Chicken Pesto Pasta Recipe
This Chicken Pesto Pasta is creamy, cheesy, and loaded with flavor—basically everything you want in a bowl of pasta. Juicy chicken is tossed with tender pasta and coated in a rich basil pesto sauce that’s ridiculously easy to make. It’s perfect for busy weeknights, casual dinner guests, or those days when you just want something comforting without much effort. You can use homemade or store-bought pesto, and it’s super flexible—add veggies, swap proteins, or go meatless. It’s the kind of dish that makes you feel like a kitchen rockstar with barely any cleanup.
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 2 chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
- 3 cloves garlic minced
- 8 oz pasta penne, rotini, or your favorite shape
- ½ cup pesto homemade or store-bought
- ½ cup heavy cream optional for a creamier sauce
- ¼ cup grated parmesan cheese plus more for serving
- 1 cup cherry tomatoes halved (optional)
- Fresh basil for garnish
Instructions
Step-by-Step Instructions:
- Cook the pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- Season and cook the chicken. In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through.
- Add garlic. Toss in the minced garlic and cook for another 1–2 minutes, just until fragrant.
- Add the pesto and cream. Lower the heat and stir in pesto and cream (if using). Let it warm up gently for 2–3 minutes.
- Combine. Add the cooked pasta and parmesan to the skillet. Stir everything together, adding a splash of pasta water if needed to loosen the sauce.
- Toss in extras. Add cherry tomatoes or any extras now. Stir well and cook for another minute to warm them through.
- Serve hot. Top with more parmesan and fresh basil if you’re feeling fancy.
Notes
- Don’t overcook the chicken—bite-sized pieces cook quickly!
- Skip the cream if you want a lighter dish.
- Add spinach, broccoli, or roasted veggies for extra flavor and texture.
- Leftovers reheat best with a splash of milk or broth.