Chicken Pesto Pasta Recipe

This comforting, vibrant Chicken Pesto Pasta is made with tender chicken breast, basil pesto, and cherry tomatoes, ready in 30 minutes. The moment you fold the pesto into the hot noodles, the warmth releases an incredible garlic aroma that coats every bite. I rely on this quick dinner when I need something fast but filling.

Why This Classic Works

I used to dump cold pesto straight from the jar onto lukewarm pasta, resulting in a clumpy, oily mess. I quickly learned that reserving a splash of hot pasta water is the secret to emulsifying the sauce.

The starchy water binds the oil and cheese together into a silky glaze that clings to the chicken. It completely changed how I approach jarred or homemade pesto dishes.

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Chicken Pesto Pasta Ingredients

• 12 oz penne pasta
• 1 lb boneless skinless chicken breasts, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup basil pesto
• 1/4 cup grated Parmesan cheese

How To Make Chicken Pesto Pasta

1. Boil the Pasta: Cook the penne in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken with salt and pepper, then cook for 5-7 minutes until browned and cooked through.
3. Add the Garlic and Tomatoes: Lower the heat to medium and stir in the minced garlic and halved cherry tomatoes. Cook for 2 minutes until the tomatoes just begin to soften and release their juices.
4. Combine and Coat: Add the drained pasta, pesto, and a splash of the reserved pasta water to the skillet. Toss everything together vigorously until a glossy green sauce forms, then top with Parmesan cheese.

Recipe Tips

• Don’t cook the pesto: Heating pesto directly on a hot flame turns the fresh basil bitter and discolors it. Let the residual heat of the pasta warm the sauce.
• Heavily salt the pasta water: This is your only chance to flavor the pasta itself, which balances the rich pesto.
• Save the pasta water: This starchy liquid is crucial for thinning out thick pesto without adding excess oil.

What To Serve With Chicken Pesto Pasta

Serve this pasta alongside a crisp arugula salad dressed with a simple lemon vinaigrette to cut through the richness. Garlic bread is also excellent for swiping up any leftover pesto sauce at the bottom of the bowl.

How To Store

Keep leftover pasta in an airtight container in the fridge for up to 4 days. Reheat gently on the stove with a splash of water to prevent the oil from separating. I do not recommend freezing this dish as the pesto can become grainy.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and stay very juicy. Simply dice them and cook exactly as you would the chicken breasts.

Why did my pesto turn brown?

Pesto turns brown when exposed to high, direct heat. To keep it bright green, always toss it off the heat using the warmth of the pasta.

Can I make this gluten-free?

Absolutely. Just swap the regular penne for your favorite gluten-free pasta brand and cook according to the package directions.

Nutrition

• Calories: 520 kcal
• Total Fat: 24g
• Saturated Fat: 5g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrate: 45g
• Protein: 35g

Try More Recipes:

• Lemon Butter Chicken Pasta Recipe
• Creamy Lemon Chicken Pasta Recipe
• Creamy Chicken Pasta Recipe