You know those nights when you need dinner on the table fast, but you’re craving something that actually tastes homemade? That’s when my pesto chicken pasta swoops in to save the day. I swear, this dish has gotten me through more busy weeknights than I can count – it’s become my family’s go-to “cheer me up” meal. The first time I made it, my picky seven-year-old actually asked for seconds (a miracle!), and now it’s our Thursday night tradition. There’s just something magical about that bright green pesto clinging to tender chicken and al dente pasta – it’s comfort food that feels fancy without any fuss.
Why You’ll Love This Pesto Chicken Pasta
Listen, I’m not exaggerating when I say this pesto chicken pasta is a total game-changer for weeknight dinners. Here’s why it’s become my back-pocket recipe:
- Faster than takeout: From fridge to table in 30 minutes flat – even quicker if you’ve got leftover chicken!
- Bursting with flavor: That punchy basil pesto coats every noodle and chicken piece like a flavor blanket.
- Endlessly adaptable: Toss in whatever veggies you’ve got, use shrimp instead of chicken – it never gets old. Check out more quick pasta dinner ideas for inspiration.
- Kid-approved magic: Even vegetable-averse kids seem to gobble up that bright green sauce (don’t ask me why, it just works!).
Seriously, this recipe is dinner perfection – simple enough for hectic nights, but impressive enough for company. I’ve lost count of how many friends have asked me for the recipe after just one bite!
Ingredients for Pesto Chicken Pasta
Okay, let’s talk ingredients – because trust me, the magic is in the details here. I’ve made this pesto chicken pasta about a hundred different ways, and this combination is my absolute favorite. Pro tip: measure everything before you start cooking (my chef friend calls this “mise en place” – fancy term for “save yourself the chaos”).
For the Pasta
- 12 oz penne pasta: Those little tubes hold sauce like champions, but honestly any short pasta works.
- 1 tsp salt: For the boiling water – don’t skip this! It seasons the pasta from the inside out.
For the Chicken
- 2 cups cooked chicken breast: I usually dice mine, but shredded works too. Leftover rotisserie chicken? Perfect!
- 1 tbsp olive oil: Just enough to give the chicken a nice little crisp-up.
- ½ tsp black pepper: Freshly cracked if you’ve got it – makes all the difference.
For the Pesto Sauce
- ½ cup basil pesto: Homemade is dreamy, but I won’t judge if you use store-bought (I always keep a jar in my fridge for emergencies).
- ¼ cup grated Parmesan: The real stuff, please – none of that powdery nonsense.
- 2 tbsp heavy cream (optional): My little indulgence – makes the sauce extra luscious. Greek yogurt works too if you’re feeling virtuous.
See? Nothing too crazy – just simple, fresh ingredients that come together like magic. Now let’s get cooking!
How to Make Pesto Chicken Pasta
Alright, let’s get cooking! I promise this pesto chicken pasta comes together faster than you can say “dinner’s ready.” I’ve made this so many times I could probably do it with my eyes closed (though I don’t recommend trying that with boiling water). Here’s exactly how I do it:
Step 1: Cook the Pasta
First things first – fill that big pot with water and crank up the heat. Don’t be shy with the salt – I use about a teaspoon for 12 oz of pasta. Once it’s boiling like crazy, dump in your penne and set a timer for whatever the package says minus 1 minute (we want al dente, not mushy!). Stir it occasionally so nothing sticks. When the timer goes off, drain it but save about ½ cup of that starchy pasta water – trust me, it’s liquid gold for adjusting the sauce later!
Step 2: Heat the Chicken
While the pasta’s cooking, grab your skillet and heat the olive oil over medium. Toss in your chicken and pepper – I like to let it get just slightly golden around the edges. If you’re using leftover chicken like I often do, this step takes maybe 2 minutes tops. The goal is just to warm it through and wake up those flavors.
Step 3: Bring It All Together
Here’s where the magic happens! Turn the heat down to low and add your pesto, Parmesan, and cream if you’re using it. Stir gently – you’ll see the sauce come together beautifully. Now dump in that cooked pasta and toss everything until every single noodle is coated in that glorious green sauce. If it looks too thick, add splashes of that reserved pasta water until it’s just right. And voila! Dinner is served.
Pro tip from my many (many) attempts: always taste before serving and adjust the seasoning. Sometimes I’ll add an extra sprinkle of Parmesan or a squeeze of lemon if it needs brightness. Want more easy pasta dinner ideas? I’ve got plenty where this came from!
Tips for the Best Pesto Chicken Pasta
After making this pesto chicken pasta more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, what IS this?” levels of delicious. First – and I can’t stress this enough – use fresh basil pesto if you can. That jarred stuff works in a pinch, but homemade pesto makes all the difference (I swear I can taste the sunshine in those fresh basil leaves!).
Here’s my secret weapon: right before serving, stir in a splash of the starchy pasta water you saved. It loosens up the sauce just enough to coat every noodle perfectly without making it watery. And if you’re feeling fancy? Toss in some halved cherry tomatoes or sautéed mushrooms during the last minute of cooking – they add pops of color and texture that make this simple dish feel special.
Oh! One last thing – don’t skip the heavy cream if you can help it. That little bit of richness takes the sauce from “nice” to “I need another bowl immediately.” But if you’re dairy-free, a spoonful of the pasta water works almost as well to create that silky texture we all love.
