Name: Pesto Chicken Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 ounces short pasta such as penne, rotini, fusilli, farfalle, or cavatappi; salt for the pasta water; 1 to 1.25 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning or dried oregano and basil mix; 1 tablespoon olive oil; 1 cup basil pesto; 1/4 to 1/2 cup reserved pasta cooking water; 1/4 cup heavy cream or half-and-half; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 1 to 2 cloves garlic, minced; 1 pinch red pepper flakes; 1 cup cherry or grape tomatoes, halved; 1 to 1 1/2 cups baby spinach or chopped kale; 1/4 cup toasted pine nuts, walnuts, or slivered almonds; 1 lemon, zested, plus 1 to 2 teaspoons lemon juice

Pesto Chicken Pasta Recipe tastes bright, garlicky, and cheesy with juicy bites of chicken and twirls of saucy pasta that feel like weeknight comfort in a bowl. It works perfectly for busy cooks who want a 30-minute dinner that still feels special and kid friendly. I first made this on a Tuesday when my sink overflowed and my day went sideways, and this bowl of green goodness absolutely saved my mood.

Why Make This Pesto Chicken Pasta Recipe at Home

Homemade pesto chicken pasta gives you fresher flavor than most takeout or jarred sauces. You control the garlic, the salt, and the richness, so the pasta tastes balanced instead of oily or bland.

You also use one skillet and one pot, which keeps cleanup simple. Leftovers taste great the next day, so you cook once and eat twice, which always feels like a small life win.

“This pesto chicken pasta recipe tastes like something from a cozy Italian cafe, but it comes together in under 30 minutes at home. ★★★★★”

Ingredients You Need

Pasta

12 ounces short pasta
- Good options: penne, rotini, fusilli, farfalle, or cavatappi.
- Use whole wheat or chickpea pasta if you want extra fiber and protein.
- I like bronze-cut pasta because it holds the pesto sauce better.

Chicken

1 to 1.25 pounds boneless skinless chicken breasts or thighs
- Slice into thin strips or small bite-size cubes for quick cooking.
- Thighs stay juicier, breasts taste leaner, so pick what you like.
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon Italian seasoning or dried oregano and basil mix
1 tablespoon olive oil for cooking

Pesto Sauce

You can use homemade pesto or a good quality store-bought pesto.

1 cup basil pesto
- If you use jarred pesto, choose one that lists basil, olive oil, nuts, and real cheese at the top of the ingredient list.
- I like refrigerated pesto from the deli section more than shelf-stable jars for brighter flavor.
¼ to ½ cup pasta cooking water
- This starchy water helps the pesto cling to the pasta and chicken.
¼ cup heavy cream or half-and-half (optional, for a creamier pesto chicken pasta recipe)
- You can swap in whole milk plus 1 tablespoon cream cheese for a lighter, still creamy texture.
½ cup freshly grated Parmesan cheese, plus more for serving
- Use a block of Parmesan and grate it yourself for best melting and flavor.
1 to 2 cloves garlic, minced, if your pesto tastes mild and you want more garlic punch
Pinch of red pepper flakes, optional, for a little heat

Veggies and Add-ins

These add color, texture, and extra nutrition.

1 cup cherry or grape tomatoes, halved
1 to 1½ cups baby spinach or chopped kale
¼ cup toasted pine nuts, walnuts, or slivered almonds, optional, for crunch
Zest of 1 lemon and 1 to 2 teaspoons lemon juice, optional, for brightness

Pantry Shortcuts

Use rotisserie chicken instead of raw chicken if you feel short on time.
Use frozen broccoli florets or peas and toss them into the pasta water during the last 2 minutes of boiling.
Use jarred pesto and pre-shredded Parmesan if you need a true speed meal, though freshly grated cheese still tastes better.

Equipment List

Large pot for boiling pasta
Large skillet or sauté pan for cooking chicken and tossing everything together
Tongs or a pasta spoon
Measuring cups and spoons
Cutting board and sharp knife
Microplane or fine grater for Parmesan and lemon zest

Tips & Mistakes

Salt the pasta water generously so the pasta carries flavor before it meets the pesto.
Cook the pasta just to al dente and taste a piece instead of trusting the box time.
Reserve at least 1 cup of pasta water before you drain, because this liquid turns pesto into a silky sauce.
Cut chicken into even pieces so it cooks at the same speed and stays juicy.
Sear chicken in a hot pan and avoid crowding, or it will steam and turn pale and rubbery.
Add pesto off the heat or on very low heat so the basil stays bright and the cheese does not turn grainy.
Thin the pesto with pasta water gradually, a few tablespoons at a time, so the sauce coats the pasta instead of pooling at the bottom.
Taste at the end and adjust salt, pepper, and lemon juice, since pesto brands vary a lot in saltiness.
Stir in delicate greens like spinach at the very end so they wilt gently and keep their color.
Store leftovers promptly and avoid reheating on high heat, or the sauce can separate and the chicken can dry out.

