If there’s one dish that never disappoints, it’s pasta—especially when it’s tossed in vibrant green basil pesto and loaded with juicy, golden-seared chicken. This Basil Pesto Chicken Pasta recipe is a quick and satisfying meal that checks every box: easy, comforting, flavorful, and done in under 30 minutes. Whether you’re cooking for a crowd, prepping lunch for the week, or just feeding your hungry self after a long day, this dish will deliver bold taste with minimal effort.
Why You’ll Love This Recipe
Let’s break down why this pesto pasta with chicken deserves a spot on your go-to dinner list:
- Simple & Fast: Done in 30 minutes or less with pantry staples.
- Packed with Flavor: The basil pesto does the heavy lifting—rich, herbaceous, and deeply satisfying.
- Customizable: Swap the pasta, add veggies, or make it dairy-free.
- Great for Meal Prep: Stores and reheats well for lunches or make-ahead dinners.
- Comforting but Fresh: The kind of meal that feels indulgent but uses fresh, wholesome ingredients.
Perfect for busy weeknights or even small gatherings, this recipe brings restaurant-quality flavor right to your kitchen with no stress.
Ingredients You’ll Need
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Here’s everything you’ll need to make this delicious basil pesto chicken pasta:
- 2 boneless, skinless chicken breasts – Sliced thin for quicker cooking and maximum flavor absorption.
- 8 oz penne pasta – Or any short pasta like rotini, rigatoni, or farfalle.
- 1 cup basil pesto – Use homemade or store-bought—whatever works for your schedule.
- 2 tbsp olive oil – For sautéing the chicken and adding richness.
- 1/2 tsp garlic powder – Layers of flavor without the fuss of chopping.
- 1/2 tsp onion powder – Brings subtle depth to the chicken seasoning.
- Salt and freshly ground black pepper, to taste – Adjust to your liking.
- 1/4 cup grated parmesan cheese – Salty, cheesy goodness to tie everything together.
- Fresh basil leaves, chopped (optional) – For garnish and an extra pop of freshness.
- 1/4 cup reserved pasta water (optional) – Helps thin and bind the sauce if needed.
Let’s Get Started
Follow these easy steps to bring this flavorful pasta dish to life:
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Before draining, reserve 1/4 cup of the pasta water and set aside.Prepare the Chicken
While the pasta cooks, season the chicken breasts on both sides with garlic powder, onion powder, salt, and pepper.Sear the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken slices and cook for 4–5 minutes per side, or until golden and fully cooked through. Remove from pan and let rest for a few minutes, then slice into bite-sized strips.Combine Everything
In the same skillet (reduce heat to medium), add the cooked pasta, sliced chicken, and basil pesto. Toss everything gently to coat. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up and create a glossy finish.Finish and Serve
Stir in the grated parmesan cheese. Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh chopped basil and extra cheese if desired.
Servings and Pairing
This recipe yields about 4 hearty servings, making it perfect for dinner with leftovers for lunch—or dinner again (no shame here!).
Perfect Pairings:
- Side Salad – Think simple greens with lemon vinaigrette or Caesar salad.
- Crusty Bread – Garlic bread or focaccia to soak up every drop of pesto.
- White Wine – A glass of Sauvignon Blanc or Pinot Grigio complements the herbs and garlic.
- Roasted Veggies – Zucchini, cherry tomatoes, or asparagus make great additions or sides.
It’s a full meal on its own but also plays well with a simple spread if you’re entertaining or just feeling fancy.
Variations
Want to tweak it? You’ve got options:
- Vegetarian Version: Skip the chicken and add sautéed mushrooms, spinach, or sun-dried tomatoes.
- Creamy Pesto Pasta: Stir in a splash of heavy cream or a spoonful of cream cheese for added richness.
- Gluten-Free: Use your favorite gluten-free pasta brand.
- Protein Swap: Try grilled shrimp, rotisserie chicken, or crispy tofu instead.
- Spicy Twist: Add red pepper flakes or a spoonful of Calabrian chili paste for heat.
This recipe is a blank canvas. Feel free to make it your own.
Storage Tips
Here’s how to make the most of your leftovers:
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm gently in a skillet with a splash of water or olive oil to bring the sauce back to life.
- Freezer? Not recommended. Pesto and pasta don’t freeze well together; the sauce can separate and lose its vibrant flavor.
FAQs
Can I use store-bought pesto?
Yes! A good-quality jarred pesto works great. Just taste and adjust for salt, since store-bought versions can be a bit saltier.
How do I keep the pasta from drying out when reheating?
Add a splash of water or broth when reheating in a pan to help loosen the sauce and restore moisture.
Is this good for meal prep?
Absolutely. It keeps well in the fridge and tastes just as good the next day, maybe even better!
Can I use a different type of pasta?
Definitely. Short pastas like rotini, fusilli, or even bow ties all work perfectly with pesto.
How can I make it lighter?
Swap mayo for Greek yogurt in the pesto (if homemade), and use whole wheat or chickpea pasta for more fiber and less refined carbs.
Final Thoughts
Basil Pesto Chicken Pasta is one of those recipes that’s equal parts comfort food and weeknight warrior. It’s rich in flavor, effortlessly easy, and endlessly adaptable. Whether you’re looking for a satisfying dinner, a quick lunch prep, or a crowd-pleasing meal to share, this dish brings freshness and comfort together in the best possible way.
Print
Basil Pesto Chicken Pasta
- Total Time: 25 minutes
- Yield: 4 servings
Description
A flavorful, satisfying pasta dish made with juicy seared chicken, penne pasta, and vibrant basil pesto—tossed with parmesan and ready in just 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts
- 8 oz penne pasta
- 1 cup basil pesto
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated parmesan cheese
- Fresh basil leaves, chopped (optional)
- 1/4 cup reserved pasta water (optional)
Instructions
- Cook pasta until al dente. Reserve 1/4 cup pasta water.
- Season chicken with garlic powder, onion powder, salt, and pepper.
- Sear in olive oil until golden and cooked through. Slice into strips.
- Toss pasta, chicken, and pesto in skillet. Add pasta water if needed.
- Stir in parmesan and garnish with fresh basil. Serve warm.
Notes
- Use homemade or quality store-bought pesto.
- Swap chicken for shrimp or keep it vegetarian with sautéed mushrooms.
- Stir in a splash of cream for a richer texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes