perfect for busy weeknights or casual dinners with friends.
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Why You’ll Love This Pesto Chicken Pasta
- Incredibly flavorful: Vibrant, herby pesto creates a light yet deeply satisfying dish.
- Quick & easy: Comes together in under 30 minutes for a true weeknight meal.
- Wonderfully versatile: Swap proteins, pasta shapes, or add extra veggies easily.
- Great leftovers: Holds up beautifully for lunch the next day, served cold or reheated.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp each salt and black pepper
- 350 g pasta (like penne, fusilli, or fettuccine)
- 200 g (about 1 cup) basil pesto, homemade or good-quality store-bought
- 60 ml (1/4 cup) pasta water, reserved
- 50 g grated Parmesan cheese, plus more for serving
- 1 lemon, zest only (optional, for brightness)
- 2 tbsp toasted pine nuts or slivered almonds (for garnish)
- Fresh basil leaves for garnish
Tools: A large pot for boiling pasta, a large skillet or frying pan, tongs, a measuring cup for reserving pasta water, and a grater for the Parmesan.
Notes: Don’t underestimate the power of that reserved pasta water! It’s starchy, salty, and is the secret weapon for creating a silky, emulsified sauce that clings perfectly to the pasta. And while store-bought pesto is perfectly fine, if you have five extra minutes to whip up a fresh batch, you’ll really taste the difference.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 58 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip salting your pasta water. This is your one and only chance to season the pasta from the inside out. The water should taste like the sea—this makes a huge difference in the final flavor of the dish.
- What’s the best pasta shape to use? You want something with nooks and crannies to catch all that glorious pesto. Short shapes like fusilli, penne, or farfalle work brilliantly. If you’re using a long pasta like linguine, that’s fine too—it will all get coated eventually!
- Homemade pesto vs. store-bought. Honestly, a good quality store-bought pesto is a fantastic shortcut. But if you have a food processor and a bunch of fresh basil, homemade is a game-changer. It’s brighter, more vibrant, and you can adjust the garlic and cheese to your liking.
- How to get perfectly cooked chicken. The key is to pat your chicken pieces dry before seasoning. This helps them sear rather than steam, giving you those lovely golden-brown bits and a juicy interior. Cut them into uniform sizes so they all cook at the same rate.
How to Make Pesto Chicken Pasta
Step 1: Start by bringing a large pot of generously salted water to a rolling boil. While you’re waiting for the water to heat up, you can prep your chicken. Pat the chicken pieces completely dry with a paper towel—this is crucial for a good sear. Then, toss them in a bowl with the olive oil, Italian seasoning, salt, and pepper, making sure every piece is nicely coated.
Step 2: Once your water is boiling, add the pasta and cook according to the package directions until it’s al dente—it should still have a little bite to it. Now, heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. You’ll hear a satisfying sizzle. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and has a beautiful golden-brown color on the outside.
Step 3: This next part is important: just before your pasta is done, use a measuring cup to scoop out about a quarter cup of the starchy pasta water. This liquid gold is what will help our sauce become creamy and cohesive. Drain the rest of the pasta, but do not rinse it! Rinsing washes away the starch that helps the sauce stick.
Step 4: Reduce the heat under your skillet with the cooked chicken to low. Add the drained, hot pasta directly into the skillet with the chicken. Then, dollop in the pesto and sprinkle in the grated Parmesan cheese. Now, pour in a splash of that reserved pasta water. The trick is to start with about half and add more if you need it.
Step 5: Use tongs to toss everything together vigorously. You’ll see the magic happen—the pesto, cheese, and starchy water will emulsify into a smooth, glossy sauce that clings to every piece of pasta and chicken. If the sauce seems a bit thick, add another tablespoon of pasta water until it reaches your desired consistency. Give it a taste and adjust the seasoning with more salt or pepper if needed.
Step 6: For the final flourish, turn off the heat. Stir in the lemon zest if you’re using it—it adds a wonderful pop of freshness that cuts through the richness. Divide the pasta among bowls and top with a sprinkle of toasted pine nuts, a few fresh basil leaves, and an extra dusting of Parmesan cheese. Serve immediately while it’s warm and wonderfully aromatic.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended for the fully assembled dish; freeze pesto sauce alone (without cheese) for up to 3 months.
