Pesto Chicken Pasta Recipe tastes bright, garlicky, cheesy, and just a little bit fancy while still feeling like weeknight comfort food, ready in about 30 minutes from start to finish. It works perfectly for busy families, date nights at home, or anyone who wants a big bowl of flavor without babysitting a sauce for hours. I have cooked some version of this dish so many times that my kids call it “green spaghetti,” which feels like the highest compliment in my house.
Why Pesto Chicken Pasta Recipe Is Worth It
This Pesto Chicken Pasta Recipe packs big flavor with very little effort, thanks to store bought pesto or a quick homemade batch. Juicy chicken, al dente pasta, and a creamy, cheesy pesto sauce hit that perfect spot between cozy and fresh.
You cook everything in stages in one pot and one skillet, so cleanup stays easy. Leftovers taste even better the next day, which makes this a smart meal prep option for lunches.
“This Pesto Chicken Pasta Recipe tastes like something from a tiny Italian cafe, but I pulled it off on a Tuesday in 30 minutes flat. ★★★★★”
Ingredients You Need
Pasta and chicken
- 12 ounces short pasta
- I like rotini, penne, or fusilli because the spirals catch the pesto.
- Use whole wheat or chickpea pasta for extra fiber and protein.
- 1 pound boneless skinless chicken breast or thighs, cut in bite size pieces
- Thighs stay juicier, breasts taste leaner and cook a bit faster.
- 1 teaspoon kosher salt, plus more for pasta water
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning or dried oregano and basil mix
Pesto and sauce
- ½ to ¾ cup basil pesto
- Store bought pesto works great; I like refrigerated brands such as Rana or Kirkland for fresher flavor.
- If you use jarred shelf stable pesto, taste and adjust salt and lemon since those jars often taste saltier and oilier.
- ½ cup grated Parmesan cheese, plus extra for serving
- Use real Parmigiano Reggiano or a good domestic parmesan, not the green can.
- ½ cup pasta cooking water, reserved
- ¼ to ½ cup heavy cream or half and half
- Use cream for a richer sauce, half and half for a lighter version.
- 1 to 2 tablespoons olive oil
- 2 cloves garlic, minced or grated
- Juice of ½ lemon, plus extra wedges for serving
Optional add ins
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach or arugula
- ¼ cup toasted pine nuts, walnuts, or sliced almonds
- Red pepper flakes, to taste
Pantry shortcuts
- Use rotisserie chicken instead of raw chicken and stir it in at the end.
- Use frozen grilled chicken strips if you want to skip cutting raw meat.
- Use frozen spinach (thawed and squeezed dry) when fresh greens hide in the fridge and wilt into sadness.
Equipment list
- Large pot for boiling pasta
- Large skillet or sauté pan
- Tongs or a slotted spoon
- Measuring cups and spoons
- Cutting board and sharp knife
- Microplane or grater for Parmesan
- Heatproof cup or ladle to scoop pasta water
Quick Tips & substitutions
- Salt the pasta water generously so the pasta carries flavor into the sauce.
- Cook pasta just to al dente, since it finishes in the skillet with the pesto sauce.
- Brown chicken in a single layer so it gets color and flavor instead of steaming.
- Use thighs if you want juicier chicken that forgives a minute of overcooking.
- Stir pesto into warm, not screaming hot, pasta to keep the basil bright and fresh.
- Thin the sauce with pasta water a little at a time until it looks glossy and silky.
- Swap heavy cream with half and half or full fat canned coconut milk for dairy sensitivity.
- Skip cream entirely and add a splash of extra pasta water and olive oil for a lighter version.
- Use gluten free pasta and check your pesto label to keep the dish gluten free.
- Use leftover grilled chicken or rotisserie chicken to cut the total time even more.
How to Make Pesto Chicken Pasta Recipe
Step 1: Boil the pasta
Bring a large pot of water to a strong boil and salt it generously, about 1 to 2 tablespoons. Add the pasta and cook until al dente, usually 1 to 2 minutes less than the package suggests. Scoop out at least 1 cup of pasta water, then drain the pasta and set it aside.
Step 2: Season the chicken
While the pasta cooks, pat the chicken dry with paper towels. Toss the chicken pieces with salt, pepper, and Italian seasoning until they look evenly coated. This simple seasoning gives the chicken flavor without fighting the pesto.
Step 3: Sear the chicken
Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the chicken in a single layer and let it cook without moving it for 2 to 3 minutes so it browns. Stir and cook another 3 to 4 minutes, until the chicken cooks through and the juices run clear, then transfer it to a plate.
