Chicken Pesto Pasta

Chicken Pesto Pasta is one of those dinners I turn to when I want something flavorful without making a complicated sauce from scratch. Tender chicken, pasta, and basil pesto come together quickly, and a little Parmesan brings everything together.

I like using pesto because it does so much of the work for you. It already has basil, garlic, olive oil, and cheese, so you can get a rich, fresh-tasting sauce without needing a long list of ingredients.

The chicken cooks in the same skillet while the pasta boils, which makes this a practical weeknight meal. I usually keep the rest of the dish simple because the pesto has plenty of flavor on its own.

For me, the best part is how easy it is to change up. You can add spinach, cherry tomatoes, or broccoli if you have them in the fridge, but the basic chicken and pasta combination is more than enough.

What Is Chicken Pesto Pasta

Chicken Pesto Pasta is a simple pasta dish made with cooked chicken, pasta, and basil pesto. The pesto coats the pasta and chicken with a bright, herby flavor, while Parmesan adds a little extra richness.

Unlike a cream-based pasta sauce, pesto does not need much cooking. In fact, I prefer adding it toward the end so the basil flavor stays fresh.

You can make this with store-bought pesto or homemade pesto. For a quick dinner, I usually reach for a good-quality prepared pesto and let it do the heavy lifting.

Ingredients for Chicken Pesto Pasta

For the Chicken and Pasta

Chicken breast: Use 1 large chicken breast, cut into bite-sized pieces.
Pasta: Use 8 ounces of penne, rotini, or your favorite pasta.
Olive oil: Use 1 tablespoon for cooking the chicken.
Salt and black pepper: Season the chicken to taste.

For the Pesto Pasta

Basil pesto: Use about ½ cup of prepared pesto. Add a little more if you want a stronger pesto flavor.
Parmesan cheese: Use ¼ cup freshly grated Parmesan for extra flavor.
Pasta water: Reserve about ½ cup before draining the pasta. It helps loosen the pesto and coat the pasta smoothly.
Cherry tomatoes: Optional, but they add a nice fresh and slightly sweet flavor.
Fresh basil: Optional for serving.

How to Make Chicken Pesto Pasta

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
Reserve pasta water: Before draining, scoop out about ½ cup of the cooking water and set it aside.
Season the chicken: Cut the chicken into bite-sized pieces and season with salt and black pepper.
Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5 to 7 minutes, stirring occasionally, until golden and cooked through.
Check the chicken: Make sure the chicken reaches 165°F (74°C) in the thickest pieces.
Add the pesto: Lower the heat and add the pesto to the skillet with the cooked chicken. Stir gently to coat the chicken.
Add the pasta: Add the drained pasta to the skillet and toss everything together.
Loosen the sauce: Add a small splash of reserved pasta water and toss again. Continue adding a little at a time until the pesto coats the pasta nicely.
Add Parmesan: Sprinkle in the grated Parmesan and gently toss until combined.
Add tomatoes: If using cherry tomatoes, stir them in just before serving.
Taste and adjust: Add more pesto, Parmesan, salt, or black pepper if needed.
Finish and serve: Top with a little extra Parmesan and fresh basil if desired. Serve warm.

What to Serve Chicken Pesto Pasta

Chicken Pesto Pasta already gives you pasta, chicken, and a flavorful sauce, so I usually keep the sides light. A simple green salad with lettuce, cucumber, and tomatoes is an easy match. The fresh vegetables balance the richness of the pesto without taking attention away from the main dish.

Roasted or steamed vegetables also work well. Broccoli, asparagus, and green beans are some of my favorites because they add a little crunch and freshness. If you are adding vegetables directly to the pasta, you may not need a separate vegetable side at all.

For a more comforting dinner, serve the pasta with warm garlic bread or crusty bread. It is especially good if there is pesto and olive oil left at the bottom of the plate.

If I am serving this for a casual dinner, I usually add a simple salad and a little extra Parmesan on top. For guests, a few fresh basil leaves and halved cherry tomatoes make the dish look much more colorful without adding much work.

How to Store and Reheat

Store leftover Chicken Pesto Pasta in an airtight container in the refrigerator for 3 to 4 days. Let the pasta cool slightly before storing it, then refrigerate it promptly.

Pesto pasta can dry out a little as it sits, so I like adding a splash of water or chicken broth before reheating. Warm it gently in a skillet over low to medium heat, stirring occasionally until heated through.

You can also reheat it in the microwave in 30- to 60-second intervals. Stir between each interval and add a small splash of liquid if the pasta looks dry. Gentle reheating helps keep the chicken tender and prevents the pesto from becoming oily.

For the freshest flavor, add a little extra pesto and Parmesan after reheating. Fresh basil or a few halved cherry tomatoes can also bring some brightness back to the leftovers.

I would not recommend freezing this pasta if you can avoid it. The pesto can change texture after freezing and thawing, and the pasta may become softer than you want. For the best result, keep it refrigerated and enjoy it within a few days.