Pesto Chicken Pasta: A Flavor-Packed, Easy Dinner
What makes this dish even better? It's super easy to make! With just a few ingredients, you can have a restaurant-quality meal in about 30 minutes. The combination of tender chicken, rich pesto sauce, and perfectly cooked pasta creates a meal that tastes like something special—without the extra effort.
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 pasta penne, fettuccine, or your favorite
- 1 tablespoon salt for boiling water
For the Chicken
- 2 boneless skinless chicken breasts (or 3 if smaller), diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
For the Sauce
- 1 cup basil pesto store-bought or homemade
- ½ cup heavy cream for a creamy version
- ½ cup grated parmesan cheese
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes optional, for a little heat
Optional Add-ins
- 1 cup cherry tomatoes halved
- 1 cup baby spinach
- Extra parmesan and fresh basil for garnish
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente (tender but still slightly firm).
- Reserve ½ cup of pasta water, then drain the pasta and set it aside.
Step 2: Cook the Chicken
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Season the diced chicken with salt, pepper, and garlic powder.
- Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until it's golden brown and fully cooked. Remove from the skillet and set aside.
Step 3: Make the Sauce
- In the same skillet, add a little more olive oil if needed, then sauté the minced garlic for about 30 seconds until fragrant.
- Stir in the pesto, heavy cream, and red pepper flakes (if using). Let it simmer for 2 minutes, stirring occasionally.
- Add the parmesan cheese and mix until smooth. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
Step 4: Combine Everything
- Return the cooked chicken to the skillet and stir to coat it in the sauce.
- Add the drained pasta and toss everything together until well combined.
- If using, mix in cherry tomatoes or spinach and let them warm up for 1-2 minutes.
Step 5: Serve and Enjoy!
- Taste and adjust seasoning if needed.
- Serve hot, garnished with extra parmesan and fresh basil.
Notes
Nutritional Value (Per Serving)
- Calories: ~600-700 kcal
- Protein: ~40g
- Carbohydrates: ~50g
- Fat: ~30g
- Saturated Fat: ~10g
- Fiber: ~3g
- Sugar: ~3g
- Sodium: ~700mg (varies based on pesto and cheese)
- Using whole wheat or gluten-free pasta can slightly change the fiber and carb content.
- Skipping heavy cream will reduce fat and calories.
- Adding extra veggies boosts fiber and vitamins.
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.