Pesto Chicken Pasta Recipe – Fresh & Flavorful Dinner

Save

Introduction

There’s something absolutely magical about the combination of tender, perfectly seasoned chicken, al dente pasta, and that vibrant green pesto that tastes like summer captured in a sauce. This pesto chicken pasta isn’t just another weeknight dinner – it’s a celebration of fresh flavors that comes together in about 30 minutes but tastes like you’ve been cooking all day. The bright, aromatic basil pesto clings beautifully to each strand of pasta while complementing the savory, juicy chicken in a way that’s both satisfying and refreshing.

What makes this dish absolutely irresistible is the balance of textures and the way each component enhances the others. The chicken stays incredibly moist and flavorful thanks to proper seasoning and cooking technique, while the homemade pesto delivers that fresh, garlicky punch that store-bought versions simply can’t match. Every forkful delivers the perfect ratio of tender chicken, perfectly cooked pasta, and that gorgeous green sauce that brings everything together.

This recipe succeeds because it focuses on technique and timing – the chicken is cooked to perfection while the pasta reaches that ideal al dente texture, and the pesto is made fresh to deliver maximum flavor impact. The key is understanding how to bring all these elements together at the right moment so nothing overcooks and every component shines.

Whether you’re looking for a quick family dinner that feels special, wanting to impress guests with minimal effort, or craving something fresh and satisfying that doesn’t leave you feeling heavy, this pesto chicken pasta delivers restaurant-quality results with ingredients you can easily find and techniques that anyone can master.

Ingredients Breakdown

For the Chicken:

• 1.5 pounds boneless, skinless chicken breasts – Choose similar-sized pieces for even cooking. You can also use chicken thighs for more flavor and moisture, though cooking time will vary slightly.
• 3 tablespoons olive oil, divided – High-quality extra virgin olive oil adds flavor and prevents sticking during cooking.
• 1 teaspoon garlic powder – Provides aromatic depth without the risk of burning that fresh garlic pieces might have during high-heat cooking.
• 1 teaspoon Italian seasoning – A blend of herbs that complements the pesto beautifully. You can make your own with oregano, basil, thyme, and rosemary.
• 1 teaspoon salt – Essential for proper seasoning and helping the chicken retain moisture during cooking.
• 1/2 teaspoon black pepper – Freshly ground provides the best flavor and gentle heat.
• 1/4 teaspoon paprika – Adds beautiful color and subtle smoky-sweet flavor to the chicken.

For the Fresh Basil Pesto:

• 3 cups fresh basil leaves, packed – The star of the show. Choose bright green leaves without dark spots. Genovese basil is traditional, but any sweet basil works well.
• 3 cloves garlic, roughly chopped – Fresh garlic is essential for authentic pesto flavor. Start with less if you’re sensitive to garlic intensity.
• 1/2 cup pine nuts – Traditional and provide rich, buttery flavor. Toast them lightly for even better taste, though this isn’t essential.
• 3/4 cup extra virgin olive oil – Use the best quality you can find, as it significantly impacts the final flavor. The oil should be fruity and smooth.
• 1 cup Parmigiano-Reggiano, freshly grated – Authentic Parmigiano-Reggiano provides superior flavor and texture compared to generic parmesan. Grate it fresh for best results.
• 1/2 teaspoon salt – Start with this amount and adjust to taste after blending.
• 1/4 teaspoon black pepper – Freshly ground adds subtle warmth.

For the Pasta and Assembly:

• 1 pound pasta – Linguine, fettuccine, penne, or rotini all work beautifully. Choose shapes that will hold the pesto well.
• 1 cup cherry tomatoes, halved – Adds color, freshness, and slight acidity that balances the rich pesto. Choose ripe, flavorful tomatoes.
• 1/4 cup pine nuts, toasted – For garnish and extra crunch. Toast in a dry pan for 2-3 minutes until lightly golden.
• 1/2 cup Parmigiano-Reggiano, freshly grated – For serving and adding extra flavor.
• Fresh basil leaves – For garnish and additional fresh basil flavor.
• 2 tablespoons lemon juice – Brightens all the flavors and prevents the pesto from oxidizing.
• Salt for pasta water – Use plenty – the water should taste like seawater.