Variations of Pesto Chicken Pasta
Oh, the joy of playing with this recipe! My pesto chicken pasta has become sort of a blank canvas in our kitchen – we tweak it based on what’s in the fridge or just whatever we’re craving. Last week, I swapped the chicken for juicy shrimp (added them right at the end so they wouldn’t overcook), and wow – instant coastal vacation vibes! You can also toss in sun-dried tomatoes for that sweet-tangy punch or turn it into a creamy chicken pasta by doubling down on the heavy cream. For my gluten-free friends, simply use your favorite GF pasta – the sauce is so flavorful no one will know the difference. The possibilities? Seriously endless!
Serving Suggestions for Pesto Chicken Pasta
Now, let’s talk about how to serve this beauty! I love plating my pesto chicken pasta with flair – it’s such an easy way to make a simple dish feel special. A big wooden bowl works wonders for that rustic Italian vibe, but honestly, any serving dish will do. Here’s how I like to jazz it up:
Must-have sides: Crusty garlic bread is non-negotiable in my house – perfect for scooping up every last bit of that glorious pesto sauce. If I’m feeling fancy, I’ll throw together a quick arugula salad with lemon vinaigrette to cut through the richness. Roasted cherry tomatoes or zucchini make great veggie additions too!
Garnish game: I always set out extra Parmesan for sprinkling (because is there ever really enough?). Sometimes I’ll tear up a few fresh basil leaves for a pop of color, or add a drizzle of good olive oil right at the end. A sprinkle of red pepper flakes adds nice heat if you’re into that!
Storage and Reheating Instructions
Okay, let’s talk leftovers – because let’s be real, this pesto chicken pasta is so good you’ll want to make extra! Here’s how I keep mine tasting fresh:
Storing: Pop it in an airtight container in the fridge – it’ll stay delicious for about 3 days. The pasta might soak up some sauce overnight, but don’t panic! Just stir in a teaspoon of water or olive oil before reheating to bring it back to life.
Reheating: My favorite method is on the stove over low heat with a splash of water or broth. Stir gently until warmed through – takes about 5 minutes. Microwave works too (cover with a damp paper towel), but heat in 30-second bursts and stir between each. Whatever you do, don’t nuke it into oblivion – that gorgeous pesto will turn sad and separated if overheated!
Pro tip: I never freeze this one – the creaminess just doesn’t hold up well. Better to enjoy it fresh or within a few days!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates! Your exact nutritional values will dance around a bit depending on whether you use homemade pesto or the store-bought kind, how much Parmesan you go wild with, and whether you take my advice about that glorious heavy cream.
For one hearty serving of my pesto chicken pasta (about ¼ of the recipe), you’re looking at:
- 450 calories – but trust me, every single one is worth it
- 18g fat (5g saturated) – hello, delicious olive oil and Parmesan!
- 30g protein – thank you, chicken and cheese
- 45g carbs – mostly from that perfect al dente pasta
See? Not bad for something that tastes this indulgent! Of course, if you skip the cream or use Greek yogurt instead, those numbers will be even friendlier. But between you and me? Sometimes a little indulgence is exactly what dinner calls for.
Frequently Asked Questions
Can I use store-bought pesto for this recipe?
Absolutely! While homemade pesto is dreamy (and worth making when you’ve got fresh basil), I keep a jar of good-quality store-bought pesto in my pantry for emergency dinners. Just taste it first – some brands can be super salty, so you might need to adjust the seasoning. My favorite trick? Stir in a handful of fresh basil leaves at the end to brighten up jarred pesto.
How can I make this dairy-free?
Easy peasy! Skip the Parmesan and heavy cream – the pesto alone will still be delicious. For creaminess, use a splash of starchy pasta water or a dollop of dairy-free yogurt. Check your pesto ingredients too (some contain cheese), or make your own with nutritional yeast instead of Parmesan. I’ve even used avocado oil instead of olive oil in the pesto when cooking for my lactose-intolerant friend!
Can I freeze leftovers?
Honestly? I don’t recommend it. The creamy sauce tends to separate when thawed, and the pasta gets mushy. This dish is best enjoyed fresh or within 3 days in the fridge. If you must freeze, undercook the pasta slightly and omit the cream – but trust me, it’s worth making fresh batches!
What’s the best pasta shape to use?
I’m partial to penne because those little tubes trap the sauce perfectly, but any short pasta works! Fusilli, farfalle, or rotini are great alternatives. Long noodles like spaghetti can work too, but you’ll want to chop the chicken smaller so everything twirls together nicely. The key is using something with texture to hold onto that glorious pesto!
Can I make this ahead of time?
You can prep components ahead – cook the chicken, make the pesto, even boil the pasta (just undercook it by 2 minutes). Store everything separately in the fridge, then toss together with a splash of hot water when ready to serve. The flavors actually deepen overnight – just know the pasta will absorb some sauce, so you might need to loosen it up.
Pesto Chicken Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add the cooked chicken and black pepper, stirring until heated through.
- Reduce heat to low and stir in the pesto sauce, Parmesan cheese, and heavy cream (if using). Mix well.
- Add the cooked pasta to the skillet and toss until evenly coated with the sauce.
- Serve warm, garnished with extra Parmesan if desired.