chicken pasta with pesto recipe

Written ByJenny Smyth Posted on
chicken pasta with pesto recipe
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The Best chicken pasta with pesto recipe

I first discovered this chicken pasta with pesto recipe in a small Italian restaurant in my hometown. The dish was love at first sight – the vibrant green pesto sauce, the tender chicken, and the perfectly cooked pasta all came together to create a truly unforgettable experience.

I knew right then and there that I had to recreate this recipe at home for my family to enjoy. And let me tell you, it’s been a game-changer.

My kids devour it in seconds, and my husband requests it for dinner at least once a week. As for me, I love how easy it is to make and how healthy it is for our family.

The combination of fresh basil, garlic, and olive oil in the pesto sauce makes it feel like a special occasion dish every time we have it. And the best part?

It’s incredibly easy to customize with your favorite vegetables or protein sources. I’ve even added roasted vegetables like zucchini and bell peppers to give it an extra boost of flavor and nutrition.

Chicken Pasta with Pesto

Chicken Pasta with Pesto

4.8 from 1743 votes

This creamy chicken pasta with pesto combines tender chicken breast, al dente pasta, and a vibrant basil pesto sauce. It is a quick and satisfying weeknight meal that comes together in under 30 minutes.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

12 oz (340g) penne or fusilli pasta
1 tbsp salt (for pasta water)

For the Chicken

2 boneless skinless chicken breasts (about 1 lb / 450g total)
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

For the Pesto Sauce

1/2 cup (120ml) basil pesto (store-bought or homemade)
1/2 cup (120ml) heavy cream
1/4 cup (25g) grated Parmesan cheese
1/4 cup (60ml) reserved pasta water (plus more if needed)

For Garnish

2 tbsp fresh basil leaves, torn
2 tbsp pine nuts, toasted (optional)
Extra Parmesan for serving

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and the pasta, then cook according to package directions until al dente, usually 10 to 12 minutes.
3Reserve 1 cup of pasta water before draining, then drain the pasta and set aside.
4While the pasta cooks, season the chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
5Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
6Add the chicken and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F.
7Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into bite-sized pieces.
8Reduce the skillet heat to medium and add the basil pesto and heavy cream, stirring until combined and smooth.
9Bring the sauce to a gentle simmer, then stir in the grated Parmesan cheese until melted.
10If the sauce is too thick, add reserved pasta water 1 tablespoon at a time until it reaches a creamy consistency.
11Add the drained pasta and sliced chicken to the skillet with the pesto cream sauce.
12Toss everything together over low heat for 1 to 2 minutes until the pasta is well coated and heated through.
13Taste and adjust seasoning with salt and pepper if needed.
14Divide the pasta among serving plates and garnish with torn fresh basil leaves, toasted pine nuts if using, and extra Parmesan cheese.
15Serve immediately while hot.

🔧Equipment

Large pot
Large skillet
Colander
Measuring cups and spoons
Chef’s knife
Cutting board
Wooden spoon or tongs

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 28g

📝Notes

Tips: For a lighter version, substitute half-and-half for heavy cream or use whole milk. You can also add cherry tomatoes or spinach to the sauce for extra vegetables. Homemade pesto can be made by blending 2 cups fresh basil, 1/3 cup pine nuts, 2 cloves garlic, 1/2 cup olive oil, and 1/2 cup Parmesan cheese.

Watch Video Of How Chicken Pasta with Pesto Works

This chicken pasta with pesto recipe is always a good idea for any occasion – whether it’s a quick weeknight dinner or a special occasion meal.

My family loves how versatile this recipe is – we can easily add or substitute different vegetables or protein sources depending on our preferences.

And let’s not forget about the leftovers – this dish reheats beautifully in the microwave or on the stovetop.

❓ Frequently Asked Questions About Chicken Pasta with Pesto

Q: What is pesto sauce made of?

Pesto sauce is a classic Italian condiment made from basil, garlic, pine nuts, Parmesan cheese, and olive oil. The ingredients are blended together to create a smooth and creamy paste that’s packed with flavor.

Q: Can I make pesto sauce from scratch?

Yes, you can make pesto sauce from scratch by blending together fresh basil leaves, garlic cloves, pine nuts, Parmesan cheese, and olive oil in a food processor or blender.

Q: How long does pesto sauce last in the fridge?

Pesto sauce can last for up to 1 week in the fridge when stored in an airtight container.

Q: Can I freeze pesto sauce?

Q: What’s the best way to reheat leftover pasta with pesto?

You can reheat leftover pasta with pesto by adding a splash of chicken broth or water to the pasta and then microwaving it until hot and steaming.

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