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Chicken pesto pasta

Chicken Pesto Pasta

There’s nothing better than a delicious homemade meal that comes together quickly, and Chicken Pesto Pasta is just that! With its creamy pesto sauce, tender chicken, and perfectly cooked pasta, this dish is a weeknight favorite that tastes like something from a fancy restaurant.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 550 kcal

Equipment

  • Large pot
  • Colander
  • Cutting Board and Knife
  • Large Skillet or Pan
  • Wooden spoon or spatula
  • Measuring cups and spoons

Ingredients
  

For the Pasta

  • 12 oz about 3 cups pasta (penne, rotini, or fettuccine work best)
  • 2 teaspoons salt for boiling water

For the Chicken

  • 2 boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

For the Pesto Sauce

  • ½ cup basil pesto store-bought or homemade
  • ½ cup heavy cream for a creamy version
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon lemon juice optional, for extra freshness

For Garnish (Optional but Recommended!)

  • ¼ cup cherry tomatoes halved
  • 2 tablespoons pine nuts toasted
  • Extra Parmesan cheese
  • Fresh basil leaves

Instructions
 

Step 1: Cook the Pasta

  • Fill a large pot with water, add 2 teaspoons of salt, and bring it to a boil.
  • Add the pasta and cook according to the package instructions until al dente (firm but not too soft).
  • Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.

Step 2: Cook the Chicken

  • While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
  • Add the chicken pieces and season them with salt, black pepper, and garlic powder.
  • Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from heat and set aside.

Step 3: Make the Sauce

  • In the same skillet, lower the heat to medium-low and add ½ cup of basil pesto and ½ cup of heavy cream (if using). Stir well.
  • Add ¼ cup of grated Parmesan cheese and mix until melted. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.

Step 4: Combine Everything

  • Add the cooked pasta and chicken to the skillet with the pesto sauce.
  • Stir everything together until well coated.
  • If desired, squeeze in 1 teaspoon of lemon juice for extra freshness.

Step 5: Serve and Enjoy

  • Plate the pasta and top with cherry tomatoes, toasted pine nuts, and extra Parmesan cheese.
  • Garnish with fresh basil leaves for a restaurant-style touch.
  • Serve warm and enjoy!

Notes

Nutritional Value (Per Serving, Approximate)

  • Calories: ~550-600 kcal
  • Protein: ~35g
  • Carbohydrates: ~50g
  • Fat: ~25g
  • Saturated Fat: ~10g
  • Fiber: ~3g
  • Sugar: ~3g
  • Sodium: ~500mg
 
If you want to make this dish healthier, consider using whole wheat pasta, low-fat pesto, or swapping the heavy cream for Greek yogurt or coconut milk.
Did you make this recipe? Leave a comment and rating!
 
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword chicken pesto pasta, chicken recipes