Chicken Pesto Pasta

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy to Moderate

Introduction

If you’re craving a vibrant, flavorful pasta dish that’s both quick and satisfying, Chicken Pesto Pasta is a perfect choice. Tender chicken breast is sautéed to golden perfection and tossed with al dente pasta in a luscious homemade basil pesto sauce. It’s a harmonious blend of fresh herbs, garlic, pine nuts, Parmesan, and olive oil that creates a rich, creamy coating for every bite. Ideal for busy weeknights or casual dinners with friends, this dish delivers restaurant-quality flavor with minimal effort.

Ingredients

For the Pesto:

• 2 cups fresh basil leaves (packed)

• 1/3 cup pine nuts (can substitute walnuts or almonds)

• 3 cloves garlic

• 1/2 cup freshly grated Parmesan cheese

• 1/2 cup extra virgin olive oil

• Salt and freshly ground black pepper, to taste

• Juice of half a lemon (optional, for brightness)

For the Chicken Pasta:

• 12 oz (340g) pasta (penne, fusilli, or farfalle work well)

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces

• 2 tbsp olive oil

• Salt and pepper, to taste

• 1 cup cherry tomatoes, halved (optional)

• 1/4 cup reserved pasta cooking water

• Fresh basil leaves, for garnish

• Grated Parmesan, for serving

Equipment Needed

• Food processor or blender (for pesto)

• Large pot (for boiling pasta)

• Large skillet or sauté pan

• Knife and cutting board

• Measuring cups and spoons

Instructions

Step 1: Make the Pesto Sauce

1. In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse a few times until coarsely chopped.

2. With the processor running, slowly drizzle in olive oil until the mixture emulsifies into a smooth sauce.

3. Season with salt, pepper, and optional lemon juice. Pulse once more to combine.

4. Taste and adjust seasoning as needed. Set aside.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil.

2. Add pasta and cook according to package directions until al dente.

3. Reserve about 1/4 cup of pasta cooking water, then drain pasta and set aside.

Step 3: Cook the Chicken

1. While pasta cooks, heat olive oil in a large skillet over medium-high heat.

2. Season chicken pieces with salt and pepper.

3. Add chicken to the skillet and cook, stirring occasionally, until golden brown and cooked through (about 5–7 minutes).

4. If using, add cherry tomatoes during the last 2 minutes of cooking to soften slightly.

Step 4: Combine Pasta, Chicken, and Pesto

1. Reduce heat to low, add the cooked pasta to the skillet with chicken.

2. Add the pesto sauce and reserved pasta water.

3. Toss everything gently to combine and coat pasta evenly. The pasta water helps loosen the sauce if needed.

Step 5: Serve

1. Divide pasta among plates or bowls.

2. Garnish with fresh basil leaves and a sprinkle of grated Parmesan.

3. Serve immediately with crusty bread or a side salad.

Tips & Variations

• Nut Alternatives: If pine nuts are expensive or unavailable, walnuts or almonds are great substitutes. Toast them lightly for extra flavor.

• Creamier Sauce: Stir in a splash of heavy cream or crème fraîche for a richer sauce.

• Vegetable Add-ins: Add steamed asparagus, zucchini, or peas for a boost of color and nutrition.

• Protein Swaps: Swap chicken for shrimp, tofu, or cooked sausage.

• Make Ahead: Pesto can be made 2 days in advance and stored in the fridge covered with a thin layer of olive oil.

Nutrition Information (per serving, approx.)