Optional Enhancements:

• 1/4 cup heavy cream – Makes the pesto creamier and helps it coat the pasta better.
• Crushed red pepper flakes – For those who like a little heat.
• Sun-dried tomatoes – Chopped and added for extra Mediterranean flavor.
• Baby spinach – Can be mixed with basil for a milder pesto flavor and extra nutrients.

Ingredient Quality Tips: Fresh basil makes all the difference in pesto – avoid using basil that’s wilted, dark, or yellowing. The leaves should be bright green and aromatic when you rub them between your fingers.

For the chicken, look for pieces that are similar in thickness for even cooking. If they’re very thick, consider butterflying them or pounding them to even thickness.

Step-by-Step Instructions

Step 1: Prepare and Season the Chicken (10 minutes) If your chicken breasts are very thick (more than 1 inch), butterfly them or pound them to an even 3/4-inch thickness for more consistent cooking. Pat the chicken completely dry with paper towels – any excess moisture will prevent proper browning. In a small bowl, combine the garlic powder, Italian seasoning, salt, pepper, and paprika. Season both sides of the chicken breasts generously with this mixture, pressing gently to help the seasonings adhere. Let the seasoned chicken sit at room temperature for about 15 minutes while you prepare other components.

Step 2: Make the Fresh Pesto (8-10 minutes) In a food processor, pulse the garlic cloves until finely chopped. Add the pine nuts and pulse until roughly chopped. Add the fresh basil leaves and pulse until roughly chopped, then with the processor running, slowly drizzle in the olive oil until you achieve a smooth but slightly textured consistency. Add the grated Parmigiano-Reggiano, salt, and pepper, pulsing just until combined. Taste and adjust seasoning as needed. The pesto should be bright green, aromatic, and well-balanced. Transfer to a bowl and set aside.

Step 3: Start the Pasta Water (5 minutes) Fill a large pot with water and add plenty of salt – it should taste like seawater. Bring to a rolling boil over high heat. This step takes time, so start it early. The heavily salted water is crucial for properly seasoned pasta that won’t taste bland when combined with the other components.

Step 4: Cook the Chicken to Perfection (12-15 minutes) Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil shimmers and is hot but not smoking, carefully add the seasoned chicken breasts. Cook without moving them for 5-7 minutes until the bottom develops a beautiful golden-brown crust. Flip the chicken and continue cooking for another 5-7 minutes until the internal temperature reaches 165°F and juices run clear when pierced. The exact timing depends on thickness, so use a meat thermometer for accuracy. Remove the chicken to a cutting board and let it rest for 5 minutes before slicing.

Step 5: Cook the Pasta Al Dente (8-12 minutes) Add the pasta to the boiling salted water and cook according to package directions until al dente – it should have a slight bite when tested. Stir occasionally to prevent sticking. Reserve 1 cup of the pasta cooking water before draining – this starchy water helps bind the sauce to the pasta. Drain the pasta but don’t rinse it, as the residual starch helps the pesto adhere better.

Step 6: Slice the Chicken (3 minutes) After the chicken has rested, slice it diagonally into strips about 1/2 inch thick. Slicing on the diagonal creates larger surface area and more attractive presentation. The chicken should be juicy throughout with no pink areas remaining. If any pieces seem undercooked, return them to the hot pan for another minute or two.

Step 7: Combine and Toss Everything Together (5 minutes) Return the drained pasta to the large pot or transfer to a large serving bowl. Add the pesto and toss gently to coat all the pasta evenly. If the mixture seems too thick or dry, add reserved pasta water a tablespoon at a time until you achieve a creamy consistency that coats the pasta without being soupy. Add the sliced chicken, halved cherry tomatoes, and lemon juice, tossing gently to combine without breaking up the chicken pieces.

Step 8: Final Touches and Serve (3 minutes) Taste and adjust seasoning with salt, pepper, or additional lemon juice as needed. The dish should be bright, flavorful, and well-balanced. Serve immediately in warmed bowls, topped with toasted pine nuts, additional grated Parmigiano-Reggiano, and fresh basil leaves. The contrast of temperatures – warm pasta and chicken with cool, fresh pesto – creates the perfect dining experience.

Tips and Variations

Chicken Cooking Mastery:

The key to perfectly cooked chicken is even thickness and proper temperature control. Don’t overcrowd the pan, which lowers the temperature and prevents proper browning. The chicken should sizzle immediately when it hits the oil – if it doesn’t, the oil isn’t hot enough.

