Pesto Chicken Pasta: The Weeknight Hero
Let’s talk about weeknight dinners. You know the drill—it’s 6 p.m., the kids are hangry, your partner’s eyeballing the cereal box, and you’re this close to declaring “fend for yourself” night. But hold that thought! I’ve got a recipe that’s faster than Uber Eats and tastier than your go-to frozen pizza. Say hello to Pesto Chicken Pasta: creamy, herby, garlicky, and ready in 30 minutes flat.
I first made this dish during what I like to call The Great Pantry Crisis of 2022. My fridge held half a wilting zucchini, a sad lemon, and a questionable tub of yogurt. But then I spotted a jar of pesto hiding behind the soy sauce (why was it there? No idea).
Twenty minutes later, my family was shoveling forkfuls of this pasta into their mouths like they’d never eaten before. My kid even ate a cherry tomato without theatrics. Miracles happen, folks.
Why Pesto Chicken Pasta is Your New Best Friend
This dish is the culinary equivalent of a cozy sweatpants-and-Netflix night. It’s simple, comforting, and requires roughly the same effort as microwaving a burrito. Plus, it’s endlessly customizable.
Forgot the chicken? Use shrimp. Hate tomatoes? Toss in spinach. The pesto does the heavy lifting, so you can fake being a gourmet chef while secretly just stirring stuff in a pan.
Ingredients
- 12 oz pasta (penne, fusilli, or farfalle work great)
- 1.5 lbs boneless, skinless chicken breasts (or thighs)
- 1 cup pesto (store-bought or homemade)
- 1 pint cherry tomatoes, halved
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1/2 cup grated Parmesan, plus extra for serving
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
- Fresh basil or parsley for garnish
Equipment-wise, grab a large pot, a skillet, a colander, and a wooden spoon. Nothing fancy required!
Step-by-Step Instructions for Making Pesto Chicken Pasta
1. Cook the pasta.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (check the package timing, but subtract 1 minute—it’ll finish cooking later). Drain, but save 1/2 cup pasta water.
2. Cook the chicken.
Slice the chicken into 1-inch strips. Heat 1 tbsp olive oil in a large skillet over medium-high. Season chicken with salt and pepper, then cook for 5-6 minutes per side until golden and cooked through. Remove from the pan and let rest.
3. Sauté the garlic and tomatoes.
In the same pan, add the remaining olive oil and garlic. Cook for 30 seconds until fragrant (don’t let it burn—nobody wants bitter pasta). Toss in the tomatoes and a pinch of salt. Cook 2-3 minutes until they start to soften.
4. Combine everything.
Slice the chicken into bite-sized pieces. Add the pasta, chicken, pesto, and Parmesan to the skillet. Stir until coated, adding pasta water a splash at a time to loosen the sauce. Taste and adjust salt/pepper.
5. Serve.
Top with extra Parmesan, fresh herbs, and red pepper flakes.
My Experience Trying This …
I’ve got to tell you about the first time I made this for my crew. It was one of those chaotic weeknights where my husband was late from work, the kids were arguing over whose turn it was to pick the TV show, and I was staring at the fridge like it was going to cook for me. I had some leftover pesto from a weekend cooking spree, a pack of chicken, and half a box of penne.
Threw it all together, and 25 minutes later, we were eating. My daughter, who usually picks at anything green, actually asked for seconds. My husband said, “You should make this every week.” I felt like I’d won the lottery—or at least the parenting award for the night. It’s been a regular in our house ever since.
Tips and Variations
Want to tweak this? Here are some ideas to keep it fresh:
- Pasta Swap: Try bowties or spaghetti if you’re out of twirly stuff. Even rigatoni works—it catches the sauce like a champ.
- Protein Switch: Sub in shrimp for the chicken (cook it 2-3 minutes per side), or go meatless with a can of drained white beans.
- Veggie Boost: Stir in some spinach at the end—it wilts right into the heat—or add sautéed mushrooms for an earthy twist.
Serving Suggestions for Your Pesto Chicken Pasta
This dish is hearty enough to stand alone, but a little something on the side never hurts. Pair it with:
- A crusty piece of garlic bread—smear some butter and garlic on a slice, then toast it quick.
- A simple green salad—toss lettuce with olive oil and a squeeze of lemon to keep it light.
- Roasted broccoli—pop it in the oven at 400°F with salt and oil for 15 minutes while the pasta cooks.
Conclusion
Pesto Chicken Pasta is the weeknight hero you didn’t know you needed. It’s fast—under 30 minutes from start to finish. It’s flavorful—hello, basil and Parmesan goodness. And it’s flexible—swap ingredients based on what’s in your pantry.
Pesto Chicken Pasta Recipe
Ingredients
- 12 oz pasta penne, fusilli, or farfalle work great
- 1.5 lbs boneless skinless chicken breasts (or thighs)
- 1 cup pesto store-bought or homemade
- 1 pint cherry tomatoes halved
- 3 garlic cloves minced
- 2 tbsp olive oil
- ½ cup grated Parmesan plus extra for serving
- Salt and pepper to taste
- Red pepper flakes optional, for heat
- Fresh basil or parsley for garnish
Instructions
- Boil a large pot of salted water. Cook pasta according to package directions (10-12 minutes). Drain, reserving 1/2 cup pasta water.
- Cut chicken into bite-sized pieces. Season with salt, pepper, and garlic powder.
- Heat olive oil in a skillet over medium-high. Cook chicken 3-4 minutes per side until golden and cooked through.
- Add cooked pasta to skillet with chicken. Stir in pesto. Add reserved pasta water if needed to thin sauce.
- Toss in cherry tomatoes (if using) and Parmesan. Stir and let sit 1 minute.
- Serve hot with extra Parmesan.