Pesto Chicken Pasta
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30 Minute Pesto Chicken Pasta – juicy chicken, garlicky pesto, and noodles tossed in a creamy, herby sauce you’ll want to eat straight from the pan.
If there’s one thing I always have in my fridge, it’s a jar of pesto. Because let’s be honest, some nights I want dinner to taste like effort, without actually putting in much. This Pesto Chicken Pasta is exactly that. It’s bright, garlicky, a little creamy (if you want), and the kind of dish that feels way fancier than the 30 minutes it takes to make.
Remo loves it because it has chicken. I love it because I barely have to think. And the dogs? Well, let’s just say Jack mysteriously appears the second the chicken hits the skillet. This is one of those easy, comforting pastas I come back to again and again, simple ingredients, big flavor, no stress.
Why You’ll Love This Pesto Chicken Pasta
- Fast and fancy. Looks like a restaurant dish, takes 30 minutes. We love a weeknight overachiever.
- Herby, garlicky, creamy goodness. Pesto does the heavy lifting so you don’t have to.
- Pantry + fridge friendly. Pasta, chicken, pesto, chances are you’ve already got most of it.
- Totally customizable. Add spinach, sun-dried tomatoes, more cheese, make it your own.
- Use what pasta you’ve got. Penne, spaghetti, rotini, anything goes. Just cook it al dente and don’t forget to salt the water like you mean it.
- Chicken breast or thighs? Both work beautifully. Breast is lean and cooks quickly, thighs stay extra juicy. Cut into bite sized pieces for even cooking.
- Store bought pesto is totally fine. Homemade is lovely, but this recipe is all about easy. Just go for a good-quality jar with real basil and olive oil, not mystery green paste.
- Want it creamy? Add the cream. The heavy cream is optional but adds a luxurious, velvety finish. Totally worth it if you’ve got some in the fridge.
- Save that pasta water. Before you drain, scoop out about ½ cup. It’s liquid gold if your sauce needs loosening.
- Garlic and red pepper flakes go in last. You want the garlic to stay fragrant, not bitter, and the chili flakes bring just enough heat to keep it interesting.
Boil a big pot of salted water and cook your pasta until just al dente. Don’t forget to scoop out ½ cup of the pasta water before draining, trust me, it’s useful later.
Heat olive oil in a large skillet, then add the chicken. Season with salt, pepper, and Italian seasoning, and cook for 5–7 minutes until golden and cooked through. Remove and set aside, don’t worry, it’s coming back.
In the same skillet, reduce the heat and add your pesto and cream (if using). Stir gently until everything’s warmed through and smells like you just walked into an Italian kitchen. Add the garlic and cook for another minute.
Sprinkle in the Parmesan and red pepper flakes. Stir it all together, if the sauce looks too thick, stir in a splash or two of the reserved pasta water.
Add the cooked pasta and chicken back into the skillet. Toss everything until the noodles are coated and the chicken is nestled in that herby, cheesy goodness.
Plate it up and finish with more Parmesan, toasted pine nuts, and a few torn basil leaves if you’re feeling extra.
What to Serve with Pesto Chicken Pasta
This pasta’s already a meal on its own, but if you’re building a full table (or just love a good side), try it with:
Creamy Cucumber Salad
No-Knead Baguette
Easy Tossed Salad
Simple Classic Lemon Bars
Frequently Asked Questions
Can I use rotisserie chicken?
Absolutely. Just skip the cooking step and toss it in with the pasta and sauce at the end. Easy win.
Can I make it without the cream?
Yes! The pesto on its own makes a great sauce. The cream just mellows things out and makes it a bit richer.
What kind of pesto should I use?
Use a good-quality basil pesto, homemade or store-bought. Just check the ingredients: real basil, real cheese, and olive oil are key.
Can I add veggies?
Totally. Spinach, cherry tomatoes, zucchini, even broccoli florets all work here. Just sauté or steam them and toss them in.
Is it good cold?
Honestly, yes. I’ve eaten it straight from the fridge and didn’t regret a thing.
Storage + Reheating
Leftovers? Lucky you. Store the pasta in an airtight container in the fridge for up to 3 days.
To reheat, warm it gently on the stovetop or in the microwave with a splash of water or cream to loosen the sauce.
I don’t recommend freezing because of the cream and pesto, it’ll separate and lose that velvety texture. Best to enjoy it fresh (or just cold from the fridge, no shame).
Try These Chicken Recipes Next
- Tomato Spinach Chicken Pasta
- Cajun Chicken Pasta
- Creamy Tomato Chicken Pasta
- Creamy Jerk Chicken Pasta
- Chicken Bacon Pasta
- Pesto alla Trapanese
- Chicken Riggies
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Pesto Chicken Pasta
Video
Ingredients
For the Pasta:
- 12 ounces pasta (penne, spaghetti, or your choice)
- salt (for boiling water)
For the Chicken:
- 2 tablespoons olive oil
- 2 medium chicken breasts (cut into bite-sized pieces)
- salt and black pepper (to taste)
- 1 teaspoon Italian seasoning
For the Pesto Sauce:
- ¾ cup basil pesto (store-bought or homemade)
- ¼ cup heavy cream (optional, for creaminess)
- 2 cloves garlic (minced)
- 2 tablespoons Parmesan cheese (grated )
- ¼ teaspoon red pepper flakes (optional, for a kick)
To Finish:
- 2 tablespoons toasted pine nuts (optional)
- fresh basil leaves (for garnish)
- Parmesan cheese (grated, for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water before draining. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt, black pepper, and Italian seasoning, and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Remove from the skillet and set aside.
- In the same skillet, add the pesto and heavy cream (if using) over low heat. Stir until the sauce is warmed through. Add the garlic and cook for another minute until aromatic. Finish with Parmesan cheese and red pepper flakes, stirring to combine.
- Add the cooked pasta and chicken to the skillet with the pesto sauce. Toss to coat everything evenly. If the sauce is too thick, use the reserved pasta water to loosen it to your desired consistency.
- Divide the pasta among plates and top with toasted pine nuts, fresh basil leaves, and extra Parmesan cheese. Serve warm.
Equipment
Notes
- Pasta water is your friend: loosen the sauce with a splash if it thickens too much.
- Skip the cream if you prefer it lighter, or double down for extra indulgence.
- Add-ins welcome: think spinach, sun-dried tomatoes, or whatever veggies you need to use up.
- Use good pesto: whether it’s homemade or store-bought, the flavor really shines here.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
