If you’ve never tried chicken pesto pasta, trust me, it’s your must-have recipe for an effortless dinner. It’s rich, creamy, flavorful, and the most important is quick and easy, which is perfect for weeknights when you need a meal in a minute.

Easy chicken pesto pasta recipe—a quick dinner fix

When life gets busy, I always turn to easy chicken pesto pasta for a quick meal. It’s one of those dishes that feels fancy but takes less than 30 minutes to put together. The combination of tender chicken, creamy pesto sauce, and perfectly cooked pasta makes it go-to comfort food. I’ve made this recipe countless times, especially on nights when I don’t want to spend hours in the kitchen. You only need a few ingredients, and your chicken pesto pasta is ready. You can use leftover grilled chicken as well. This is the best option for leftovers.

Why this is the best chicken pesto pasta

• Perfect balance of flavors: This recipe combines a mix of creamy, savory, fresh, and slightly tangy flavors. Nothing overpowers the other and gives a perfect, flavorful bite.

• Restaurant quality at home: One of the best things about this chicken pesto pasta is that it tastes just like something you’d order at a fancy Italian restaurant. But you can make it right at home with simple ingredients.

• Effortless yet impressive: One thing I love about this recipe is how effortless it is. Just grab a store-bought pesto and toss everything together in just 20 minutes, and your chicken pesto pasta is ready. But when I had extra time, I made my own homemade pesto sauce.

• Customizable: This recipe is totally customizable. I also experimented by swapping the ingredients. Sometimes, I used sun-dried tomatoes, a splash of lemon juice, etc. No matter how I made it, this dish always turned out amazing.

Chicken pesto pasta with store-bought vs. homemade pesto

Well, both are equally tasty. Store-bought is a great option for a quick and easy chicken pesto pasta recipe as well as saving your time and efforts. On the other hand, homemade pesto sauce made from fresh basil, garlic, parmesan cheese, olive oil, and pine nuts gives a more authentic taste. Homemade ones allow you to control the ingredients and make them more flavorful. If you’re in a hurry, store-bought pesto works great, but if you have extra time, making homemade basil pesto is worth the effort. No matter which option you choose, pairing it with juicy chicken, al dente pasta, and fresh veggies like cherry tomatoes and spinach will make your dish irresistible.

Prepare your homemade Pesto Sauce:

Ingredients needed for pesto sauce

2 cups fresh basil leaves

1⁄2 cup parmesan cheese

1⁄3 cup pine nuts (or walnuts)

2 cloves garlic

1⁄2 cup olive oil

1⁄2 tsp salt

1⁄2 tsp black pepper

1⁄2 lemon, juiced

How to make perfect pesto sauce?

• Toss the fresh basil leaves and garlic cloves into a food processor. Pulse a few times until they are finely chopped.

• Throw in the pine nuts and Parmesan cheese. Pulse again until everything looks well combined. While the processor is running, slowly pour in the olive oil. It gives a creamy and smooth texture to your pesto.

• Add a pinch of salt and pepper. If you want to adjust the tastes, add cheese, garlic, and salt at this time. Now your homemade pesto sauce is ready. Use it immediately or store it an airtight container.

What can you add to chicken pesto pasta?

• Pasta: The choice is yours. All the time I’ve used penne, but today I’m using bowtie for a unique twist, but you can use according to your preference, like fettuccine, spaghetti, or penne. This is the base of your recipe, so make sure it holds the other ingredients and gives a perfect, flavorful bite. So, choose it wisely.

• Chicken breasts: Look for fresh, boneless, and skinless chicken for pasta. Chicken breasts cook well as compared to any other. You can either slice the chicken into thin strips or cut it into bite-sized cubes. You can use frozen chicken breasts as well, but make sure to thaw them first.

• Basil pesto: Store-bought vs. homemade, which one do you choose? Obviously, homemade because it works great. But if you’re in a hurry, go with store-bought; otherwise, follow the recipe from below. This sauce brings a rich, nutty, and slightly cheesy taste to the pasta.

• Parmesan Cheese: It adds a rich, nutty, creamy, and slightly salty flavor to your dish. It makes your pasta extra delicious. You can experiment with different cheeses like cheddar, non-dairy or vegan options like nutritional yeast, and cashew parmesan.

• Heavy cream: The cream gives the sauce a rich, smooth, and creamy texture that coats the pasta perfectly. Can I replace heavy cream? Yes, absolutely, you can use Greek yogurt and half-and-half instead of cream. But no one can beat the texture and flavor of heavy cream, so use only this, if possible.

• Seasonings: Italian seasoning works great because it goes well with pesto, but I don’t have Italian seasonings, so I’m using pepper and red chili flakes. If you don’t have anything, simply use onion or garlic powder.

