A steaming bowl of chicken pesto pasta is hard to resist. This chicken pesto pasta recipe is simple, full of bright, fresh flavors, and can be on the table in under 30 minutes. Using vibrant homemade pesto makes a big difference—if you have a few minutes to blend basil, Parmesan, garlic, lemon, and olive oil, the result will elevate the whole dish.
Fresh Chicken Pesto Pasta
Pesto pasta is a favorite for a reason: it captures the bright, herb-forward flavors of summer while remaining comforting and satisfying. This version pairs tender chicken with lightly sautéed vegetables, cherry tomatoes, and a glossy pesto sauce that clings to penne. It works equally well when basil is at its peak or when you rely on a jar of good-quality pesto. Serve it for weeknight family dinners, a casual dinner party, or a comforting meal for someone needing an easy, nourishing dish.
The recipe is flexible: swap penne for any short pasta you prefer, use rotisserie chicken to save time, or make it vegetarian by swapping chicken for cubed tofu or extra vegetables and using a dairy-free pesto.
Homemade
Pesto
Fresh pesto—basil, garlic, Parmesan, lemon, and olive oil—adds a fragrant, savory lift to the pasta. Make a batch ahead and freeze extras in ice cube trays for quick weekday meals.
Everything You Need
Most of the ingredients are pantry staples. Here’s what you’ll want to gather before you start:
- Penne pasta: Short, ridged pasta like penne holds pesto well, but any short pasta will work.
- Salt: Add to the pasta water and season the chicken and sauce to taste.
- Olive oil: For sautéing and to give the sauce a silky finish.
- Chicken breast: Use fresh, boneless, skinless chicken and cut into bite-sized pieces.
- Italian seasoning: A quick seasoning for the chicken to build savory depth.
- Yellow onion: Adds a touch of sweetness and texture when sautéed.
- Garlic: Essential in both the pesto and the pan sauce.
- Chicken broth: Creates the base of a light sauce and adds flavor when reduced.
- Cherry tomatoes: Added near the end so they warm and soften without collapsing.
- Starchy pasta water: Reserved from the cooked pasta to help the sauce emulsify and cling to the noodles.
- Pesto: Homemade is best, but a good-quality store-bought pesto will work in a pinch.
- Ground black pepper: Freshly cracked for finishing.
- Toppings: Fresh basil leaves and grated Parmesan cheese to finish the dish.
How to Make Chicken Pesto Pasta
This dish is straightforward: cook the pasta, sauté the chicken and aromatics, reduce a bit of broth, and finish by stirring in pesto and starchy pasta water so the sauce coats everything evenly. Below are clear steps to get a glossy, flavorful result.
Make the Pesto
If you have fresh basil, make a quick pesto by blending basil leaves, grated Parmesan, garlic, a squeeze of lemon, and olive oil until smooth. If you prefer, use a jarred pesto—either way, use quality ingredients for the best flavor.
Prep the Ingredients
Chop the chicken into 1-inch pieces, dice the onion, mince the garlic, and halve the cherry tomatoes. Bring a large pot of water to a boil and add a generous pinch of salt—this seasons the pasta from the inside out. Cook the pasta until al dente, drain, and reserve about 1/4 cup of the starchy pasta water for the sauce.
Cook the Chicken and Build the Sauce
Heat a large skillet over medium-high heat and add two tablespoons of olive oil. When the oil is hot and shimmering, add the chicken and sprinkle with Italian seasoning and a pinch of salt. Cook until the chicken is cooked through and lightly golden, then remove it from the pan.
Add the remaining tablespoon of olive oil to the pan and sauté the chopped onion until softened, about 2 minutes. Add the minced garlic and cook until fragrant, then pour in the chicken broth. Let the broth simmer and reduce by about half to concentrate flavor.
