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Chicken Pesto Pasta

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A fresh and comforting chicken pesto pasta made with tender chicken, vibrant basil pesto, and pasta tossed in a creamy, flavorful sauce that’s satisfying yet light.

  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-Inspired
  • Diet: Halal

Ingredients

  • 12 ounces pasta (penne, fusilli, or farfalle)
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/2 cup prepared basil pesto
  • 1/2 cup heavy cream or milk
  • 1/3 cup grated Parmesan cheese
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons fresh basil, chopped

Instructions

  1. Cook the pasta according to package instructions. Reserve 1/2 cup pasta water, then drain.
  2. Season the chicken breasts with salt and black pepper.
  3. Heat olive oil in a large skillet over medium heat.
  4. Cook the chicken until golden and fully cooked through, about 5–6 minutes per side.
  5. Remove chicken from the skillet, let rest briefly, then slice into bite-sized pieces.
  6. In the same skillet, add garlic and cook for about 30 seconds until fragrant.
  7. Stir in the pesto and heavy cream, warming gently over low heat.
  8. Add the cooked pasta and sliced chicken to the skillet.
  9. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
  10. Stir in Parmesan cheese and cherry tomatoes.
  11. Remove from heat and garnish with fresh basil before serving.

Notes

  • Skip the cream and use pasta water for a lighter sauce.
  • Grilled or rotisserie chicken works well as a shortcut.
  • Add spinach or broccoli for extra vegetables.

Nutrition

Find it online: https://juliameals.com/chicken-pesto-pasta/