Basil Pesto Chicken Pasta

This vibrant, easy, one-pan dish combines juicy chicken breast, al dente pasta, and a rich, herby basil pesto sauce. It’s perfect for a flavorful weeknight dinner ready in under 30 minutes.

Table of Contents

• Ingredients for Pesto Chicken Pasta
• Simple Step-by-Step Instructions
• Notes and Customizations
• FAQs (Frequently Asked Questions)
• Conclusion

Ingredients for Pesto Chicken Pasta

This quick and vibrant recipe yields 4 servings:

Protein & Pasta

• Boneless, skinless chicken breasts: 2 (Seasoned and sautéed)
• Pasta (penne or rotini): 8 oz (Cooked al dente)
• Pasta water, reserved: 1/2 cup (For thinning the sauce)

Sauce & Aromatics

• Basil pesto: 1/2 cup (Homemade or store-bought)
• Olive oil: 1 tbsp (For sautéing)
• Garlic cloves, minced: 2
• Cherry tomatoes: 1/2 cup (optional, adds sweetness and tang)

Seasoning & Garnish

• Grated Parmesan cheese: 1/4 cup (For topping)
• Salt and pepper: To taste (Essential seasoning)
• Fresh basil: For garnish (Final burst of freshness)

Simple Step-by-Step Instructions

Step 1: Cook Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve 1/2 cup of the starchy pasta water. Set aside.

Step 2: Sauté Chicken

Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add them to the pan and cook for 6–7 minutes until browned and fully cooked through. Remove the chicken from the pan and set it aside (slice or dice it before returning later).

Step 3: Sauté Aromatics and Tomatoes

In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. If using, add the cherry tomatoes and sauté for 2–3 minutes until they are slightly blistered.

Step 4: Combine and Toss

Return the cooked chicken (sliced or diced) to the skillet. Add the cooked pasta and spoon in the basil pesto. Toss everything together until the pasta is coated. Add the reserved pasta water a little at a time to loosen the sauce and achieve your desired creamy consistency.

Step 5: Garnish and Serve

Top generously with grated Parmesan cheese and fresh basil leaves. Serve immediately while warm.

Notes and Customizations

• Creamier Sauce: For a richer, creamier sauce, stir in a splash of heavy cream or a dollop of cream cheese when tossing the pasta with the pesto in Step 4.
• Vegetarian Option: Skip the chicken and replace it with sautéed mushrooms, chickpeas, or grilled tofu.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of water or broth to refresh the sauce.

FAQs (Frequently Asked Questions)

• Why reserve the pasta water?The starchy water helps the pesto stick to the pasta better and creates a smoother, more emulsified sauce.
• Can I use frozen chicken?Yes, ensure the chicken is completely thawed before seasoning and cooking it in the skillet to ensure even cooking.
• Can I use a different type of pesto?Absolutely! Sun-dried tomato pesto or arugula pesto are excellent alternatives that will give the dish a different flavor profile.

Davis Janet

Pesto Chicken Pasta

This vibrant, easy, one-pan dish combines juicy chicken breast, al dente pasta, and a rich, herby basil pesto sauce. It’s perfect for a flavorful weeknight dinner ready in under $30\text{ minutes}$.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Dish, Pasta

Cuisine: Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

• 2 Boneless, skinless chicken breasts (Seasoned and sautéed) (Protein & Pasta)
• 8 oz Pasta (penne or rotini) (Cooked al dente) (Protein & Pasta)
• 0.5 cup Pasta water, reserved (For thinning the sauce) (Protein & Pasta)
• 0.5 cup Basil pesto (Homemade or store-bought) (Sauce & Aromatics)
• 1 tbsp Olive oil (For sautéing) (Sauce & Aromatics)
• 2 cloves Garlic cloves, minced (Sauce & Aromatics)
• 0.5 cup Cherry tomatoes (optional, adds sweetness and tang) (Sauce & Aromatics)
• 0.25 cup Grated Parmesan cheese (For topping) (Seasoning & Garnish)
• Salt and pepper (To taste) (Seasoning & Garnish)
• Fresh basil (For garnish) (Seasoning & Garnish)

Equipment

• large pot for boiling pasta
• large skillet for sautéing chicken and combining sauce

Method

 

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain the pasta and reserve $1/2text{ cup}$ of the starchy pasta water. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add them to the pan and cook for $6text{–}7text{ minutes}$ until browned and fully cooked through. Remove the chicken from the pan and set it aside (slice or dice it before returning later).
3. In the same skillet, add the minced garlic and cook for about $30text{ seconds}$ until fragrant. If using, add the cherry tomatoes and sauté for $2text{–}3text{ minutes}$ until they are slightly blistered.
4. Return the cooked chicken (sliced or diced) to the skillet. Add the cooked pasta and spoon in the basil pesto. Toss everything together until the pasta is coated. Add the reserved pasta water a little at a time to loosen the sauce and achieve your desired creamy consistency.
5. Top generously with grated Parmesan cheese and fresh basil leaves. Serve immediately while warm.

Notes

For a richer, creamier sauce, stir in a splash of heavy cream or a dollop of cream cheese in Step 4. For a vegetarian option, replace the chicken with sautéed mushrooms, chickpeas, or grilled tofu. Store leftovers in an airtight container for up to $3text{ days}$; reheat gently, adding a splash of water or broth to refresh the sauce.

Conclusion

This Basil Pesto Chicken Pasta is a simple, satisfying, and quick meal that delivers a burst of fresh flavor, making it a perfect addition to your busy weeknight rotation!