Step 4: Build the flavor base
Lower the heat to medium and add another drizzle of olive oil if the pan looks dry. Add the minced garlic and cook about 30 seconds, just until it smells fragrant, not browned. If you use cherry tomatoes, add them now and cook 2 to 3 minutes until they soften and blister.
Step 5: Make the pesto sauce
Turn the heat to low and pour in the cream and about ¼ cup of the reserved pasta water. Stir and let the mixture heat until small bubbles appear around the edges. Stir in the pesto and Parmesan until the sauce looks smooth and creamy, then squeeze in the lemon juice.
Step 6: Combine pasta and chicken
Add the cooked pasta and chicken to the skillet with the pesto sauce. Toss everything together over low heat until the pasta looks coated and glossy. If the sauce looks thick or clumpy, splash in more pasta water a little at a time until it loosens.
Step 7: Add greens and finish
Stir in the spinach or arugula, if you use it, and let the heat of the pasta wilt the leaves. Taste and adjust with more salt, pepper, or lemon juice as needed. Sprinkle extra Parmesan and red pepper flakes on top, then add nuts if you like crunch.
Step 8: Serve
Spoon the Pesto Chicken Pasta Recipe into warm bowls. Top with more grated Parmesan and a squeeze of lemon for brightness. Serve right away while the sauce feels silky and the chicken stays juicy.
Recipe Variations
- Gluten free: Use gluten free pasta and check pesto and broth labels if you add any.
- Dairy light: Use half and half instead of cream and reduce the Parmesan slightly.
- Dairy free: Use a dairy free pesto, skip Parmesan, and finish with nutritional yeast and extra olive oil.
- Vegan: Use vegan pesto, swap chicken for chickpeas or white beans, and use dairy free cream or coconut milk.
- Low carb: Use zucchini noodles or spaghetti squash instead of pasta and reduce the cream slightly.
- Extra protein: Add white beans, chickpeas, or extra chicken.
- Extra veggies: Stir in peas, roasted broccoli, or sautéed mushrooms with the pasta.
- Spicy version: Add more red pepper flakes or a spoonful of Calabrian chili paste to the sauce.
Ways to Serve Pesto Chicken Pasta Recipe
- Pair with a simple green salad with lemony vinaigrette.
- Add garlic bread or warm crusty bread for dipping into the pesto sauce.
- Serve with roasted vegetables like broccoli, asparagus, or green beans.
- Pack leftovers in a thermos for a warm school or work lunch.
- Serve in smaller portions as a side dish next to grilled fish or steak.
Storage Success
Let the Pesto Chicken Pasta Recipe cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Add a small splash of water or milk before reheating so the sauce loosens and turns creamy again. Reheat gently on the stove over low heat or in the microwave in short bursts, stirring between each burst. Avoid boiling the sauce during reheating so the pesto keeps its bright flavor and the chicken stays tender.
Pesto Chicken Pasta Recipe
Ingredients
Instructions
- Bring a large pot of water to a strong boil and salt it generously. Add the pasta and cook until al dente, 1 to 2 minutes less than the package suggests. Scoop out at least 1 cup of pasta water, then drain the pasta and set aside.
- While the pasta cooks, pat the chicken dry. Toss the chicken pieces with kosher salt, black pepper, and Italian seasoning until evenly coated.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook without moving it for 2 to 3 minutes until browned. Stir and cook another 3 to 4 minutes, until the chicken is cooked through and juices run clear. Transfer the chicken to a plate.
- Lower the heat to medium and add a drizzle more olive oil if the pan looks dry. Add the minced garlic and cook for about 30 seconds, just until fragrant. If using cherry tomatoes, add them and cook 2 to 3 minutes until softened and blistered.
- Turn the heat to low. Pour in the cream and about 1/4 cup of the reserved pasta water. Stir and heat until small bubbles appear around the edges. Stir in the pesto and Parmesan until the sauce is smooth and creamy, then stir in the lemon juice.
- Add the cooked pasta and chicken to the skillet. Toss over low heat until the pasta is well coated and glossy. If the sauce looks too thick, add more pasta water a little at a time until it loosens and turns silky.
- Stir in the spinach or arugula, if using, and let the heat of the pasta wilt the greens. Taste and adjust with more salt, pepper, or lemon juice as needed. Sprinkle with extra Parmesan and red pepper flakes, and add nuts if you like crunch.
- Serve the pesto chicken pasta in warm bowls with additional Parmesan and lemon wedges on the side. Enjoy while the sauce is silky and the chicken is juicy.
Notes
Approximate per serving (4 servings): 650 calories; fat 32 g; saturated fat 10 g; carbohydrates 55 g; fiber 3 g; sugars 4 g; protein 38 g; sodium 750 mg. Values will vary based on specific ingredients, pesto brand, and portion size.
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