Go Back
Delicious Chicken Pesto Pasta dish displayed as a featured image for the recipe article.

Chicken Pesto Pasta Ultimate Recipe

This Chicken Pesto Pasta recipe combines perfectly cooked chicken with a creamy, emulsified pesto sauce. By reserving pasta water and balancing flavors with lemon juice and toasted pine nuts, this dish delivers a delicious and satisfying meal. Enjoy the ultimate pasta experience!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound pasta penne, fusilli, or rotini recommended
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup prepared pesto
  • 1/2 cup reserved pasta water
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1 tablespoon lemon juice optional
  • 1/4 cup toasted pine nuts optional, for garnish
  • 2 cups fresh basil leaves, packed for homemade pesto
  • 1/2 cup grated Parmesan cheese for homemade pesto
  • 1/4 cup pine nuts, toasted for homemade pesto
  • 2 cloves garlic, minced for homemade pesto
  • 1/4 teaspoon salt for homemade pesto
  • 1/4 cup olive oil for homemade pesto
  • 2 tablespoons water for homemade pesto

Equipment

  • large pot
  • large skillet
  • colander
  • Food processor or blender (for homemade pesto)
  • measuring cups and spoons
  • knife
  • cutting board
  • Tongs or spatula

Method
 

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. Prepare the Chicken: While the pasta is cooking, season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
  3. Make the Pesto (If Homemade): Combine the basil, Parmesan cheese, pine nuts, garlic, and salt in a food processor. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until a paste forms. Add water to thin if necessary.
  4. Combine and Emulsify: Reduce the heat to low. Add the pesto to the skillet with the chicken. Stir to coat the chicken evenly. Gradually add the reserved pasta water, a little at a time, stirring continuously until the sauce reaches your desired consistency. Stir in the lemon juice (if using).
  5. Combine with Pasta: Add the drained pasta to the skillet and toss to coat. Stir in the Parmesan cheese.
  6. Serve: Serve immediately, garnished with additional Parmesan cheese and toasted pine nuts, if desired.

Notes

For best results, use high-quality pesto. To prevent the chicken from drying out, sear it for flavor and finish cooking it in the pesto sauce. The pasta water is crucial for creating a creamy, emulsified sauce, so don't skip this step. Add a touch of lemon juice to brighten the flavors and balance the richness of the pesto. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.