Let the chicken develop a proper crust before flipping. It will release easily from the pan when it’s ready – if it sticks, it needs more time. Using a meat thermometer takes the guesswork out of doneness and ensures juicy, safe results every time.

For extra flavor, you can deglaze the pan after cooking the chicken with a splash of white wine or chicken broth, scraping up the browned bits to create a simple pan sauce to drizzle over the finished dish.

Pesto Perfection Tips:

Fresh pesto is infinitely better than store-bought, but there are tricks to make it exceptional. Blanching the basil leaves in boiling water for 10 seconds, then shocking them in ice water, helps preserve the bright green color and prevents oxidation.

Don’t over-process the pesto – it should have some texture rather than being completely smooth. Pulse in short bursts and scrape down the sides frequently for even processing.

Make extra pesto and freeze it in ice cube trays. Once frozen, transfer the cubes to freezer bags for convenient single-serving portions that keep for up to 6 months.

Creative Variations:

Sun-Dried Tomato Pesto: Add 1/4 cup chopped sun-dried tomatoes to the pesto for deeper, more complex flavor and beautiful color contrast.

Creamy Pesto Version: Stir 2-3 tablespoons of heavy cream into the pesto before tossing with pasta for a richer, more luxurious sauce.

Vegetable-Loaded: Add asparagus, zucchini, or bell peppers to the pan after cooking the chicken for extra nutrition and color.

Different Proteins: Try this recipe with shrimp, salmon, or even grilled vegetables for vegetarian versions. Adjust cooking times accordingly.

Nut Variations: Substitute walnuts, almonds, or even sunflower seeds for pine nuts if preferred or for budget considerations.

Pasta Alternatives: Use zucchini noodles, shirataki noodles, or spaghetti squash for lower-carb versions.

Serving Suggestions

This versatile pesto chicken pasta works beautifully as a complete meal but can be enhanced with complementary sides and accompaniments that highlight its fresh, Mediterranean-inspired flavors.

Bread and Appetizers: Warm, crusty Italian bread or focaccia is perfect for sopping up any extra pesto sauce. Garlic bread complements the flavors beautifully, though it may compete with the garlic in the pesto. A simple bruschetta with fresh tomatoes makes an excellent starter that echoes the Italian theme.

Salad Pairings: A light arugula salad with lemon vinaigrette provides peppery contrast and helps cleanse the palate. The bitterness of arugula balances the rich pesto beautifully. Caesar salad is another classic option, though keep portions modest given the richness of the pasta.

Caprese salad with fresh mozzarella, tomatoes, and basil creates a beautiful Italian-themed meal while providing cooling contrast to the warm pasta.

Wine and Beverage Pairings: Italian white wines like Pinot Grigio, Vermentino, or Soave complement the fresh basil and don’t compete with the delicate flavors. For red wine lovers, a light Chianti or Sangiovese works well.

Non-alcoholic options include sparkling water with lemon, Italian sodas, or even iced tea with fresh mint that echoes the herbal notes in the pesto.

Vegetable Sides: Roasted vegetables like zucchini, bell peppers, or asparagus add color and nutrition without overwhelming the dish. Grilled vegetables work particularly well in summer when you want to keep cooking light and fresh.

A simple tomato and cucumber salad with Italian herbs provides cooling freshness and additional vegetables that complement the Mediterranean flavors.

Presentation Ideas: Serve in wide, shallow bowls that showcase the beautiful green pesto and colorful ingredients. Warm the bowls slightly in a low oven for a restaurant-quality touch.

For family-style serving, use a large platter and garnish generously with fresh basil, pine nuts, and extra cheese. Provide additional grated cheese and perhaps a small bowl of extra pesto for those who want more.

Storage and Reheating Instructions

Proper Storage Methods: Pesto chicken pasta is best enjoyed fresh, but leftovers can be stored successfully with proper technique. Cool the pasta completely before refrigerating to prevent condensation and bacterial growth. Store in airtight containers for up to 3 days in the refrigerator.

The pesto may darken slightly during storage due to oxidation, which is normal and doesn’t affect safety or taste significantly. A thin layer of olive oil on top of leftover pesto helps prevent further darkening.

