Pesto Chicken Pasta
You’ll have this on the table in 30 minutes flat. The chicken gets golden while the pasta cooks, then everything comes together with fresh basil pesto.
It’s the kind of dinner that feels fancy but doesn’t stress you out.
Pound Chicken for Even Cooking
Flatten your chicken breasts to about ¾ inch thick. This prevents the outside from overcooking while the inside stays raw. Use a meat mallet or rolling pin between plastic wrap. Even thickness means every piece finishes at the same time.
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Why Fresh Pesto Changes Everything
Store-bought pesto works fine, but fresh basil pesto takes five minutes and tastes completely different. Pine nuts, garlic, parmesan, and good olive oil. The bright flavor cuts through the richness of the chicken and pasta beautifully.
Pasta Water Saves Dry Dishes
Reserve a full cup of starchy pasta water before draining. This liquid gold binds everything together when you toss the final dish. Start with ¼ cup and add more until the sauce coats every strand without being greasy.
Getting Restaurant-Style Sauce Consistency
- Toast pine nuts in a dry skillet for 2-3 minutes until golden – it intensifies their nutty flavor significantly.
- Let chicken rest after cooking so juices redistribute, keeping each bite tender when you slice it.
- Add pesto off the heat to prevent the basil from turning bitter and losing its bright green color.
Frequently Asked Questions
Which pasta shapes work best here?
Penne, rigatoni, or fusilli all grab the pesto nicely. Avoid long thin pasta like spaghetti – it doesn’t hold the chunky sauce well.
How long does leftover pesto chicken pasta keep?
Refrigerate up to 3 days. Add a splash of chicken broth when reheating to loosen the sauce back up.
Can I make this dairy-free?
Use dairy-free pesto and skip the Parmesan, or substitute nutritional yeast for a similar umami flavor without the dairy.
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Pesto Chicken Pasta
Ingredients
Equipment Needed
- Large pot for pasta
- Large skillet or sauté pan
- Meat mallet
- Colander
Instructions
- Cook pasta: Bring a large pot of salted water to boil. Cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining.
- Prepare chicken: While pasta cooks, pound chicken breasts to ¾ inch thickness. Season both sides generously with salt and pepper.
- Cook chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest 5 minutes.
- Sauté aromatics: In same skillet, add minced garlic and cook 30 seconds until fragrant. Add sun-dried tomatoes and cook 1 minute more.
- Combine ingredients: Slice chicken into bite-sized pieces. Return to skillet with drained pasta, pesto, and ¼ cup pasta water. Toss until everything is well coated.
- Finish dish: Add more pasta water as needed to create a silky sauce that coats the pasta. Remove from heat and stir in Parmesan cheese and toasted pine nuts.
Nutrition Facts
Per Serving (1 serving)
