Chicken and Pesto Pasta is a delightful dish that perfectly balances the savory richness of chicken with the aromatic, vibrant flavors of pesto. This recipe is more than a quick meal; it’s a comforting hug on a plate, showcasing tender chicken chunks coated in luscious pesto, paired with al dente pasta, and finished with a sprinkle of fresh basil. It’s the kind of comfort food that can easily elevate a busy weekday dinner or impress guests at a gathering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken and Pesto Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken and Pesto Pasta

When I first discovered Chicken and Pesto Pasta, it quickly found a regular spot in our dinner rotation. The combination of bright pesto and creamy sauce creates a deliciously satisfying experience that is both quick and budget-friendly. Whether you’re hosting a casual dinner party or simply craving something hearty and tasty, this dish is a crowd-pleaser that everyone will love. I genuinely can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: This recipe comes together in just about 30 minutes, making it perfect for busy weeknights.
Irresistible Flavor: The sumptuous blend of creamy sauce and zesty pesto will leave your taste buds singing.
Eye-Catching Appeal: The vibrant green pesto combined with juicy chicken and pasta creates an inviting, colorful dish.
Flexible Serving: Ideal for family dinners, potlucks, or even as a satisfying lunch option.
Diet-Friendly Options: You can make adjustments for gluten-free, dairy-free, or vegetarian diets if needed.

Ingredients You’ll Need

12 ounces rigatoni or other short pasta: Rigatoni holds the sauce beautifully, but any short pasta will work well. Penne or fusilli can be great alternatives.
1 tablespoon olive oil: This adds richness to the chicken while helping it to sear nicely.
1 pound boneless skinless chicken breasts cut into 1-inch chunks: Chicken breasts are lean and cook quickly. You can substitute with thighs for added flavor.
1 teaspoon Italian seasoning: A savory blend of herbs that elevates the chicken’s flavor.
3/4 teaspoon kosher salt: Essential for enhancing the natural flavors of the dish.
Black pepper to taste: This adds a slight kick, balancing the creaminess.
2 cloves garlic, grated or minced: Fresh garlic brings aromatic notes that deepen the flavor profile.
1/2 cup pesto: Store-bought or homemade, pesto adds a fresh, herbal note that defines this dish.
2 tablespoons lemon juice: This helps brighten the entire dish, cutting through the creaminess beautifully.
1/4 cup heavy cream or half and half: For a rich and creamy texture, while half and half can slightly lighten it up.
1/4 cup grated Parmesan cheese: Adds salty depth; use fresh for the best flavor.
Chopped fresh basil for garnish (optional): This sprinkle brings a pop of freshness and color.

How to Make Chicken and Pesto Pasta

Cook the Pasta: Bring a large pot of salted water to a boil. Add 12 ounces of rigatoni or your pasta of choice, cooking until al dente as per package instructions. Remember to reserve 1/2 cup of that precious pasta water before draining the rest and setting aside.
Prepare the Chicken: While your pasta cooks, cut 1 pound of boneless, skinless chicken breasts into 1-inch chunks. Season them with 3/4 teaspoon kosher salt, black pepper to taste, and 1 teaspoon Italian seasoning.
Sear the Chicken: In a large sauté pan, add 1 tablespoon of olive oil and heat over medium-high. Once hot, add the seasoned chicken in a single layer. Let it cook undisturbed for about 2-3 minutes to achieve a nice sear, then flip to continue cooking until it reaches an internal temperature of 165°F and is cooked through.
Add Garlic: Reduce your heat to medium-low, then stir in 2 cloves of minced garlic. Cook for about 30 seconds until fragrant, being careful not to let it burn.
Combine Ingredients: Pour the cooked pasta into the sauté pan with the chicken, then add in 1/2 cup of pesto, 2 tablespoons of lemon juice, 1/4 cup of heavy cream (or half and half), and 1/4 cup of grated Parmesan cheese. Toss everything together until combined and heated through. If the mixture looks a bit dry, stir in some of that reserved pasta water, a little at a time.
Garnish and Serve: For an extra touch, garnish with chopped fresh basil if you desire. Serve immediately and enjoy each mouthful of flavor!

