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Home > Main Dishes > Chicken Pesto Pasta

Chicken Pesto Pasta

Last updated July 19, 2021. Originally posted July 19, 2021 By Jyothi Rajesh Leave a Comment

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easy chicken pesto pasta with text

Chicken pesto pasta is flavor packed, easy to make weeknight dinner. It has fresh basil flavors from homemade pesto and is quick and easy to make!

Pesto chicken pasta in skillet
Jump to:
  • About Chicken Pesto Pasta Recipe
  • Ingredients needed
  • How to make chicken pesto pasta(with step-by-step pictures)
  • Helpful tips to make best chicken pesto pasta
  • FAQS
  • 📋RECIPE: Chicken Pesto Pasta

About Chicken Pesto Pasta Recipe

1. Pesto pasta is loaded with fresh flavors from basil!

2. Boil the pasta and cook the chicken breasts simultaneously side by side and in just few minutes dinner is ready on the table in 30 minutes! Perfect for busy day dinner!

3. For convenience, you can use store bought pesto. Prep time is minimal with store-bought pesto. But we know homemade pesto always scores!

4. This chicken pesto pasta is juicy, moist and packed with pesto flavored sauce.

5. You can’t go wrong with pasta. Especially pasta tossed in flavorful pesto sauce! Pasta is an emotion!

Ingredients needed

Below photo shows what you need for quick chicken pesto pasta recipe-

all ingredients for pesto chicken pasta recipe

Fresh homemade basil walnut pesto recipe is amazing! It takes minutes to make and goes perfectly with this pasta dish!

This is the perfect recipe to use up all the fresh basil from your garden.

Pasta – what pasta is best for pesto sauce pasta? My favorite is spaghetti noodles pasta, bucatini, angle hair, linguine or tagiatelle. When it comes to shaped pasta – I love to use penne or bow tie. Rigatoni or fusilli can also be used!

Pesto – fresh homemade version is a million times better. Try this out and you’ll agree! For convenience you can use store bought pesto.

Chicken – I used chicken breasts. Boneless thighs can be used as well. Other option is to use seafood – shrimps are great in pasta.

Chicken Seasoning – salt and freshly ground pepper along with Italian seasoning is all you need. You can add more flavors if you wish. Spices like cayenne pepper, smoked paprika, onion powder, garlic powder or any other spice powders can be included!

EVOO – Extra Virgin Olive Oil – use good quality olive oil for better taste.

Fresh Tomato Salsa – I love adding fresh tomato salsa to vibrant green fresh pesto pasta. It adds flavor to pasta.

Garnish –

Parmesan Cheese, freshly grated

Toasted Walnuts

Fresh basil leaves

How to make chicken pesto pasta(with step-by-step pictures)

You’ll need pesto sauce for this recipe. Try this homemade basil walnut pesto. It’s simple, easy to make and best for stirring in pasta.

  1. Season chicken breast with salt, freshly ground pepper and Italian seasoning on both sides.
  2. Heat EVOO in cast iron pan or a skillet. Cook seasoned chicken breasts in hot oil until seared golden brown on both sides and cooked through. Don’t overcook chicken, it’ll turn dry and rubbery.
  3. Remove chicken from pan and let it rest for few minutes.
  4. Slice chicken breasts into smaller pieces. Leave it aside.
  5. Cook pasta is boiling water seasoned with generous amount of salt and little olive oil. Cook pasta as per packet instructions. Pasta should be cooked al-dente.
  6. I recommend you transfer cooked pasta using tongs to a dry pot. No need to drain it. And definitely DO NOT RINSE the pasta.
  7. NOTE: Never stir in pesto sauce into the pasta on hot stove. It will turn black as basil leaves will begin to cook.
  8. Pour pesto sauce over cooked pasta. Toss gently to coat pasta with pesto evenly.
  9. The starchy pasta with it’s liquids helps the pesto sauce adhere and soak into the noodles. No need to add loads of olive oil to toss the pasta with pesto. Pasta cooking water (about ¼ to ½ cup or as required) can do the magic of making a creamy pesto pasta.
  10. Add in seared chicken breasts cut into pieces.
  11. Top it with fresh tomato salsa if you like, you can skip salsa if you don’t like it.
  12. Garnish with freshly grated Parmesan cheese, few fresh basil leaves and toasted crushed walnuts.
  13. Serve it as it is or stir chicken into the pasta and serve.

