Chicken Pesto Pasta Recipe

I’m excited to share my Chicken Pesto Pasta featuring Broccoli And Pesto and an unexpected pantry twist that you won’t see coming.

I love how Chicken Pesto Pasta feels like a small culinary mystery. I toss tender boneless skinless chicken breasts with bright basil pesto and something just clicks; the flavors don’t shout but they won’t let you forget them either.

Sometimes I mess up the balance and end up learning something new, which is why I keep coming back. If you like Pesto Chicken Meals you’ll get what I mean.

There’s a snap of freshness and a bit of comfort, yet it’s not the usual same old. I promise it makes you curious enough to try it, maybe tonight.

Ingredients

• Pasta: starchy carbs for energy some fiber if whole grain, carries pesto really well
• chicken: lean protein builds muscle, keeps you full mild flavor so it soaks pesto
• Pesto: basil oil and nuts make it herbaceous, rich in healthy fats bold flavor
• Parmesan: salty umami adds protein and calcium, a little goes a long way
• olive oil: heart healthy fats, silky mouthfeel helps sauce cling to pasta
• lemon: bright acid lifts richness gives freshness, a little juice wakes everything up
• garlic: pungent aromatic small amount boosts savory depth can be mellow when cooked

Ingredient Quantities

• 12 ounces (340 g) penne or fusilli pasta
• 1 pound (450 g) boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 1 cup prepared basil pesto (about 8 oz / 225 g)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup pine nuts, toasted (optional)
• 1/2 cup heavy cream or half and half (optional)
• 1/2 cup cherry tomatoes, halved (optional)
• 1 lemon, zested and juiced
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish, a handful

How to Make this

1. Bring a large pot of well salted water to a boil and cook 12 ounces penne or fusilli until just shy of al dente, about 1 to 2 minutes less than package directions; before draining reserve about 1 cup of the pasta cooking water, then drain the pasta.

2. Meanwhile pat 1 pound boneless skinless chicken breasts dry, season both sides with salt and freshly ground black pepper and zest 1 lemon over the chicken, set lemon aside for juicing later.

3. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium high heat, add the chicken and cook until golden and cooked through about 5 to 7 minutes per side depending on thickness; remove to a cutting board and let it rest for 5 minutes, it’ll keep the juices in, then slice against the grain.

4. Lower heat to medium, add a little more oil if the pan is dry and add 2 cloves minced garlic and 1/4 cup pine nuts to the skillet; toast gently, stirring, until garlic is fragrant and nuts are golden, watch them close because they burn fast.

5. If using, pour in 1/2 cup heavy cream or half and half and warm it briefly so it loosens in the pan, then stir in 1 cup prepared basil pesto, the juice of the zested lemon, and 1/2 cup freshly grated Parmesan cheese; stir until the sauce is smooth.

6. Add a splash of the reserved pasta water and stir to loosen the sauce to a silky consistency, repeat adding small amounts until you reach the desired thickness; taste and adjust salt and pepper.

7. Return the drained pasta and sliced chicken to the skillet and toss everything together over low heat so the pasta is well coated and the chicken warms through, if using 1/2 cup halved cherry tomatoes add them now and toss just until they soften slightly.

8. Plate the pasta, sprinkle extra grated Parmesan over each serving and scatter the toasted pine nuts on top for crunch, tear a handful of fresh basil leaves and scatter them over the dish.

9. Serve right away while warm, with extra lemon wedges if you like, and don’t overcook the pasta, you’ll thank me later.

Equipment Needed

1. Large pot for boiling the pasta
2. Colander to drain the pasta and catch that precious pasta water
3. Large skillet, nonstick or stainless, for searing the chicken and making the sauce
4. Cutting board — use a big one so the chicken can rest and be sliced easily
5. Chef’s knife, sharp (trust me, dull knives are a pain)
6. Tongs or a pasta fork to toss the pasta and move the chicken
7. Microplane or zester for the lemon zest
8. Grater for the Parmesan
9. Wooden spoon or silicone spatula to stir and loosen the sauce

FAQ

Chicken Pesto Pasta Recipe Substitutions and Variations

• Chicken breasts: use boneless skinless chicken thighs for more flavor and juiciness, or swap for firm tofu or tempeh if you want a vegetarian version, or use shrimp for a quicker seafood option.
• Penne or fusilli pasta: swap in rigatoni or rotini, or try whole wheat or chickpea pasta for extra fiber and protein, or use gluten free pasta if needed.
• Basil pesto: replace with spinach or arugula pesto, sun dried tomato pesto for a sweeter deeper taste, or make a quick parsley walnut pesto if you dont have basil.
• Parmesan cheese: use Pecorino Romano or Asiago for a sharper salty kick, or nutritional yeast to keep it vegan while keeping a cheesy flavor.

Pro Tips

1. Reserve and keep the pasta water hot, then add it in tiny splashes while tossing so the pesto and cheese emulsify into a silky sauce, not a greasy one, go slow you can always add more but you cant take it back.

2. For juicier chicken, give the breasts a quick 15 to 30 minute salt and lemon oil rub or brine, pound them to even thickness so they cook the same, and let them rest a few minutes before slicing so the juices stay put.

3. Toast pine nuts on very low heat and never walk away they burn in a heartbeat, or brown a knob of butter first then toss the nuts in for deeper flavor; if you cant find pine nuts use chopped toasted almonds or walnuts instead.

4. Hold back a little lemon juice and Parmesan till the end for brightness and salty pop, and always finish tossing the pasta off the direct heat so the sauce clings without the pasta getting mushy.