- Reviving: Reheat gently with a splash of water or broth to loosen the sauce.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a crisp, refreshing contrast to the creamy pasta.
- Garlic bread or focaccia — It’s perfect for mopping up every last bit of pesto sauce left on your plate. The crispy, buttery bread is a classic pairing you really can’t go wrong with.
- Roasted cherry tomatoes — Toss a pint of cherry tomatoes with olive oil, salt, and pepper and roast until they burst. Their sweet, concentrated flavor is a fantastic addition right on top of the pasta.
Drinks
- A crisp Sauvignon Blanc — Its bright acidity and citrus notes complement the herbal flavors of the basil pesto beautifully without overpowering the dish.
- A light Italian lager — A cold, refreshing beer like a Peroni cleanses the palate between bites and its carbonation cuts through the richness of the sauce.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help balance the meal.
Something Sweet
- Lemon sorbet — A scoop of tangy, clean lemon sorbet is the perfect palate-cleanser after a rich and savory meal. It’s light, refreshing, and feels just right.
- Panna Cotta with a berry coulis — The smooth, creamy texture of panna cotta with a slightly tart fruit sauce provides a lovely, elegant finish without being too heavy.
- Amaretti cookies
Pesto Chicken Pasta
Make this easy Pesto Chicken Pasta in under 30 minutes! A flavorful, herby weeknight dinner the whole family will love. Get the simple recipe here!
Ingredients
For the Ingredients
-
450 g boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
-
1 tbsp olive oil
-
1 tsp Italian seasoning
-
1/2 tsp salt and black pepper (each)
-
350 g pasta (like penne, fusilli, or fettuccine)
-
200 g basil pesto (about 1 cup, homemade or good-quality store-bought)
-
60 ml pasta water (1/4 cup, reserved)
-
50 g grated Parmesan cheese (plus more for serving)
-
1 lemon (zest only, optional, for brightness)
-
2 tbsp toasted pine nuts or slivered almonds (for garnish)
-
Fresh basil leaves (for garnish)
Instructions
-
Start by bringing a large pot of generously salted water to a rolling boil. While you’re waiting for the water to heat up, you can prep your chicken. Pat the chicken pieces completely dry with a paper towel—this is crucial for a good sear. Then, toss them in a bowl with the olive oil, Italian seasoning, salt, and pepper, making sure every piece is nicely coated.01
-
Once your water is boiling, add the pasta and cook according to the package directions until it’s al dente—it should still have a little bite to it. Now, heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer, being careful not to overcrowd the pan. You’ll hear a satisfying sizzle. Cook for 5-7 minutes, turning occasionally, until the chicken is cooked through and has a beautiful golden-brown color on the outside.02
-
This next part is important: just before your pasta is done, use a measuring cup to scoop out about a quarter cup of the starchy pasta water. This liquid gold is what will help our sauce become creamy and cohesive. Drain the rest of the pasta, but do not rinse it! Rinsing washes away the starch that helps the sauce stick.03
-
Reduce the heat under your skillet with the cooked chicken to low. Add the drained, hot pasta directly into the skillet with the chicken. Then, dollop in the pesto and sprinkle in the grated Parmesan cheese. Now, pour in a splash of that reserved pasta water. The trick is to start with about half and add more if you need it.04
-
Use tongs to toss everything together vigorously. You’ll see the magic happen—the pesto, cheese, and starchy water will emulsify into a smooth, glossy sauce that clings to every piece of pasta and chicken. If the sauce seems a bit thick, add another tablespoon of pasta water until it reaches your desired consistency. Give it a taste and adjust the seasoning with more salt or pepper if needed.05
-
For the final flourish, turn off the heat. Stir in the lemon zest if you’re using it—it adds a wonderful pop of freshness that cuts through the richness. Divide the pasta among bowls and top with a sprinkle of toasted pine nuts, a few fresh basil leaves, and an extra dusting of Parmesan cheese. Serve immediately while it’s warm and wonderfully aromatic.06
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