Pesto Chicken Pasta
Bright pesto chicken pasta with juicy seared chicken, basil pesto, cherry tomatoes, and Parmesan—fresh Italian-American weeknight pasta that tastes like summer. Chicken cooked to 165°F and tossed with hot pasta so the pesto blooms.
đź›’Ingredients
- 12 ounces penne or farfalle
- 1 1/4 pounds boneless skinless chicken breast, cut into bite-size pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1/2 cup basil pesto (store-bought or homemade)
- 1/3 cup reserved pasta water, plus more as needed
- 1/4 cup grated Parmesan
- 2 cups baby spinach (optional)
- Juice of 1/2 lemon
🔧Kitchen Tools Needed
- Large skillet
- Pasta pot
- Instant-read thermometer
- Tongs
đź“ťInstructions
- 1
Cook pasta in salted water until al dente. Reserve 1 cup pasta water; drain.
- 2
Season chicken with salt and pepper. Heat oil in a large skillet over medium-high. Cook chicken 6–8 minutes, stirring, until cooked through and 165°F in the thickest pieces.
- 3
Add tomatoes and garlic; cook 1–2 minutes until tomatoes soften slightly.
- 4
Reduce heat to low. Add drained pasta, pesto, spinach (if using), lemon juice, and 1/3 cup pasta water. Toss until coated and spinach wilts. Add more pasta water for a glossy sauce.
- 5
Finish with Parmesan. Serve hot. Refrigerate within 2 hours up to 3 days; reheat to 165°F with a splash of water.
🥗Nutrition Information
⚡Calories per serving: 560
🏷️Recipe Tags
âť“Frequently Asked Questions
Jarred pesto OK?
Yes—stir in off heat so the basil stays bright green.
Nut-free?
Use a seed-based or nut-free pesto.
Meal prep?
Cook chicken and pasta separately; toss with pesto when reheating so it doesn’t dull.
Add veggies?
Broccoli florets or zucchini sautéed with the tomatoes work well.
Food safety?
Chicken to 165°F; keep pesto refrigerated after opening.
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