Stir in the cherry tomatoes and let them warm for a couple of minutes so they soften without losing texture. Add the reserved starchy pasta water and a few tablespoons of pesto, then bring the mixture to a simmer. Whisk or stir until the sauce becomes glossy and slightly thickened—a thin film on the pan indicates it’s ready.
Return the cooked chicken to the skillet along with the drained pasta. Toss until every piece of pasta is coated in pesto sauce. Add more pesto if you like a stronger flavor, or a splash of cream for a silkier finish.
Here’s a Tip
Season in layers—season the chicken before cooking and taste as you go. Layered seasoning intensifies flavor and reduces the need for excessive salt at the end.
Serve It Up
Transfer the pasta to a large serving bowl or serve family-style straight from the pan. Finish with a generous scattering of grated Parmesan, a handful of torn basil leaves, and freshly ground black pepper. Crusty bread and a green salad make excellent accompaniments.
Chicken Pesto Pasta 101
Yes. For a creamier sauce, stir in 1–2 tablespoons of heavy cream when you add the pesto. It will mellow the pesto and create a richer, silkier sauce.
Swap the chicken for firm tofu or extra vegetables and use a vegan pesto made without Parmesan. The method remains the same.
Yes. Freeze pesto in ice cube trays and transfer the cubes to a sealed container. Pull out a cube or two to flavor pasta quickly at any time.
Chicken broth adds savory depth and becomes a flavorful base for the pesto sauce. Reducing it concentrates the flavor before adding the pesto and pasta water.
Serve it warm, family-style, alongside warm crusty bread and a simple salad. It’s perfect for weeknights, casual dinners, or when you want a comforting meal with bright flavors.
How to store chicken pesto pasta
Allow the pasta to cool, then transfer to an airtight container and refrigerate for up to 4–5 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring in between.
More of our favorite pesto dishes
Pesto Recipes
- Creamy Pesto Chicken Salad
- Grilled Pesto Chicken Skewers
- Pesto Chicken Meal Prep
- Classic Pesto Pasta
- Vegan Pesto Pasta
Chicken Pesto Pasta
A quick, flavorful pasta made with pesto, sautéed chicken, cherry tomatoes, and a light, glossy sauce that clings to the noodles.
Prep: 15 mins Cook: 20 mins Total: 35 mins Servings: 6
Ingredients
- 8 oz whole wheat penne pasta
- 1/8–1/4 teaspoon salt (for pasta water)
- 3 tablespoons olive oil, divided
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch chunks
- 1 tablespoon Italian seasoning
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 10 oz cherry tomatoes, halved
- 3 tablespoons reserved starchy pasta water
- 6 tablespoons pesto, divided
- 1/8 teaspoon ground black pepper
- Toppings: fresh basil and grated Parmesan
Instructions
- Fill a large pot about three-quarters full with water, add 1/8–1/4 teaspoon salt, and bring to a boil.
- Add the pasta and cook 7–9 minutes or until al dente. Reserve about 1/4 cup of starchy pasta water, then drain the pasta.
- Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. When hot, add the chicken and Italian seasoning. Cook 4–6 minutes until cooked through. Remove the chicken from the pan.
- Add the remaining tablespoon of olive oil to the pan and sauté the chopped onion until softened, about 2 minutes. Add the garlic and cook until fragrant.
- Add the chicken broth and simmer until reduced by half, about 3–4 minutes. Add cherry tomatoes and cook 1–2 minutes to soften.
- Stir in the reserved starchy water and 2–3 tablespoons of pesto, bringing the mixture to a gentle boil. Whisk or stir until the sauce becomes glossy.
- Add the cooked chicken and pasta to the pan and toss until everything is evenly coated with pesto sauce.
- Season with ground pepper, top with fresh basil and Parmesan, and serve immediately.
Nutrition (per serving)
Calories: 397 kcal • Carbohydrates: 30 g • Protein: 30 g • Fat: 17 g • Fiber: 4 g • Sugar: 3 g
Note: Nutrition information is an estimate and should be used as a guideline.