Storing & Reheating

To store leftover Chicken and Pesto Pasta, let it cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for about 3-4 days. If you want to save it for later, you can freeze portions in freezer-safe bags for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat gently in a pan over medium heat, adding a splash of water or cream to revitalize the creamy texture.

Chef’s Helpful Tips

Ensure your chicken is cut into uniform pieces for even cooking; larger chunks may remain undercooked.
Always taste and adjust seasoning before serving. Depending on your pesto, you may prefer more salt or lemon juice for brightness.
If you’re making this dish ahead of time, consider cooking the pasta until just al dente so it doesn’t become mushy when reheated.
For a dairy-free version, substitute heavy cream with coconut milk and omit the Parmesan or use a nut-based cheese alternative.
Fresh garlic really packs a punch; if you prefer a milder garlic flavor, try roasting the cloves before adding them to the pan.

When you take the first bite of Chicken and Pesto Pasta, you’ll be welcomed by a harmonious blend of flavors. The creamy, vibrant sauce pairs beautifully with the lightly seasoned chicken, and the pasta becomes a canvas for this tantalizing dish. As you savor each forkful, you’ll undoubtedly find yourself pondering when to make it again.

Recipe FAQs

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought pesto is a convenient option that saves time while still delivering a burst of flavor. If you have the opportunity, I highly recommend trying homemade pesto for an even fresher taste.

What can I substitute for heavy cream?

If you want a lighter version, you can use half and half or even plain Greek yogurt. For a dairy-free option, try full-fat coconut milk, which will contribute a lovely creaminess without the dairy.

How should I store leftovers?

Let the pasta cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for about 3-4 days. You can also freeze portions for up to 3 months; just remember to thaw it overnight in the refrigerator before reheating.

How can I make this dish gluten-free?

Switch out the rigatoni for your favorite gluten-free pasta. There are many great options available today, and they will work just as beautifully with the pesto and chicken.

Enjoy making this Chicken and Pesto Pasta, and don’t hesitate to play around with the ingredients to make it your own!

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Chicken and Pesto Pasta

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Author: Anna
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 5 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Italian

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Description

This Chicken and Pesto Pasta is a delightful combination of tender chicken, rigatoni, and fresh pesto, perfect for a quick dinner or a comforting meal. It’s simple to prepare and packed with flavor, making it a must-try for anyone seeking easy, homemade dishes.

Ingredients

Scale

12 ounces rigatoni or other short pasta
1 tablespoon olive oil
1 pound boneless skinless chicken breasts cut into 1 inch chunks
1 teaspoon Italian seasoning
3/4 teaspoon kosher salt
Black pepper to taste
2 cloves garlic grated or minced
1/2 cup pesto
2 tablespoons lemon juice
1/4 cup heavy cream or half and half
1/4 cup grated parmesan cheese
Chopped fresh basil for garnish optional

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Instructions

Cook the pasta in salted boiling water until al dente. Reserve a 1/2 cup of the pasta water and then drain and set aside.
While the pasta cooks, cut the chicken into 1 inch chunks then season with salt, pepper, and Italian seasoning.
Add the olive oil to a large saute pan. Heat over medium-high heat then add in the chicken. Spread it into a single layer and let it cook untouched for 2-3 minutes before flipping it over and continuing to cook until it's cooked through, 165° F.
Lower the heat to medium-low and stir in the garlic and cook another 30 seconds. Pour the cooked pasta in with the chicken along with the pesto, lemon juice, heavy cream, and parmesan. Stir together until well combined and warmed through. If the pasta looks dry stir in some of the reserved pasta water. Garnish with chopped basil before serving if desired.

Notes

Feel free to substitute the rigatoni with your favorite short pasta.
For a lighter version, you can use less heavy cream or substitute it with Greek yogurt.
Chopped sun-dried tomatoes or spinach can be added for extra flavor and nutrition.