Chicken Pesto Pasta 🍗🌿🧄🍝 Fresh, Garlicky, and Packed With Juicy Chicken and Herby Green Sauce in Every Forkful

This is what happens when pesto meets protein: tender chicken breast or thigh, golden and juicy, folded into al dente pasta slicked in nutty, garlicky basil pesto. It’s fast, fresh, and endlessly satisfying — a perfect weeknight go-to that feels a little fancy.

Toss in extra veg, swirl in cream, or top with cheese — it’s made to flex.

Ingredients (Serves 2–3)

For the pasta

• 8 oz pasta (penne, fusilli, spaghetti, or orecchiette)
• Salted water for boiling

For the chicken

• 2 boneless skinless chicken breasts or thighs
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

For the pesto sauce

• ½ cup basil pesto (homemade or high-quality store-bought)
• Optional: 2–3 tbsp heavy cream or pasta water to loosen
• Optional: pinch of red pepper flakes or lemon zest for brightness

To finish

• ¼ cup grated Parmesan
• Chopped fresh basil or parsley
• Optional: halved cherry tomatoes or sautéed spinach

Instructions

Step 1: Boil the pasta
Cook pasta until just al dente in salted water. Reserve ½ cup pasta water, then drain.

Step 2: Sear the chicken
Pound chicken to even thickness and season with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high. Sear chicken for 4–5 minutes per side until golden and cooked through. Rest, then slice or cube.

Step 3: Toss with pesto
In a large bowl or skillet, combine hot pasta with pesto and a splash of pasta water or cream. Stir to create a smooth, glossy coating.

Step 4: Add chicken and finish
Stir in sliced chicken and Parmesan. Adjust seasoning with salt, pepper, and lemon if needed. Add more pasta water to loosen if needed.

Step 5: Serve
Plate hot with extra cheese, herbs, and optional cherry tomatoes or greens for color and contrast.

Flavor Variations

• Stir in sun-dried tomatoes or olives for a bold kick
• Add arugula or spinach for bite and freshness
• Use a blend of pesto and cream for a silky “pesto Alfredo” style
• Swap chicken for grilled shrimp, sausage, or roasted chickpeas
• Try with kale or arugula pesto for a twist

Pro Tips

• Use fresh, high-quality pesto — it’s the star of the dish
• Don’t overcook the chicken — rest and slice just before serving
• Stir pasta off the heat when adding pesto to preserve the color
• Reserve pasta water to emulsify and adjust sauce texture

Final Thoughts

Chicken Pesto Pasta is fast, flexible, and packed with flavor — a green, garlicky classic that works hot or cold, dressed up or down. Whether you’re cooking from scratch or tossing together leftovers, it’s always a crowd-pleaser.

Sear it. Swirl it. Let the pesto shine. 🍗🌿🧄🍝

🍝 Pasta Recipes Collection

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🥗 Pasta Salads & Light Fare

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