Save to Pins The first time I made pesto chicken pasta, I was rushing to feed friends who'd shown up unexpectedly. I grabbed a jar of basil pesto from the back of my pantry, some chicken breasts from the freezer, and hoped for the best. That night taught me that store-bought pesto, when treated right, can transform a simple weeknight dinner into something that feels special. The way the garlic hits the hot oil still makes my whole kitchen feel alive.
Last summer, my sister requested this dish for her birthday dinner instead of going out. I cooked the chicken on our backyard grill while the pasta boiled, and we ate on the back porch as the sun went down. She told me it was better than the version she'd had in Rome last spring, though I suspect she was just being kind. Still, there's something magical about how the cherry tomatoes burst between bites.
Ingredients
- Boneless chicken breasts: Halving them horizontally means they cook faster and stay juicy, a trick I learned after too many dry chicken disasters
- Penne or fusilli pasta: The ridges and spirals catch the pesto sauce beautifully so every bite is flavorful
- Store-bought basil pesto: Keep a few good brands in your pantry for emergencies, or use homemade if you're feeling ambitious
- Extra-virgin olive oil: You'll need this for both cooking the chicken and building the sauce base
- Garlic cloves: Freshly minced garlic makes all the difference, even with a flavorful sauce like pesto
- Grated Parmesan: Adds salty depth and helps the sauce cling to the pasta
- Cherry tomatoes: They provide little bursts of freshness and color that cut through the rich pesto
- Baby spinach: Wilts gently into the hot pasta, adding nutrition without changing the flavor profile
- Salt and black pepper: Don't underestimate how much seasoning the chicken needs before it hits the pan
- Fresh basil leaves: A finishing touch that brightens the whole dish visually and aromatically
Instructions
- Season and slice the chicken:
- Sprinkle both sides of the halved chicken breasts generously with salt and pepper, letting them sit while you heat your pan.
- Grill the chicken to perfection:
- Heat one tablespoon olive oil in a grill pan over medium-high heat and cook chicken for 4 to 5 minutes per side until nicely charred and cooked through, then rest for 5 minutes before slicing thinly.
- Cook the pasta:
- Boil the pasta in salted water until al dente, remembering to reserve that quarter cup of starchy pasta water before draining.
- Build the flavor base:
- In the same pot, heat the remaining olive oil and sauté the minced garlic for just 30 seconds until fragrant, watching carefully so it doesn't burn.
- Soften the cherry tomatoes:
- Add the halved cherry tomatoes and cook for about 2 minutes until they start to soften but still hold their shape.
- Create the sauce:
- Return the drained pasta to the pot and stir in the pesto, reserved pasta water, and Parmesan until everything is glossy and well coated.
- Bring it all together:
- Fold in the sliced chicken and baby spinach, tossing gently until the spinach just begins to wilt.
- Season and serve:
- Taste and adjust with more salt and pepper if needed, then serve immediately topped with fresh basil and extra Parmesan.
Save to Pins This recipe became my go-to for new parents because it reheats beautifully and freezes well. I've dropped off countless containers to friends with newborns, and they always text me later saying it was the first real meal they'd enjoyed in weeks. Something about comfort food that actually requires minimal effort feels like a gift.
Making It Your Own
I've made this with sun-dried tomato pesto when I wanted something deeper and more intense. The smoky sweetness completely transforms the dish while keeping the same comforting framework. One friend swears by arugula pesto for a peppery kick that cuts through the richness.
Wine Pairing Wisdom
A crisp Pinot Grigio has become my default pairing because its bright acidity complements the basil without competing. If you prefer red, reach for something light-bodied that won't overpower the delicate pesto flavors. The wine matters more than I originally thought it would.
Perfecting The Technique
The most common mistake I see is overcooking the chicken until it's dry and rubbery. Watch for those beautiful char marks and trust your touch rather than relying solely on timing.
- Use a meat thermometer to check for 165°F at the thickest part
- Don't crowd the pan or the chicken will steam instead of sear
- Let those garlic cloves sizzle just until fragrant, never brown
Save to Pins There's something deeply satisfying about a dish that comes together this quickly yet feels so complete. Hope it becomes one of your weeknight heroes too.
Questions & Answers
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade basil pesto works wonderfully and allows you to adjust the flavors to your preference. Use approximately ½ cup or adjust based on taste preference.
- → What other pasta shapes work well?
Fusilli, rotini, farfalle, or gemelli all work beautifully. The pesto coats these shapes evenly, and their texture holds up well when tossed with the chicken and vegetables.
- → Can I make this ahead of time?
You can grill the chicken and prepare the pesto mixture up to a day in advance. Store them separately in the refrigerator. Cook the pasta fresh and toss everything together when ready to serve for the best texture.
- → How do I prevent the pasta from drying out?
Always reserve ¼ cup of pasta water before draining. The starchy water helps emulsify the pesto and creates a silky sauce that clings to the pasta. If needed, add more pasta water when reheating.
- → What protein alternatives can I use?
Grilled shrimp, pan-seared salmon, or cubed tofu work beautifully. For vegetarian options, try white beans or chickpeas for added protein while keeping the dish satisfying.
- → Can I add more vegetables?
Certainly. Roasted bell peppers, sautéed zucchini, or steamed broccoli florets make excellent additions. Add them during step 6 so they heat through without becoming overcooked.