Chicken Pesto Pasta is a quick and flavorful dinner that combines tender chicken, perfectly cooked pasta, vibrant basil pesto, juicy cherry tomatoes, and savory Parmesan cheese. This easy weeknight meal comes together in about 30 minutes, making it ideal for busy families who want a restaurant-quality dinner without spending hours in the kitchen.
Packed with fresh Italian-inspired flavors, this Chicken Pesto Pasta is creamy, satisfying, and guaranteed to become a regular part of your meal rotation.
Why You’ll Love This Recipe
This Chicken Pesto Pasta checks all the boxes for an easy family dinner.
- Ready in about 30 minutes
- Packed with fresh basil flavor
- High in protein
- Family-friendly meal
- Great for meal prep
- Uses simple ingredients
- Easy to customize
- Perfect for busy weeknights
The combination of juicy chicken, basil pesto, Parmesan cheese, and sweet cherry tomatoes creates a delicious balance of flavors and textures.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- Salt, to taste
- Black pepper, to taste
- 1½ teaspoons minced garlic
- ¾ teaspoon Italian seasoning
- 12 ounces short pasta (farfalle, penne, rotini, or fusilli)
- 1 cup basil pesto
- 1 cup cherry tomatoes, halved
- ¼ cup finely grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Reserve ½ cup pasta water before draining.
- Drain the pasta and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and season with salt and black pepper.
- Cook for 3–4 minutes per side until golden brown and fully cooked.
- Add the minced garlic and Italian seasoning.
- Cook for 1 minute until fragrant.
- Reduce heat to medium.
- Add the cooked pasta to the skillet.
- Stir in the basil pesto and toss until evenly coated.
- If needed, add a small amount of reserved pasta water to loosen the sauce.
- Add the halved cherry tomatoes.
- Gently fold everything together.
- Sprinkle with Parmesan cheese and chopped parsley.
- Serve immediately while warm.
Tips & Tricks
- Use freshly made pesto for the best flavor.
- Reserve pasta water to create a silky sauce.
- Avoid overcooking the chicken to keep it juicy.
- Add spinach for extra vegetables.
- Use rotisserie chicken for an even faster meal.
- Fresh basil can be used instead of parsley.
- Add red pepper flakes for a spicy kick.
Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired
Difficulty: Easy
Dietary Notes: High Protein
Notes
- Refrigerated pesto typically offers the freshest flavor.
- Farfalle, penne, fusilli, and rotini all work well.
- Cherry tomatoes add freshness and color.
- Parmesan cheese enhances the savory flavor.
Nutrition
Approximate values per serving:
- Calories: 620
- Protein: 38g
- Carbohydrates: 48g
- Fat: 29g
- Fiber: 4g
- Sodium: 620mg
FAQ
Can I use a different pasta shape?
Yes. Penne, rotini, fusilli, bow ties, and shells all work well.
Can I make Chicken Pesto Pasta ahead of time?
Yes. Store it in the refrigerator and reheat gently before serving.
What type of pesto should I use?
Traditional basil pesto works best, but spinach pesto or arugula pesto can also be used.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless skinless chicken thighs remain very juicy and flavorful.
How do I keep pesto from becoming oily?
Mix the pesto with a small amount of pasta water before tossing it with the pasta.
Can I add vegetables?
Yes. Spinach, broccoli, zucchini, asparagus, and peas are excellent additions.
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze for up to 2 months, although the texture of the pesto may change slightly.
Reheating
Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.
Similar Recipes
Chicken Pesto Pasta
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- Salt to taste
- Black pepper to taste
- 1½ teaspoons minced garlic
- ¾ teaspoon Italian seasoning
- 12 ounces short pasta farfalle, penne, rotini, or fusilli
- 1 cup basil pesto
- 1 cup cherry tomatoes halved
- ¼ cup finely grated Parmesan cheese
- 1 tablespoon fresh parsley chopped
Instructions
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package directions until al dente.
- Reserve ½ cup pasta water before draining.
- Drain the pasta and set aside.
- Meanwhile, heat olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and season with salt and black pepper.
- Cook for 3–4 minutes per side until golden brown and fully cooked.
- Add the minced garlic and Italian seasoning.
- Cook for 1 minute until fragrant.
- Reduce heat to medium.
- Add the cooked pasta to the skillet.
- Stir in the basil pesto and toss until evenly coated.
- If needed, add a small amount of reserved pasta water to loosen the sauce.
- Add the halved cherry tomatoes.
- Gently fold everything together.
- Sprinkle with Parmesan cheese and chopped parsley.
- Serve immediately while warm.
Notes
- Refrigerated pesto typically offers the freshest flavor.
- Farfalle, penne, fusilli, and rotini all work well.
- Cherry tomatoes add freshness and color.
- Parmesan cheese enhances the savory flavor.
Conclusion
This Chicken Pesto Pasta is a simple yet incredibly flavorful dinner that’s perfect for busy weeknights. Tender chicken, fresh basil pesto, sweet tomatoes, and Parmesan cheese come together in one satisfying meal that’s easy enough for everyday cooking yet impressive enough for entertaining guests.