Best served immediately warm.

step by step instructions on how to make chicken pesto pasta recipe

Helpful tips to make best chicken pesto pasta

  1. Highly recommend you make your own fresh homemade pesto sauce. It makes a world of difference in terms of freshness and taste.
  2. Though you can use any pasta for this recipe, consider choosing one of these – Spaghetti noodles – bucatini, tagiatelle, linguine, angle hair, Penne pasta, Bow tie, Rigatoni, Fusilli, Chickpea pasta (gluten-free pasta option), Zucchini noodles (for healthier option).
  3. Always cook pasta in salted water and al-dente. Never overcook pasta.
  4. Do NOT drain and rinse pasta.
  5. Transfer cooked pasta using tongs to dry bowl or skillet before tossing it with pesto sauce. If you stir in pesto sauce on hot stove, it will turn black.
  6. Use pasta cooking water to emulsify the sauce. You’ll have creamy pasta in pesto sauce.
  7. Add any protein (chicken, shrimp) of your choice to this pesto pasta or skip meat or seafood to keep it vegetarian.
  8. Always serve pasta with pesto sauce immediately, warm. As it sits on the counter it begins to turn black.
  9. Any leftovers should be store in proper air tight containers in the fridge. Do not reheat stored pasta. Simply bring the pasta to room temperature and serve.

FAQS

Want easy and economical pesto sauce recipe?

Here’s my favorite go-to, easy basil walnut pesto recipe. You definitely want to give this a try. Or use your own pesto sauce recipe. For convenience you can opt in store bought pesto sauce.

What is the best pasta to use?

If you are wondering which pasta is best with pesto, you can use any pasta that’s your favorite! My personal choice of pasta would be spaghetti noodles pasta, bucatini, angle hair, linguine or tagliatelle. When it comes to shaped pasta – I love to use penne or bow tie. Rigatoni or fusilli can also be used!
For gluten-free options – you can use chickpea pasta. For healthy eating use zucchini noodles.

How much pesto sauce should I use in the recipe?

For every 1 lb (14 ounces or 450 grams) pasta use 1 cup fresh basil pesto sauce.
Feel free to add more pesto sauce or reduce it if you think it’ll be too much. This recipe gives you super saucy pasta drenched in pesto sauce. We are being liberal here – the way we like it!  

How to store chicken pesto pasta?

It’s best to serve this pasta immediately, nice and warm. But if you do have leftovers, transfer into proper air tight containers and store in fridge. You can keep it for a day. Longer storage = pesto sauce changes it color turning pasta darker.
To serve stored pasta, simply bring it to room temperature and serve. DO NOT REHEAT PASTA stirred in pesto sauce. It will turn black.

chicken pesto pasta with tomato salsa in skillet

MORE DELICIOUS PASTA RECIPES-

Greek Pasta Salad

Bruschetta Chicken Pasta

Roasted Red Pepper Pasta

Super Simple One Pot Pasta

Garlic Shrimp Pasta In Creamy Sauce

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chicken pesto pasta served in ceramic bowl
chicken pesto pasta served in ceramic bowl
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📋RECIPE: Chicken Pesto Pasta

Jyothi Rajesh
For flavor packed weeknight dinner try this chicken pesto pasta! It’s full of flavors, fresh, quick and easy to make! Pasta is an emotion and this pesto pasta is truly a family favorite!
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Prep Time 10 mins
Cook Time 20 mins
Course Main, Main Course
Cuisine Italian
Servings 4 servings
Calories 883

