pasta chicken pesto recipe

Written ByJenny Smyth Posted on
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The Best pasta chicken pesto recipe

I’m so excited to share this pasta chicken pesto recipe with you all. As a busy mom, I’m always on the lookout for quick and easy meals that my family will love, and this one fits the bill perfectly. Not only is it incredibly easy to make, but it’s also packed with flavor and nutrients.

The combination of tender chicken, rich pesto sauce, and al dente pasta is absolute perfection. Plus, it’s a great way to get some extra veggies in – just load up on the spinach and cherry tomatoes! My kids devour this dish in seconds, and I love watching them enjoy a healthy meal without even realizing they’re eating their greens.

As for me, I adore the simplicity of this recipe. It’s a great option for a weeknight dinner or even a special occasion – just serve it with some crusty bread and a side salad for a complete meal. And the best part?

It’s ready in just 20 minutes from start to finish! I’ve made this recipe countless times over the years, but it still never fails to impress. Whether you’re feeding a crowd or just looking for a quick meal solution, this pasta chicken pesto recipe is sure to become a new favorite in your household.

The key to success lies in using high-quality ingredients – don’t skimp on the good stuff! Use fresh basil, real parmesan cheese, and plenty of garlic for the best flavor results. And don’t even get me started on the importance of using homemade pesto instead of store-bought – trust me, it makes all the difference.

Pasta Chicken Pesto

4.7 from 1635 votes

A creamy, flavorful dish combining pasta, chicken, and pesto sauce. This recipe serves four people and takes 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Pasta

8 oz pasta

Chicken

1 lb boneless, skinless chicken breasts

Pesto Sauce

1 cup basil leaves
1/4 cup pine nuts
2 cloves garlic
1/2 cup grated Parmesan cheese
1/2 cup olive oil
Salt and pepper to taste

Additional

2 tbsp olive oil
2 cloves garlic (minced)
1 cup heavy cream
Salt and pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add pasta and cook until al dente, about 8-10 minutes.
3Reserve 1/2 cup of pasta water before draining.
4While the pasta is cooking, season the chicken breasts with salt and pepper on both sides.
5Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
6Add the chicken and cook until browned and cooked through, about 6-7 minutes per side.
7Remove the chicken from the skillet and set it aside to rest.
8In the same skillet, add 2 cloves of minced garlic and sauté over medium heat until fragrant, about 1 minute.
9Add the basil leaves, pine nuts, and garlic cloves for the pesto.
10Cook until the basil is wilted and the garlic is golden brown, about 2-3 minutes.
11Transfer the basil mixture to a mixing bowl.
12Add the grated Parmesan cheese and olive oil.
13Blend until smooth using an immersion blender or food processor.
14Season with salt and pepper to taste.
15Return the skillet to medium heat.
16Add the heavy cream and bring to a simmer.
17Stir in the pesto sauce until well combined.
18If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
19Add the cooked pasta and chicken to the skillet.
20Toss to combine with the pesto sauce.
21Cook for an additional 2-3 minutes until everything is heated through.
22If the sauce is too thick, add more pasta water as needed.
23Serve the pasta chicken pesto hot, garnished with additional grated Parmesan cheese if desired.
24Enjoy your meal.

🔧Equipment

Large pot
Large skillet
Mixing bowl
Wooden spoon
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add vegetables like cherry tomatoes or spinach to make it more nutritious.

One of my favorite things about this pasta chicken pesto recipe is how versatile it is – not only does it make an amazing weeknight dinner, but it’s also perfect for special occasions like holiday gatherings or potlucks. And let’s not forget about leftovers!

This dish reheats beautifully in the microwave or oven for a quick lunch or snack later on. To store any leftovers safely, be sure to cool them down quickly within two hours of cooking – then refrigerate or freeze as needed.

❓ Frequently Asked Questions About Pasta Chicken Pesto

Q: What type of pasta works best with this recipe?

I’ve found that long, thin pasta shapes like fettuccine or spaghetti work beautifully with this dish. The slightly rough texture of these noodles helps them hold onto the creamy pesto sauce perfectly.

Q: Can I use pre-cooked chicken instead of cooking raw chicken?

Sure thing! If you’re short on time or prefer not to cook raw chicken, you can definitely use pre-cooked chicken breast or thighs in this recipe.

Q: Is it possible to make this recipe without nuts?

No problem at all! Simply omit the pine nuts (or walnuts) from the pesto sauce and proceed as instructed.

Q: Can I substitute other types of cheese besides parmesan?

While parmesan is my top pick for its rich flavor and crumbly texture, feel free to experiment with other hard cheeses like Pecorino Romano or Asiago.

Q: Do I have to use fresh basil?

Nope! While fresh basil is ideal, you can also use dried basil if that’s all you have on hand.

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