Chicken Pesto Pasta Recipe

I plated pesto pasta with glossy emerald sauce clinging to ribbons of pasta and thin slices of golden chicken topped with a scatter of toasted pine nuts and bright lemon zest.

I love chicken pesto pasta because it hits that bright, punchy spot I keep chasing. Pesto sauce clings to every twist of pasta and smells like basil and sunshine.

Parmesan cheese rains over the top and melts into quick, salty pockets. It’s messy in the best way, strings of sauce on my fork, bursts of flavor that wake the whole thing up.

And I always want more. Simple, loud, and totally indulgent without trying too hard.

Bring it to my table any night please. I could eat this every week and still never get bored.

Not kidding. I mean it.

Ingredients

• 12 oz pasta: Basically the comfy carb that soaks up the pesto.
• Chicken breasts: The protein that keeps it filling and satisfying.
• Salt: Brings out flavors, don’t be shy with it.
• Black pepper: A little kick, keeps things interesting.
• Olive oil: Adds silk and helps everything brown nicely.
• Pesto sauce: Bright, herby punch that makes the dish sing.
• Parmesan cheese: Nutty, salty finish that makes it craveable.
• Garlic: Sharp, aromatic note that perks up the pesto.
• Lemon juice: Basically a bright pop that cuts richness.
• Reserved pasta water: Helps the sauce cling and stay creamy.
• Butter: Optional—smooths the sauce and adds richness.
• Cherry tomatoes: Juicy pops and a fresh contrast.
• Pine nuts: Toasted crunch, little extra indulgence.
• Basil leaves: Fresh herb garnish that feels homemade.
• Red pepper flakes: Optional heat if you like a bite.

Ingredient Quantities

• 12 oz pasta (penne, fusilli or rotini)
• 1 lb boneless skinless chicken breasts (about 2 small breasts)
• Salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil
• 1 cup pesto sauce (store bought or homemade)
• 1/2 cup grated Parmesan cheese plus extra for serving
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1/2 cup reserved pasta cooking water
• 1 tbsp butter (optional, for a silkier sauce)
• 1 cup cherry tomatoes, halved (optional)
• 2 tbsp pine nuts, toasted (optional)
• Handful fresh basil leaves for garnish
• Pinch red pepper flakes (optional)

How to Make this

1. Bring a large pot of salted water to a rolling boil, add 12 oz pasta and cook to al dente according to package directions; before draining, scoop out and save 1/2 cup of the pasta cooking water, then drain the pasta.

2. While the pasta cooks, pat 1 lb boneless skinless chicken breasts dry, season both sides with salt and black pepper, and slice into 1/2 inch thick strips or bite sized pieces.

3. Heat 2 tbsp olive oil in a large skillet over medium high heat, add the chicken in a single layer and cook without moving for 2 to 3 minutes so it gets color, then stir and cook another 3 to 4 minutes until cooked through; remove chicken to a plate and keep warm.

4. Lower heat to medium, add 1 tbsp butter to the same skillet if using, then add 2 cloves minced garlic and cook 30 to 45 seconds until fragrant but not brown.

5. Stir in 1 cup pesto sauce and 1/2 cup reserved pasta water, scraping up any browned bits from the pan; add 1/2 cup grated Parmesan cheese and 1 tbsp lemon juice, stir until the sauce is smooth and slightly loose — add more pasta water a tablespoon at a time if it seems too thick.

6. Return the cooked chicken to the skillet and toss to coat in the pesto sauce, taste and adjust seasoning with more salt, black pepper or a pinch of red pepper flakes if you want some heat.

7. Add the drained pasta to the skillet and gently toss everything together over low heat so the sauce clings to the pasta; if it needs to be silkier stir in a little more butter or a splash of the reserved pasta water.

8. Fold in 1 cup halved cherry tomatoes if using, letting them warm for a minute so they stay slightly crisp and bright.

9. Toast 2 tbsp pine nuts in a small dry pan over medium heat for 1 to 2 minutes, shaking the pan, until aromatic and golden—watch them closely they burn fast.

10. Plate the pasta, sprinkle extra grated Parmesan, the toasted pine nuts, a handful of fresh basil leaves, and a final pinch of red pepper flakes if desired. Serve hot and enjoy.

Equipment Needed

1. Large pot for boiling the pasta (with lid)
2. Colander or fine strainer to drain pasta and save pasta water
3. Large skillet or sauté pan (big enough to toss pasta and chicken)
4. Chef knife and cutting board for slicing chicken and halving tomatoes
5. Tongs or a slotted spoon for turning chicken and tossing pasta
6. Measuring cups and spoons for pesto, cheese, oil and lemon juice
7. Small skillet for toasting pine nuts
8. Wooden spoon or silicone spatula for scraping up browned bits and stirring

FAQ

Chicken Pesto Pasta Recipe Substitutions and Variations

• Pasta (12 oz): whole wheat or multigrain pasta, gluten free pasta (brown rice or corn), or orzo for a smaller shape
• Chicken (1 lb): turkey breast strips, firm tofu (press well and pan-fry), or cooked chickpeas for a vegetarian option
• Pesto (1 cup): sun dried tomato pesto, arugula or spinach pesto, or store bought vegan basil pesto if you want dairy free
• Parmesan (1/2 cup): Pecorino Romano for a sharper bite, grated Asiago, or nutritional yeast if you need a vegan substitute

Pro Tips

1. Save more than you think of the pasta water, like 3/4 cup instead of 1/2. The starchy water is magic for loosening the pesto without watering it down, and you can always add less later. If it looks gluey, add a splash at a time until it flows.

2. Don’t overcrowd the pan when you sear the chicken. Do it in one thin layer so it gets a golden crust, not steamed. If your breasts are thick, butterfly or pound them a bit so they cook evenly; uneven pieces mean dry bits and raw bits.

3. Warm the pesto slightly before adding to the skillet, either in a small bowl with a little pasta water or in the microwave for 10 seconds. Cold pesto can seize up on hot pasta and make clumps. Also taste the pesto first, it can be salty so adjust added salt accordingly.

4. Toast the pine nuts and brown the garlic at the last second, they go from perfect to burnt fast. Keep the garlic moving in the pan and take it off heat as soon as it smells fragrant. If you want silkier sauce, stir in a tablespoon of butter off the heat, not while boiling.