Pesto Pasta with Chicken: A Fresh Twist on a Classic Favorite
There are few things in life that feel as comforting as a big bowl of pasta. And when that pasta is coated in fragrant, bright green pesto and tossed with juicy, tender chicken? Oh, it’s pure magic.
Pesto Pasta with Chicken is one of those dishes that I keep coming back to again and again. It’s quick enough for a busy weeknight, impressive enough for guests, and endlessly customizable. The smell of fresh basil, garlic, and Parmesan blending together is like summer in a bowl — even on the coldest winter nights.
I still remember the first time I made pesto from scratch. I had just bought a tiny basil plant for my kitchen windowsill. Within weeks, it grew wild and fragrant, and I didn’t want to waste a single leaf. So, I pulled out my blender, tossed in the basil with some toasted pine nuts, garlic, and olive oil… and the moment I tasted it, I knew I’d never go back to store-bought again.
This Pesto Pasta with Chicken recipe brings together that homemade freshness with a satisfying protein boost. It’s the perfect balance of creamy, herby, garlicky goodness and juicy pan-seared chicken.
Ingredients You’ll Need
Here’s what you’ll need to make this flavorful Pesto Pasta with Chicken:
For the Pasta and Chicken:
- 12 oz (340 g) pasta – Penne, fusilli, or spaghetti work beautifully.
- 2 boneless, skinless chicken breasts, cut into bite-sized strips.
- 1 tbsp olive oil – For searing the chicken.
- Salt and black pepper, to taste.
- 1 tsp Italian seasoning (optional) – Adds a nice herby kick.
For the Pesto Sauce:
- 2 cups fresh basil leaves, packed.
- ¼ cup pine nuts – Or substitute walnuts, almonds, or even sunflower seeds for a budget-friendly option.
- 2–3 garlic cloves, peeled.
- ½ cup freshly grated Parmesan cheese – Pecorino Romano works too.
- ½ cup extra virgin olive oil.
- Juice of ½ lemon – Brightens up the flavor.
- Salt and pepper, to taste.
Optional Add-Ins & Substitutions:
- Gluten-Free: Use your favorite gluten-free pasta.
- Vegan: Substitute chicken with sautéed mushrooms or tofu, use vegan Parmesan, and swap out the cheese in pesto with nutritional yeast.
- Creamy Version: Add a splash of heavy cream or coconut cream to the pesto sauce for a richer texture.
- Nut-Free: Use pumpkin seeds or omit nuts entirely.
Step-by-Step Instructions: How to Make Pesto Pasta with Chicken
This recipe is surprisingly easy — and the result tastes like you’ve spent hours in the kitchen.
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add your pasta and cook until al dente according to package directions.
- Reserve 1 cup of the pasta cooking water before draining — this starchy liquid will help create a silky pesto sauce later.
- Drain the pasta and set aside.
💡 Pro Tip: Don’t overcook the pasta. Since it’ll be tossed with the hot pesto sauce, it continues to cook slightly after draining.
Step 2: Prepare the Chicken
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat.
- Season chicken strips with salt, pepper, and Italian seasoning.
- Add chicken to the hot pan and sear for about 4–5 minutes per side, or until golden brown and fully cooked.
- Remove chicken from the skillet and set aside on a plate.
🔥 Pro Tip: Let the chicken rest for a couple of minutes after cooking — this keeps it juicy and tender.
Step 3: Make the Pesto Sauce
You can make the pesto while the chicken cooks or even a day ahead.
- In a food processor or high-speed blender, combine basil leaves, pine nuts, garlic, and Parmesan.
- Pulse until everything is finely chopped.
- With the motor running, slowly drizzle in olive oil until the mixture becomes smooth and creamy.
- Add lemon juice, salt, and pepper to taste. Adjust for your preferred consistency by adding a bit more olive oil or a spoonful of pasta water.
🌿 Tip: If you’re making pesto ahead of time, store it in an airtight jar with a thin layer of olive oil on top to keep it vibrant green.
Step 4: Bring It All Together
- Return the cooked pasta to the skillet (off the heat to avoid overcooking the pesto).
- Add the chicken and pour in the fresh pesto sauce.
- Toss everything gently, adding a few splashes of the reserved pasta water to loosen the sauce and help it cling to the noodles.
- Taste and adjust seasoning — maybe a little extra Parmesan or a squeeze of lemon for brightness.
And just like that, you have a fragrant, creamy, vibrant Pesto Pasta with Chicken ready to devour.
Extra Tips for Perfect Pesto Pasta with Chicken
Serving Suggestions
- Top with extra Parmesan, a drizzle of good quality olive oil, and a few fresh basil leaves for a beautiful finish.
- Serve with a crisp green salad and a slice of warm garlic bread for a complete meal.
- For a little spice, sprinkle with red pepper flakes.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce. Avoid microwaving too long, as pesto can lose its fresh flavor.
- Freezer: You can freeze pesto sauce separately for up to 2 months. Freeze in ice cube trays for easy portioning!
Variations
- Pesto Shrimp Pasta: Swap chicken for sautéed shrimp for a seafood twist.
- Veggie Boost: Toss in cherry tomatoes, roasted zucchini, or sautéed spinach for extra color and nutrients.
- Pesto Pasta Salad: Let the pasta cool and toss everything together for a fresh, cold pasta salad — perfect for picnics.
Nutritional Information
(Based on similar recipe from Feel Good Foodie)
Approximate values per serving (4 servings):
- Calories: 480 kcal
- Protein: 26 g
- Carbohydrates: 38 g
- Fat: 24 g
- Fiber: 3 g
- Sugar: 2 g
These values are approximate and may vary based on ingredients and serving sizes.
FAQ Section
How long does Pesto Pasta with Chicken take to make?
About 25–30 minutes from start to finish. It’s a quick and satisfying meal for busy weeknights.
Can I substitute the chicken?
Absolutely! Try shrimp, tofu, mushrooms, or even grilled halloumi for a vegetarian option.
Can I freeze it?
You can freeze the pesto sauce separately in airtight containers or ice cube trays. The assembled pasta with chicken is best enjoyed fresh, but it can be frozen for up to 1 month. Reheat gently with extra water or cream to revive the sauce.
Conclusion: Time to Dig In!
There’s something so special about homemade Pesto Pasta with Chicken. It’s fresh, vibrant, and incredibly satisfying — and the best part is, it comes together in under 30 minutes. Whether you’re cooking for family, friends, or just yourself on a cozy night in, this dish never disappoints.
I’d love to hear how your pesto pasta turns out! Did you make it creamy? Add veggies? Try a twist of your own? Share your creation in the comments below — and don’t forget to rate the recipe ⭐⭐⭐⭐⭐ if you loved it.
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Happy cooking, and enjoy every herby, garlicky bite! 🍃🍝