• Cherry tomatoes and spinach: The sweetness of cherry tomatoes, the earthiness of spinach, and the rich, herby pesto make this dish a winner. You can use sun-dried tomatoes, bell peppers, kale, or even broccoli. Add your favourite veggies and make your pasta a flavorful and protein-packed meal.

How to cook chicken pesto pasta (perfect every time):

• Boil a large pot of salted water and cook al dente pasta. Save some pasta water to make creamy sauce. Then drain it and set it aside. I’ve used a clip strainer (from Amazon) to drain the pasta easily, and trust me, this is the best tool I’ve ever used!

• Heat the olive oil in a pan, add your bite-sized chicken pieces, and season with salt, pepper, and a pinch of garlic powder. Sear until it is golden brown or fully cooked. Want extra flavor? Try marinating the chicken in lemon juice for 15 minutes before cooking!

• Lower the heat and stir in store-bought or homemade basil pesto sauce and add a splash of that reserved pasta water. Toss in the drained pasta and mix until every bite is coated with pesto. Stir in a parmesan and a dollop of heavy cream to make your pasta very creamy. Within 30 minutes, your pasta is ready.

• Garnish your chicken pesto pasta with cherry tomatoes, pine nuts, fresh basil, a sprinkle of red pepper flakes, and grated parmesan cheese.

Can you freeze this? Storing and reheating:

Yes, you can freeze chicken pesto pasta, but with a little trick to keep it fresh and flavorful. If you’re eating it within 3 days, store it in an airtight container. Want to save it for later? No worries, let it cool completely, then store it in a freezer-safe container, and you can store it up to 2 months.

When you’re ready to eat, Heat a pan over low heat, add a splash of water, broth, or milk, and stir until creamy again. If you’re microwaving, then add a few drops of water, cover loosely, and heat in 30-second bursts. When you freeze, store the pasta and pesto separately for fresh taste when you reheat.

Tips for perfect creamy pasta:

1) Always use boneless, skinless chicken thighs instead of chicken breasts; they stay juicier, and if you marinate them with lemon juice, olive oil, and garlic before cooking, it can elevate your game.

2) Pine nuts are classic, but you can use almonds, walnuts, cashews, or even sunflower seeds as well.

3) If you want a healthier option, use whole wheat pasta, Greek yogurt instead of cream, and grilled chicken instead of frying.

4) Don’t overcook the pasta; otherwise, it’ll be mushy. So, cook the pasta al dente. It should be slightly firm when you bite into it.

5) Pulse the pesto instead of blending it too much. This keeps it slightly textured and fresh. Never cook your pesto directly on high heat; it can lose its vibrant color and freshness.

What to serve / Best pairing to elevate your meal game:

• Pair up your creamy chicken pesto pasta with crispy garlic bread, bruschetta. If you’re in the mood for something fresh, a Caprese salad with juicy tomatoes, mozzarella, and basil is a great choice.

• Want some extra veggies and drink? Pair with roasted zucchini, bell peppers, and asparagus. Choose your favourite drink, like chilled lemonade, iced tea, or even a glass of white wine like Sauvignon Blanc.

• If you love a little extra crunch, Parmesan crisps or a small cheese and olive platter make great starters. Put all together, and you have got a meal that feels complete.

Variations you must try:

1) Dairy-free chicken pesto pasta:

If you’re avoiding dairy, you don’t have to miss out on the creamy goodness. With a simple few swaps, you can enjoy dairy-free, flavorful pasta. Instead of parmesan cheese, you can try to use nutritional yeast for cheesy flavor without dairy. Make your creamy sauce by using blended cashew or avocado. For a healthier choice, swap your pasta and use gluten-free or even zucchini noodles. It’s a perfect weeknight meal for the week, and Enjoy your chicken pesto pasta without dairy.

2) Cheesy pesto pasta:

The simplest version of chicken pesto pasta. You just need to add extra cheese like mozzarella or burrata. Mozzarella gives a perfect stretchy, gooey texture, whereas burrata adds a rich, buttery creaminess to your pasta. Simply tear the cheese into pieces and mix it in while the pasta is still hot. Trust me, once you try it this way, you’ll never want to plan pesto pasta again.

3) Chicken pesto pasta without cream:

This is the most delicious, no-cream version of chicken pesto pasta. Instead of heavy cream, the pasta is tossed with pesto, garlic, olive oil, and a bit of reserved pasta water for a smooth and silky texture. No heavy cream is needed, but keep all the flavor. Instead of cream, you should use a blend of ricotta, Greek yogurt, or pasta water.

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