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Pesto Chicken Pasta – Fresh & Flavorful Recipes for Dinner

You know that moment when the smell of fresh basil fills the kitchen, and suddenly your whole dinner routine feels like a mini celebration? That’s exactly what happens when I make this Pesto Chicken Pasta. It’s like a quick escape to Italy without leaving your home! The vibrant green sauce, tender chicken, and al dente pasta come together in a burst of flavor and color that’s almost too pretty to eat—almost. Trust me, once you dive into this dish, the creamy, herby sauce and juicy chicken will have you hooked. Plus, it’s super easy and perfect for any weeknight when you want something delicious but don’t want to spend all night cooking.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

12 ounces penne pasta
2 boneless, skinless chicken breasts (about 1 pound)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 cup cherry tomatoes, halved (optional for freshness)
½ cup grated Parmesan cheese, plus extra for garnish

For the Sauce / Garnish:

¾ cup fresh basil pesto (store-bought or homemade)
2 cloves garlic, minced
¼ cup toasted pine nuts or walnuts (optional)
Fresh basil leaves, for garnish

How I Make It

Step 1:

Start by bringing a large pot of salted water to a boil and cook the penne pasta until al dente according to package instructions—usually around 10 to 11 minutes. Drain, reserving about ½ cup of the pasta water for later use.

Step 2:

While the pasta cooks, season the chicken breasts generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 6-7 minutes per side until the chicken is golden brown and cooked through (internal temp of 165°F). Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.

Step 3:

In the same skillet, toss in the minced garlic and sauté for about 30 seconds until fragrant. Reduce heat to low. Add the cooked pasta, sliced chicken, and ¾ cup of basil pesto. Stir well to coat everything evenly. If the pasta seems dry, add the reserved pasta water a little at a time until you get a smooth, glossy sauce that clings beautifully.

Step 4:

If you’re adding cherry tomatoes, stir them in now and let them warm for a minute or two. Sprinkle in the grated Parmesan cheese and gently toss again. This adds a creamy, salty kick that makes the dish irresistible.

Step 5:

Serve immediately, garnished with fresh basil leaves, a sprinkle of toasted pine nuts or walnuts if you like that extra crunch, and a little extra Parmesan for good measure.

Variations & Tips

Swap out penne for fusilli or farfalle for a fun twist on textures.
For a lighter version, use half pesto and half plain Greek yogurt to add creaminess.
Add a squeeze of fresh lemon juice at the end for a bright, zesty punch.
Mix in steamed asparagus or peas for extra veggies and color.
If you prefer, grill the chicken for a smoky flavor instead of pan-searing.
Use sun-dried tomato pesto or kale pesto for a unique flavor change.

How I Like to Serve It

I usually pair this pesto chicken pasta with a simple green salad dressed in lemon vinaigrette on warm spring evenings. It’s also fantastic for casual dinners with friends—easy to make ahead, and everyone loves that fresh basil aroma filling the room. When the weather’s cool, a glass of crisp white wine alongside makes it feel extra special.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water to loosen the sauce.
If you don’t have fresh basil pesto, store-bought works well—just choose a good quality one with real basil and olive oil.

Closing: This recipe is a guaranteed crowd-pleaser every time, blending fresh, vibrant flavors with ease and a touch of comfort that never fails to brighten up dinner.