This Chicken Pesto Pasta is a weeknight dinner hero! 🌿🍝 Juicy, golden-brown chicken, tender pasta, and a rich, herby pesto sauce come together in just 30 minutes for a dish that’s fresh, vibrant, and packed with flavor. Whether you make your own pesto or use a high-quality store-bought version, this pasta is a guaranteed crowd-pleaser!

Ingredients:

• 2 boneless, skinless chicken breasts (or 3 if smaller), diced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 8 oz pasta (penne, fusilli, or fettuccine)
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup heavy cream (optional, for a creamier sauce)
• 1/4 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts (optional, for crunch)
• Fresh basil for garnish

Directions:

1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the diced chicken with salt, pepper, garlic powder, and Italian seasoning. Cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove from heat and set aside.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
3. Make the Sauce: In the same skillet, add the pesto and heavy cream (if using). Stir to combine, then add in the cooked pasta and toss to coat. Add reserved pasta water a little at a time if needed for consistency.
4. Assemble & Serve: Return the cooked chicken to the skillet, tossing it with the pasta. Stir in Parmesan cheese, and toasted pine nuts. Garnish with fresh basil and enjoy!

Easy & Flavorful Chicken Pesto Pasta

Recipe by Alison J. Ball

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 2 boneless, skinless chicken breasts (or 3 if smaller), diced

• 2 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp Italian seasoning

• 8 oz pasta (penne, fusilli, or fettuccine)

• 1/2 cup pesto (store-bought or homemade)

• 1/4 cup heavy cream (optional, for a creamier sauce)

• 1/4 cup grated Parmesan cheese

• 1/4 cup toasted pine nuts (optional, for crunch)

• Fresh basil for garnish

Directions

• Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season the diced chicken with salt, pepper, garlic powder, and Italian seasoning. Cook for 5-7 minutes, flipping occasionally, until golden brown and cooked through. Remove from heat and set aside.
• Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
• Make the Sauce: In the same skillet, add the pesto and heavy cream (if using). Stir to combine, then add in the cooked pasta and toss to coat. Add reserved pasta water a little at a time if needed for consistency.
• Assemble & Serve: Return the cooked chicken to the skillet, tossing it with the pasta. Stir in Parmesan cheese, and toasted pine nuts. Garnish with fresh basil and enjoy!

Recipe Video