Chicken Pesto Pasta

This chicken pesto pasta is a fresh, comforting meal I like to make when I want something flavorful yet simple. The tender chicken, vibrant pesto, and pasta come together into a dish that feels both light and satisfying.

Why You’ll Love This Recipe

I love this recipe because it comes together quickly and delivers big flavor with minimal effort. The pesto adds a rich, herby freshness, and the chicken makes it hearty enough for a complete meal. I also enjoy how adaptable it is, making it easy to customize with different vegetables or pasta shapes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta
boneless, skinless chicken breasts
olive oil
salt
black pepper
garlic
prepared basil pesto
heavy cream or milk
Parmesan cheese
cherry tomatoes
fresh basil

Directions

I start by cooking the pasta according to the package directions, reserving a small amount of pasta water before draining. While the pasta cooks, I season the chicken with salt and black pepper.

I heat olive oil in a skillet and cook the chicken until golden on the outside and fully cooked through. I remove it from the pan, let it rest briefly, then slice it into bite-sized pieces.

In the same skillet, I add garlic and cook it just until fragrant. I stir in the pesto and cream, letting the sauce warm gently. I add the cooked pasta and sliced chicken, tossing everything together. If needed, I add a splash of reserved pasta water to loosen the sauce. I finish with grated Parmesan cheese and fresh basil.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time is around 10 minutes.
Cooking time is about 25 minutes.
Total time comes to roughly 35 minutes.

Variations

I sometimes add spinach or broccoli for extra greens. When I want a lighter version, I skip the cream and use a bit of pasta water instead. I also enjoy using grilled chicken or rotisserie chicken to save time.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of milk or water to keep the sauce creamy.

FAQs

Can I use store-bought pesto?

I use store-bought pesto often, especially when I’m short on time.

What pasta works best for this recipe?

I like using penne, fusilli, or farfalle because they hold the sauce well.

Can I make this dish dairy-free?

I make it dairy-free by skipping the cream and cheese or using plant-based alternatives.

Can I serve this pasta cold?

I sometimes enjoy it cold as a pasta salad, especially with extra tomatoes.

Can I freeze chicken pesto pasta?

I don’t usually freeze it because the sauce texture changes, but it’s best enjoyed fresh.

Conclusion

This chicken pesto pasta is a recipe I enjoy making because it’s quick, flavorful, and comforting without being heavy. The combination of tender chicken, creamy pesto sauce, and pasta makes it a meal I’m always happy to cook and serve.

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