Pesto Storage Tips: Fresh pesto can be made several days ahead and stored in the refrigerator with a thin layer of olive oil on top to prevent oxidation. It can also be frozen for up to 6 months – freeze in ice cube trays for convenient portions.

When freezing pesto, consider omitting the cheese and adding it fresh when you use the thawed pesto, as cheese can become grainy when frozen.

Reheating Guidelines: The best method for reheating is gently warming the pasta in a large skillet over low heat with a splash of pasta water, chicken broth, or white wine to restore moisture. Stir gently to prevent breaking up the chicken pieces.

Microwave reheating works for individual portions – use 50% power and heat in 30-second intervals, stirring between each heating period. Add a tablespoon of water or broth to prevent drying out.

Avoid high heat when reheating, as it can cause the pesto to separate and the chicken to become tough.

Quality Maintenance: The pasta will continue to absorb sauce during storage, which may require adding a little liquid when reheating. Fresh pesto or a drizzle of good olive oil can refresh the flavors of leftover portions.

Consider storing components separately when possible – the chicken and pasta in one container, with extra pesto stored separately to add fresh flavor when reheating.

Recipe Notes

Make-Ahead Strategies: The pesto can be made up to 3 days in advance and actually improves in flavor as it sits. The chicken can be cooked earlier in the day and sliced, then gently rewarmed when ready to serve.

For meal prep, consider cooking components separately and assembling just before eating for the best texture and flavor.

Equipment Recommendations: A food processor is ideal for making pesto, though a high-powered blender can work. For small batches, a mortar and pestle provides the most traditional texture and flavor.

A meat thermometer ensures perfectly cooked chicken every time. An instant-read thermometer is particularly useful for quick checks without overcooking.

Ingredient Substitutions: If pine nuts are too expensive, walnuts or almonds work well in pesto. For nut-free versions, try sunflower seeds or simply omit them entirely.

Pecorino Romano can substitute for Parmigiano-Reggiano, though it has a stronger, saltier flavor so use slightly less.

Seasonal Adaptations: In summer, use the freshest basil from gardens or farmers’ markets for superior flavor. Add fresh corn kernels or summer squash for seasonal variety.

Winter versions can incorporate roasted vegetables or use a combination of basil and spinach for the pesto when fresh basil is expensive or hard to find.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	485
Total Fat	22g
Saturated Fat	5g
Carbohydrates	42g
Sugar	4g
Fiber	3g
Protein	32g
Sodium	650mg
Cholesterol	75mg
Vitamin C	12mg
Calcium	185mg

Nutrition information is an estimate and may vary based on specific ingredients used.

Recipe Card Summary

Course: Main Dish, Pasta
Cuisine: Italian-American
Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients:

For the Chicken:

• 1.5 pounds boneless, skinless chicken breasts
• 3 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

For the Pesto:

• 3 cups fresh basil leaves, packed
• 3 cloves garlic, roughly chopped
• 1/2 cup pine nuts
• 3/4 cup extra virgin olive oil
• 1 cup Parmigiano-Reggiano, grated
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For Assembly:

• 1 pound pasta
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/2 cup Parmigiano-Reggiano, grated
• Fresh basil leaves
• 2 tablespoons lemon juice

Instructions:

1. Season chicken breasts with spice mixture and let rest 15 minutes.
2. Make pesto by processing garlic, pine nuts, basil, then slowly adding oil. Stir in cheese and seasonings.
3. Bring large pot of salted water to boil for pasta.
4. Cook chicken in hot oil 5-7 minutes per side until 165°F internal temperature. Rest 5 minutes, then slice.
5. Cook pasta until al dente. Reserve 1 cup pasta water before draining.
6. Toss hot pasta with pesto, adding pasta water as needed for consistency.
7. Add sliced chicken, cherry tomatoes, and lemon juice.
8. Serve immediately with toasted pine nuts, cheese, and fresh basil.

