Easy Pesto Chicken Pasta

Imagine twirling a fork around a heaping pile of pasta, every swirl catching bits of grilled chicken, vibrant pesto, and a sprinkle of Parmesan that snowfalls down for a final touch. This Easy Pesto Chicken Pasta is like a dinner-time lifesaver – quick, insanely delicious, and requires just the right amount of effort, especially on those nights when energy is low, but the hunger is real. It’s one of those “keep the pantry stocked” recipes because you’ll be coming back to this one over and over.

Funny story: I whipped this up on a whim when I had about three things left in my fridge, and now my husband swears it’s the best thing I’ve ever made. He’s convinced it’s some kind of culinary magic, and who am I to break the spell? It’s become our kitchen comfort, a staple in our household. Every time I cook it, the familiar smell of pesto comes wafting through the house, and you can bet my little family is running to the table even before I call them. There’s something genuinely heartwarming in creating something so delightful with what feels like minimum chaos.

How to Make It

Start with a dance-worthy mood – music blasting, comfortable shoes, and dive straight into your pantry. Grab the pasta of your choice and set it to boil. While that’s doing its thing, in a sassy little pan, get your chicken just golden enough to make you swoon. Pesto meets chicken, chicken meets pasta, and just when it feels like it can’t get any better, toss in some cherry tomatoes and olives to keep things fancy. Grate some Parmesan with abandon, and voila – dinner is served.

✔Ingredient Notes

– Pasta: Use what’s in your cupboard; any pasta is a friend here, just make sure you cook it al dente.
– Chicken: Grilled or pan-fried, either way, make sure it reaches that juicy sweet spot.
– Pesto: I swear by homemade, but store-bought is like that reliable friend you can always count on.
– Cherry Tomatoes: They’re not just pretty; they add that juicy freshness that keeps you coming back for more.
– Parmesan Cheese: No wrong way to cheese, my friend. Go wild.

✔Recipe Steps

1. Boil pasta until al dente.
2. Cook chicken in a pan until golden and cooked through.
3. Toss pasta, chicken, pesto, tomatoes, and olives together.
4. Serve hot with a sprinkle of Parmesan.
5. Dig in. Maybe share, maybe don’t.

What to Serve It With

Garlic bread, if you’re feeling the carb love, and a crisp salad for that crunchy contrast.

✔Tips & Mistakes

Always taste the pesto before tossing it in – sometimes a pinch of salt can work wonders. Also, avoid overcooking the chicken; there’s no coming back from drybird land.

✔Storage Tips

Store any leftovers in an airtight container in the fridge – it’s just as delicious cold or microwaved for a quick throw-together breakfast. Yes, breakfast. No shame game here.

✔Variations and Substitutions

Switch things up with shrimp instead of chicken, or throw in some mushrooms if you’ve got ’em. Feel free to swap in different greens or try this with zucchini noodles for a lighter touch. Almonds can replace pine nuts in a pinch when making fresh pesto. No one’s watching; make it your own!

Frequently Asked Questions

Easy Pesto Chicken Pasta

A quick and flavorful chicken pasta tossed in homemade basil pesto sauce, perfect for weeknight dinners.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 oz penne pasta
• ▢ 2 cups fresh basil leaves packed
• ▢ 1 cup grated Parmesan cheese
• ▢ 1 cup chicken breast diced
• ▢ 0.25 cup pine nuts toasted
• ▢ 3 tbsp olive oil
• ▢ 2 cloves garlic minced
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper freshly ground

Instructions

Preparation Steps

• Cook the penne pasta according to package instructions until al dente, then drain and set aside.
• In a food processor, combine basil leaves, toasted pine nuts, Parmesan cheese, minced garlic, and olive oil; blend until smooth to make the pesto.
• Heat a skillet over medium heat, add diced chicken breast, season with salt and pepper, and cook until no longer pink, about 7-8 minutes.
• Toss the cooked pasta with the pesto sauce and cooked chicken until well combined.
• Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

This dish can be stored in the refrigerator for up to 3 days. Reheat gently to maintain pesto flavor.