Name: Pesto Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces short pasta such as penne, rotini, or fusilli; 1 1/4 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces; 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes; 1 cup basil pesto; 1 cup reserved pasta cooking water (you may not need it all); 1/3 cup grated Parmesan or Pecorino Romano cheese; 3 tablespoons olive oil, divided; 3 cloves garlic, minced; 1 cup cherry or grape tomatoes, halved; 1 cup baby spinach or arugula; 1 juice of 1/2 lemon (about 1 to 2 tablespoons)

Pesto Chicken Pasta Recipe tastes bright, garlicky, and cheesy with juicy bites of chicken and twirly pasta that soak up every drop of sauce. It works perfectly for busy weeknights or casual date nights and lands on the table in about 30 minutes. I first made this on a Tuesday when I felt tired and cranky, and it still turned my mood around, so I trust it on even the roughest days.

Why You Should Try This Pesto Chicken Pasta Recipe

This pesto chicken pasta recipe hits that perfect spot between comfort food and fresh flavors. You get tender chicken, al dente pasta, and a rich basil pesto sauce that tastes like you spent hours in the kitchen, even though you absolutely did not.

You can use homemade pesto or a good jar from the store, so the recipe fits both weekend cooking and weeknight survival mode. Kids usually love it, adults inhale it, and leftovers taste just as good the next day.

“Creamy, herby, cheesy, and ready in a flash, this pesto chicken pasta recipe became our weekly favorite after one bite. ★★★★★”

Ingredients You’ll Need

Pasta & Chicken

12 ounces pasta
- Short shapes like penne, rotini, or fusilli hold the pesto nicely.
- Use whole wheat or chickpea pasta if you want extra fiber or protein.
1 to 1½ pounds boneless, skinless chicken breast or thighs
- Thighs stay extra juicy and forgiving if you cook a bit longer.
- Use rotisserie chicken as a shortcut and add it at the end to warm through.

Pesto & Sauce

1 cup basil pesto
- Use homemade if you have fresh basil and a blender.
- Store bought works great; I like refrigerated brands in the deli section because they taste fresher.
½ to ¾ cup pasta cooking water
- This starchy water helps the pesto cling to the pasta and chicken.
¼ to ½ cup grated Parmesan or Pecorino Romano
- Freshly grated cheese melts better and tastes sharper.
2 to 3 tablespoons olive oil
- Extra virgin adds nice flavor, but any good olive oil works.

Flavor Boosters

3 to 4 cloves garlic, minced
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper
¼ teaspoon red pepper flakes (optional, for a little heat)
Juice of ½ lemon (about 1 to 2 tablespoons)
- Lemon brightens the pesto and keeps the sauce from tasting heavy.
1 cup cherry or grape tomatoes, halved (optional but tasty)
1 cup baby spinach or arugula (optional for greens)

Pantry Shortcuts & Substitutions

Use frozen grilled chicken strips if you want to skip raw chicken; slice and warm them in the pan with garlic.
Swap basil pesto with sun dried tomato pesto or kale pesto if that is what your fridge holds.
Use half and half or a splash of heavy cream if you want a creamier pesto chicken pasta recipe; add ¼ cup at a time until you like the texture.
Use nutritional yeast instead of Parmesan for a dairy light version, and choose a dairy free pesto.

Equipment List

Large pot for boiling pasta
Large skillet or sauté pan for cooking chicken and tossing pasta
Tongs or a pasta spoon
Cutting board and sharp knife
Measuring cups and spoons
Colander
Microplane or grater for cheese

Tips & Tricks

Salt the pasta water generously so the noodles taste seasoned before they meet the pesto.
Scoop out at least 1 cup of pasta water before you drain, so you can adjust the sauce texture.
Cut chicken into even bite sized pieces so everything cooks at the same speed.
Pat chicken dry with paper towels so it browns instead of steaming.
Warm pesto gently and never boil it, since high heat can dull the basil flavor and darken the color.
Add pesto off the heat, then thin it with pasta water until it looks glossy and silky.
Toss pasta with the sauce quickly so the starch on the noodles grabs the pesto before it cools.
Taste at the end and adjust with salt, extra cheese, or a squeeze of lemon to wake up the flavors.
Stir in spinach or arugula at the very end so the greens wilt slightly but stay bright.
Use a nonstick or well seasoned pan if cheese tends to stick on you, especially with pre shredded cheese.

How to Make Pesto Chicken Pasta Recipe

Step 1: Boil the Pasta

Bring a large pot of water to a strong boil and salt it generously. Add the pasta and cook until al dente, following package directions but checking a minute early. Scoop out at least 1 cup of pasta water, then drain the pasta and set it aside.

Step 2: Prep and Season the Chicken

While the water heats, cut the chicken into bite sized strips or cubes. Pat the pieces dry with paper towels so they brown nicely. Season the chicken with salt, black pepper, and red pepper flakes if you like a little kick.

Step 3: Cook the Chicken

Heat 1 to 2 tablespoons of olive oil in a large skillet over medium high heat. Add the chicken in a single layer and let it sear on one side until it browns, about 3 to 4 minutes. Flip the pieces and cook another 3 to 4 minutes until the chicken cooks through and the juices run clear.

Step 4: Add Garlic and Optional Veggies

Push the chicken to one side of the pan and lower the heat to medium. Add another splash of olive oil if the pan looks dry, then add the minced garlic. Stir the garlic for about 30 seconds until it smells fragrant, then add cherry tomatoes if you use them and cook 2 to 3 minutes until they soften and blister slightly.

Step 5: Build the Pesto Sauce

Turn the heat to low. Add the cooked pasta to the skillet with the chicken and garlic mixture. Spoon in the pesto and toss everything gently so the pasta and chicken wear a light green coat.

Step 6: Adjust Texture with Pasta Water

Add a splash of hot pasta water, about ¼ cup at a time, and toss until the sauce loosens and clings to the pasta. Sprinkle in the grated Parmesan and keep tossing so the cheese melts into the pesto and thickens the sauce slightly. Add more pasta water as needed until the pesto chicken pasta recipe looks glossy and saucy, not dry or clumpy.

Step 7: Add Greens and Lemon

Stir in the spinach or arugula, if you use them, and let the heat of the pasta wilt the leaves. Squeeze in the lemon juice and toss again. Taste and adjust with more salt, pepper, or cheese until it hits your favorite flavor zone.

Step 8: Serve

Turn off the heat and let the pasta sit for 1 to 2 minutes so the sauce settles and thickens slightly. Plate the pesto chicken pasta and top it with extra Parmesan and a pinch of red pepper flakes if you like. Add a few fresh basil leaves on top if you have them and serve right away while everything tastes hot and fragrant.

What to Serve with Pesto Chicken Pasta Recipe

This pesto chicken pasta recipe pairs nicely with a simple green salad with crisp lettuce, cucumbers, and a light vinaigrette. Garlic bread or warm crusty bread tastes great and helps scoop up every last bit of pesto sauce. You can add roasted vegetables like broccoli, zucchini, or carrots for extra color and nutrition. Serve it with sparkling water, iced tea, or flavored seltzer for a refreshing, family friendly meal.

Storage Options

Store leftover pesto chicken pasta in an airtight container in the fridge for up to 3 to 4 days.
Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, or use the microwave in short bursts and stir between each.
Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge before reheating.
Add a fresh sprinkle of Parmesan and a tiny squeeze of lemon after reheating to bring the flavors back to life.