Notes:

• Fresh pesto is essential for best flavor
• Don’t overcook chicken to keep it juicy
• Reserve pasta water to adjust sauce consistency
• Serve immediately while hot

Nutrition: 485 calories, 32g protein, 42g carbs, 3g fiber per serving

Diet Tags

• High Protein
• Mediterranean
• Italian Cuisine
• Fresh Herbs
• Quick and Easy
• Family-Friendly
• Weeknight Dinner
• Gluten-Free (with GF pasta)
• Nut-Free (without pine nuts)
• Make-Ahead Components

Health Benefits

This pesto chicken pasta provides an excellent balance of nutrients while delivering incredible flavor and satisfaction. The chicken breast is a lean source of high-quality complete protein, providing all essential amino acids necessary for muscle maintenance and growth. With about 32 grams of protein per serving, this dish is particularly satisfying and helps maintain stable blood sugar levels.

The fresh basil in the pesto is more than just flavor – it’s packed with antioxidants, vitamin K for bone health, and compounds with anti-inflammatory properties. Basil also contains essential oils that may have antimicrobial benefits and support digestive health.

The olive oil provides healthy monounsaturated fats that support heart health and help with the absorption of fat-soluble vitamins. Extra virgin olive oil also contains antioxidants and anti-inflammatory compounds that contribute to overall wellness.

Pine nuts add healthy fats, protein, and minerals like magnesium and zinc. They’re also a good source of vitamin E, an important antioxidant that protects cells from damage.

The Parmigiano-Reggiano contributes calcium for bone health and additional protein, while the cherry tomatoes provide vitamin C, lycopene, and other beneficial plant compounds.

When made with whole grain pasta, this dish provides complex carbohydrates and additional fiber for sustained energy and digestive health.

Frequently Asked Questions

1. Can I use store-bought pesto instead of making it fresh? While you can use store-bought pesto, fresh pesto makes an enormous difference in flavor and color. Store-bought versions often contain preservatives and lack the vibrant taste of fresh basil. If you must use jarred pesto, look for refrigerated versions from the deli section, which are usually higher quality than shelf-stable ones.

2. What’s the best way to prevent the pesto from turning brown? Oxidation causes pesto to darken. To minimize this, blanch the basil leaves in boiling water for 10 seconds, then shock in ice water before making the pesto. Adding a squeeze of lemon juice also helps. Store with a thin layer of olive oil on top, and press plastic wrap directly onto the surface before refrigerating.

3. Can I make this dish ahead of time? The components can be prepared ahead, but it’s best assembled just before serving. The pesto can be made 2-3 days ahead, and the chicken can be cooked earlier in the day. However, combining everything too far in advance can result in the pasta absorbing too much sauce and becoming dry.

4. What pasta shapes work best with pesto? Pasta shapes with surfaces that hold sauce well are ideal – linguine, fettuccine, penne, rotini, and shells all work beautifully. Avoid very delicate pasta like angel hair, which can become overwhelmed by the chunky pesto and chicken.

5. How do I know when the chicken is perfectly cooked? Use a meat thermometer to check for an internal temperature of 165°F at the thickest part. The chicken should feel firm when gently pressed, and juices should run clear when pierced. If you don’t have a thermometer, cut into the thickest part – there should be no pink color and juices should be clear, not pink.

Final Thoughts

This pesto chicken pasta represents the perfect marriage of convenience and sophistication – it’s quick enough for busy weeknight dinners yet elegant enough to serve to guests. The combination of tender, perfectly seasoned chicken with vibrant, fresh pesto creates a dish that feels both comforting and refreshing, making it suitable for any season or occasion.

What makes this recipe truly special is how it celebrates the power of fresh ingredients and proper technique. The homemade pesto transforms simple basil leaves into liquid gold that coats every strand of pasta, while proper chicken cooking ensures each bite is juicy and flavorful. It’s a perfect example of how a few quality ingredients, treated with care, can create something extraordinary.

The versatility of this dish means it will never get boring in your dinner rotation. You can adapt it to seasonal ingredients, dietary preferences, or whatever you have on hand, making it a valuable foundation recipe that grows with your cooking skills and creativity.

I encourage you to experiment with different pesto variations, try various pasta shapes, and make this recipe uniquely yours. The techniques you’ll learn – from making perfect pesto to cooking chicken properly – will serve you well in countless other dishes.

Please share your pesto chicken pasta experiences in the comments below. I’d love to hear about your favorite variations, any creative additions you discovered, and how your family responded to this fresh, flavorful meal. Whether this becomes a regular weeknight staple or your go-to dish for impressing guests, I hope it brings as much joy to your table as it has to kitchens around the world!