What ingredients do I need to make chicken pesto pasta?

To make chicken pesto pasta, you will need boneless chicken breasts or thighs, your favorite pasta (such as penne, fettuccine, or spaghetti), basil pesto sauce (store-bought or homemade), olive oil, garlic, salt, and pepper. Optional additions include cherry tomatoes, Parmesan cheese, and pine nuts for garnish. Fresh basil and lemon juice can also brighten the dish. These simple ingredients come together quickly for a flavorful and satisfying meal.

How do I cook chicken pesto pasta so the chicken stays tender?

To keep the chicken tender, slice it into evenly sized pieces and cook it over medium heat with olive oil until golden brown but still juicy inside. Avoid overcooking by cooking the chicken for about 5-6 minutes, flipping halfway through. Once cooked, remove the chicken and toss the pasta briefly in the same pan with pesto and a splash of pasta water. Then combine everything to finish. This method helps lock in moisture and blend flavors without drying out the chicken.

Can I make chicken pesto pasta ahead of time for meal prep?

Yes, chicken pesto pasta is great for meal prep. Cook the chicken and pasta separately, then mix with pesto just before serving to keep the pasta from drying out. Store components in airtight containers in the refrigerator for up to 3-4 days. Reheat gently and add a bit of water or extra pesto if needed. Separating the elements ensures freshness and makes for quick lunchtime or dinner options.

What are some healthy variations of chicken pesto pasta?

To make a healthier version of chicken pesto pasta, use whole-grain or legume-based pasta for added fiber and protein. Swap regular pesto for a lighter version using less oil or a spinach-based pesto for extra greens. Add vegetables like zucchini, cherry tomatoes, or spinach to increase nutrient content. Grilling the chicken instead of pan-frying can reduce added fat. These swaps maintain flavor while boosting nutritional value.

How can I store and reheat leftover chicken pesto pasta?

Store leftover chicken pesto pasta in an airtight container in the refrigerator for up to 3 days. When reheating, microwave on medium power or warm gently in a skillet with a splash of water or olive oil to prevent the pasta from drying out. Stir occasionally to heat evenly. Avoid high heat reheating to maintain the sauce’s texture and prevent the chicken from becoming tough. Adding a little fresh basil or Parmesan can refresh the flavors after reheating.

Chicken Pesto Pasta Recipe With Creamy Sauce And Fresh Herbs

Ingredients

Scale

1 pound (about 450 grams) boneless skinless chicken breasts

1 teaspoon Italian seasoning

Kosher salt to taste

Black pepper to taste

8 ounces (about 225 grams) pasta preferably penne with ridges

2 tablespoons olive oil

1/2 cup (120 ml) heavy cream

1/4 cup (25 grams) parmesan cheese plus extra for serving

1/4 cup sun-dried tomatoes drained

1/2 cup (120 grams) basil pesto

1/2 to 1 teaspoon red pepper flakes

A handful of torn fresh basil leaves for garnish

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Instructions

1-Getting started with this recipe is simple and rewarding. First, season the chicken pieces evenly with Italian seasoning, kosher salt, and black pepper to build a flavorful base. Next, cook the pasta in boiling salted water until al dente, about 8 to 9 minutes, and reserve one cup of pasta cooking water before draining.

2-Heat olive oil in a large non-stick skillet over medium-high heat and cook the chicken until golden brown and fully cooked, about 7 to 8 minutes. Then, reduce the heat, add the cooked pasta, heavy cream, parmesan cheese, and sun-dried tomatoes to the skillet with the chicken. Stir everything together, adding reserved pasta water a few tablespoons at a time if needed, until the mixture is creamy and well combined.

3-Finally, remove the pan from heat and stir in the basil pesto, then finish with extra parmesan cheese, red pepper flakes, and fresh basil leaves. Serve immediately for the best taste.

Last Step:

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Notes

🍝 Use ridged penne pasta to help hold the creamy sauce better and capture every bite of flavor
🧀 Using whole parmesan cheese blocks and grating it fresh adds much more flavor compared to pre-grated cheese
🥛 For a lighter dish, substitute heavy cream with half-and-half or milk, though the sauce will be less rich

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop Cooking
Cuisine: Italian-American
Diet: Contains poultry, dairy, gluten, tree nuts (from pesto)

Nutrition

Serving Size: 1/6 of recipe
Calories: 445
Sugar: 4
Sodium: 480
Fat: 23.3
Saturated Fat: 7.8
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 33.4
Fiber: 2.3
Protein: 24.7
Cholesterol: 75