Ingredients
  

  • 1 lb 14 oz or 450 grams spaghetti pasta, you can also use penne, fusilli or other pasta
  • ½ cup pasta cooking water
  • 1 cup fresh basil walnut pesto
  • 2 chicken breasts
  • 1 tablespoon Italian seasoning
  • 2 tablespoon olive oil EVOO
  • ½ cup fresh tomato diced (tomato salsa)
  • ¼ cup Parmesan cheese freshly grated
  • 1 tablespoon fresh basil leaves chopped
  • Salt and pepper to taste

Instructions
 

  • Try this homemade basil walnut pesto. It’s simple, easy to make and best for stirring in pasta.
  • Season chicken breast with salt, freshly ground pepper and Italian seasoning on both sides.
  • Heat EVOO in cast iron pan or a skillet. Cook seasoned chicken breasts in hot oil until seared golden brown on both sides and cooked through. Don’t overcook chicken, it’ll turn dry and rubbery.
  • Remove chicken from pan and let it rest for few minutes.
  • Slice chicken breasts into smaller pieces. Leave it aside.
  • Cook pasta is boiling water seasoned with generous amount of salt and little olive oil. Cook pasta as per packet instructions. Pasta should be cooked al-dente.
  • I recommend you transfer cooked pasta using tongs to a dry pot. No need to drain it. And definitely DO NOT RINSE the pasta.
    NOTE: Never stir in pesto sauce into the pasta on hot stove. It will turn black as basil leaves will begin to cook.
  • Pour pesto sauce over cooked pasta. Toss gently to coat pasta with pesto evenly.
  • The starchy pasta with it’s liquids helps the pesto sauce adhere and soak into the noodles. No need to add loads of olive oil to toss the pasta with pesto. Pasta cooking water (about ¼ to ½ cup or as required) can do the magic of making a creamy pesto pasta.
  • Add in seared chicken breasts cut into pieces.
  • Top it with fresh tomato salsa if you like, you can skip salsa if you don’t like it.
  • Garnish with freshly grated Parmesan cheese, few fresh basil leaves and toasted crushed walnuts.
  • Serve it as it is or stir chicken into the pasta and serve.
  • Best served immediately warm.

Video

Notes

  1. Highly recommend fresh homemade pesto sauce. It makes a world of difference in terms of freshness and taste.
  2. Though you can use any pasta for this recipe, consider choosing one of these – spaghetti noodles – bucatini, tagliatelle, linguine, angle hair, penne pasta, bow tie, rigatoni, fusilli, chickpea pasta (gluten-free pasta option), zucchini noodles (for healthier option).
  3. Always cook pasta al-dente. Never overcook pasta.
  4. Do NOT drain or rinse pasta once cooked.
  5. Transfer cooked pasta using tongs to dry bowl or skillet before tossing it with pesto sauce. If you stir in pesto sauce on hot stove, it will turn black.
  6. Use pasta cooking water to emulsify the sauce. You’ll have creamy pasta in pesto sauce.
  7. Add any protein (chicken, shrimp) of your choice to this pesto pasta or skip meat or seafood to keep it vegetarian.
  8. Always serve pasta with pesto sauce immediately, warm. As it sits on the counter it begins to turn black.
  9. Any leftovers should be store in proper air tight containers in the fridge. Do not reheat stored pasta. Simply bring the pasta to room temperature and serve.
 
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
 

Nutrition

Calories: 883kcalCarbohydrates: 91gProtein: 44gFat: 36gSaturated Fat: 7gCholesterol: 82mgSodium: 822mgPotassium: 727mgFiber: 5gSugar: 6gVitamin A: 1471IUVitamin C: 6mgCalcium: 223mgIron: 3mg
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Jyothi - Author of Curry Trail.

Welcome, I'm Jyothi

My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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