Why You’ll Love Pesto Pasta with Chicken Recipe
This recipe is perfect for busy days when you want something delicious without spending hours in the kitchen. It delivers a restaurant-quality meal using simple ingredients. The combination of juicy, seasoned chicken and creamy pesto pasta creates a balanced dish full of flavor and texture. Plus, it’s versatile, easy to customize, and ideal for feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound spaghetti
½ cup pesto
½ cup freshly grated Parmesan cheese
1 tablespoon butter
4 6-ounce boneless skinless chicken breast
½ teaspoon salt (plus more to taste)
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon black pepper (plus more to taste)
1 tablespoon olive oil
1 lemon (juiced)
Fresh basil (for garnish)
Directions
- Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.
- Return the drained pasta to the same pot over low heat. Add pesto, Parmesan cheese, and butter. Season with salt and pepper to taste. Gradually add reserved pasta water until the sauce becomes smooth and glossy.
- Preheat a grill pan over medium-high heat and add olive oil. Season both sides of the chicken with salt, pepper, garlic powder, and paprika. Cook for 3–4 minutes per side until golden brown and fully cooked. Let the chicken rest for 5 minutes, then slice into strips.
- Place the sliced chicken over the pesto pasta. Drizzle with lemon juice and garnish with fresh basil. Serve immediately.
Servings and timing
This recipe serves 8 people and takes approximately 20 minutes from start to finish, making it ideal for quick weeknight dinners or casual gatherings.
Variations
You can easily adapt this dish to suit your preferences. Swap spaghetti for penne, fettuccine, or whole wheat pasta. Use shrimp instead of chicken for a seafood twist, or make it vegetarian by adding roasted vegetables like cherry tomatoes, zucchini, or mushrooms. For extra creaminess, stir in a splash of heavy cream.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce. Avoid overheating, as it may dry out the chicken.
FAQs
Can I use store-bought pesto?
Yes, store-bought pesto works perfectly and saves time, though homemade pesto can enhance the flavor.
What’s the best pasta for this recipe?
Spaghetti works well, but you can use any pasta shape you prefer, such as penne or fusilli.
How do I know when the chicken is cooked?
The chicken is done when it reaches an internal temperature of 165°F and is no longer pink inside.
Can I make this recipe ahead of time?
You can prepare the components ahead, but it’s best assembled fresh for optimal texture and flavor.
Is this dish freezer-friendly?
It’s not ideal for freezing, as the pesto and pasta texture may change when thawed.
Can I add vegetables to this recipe?
Yes, vegetables like spinach, broccoli, or sun-dried tomatoes make great additions.
How can I make it dairy-free?
Use dairy-free pesto and skip the Parmesan or substitute with a plant-based alternative.
What can I use instead of chicken?
You can substitute chicken with shrimp, tofu, or even grilled salmon.
Why reserve pasta water?
Pasta water helps loosen the sauce and creates a silky, well-coated pasta.
Can I make it spicy?
Yes, add red pepper flakes or a pinch of chili powder for a bit of heat.
Conclusion
Pesto pasta with chicken is a simple yet impressive dish that brings together bold flavors and comforting textures in just minutes. Whether you’re cooking for family or entertaining guests, this recipe is reliable, adaptable, and always satisfying.
Pesto Pasta with Chicken Recipe
A quick and flavorful pesto pasta topped with juicy, seasoned chicken and finished with fresh lemon and basil. Perfect for a satisfying weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Boil and Pan Fry
- Cuisine: Italian
- Diet: Halal
Ingredients
- 1 pound spaghetti
- 1/2 cup pesto
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon butter
- 4 (6-ounce) boneless skinless chicken breast
- 1/2 teaspoon salt (plus more to taste)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper (plus more to taste)
- 1 tablespoon olive oil
- 1 lemon (juiced)
- Fresh basil (for garnish)
Instructions
- Bring a large pot of heavily salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1 cup pasta water, then drain.
- Return drained pasta to the same pot over low heat. Add pesto, Parmesan cheese, and butter. Season with salt and pepper. Gradually add reserved pasta water until the sauce becomes glossy.
- Preheat a grill pan to medium-high heat and add olive oil. Season chicken with salt, pepper, garlic powder, and paprika. Cook for 3–4 minutes per side or until golden brown and cooked through. Let rest for 5 minutes, then slice into strips.
- Top pasta with sliced chicken. Drizzle with lemon juice, garnish with fresh basil, and serve immediately.
Notes
- Use rotisserie chicken for a quicker alternative.
- Add cherry tomatoes or spinach for extra color and nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of water or broth to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg
