Chicken pesto pasta is a go-to dish when you’re craving something hearty, comforting, and bursting with flavor. It combines tender chicken with a rich, garlicky basil pesto sauce and perfectly cooked pasta, creating a satisfying meal that’s ready in under 30 minutes. Whether you’re preparing dinner for yourself or feeding a family, this easy recipe is sure to be a hit.
Start by cooking your favorite pasta – spaghetti, penne, or fusilli all work beautifully, in a large pot of salted water until al dente. While the pasta cooks, season and sauté chicken breasts in olive oil until golden brown and cooked through. After resting, slice the chicken into thin strips or bite-sized pieces.
Next, toss the chicken with a generous amount of fresh basil pesto. You can use store-bought pesto or make your own by blending basil, garlic, pine nuts, Parmesan, and olive oil in a food processor. The pesto sauce gives the dish its signature vibrant green color and irresistible flavor, with a perfect balance of herby, nutty, and garlicky notes.
Once the pasta is cooked and drained, combine it with the chicken and pesto in a large skillet. If you like your pasta a bit creamier, you can add a splash of heavy cream or a dollop of ricotta cheese to the mix. Stir everything together until the pasta is well coated and the dish is heated through.
Serve your chicken pesto pasta with a sprinkle of freshly grated Parmesan, a drizzle of olive oil, and a few extra basil leaves for garnish. You can also add some cherry tomatoes or sautéed vegetables like zucchini or spinach for added texture and flavor.
This chicken pesto pasta is incredibly versatile, you can swap the chicken for grilled shrimp or even a plant-based protein for a vegetarian version. Whether it’s a quick weeknight meal or a special occasion dinner, this dish is a crowd-pleaser that’s sure to satisfy everyone at the table.
Ingredients
- 8 ounces penne pasta
- 2 chicken breasts boneless, skinless, diced
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1/2 cup pesto sauce
- 1/2 cup heavy cream
- Salt and pepper to taste
- Basil leaves for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cherry tomatoes. Cook for 2-3 minutes until the tomatoes start to soften.
- Add the cooked chicken back to the skillet, then stir in the pesto sauce and heavy cream. Season with salt and pepper.
- Simmer the sauce for 1-2 minutes until heated through and slightly thickened.
- Add the cooked penne pasta to the skillet and toss to coat the pasta in the sauce. Cook for an additional 1-2 minutes until the pasta is heated through.
- Serve the chicken pesto pasta hot, garnished with fresh basil leaves.