Pesto Pasta with Chicken is a flavorful and easy dish that combines the creaminess of pesto with tender chicken and pasta. It’s a great meal for any day of the week, taking less than 30 minutes to prepare. If you’re looking for a delightful recipe that is simple yet delicious, this dish will not disappoint. You can also try it as a base for other variations, similar to chicken Caesar salad.
Why Make This Recipe
This recipe is perfect for busy weeknights or a cozy weekend dinner. It brings together fresh ingredients that create a burst of flavors in every bite. Not only is it packed with protein, but it also includes healthy fats and carbohydrates, making it a well-rounded meal option. Plus, it’s easy to customize – adding your favorite vegetables or swapping the chicken for shrimp can provide a new twist, similar to chicken bhuna.
How to Make Pesto Pasta with Chicken
Ingredients
- 300 g (10 oz) pasta of your choice (penne, fusilli, or spaghetti)
- 500 g (1 lb) boneless, skinless chicken breast, diced
- 120 g (1/2 cup) fresh basil pesto
- 30 ml (2 tablespoons) extra virgin olive oil
- 2 cloves garlic, minced
- 50 g (1/2 cup) grated Parmesan cheese, for topping
- Juice of 1 lemon
- Salt and pepper to taste
Directions
- Cook the pasta in a large pot of salted water according to package directions until al dente (about 8-10 minutes). Drain, reserving 60 ml (1/4 cup) of pasta water.
- Heat the olive oil in a skillet over medium heat. Add the diced chicken, season with salt and pepper, and sauté for 5-7 minutes until golden brown and cooked through.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Combine the drained pasta with the chicken and garlic in the skillet. Pour in the pesto and reserved pasta water. Toss together for 1-2 minutes over low heat.
- Remove from heat, stir in the lemon juice and grated Parmesan. Adjust seasoning if needed and serve hot.
How to Serve Pesto Pasta with Chicken
You can serve this dish immediately after cooking. It’s great on its own or paired with a side salad or garlic bread. For a more complete meal, consider offering a protein that complements the pesto, such as grilled chicken kebabs like chicken souvlaki.
How to Store Pesto Pasta with Chicken
If you have leftovers, be sure to store them in an airtight container in the refrigerator. The dish will keep well for 2-3 days. To reheat, simply warm it gently in the microwave or on the stovetop with a splash of water to restore a creamy texture. You may also find Chicken Pesto Pasta useful.
Tips to Make Pesto Pasta with Chicken
- Use high-quality pesto for the best flavor. Homemade pesto can elevate the dish even more.
- Adjust the amount of garlic based on your personal preference. If you’re a garlic lover, feel free to add more.
- Consider adding vegetables such as cherry tomatoes or spinach for extra nutrition and color.
Variation
For a lighter version, you can substitute the pasta with zucchini noodles or cauliflower rice. This keeps the dish low in carbs while still being deliciously flavorful. You may also find Chicken With Coconut Kale useful.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto saves time and still offers great flavor.Can I freeze leftovers?
Freezing is not recommended for this dish as the texture may change upon reheating.What other proteins can I use?
You can easily swap the chicken for shrimp or even tofu for a vegetarian option.
Conclusion
Pesto Pasta with Chicken is a comforting dish that everyone will love. For more creative pesto pasta recipes, you might enjoy Creamy Chicken Pesto Pasta or Easy Chicken Pesto Pasta. Enjoy your culinary adventures!
Print
Pesto Pasta with Chicken
- Total Time: 30
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and easy dish combining creaminess of pesto with tender chicken and pasta, perfect for any day of the week.
Ingredients
- 300 g (10 oz) pasta of your choice (penne, fusilli, or spaghetti)
- 500 g (1 lb) boneless, skinless chicken breast, diced
- 120 g (1/2 cup) fresh basil pesto
- 30 ml (2 tablespoons) extra virgin olive oil
- 2 cloves garlic, minced
- 50 g (1/2 cup) grated Parmesan cheese, for topping
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Cook the pasta in a large pot of salted water according to package directions until al dente (about 8-10 minutes). Drain, reserving 60 ml (1/4 cup) of pasta water.
- Heat the olive oil in a skillet over medium heat. Add the diced chicken, season with salt and pepper, and sauté for 5-7 minutes until golden brown and cooked through.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.
- Combine the drained pasta with the chicken and garlic in the skillet. Pour in the pesto and reserved pasta water. Toss together for 1-2 minutes over low heat.
- Remove from heat, stir in the lemon juice and grated Parmesan. Adjust seasoning if needed and serve hot.
Notes
Use high-quality pesto for the best flavor and consider adding vegetables for extra nutrition.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Written by Chef Anna
I'm Anna - a Le Cordon Bleu-trained chef, recipe developer, and the voice behind Chef Johns Gourmet. After a decade in professional kitchens, I now spend my mornings testing recipes and my afternoons writing them down so you can make them perfectly in your own kitchen. Every one of the 1,100+ recipes on this site has been personally cooked, tasted, and refined. I write like I'm standing next to you, walking you through every step. Simple recipes. Bold flavors. Made for real kitchens.