How to Make Pesto Chicken Pasta Recipe

Step 1: Boil the Pasta

Bring a large pot of water to a strong boil and add a generous handful of salt. Add the pasta and cook until al dente, usually 1 to 2 minutes less than the package suggests. Scoop out at least 1 cup of the starchy pasta water, then drain the pasta and set it aside.

Step 2: Season and Cook the Chicken

Pat the chicken dry with paper towels so it browns well. Toss the chicken pieces with salt, pepper, and Italian seasoning until they look evenly coated. Heat olive oil in a large skillet over medium high heat, then add the chicken in a single layer.

Cook the chicken without moving it for 2 to 3 minutes so it develops color, then stir and cook another 3 to 4 minutes until the pieces look cooked through and no longer pink in the center. Taste a small piece and adjust seasoning with a pinch of salt or pepper if needed. Transfer the cooked chicken to a bowl and keep the skillet on the stove.

Step 3: Build the Pesto Sauce Base

Turn the heat under the skillet down to low. Add the minced garlic and red pepper flakes, if you use them, and stir for about 30 seconds until the garlic smells fragrant. Pour in ¼ cup of the reserved pasta water and scrape up any browned bits from the bottom of the pan.

Whisk in the pesto and heavy cream or half-and-half, if you use it. Stir until the mixture looks smooth and creamy, then sprinkle in the grated Parmesan. Stir again until the cheese melts and the sauce thickens slightly, adding a splash more pasta water if it looks too thick.

Step 4: Combine Pasta, Chicken, and Veggies

Add the cooked pasta and chicken to the skillet with the pesto sauce. Toss everything together over low heat until the pasta looks evenly coated and glossy. If the sauce seems tight or sticky, add more pasta water a few tablespoons at a time until it looks silky.

Add the spinach or kale and stir until the greens wilt. Gently fold in the cherry tomatoes so they warm through but still keep their shape. Taste and adjust with more salt, pepper, or lemon juice, and add lemon zest if you want extra brightness.

Step 5: Finish and Serve

Turn off the heat and let the pasta sit for 1 to 2 minutes so the sauce clings and thickens slightly. Sprinkle more Parmesan and toasted nuts on top for extra flavor and crunch. Serve the pesto chicken pasta recipe hot, with extra pesto on the side if you want a stronger basil kick.

Variations I've Tried

I swap the chicken for shrimp and cook the shrimp in the same skillet until they turn pink and opaque, which gives a lighter seafood twist. I also make a veggie version and skip the meat, then bulk it up with extra broccoli, peas, and white beans for protein. Sometimes I use sun dried tomato pesto instead of basil pesto, which gives a deeper, slightly smoky flavor that tastes amazing with grilled chicken.

I also tried a dairy lighter version and used reserved pasta water plus a spoonful of Greek yogurt instead of cream, which still tasted creamy but felt lighter. Whole wheat pasta and extra spinach turn this pesto chicken pasta recipe into a higher fiber dinner that still tastes like comfort food. On busy nights I toss in leftover roasted vegetables from the fridge, which saves time and cuts down on food waste.

How to Serve Pesto Chicken Pasta Recipe

Serve this pesto chicken pasta recipe in warm bowls so the sauce stays silky and comforting. Add a big sprinkle of Parmesan on top and a squeeze of fresh lemon for brightness. Pair it with a simple green salad, garlic bread, or roasted vegetables like carrots or broccoli.

Kids often like this with a side of sliced cucumbers or cherry tomatoes and a glass of cold milk or sparkling water. Adults can enjoy it with iced tea, lemonade, or flavored sparkling water for a refreshing contrast.

How to store

Cool leftovers to room temperature within 1 hour, then transfer them to an airtight container and store in the fridge for up to 3 to 4 days.
Freeze portions in freezer safe containers or bags for up to 2 months, and label them with the date so you stay organized.
Reheat in a skillet over low heat with a splash of water, milk, or broth, and stir often until the pasta and chicken heat through and the sauce loosens.
You can also reheat in the microwave in short bursts, stirring between each burst and adding a spoonful of liquid if the pasta looks dry.