Chicken and Pesto Pasta
Chicken and Pesto Pasta is a delightful dish that melds the succulent taste of chicken with the vibrant flavor of pesto, all wrapped around tender pasta. This combination creates a comforting yet sophisticated meal that feels just right for a weeknight dinner, and it’s sure to impress at gatherings too. Imagine sitting down to a plate of warm, creamy pasta with the inviting aroma of garlic and basil wafting through the air. It’s the kind of meal that feels like a hug on a plate.
Table of Contents
I first stumbled upon this recipe during a busy week when I needed something quick yet hearty. After a long day, the last thing I wanted was to deal with a complicated dinner. Chicken and Pesto Pasta became my go-to dish, pleasing everyone at the table and filling our home with deliciousness. It’s easy to whip up and tastes like you put much more effort into it, which, let’s be honest—sometimes we all need a little win like that!
Why You’ll Love This Recipe
- Simple & Quick: A 30-minute dinner solution that’s perfect for busy nights.
- Irresistible Flavor: Creamy, herbaceous, and satisfying, with a delightful balance of textures.
- Eye-Catching Appeal: The vibrant green pesto and garnish create a visually appealing dish.
- Flexible Serving: Perfect for a family dinner, lunch prep, or even a casual gathering with friends.
- Diet-Friendly Options: Easily modify this recipe for gluten-free or dairy-free preferences.
Ingredients You’ll Need
- 12 ounces rigatoni: This short pasta holds onto the sauce beautifully, but feel free to substitute with penne or fusilli.
- 1 tablespoon olive oil: Used for sautéing the chicken. Extra virgin olive oil will add a richer flavor.
- 1 pound boneless skinless chicken breasts: Cut into 1-inch chunks to achieve even cooking. You can replace this with turkey breast if preferred.
- 1 teaspoon Italian seasoning: A blend of herbs that enhances the overall flavor. Homemade blends can be customized based on what you have on hand.
- 3/4 teaspoon kosher salt: A key seasoning for enhancing flavors without overpowering.
- Black pepper to taste: Use freshly ground for the best flavor.
- 2 cloves garlic: Grated or minced garlic adds a savory touch. You could use garlic powder in a pinch, but nothing beats fresh.
- 1/2 cup pesto: Store-bought saves time, but homemade pesto bursts with freshness. Feel free to adjust the amount to match your taste.
- 2 tablespoons lemon juice: Fresh lemon juice brightens the dish and balances flavors. Bottled juice will work too if fresh isn’t available.
- 1/4 cup heavy cream: This creaminess gives a luxurious texture. For a lighter version, half and half can be a good substitute.
- 1/4 cup grated parmesan cheese: Adds a salty, nutty flavor. Pecorino Romano can be used for a sharper profile.
- Chopped fresh basil for garnish (optional): This adds color and a fresh aroma, elevating the dish visually and flavor-wise.
How to Make Chicken and Pesto Pasta
Cook the Pasta: In a large pot, bring salted water to a boil. Add 12 ounces of rigatoni and cook until al dente, usually about 10-11 minutes. Reserve 1/2 cup of pasta water, then drain and set aside.
Prepare the Chicken: While the pasta cooks, cut 1 pound of boneless skinless chicken breasts into 1-inch chunks. Season them with 3/4 teaspoon kosher salt, black pepper to taste, and 1 teaspoon of Italian seasoning for a flavorful base.
Sauté the Chicken: Add 1 tablespoon of olive oil to a large sauté pan and heat over medium-high. Once hot, add in the seasoned chicken and spread it into a single layer. Cook for 2-3 minutes without stirring, then flip and cook until the chicken reaches an internal temperature of 165°F and is golden brown.
Add Garlic and Combine: Reduce the heat to medium-low, then stir in 2 cloves of grated garlic, cooking for about 30 seconds until fragrant. Next, add the drained pasta to the pan along with 1/2 cup of pesto, 2 tablespoons of lemon juice, 1/4 cup of heavy cream, and 1/4 cup of grated parmesan cheese.
Stir and Serve: Mix everything together until well combined and warmed through. If the pasta seems dry, gradually stir in some reserved pasta water until you achieve your desired consistency. To finish, garnish with fresh chopped basil if desired, and serve warm.
Storing & Reheating
To store leftover Chicken and Pesto Pasta, allow it to cool to room temperature and transfer it to an airtight container. It can be refrigerated for up to 3 days. If you plan to keep it longer, freezing is an option; just make sure to use a freezer-safe container and it can last for up to 3 months. When you’re ready to enjoy it again, gently reheat on the stove over medium-low heat, adding a splash of water or cream to refresh the consistency, bringing back that creamy texture.
Chef’s Helpful Tips
- Ensure the chicken is in a single layer when cooking to get that nice golden color.
- Watch the garlic; it can burn quickly and turn bitter.
- If you’re feeling creative, add in seasonal veggies like spinach or cherry tomatoes for extra nutrients and color.
- For a gluten-free option, substitute the rigatoni with gluten-free pasta.
- Preparing a double batch is a great way to have quick meals ready to go for the week ahead.
Chicken and Pesto Pasta brings together simple ingredients for a satisfying meal that you’ll reach for time and again. Its creamy texture combined with the fresh flavors of basil and lemon will leave you feeling content. Don’t hesitate to modify the recipe to suit your tastes or what you have in the pantry. Enjoy the exploration of flavors as you make this dish your own!
Recipe FAQs
Can I use homemade pesto for this recipe?
Absolutely! Homemade pesto offers a burst of freshness and allows you to customize the flavor to your liking. Use fresh basil, garlic, pine nuts, parmesan, and olive oil for a traditional sauce and enjoy the homemade touch.
How do I know when the chicken is cooked through?
To ensure the chicken is fully cooked, check the internal temperature with a meat thermometer. It should reach 165°F. Additionally, the chicken should no longer be pink in the center, ensuring it’s safe to eat.
Can I make this ahead of time?
Yes, you can prepare the chicken and sauce in advance, storing them separately in the refrigerator for up to 2 days. When ready to serve, cook the pasta and combine everything over low heat. This could save you time on busy nights!
What can I serve with Chicken and Pesto Pasta?
This dish pairs beautifully with a simple side salad, garlic bread, or roasted vegetables. A light, zesty salad will balance the richness of the pasta and make for a well-rounded meal.
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📖 Recipe Card
Chicken and Pesto Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Italian
Description
Enjoy a delightful Chicken and Pesto Pasta that’s bursting with flavor. This simple dish blends tender chicken, aromatic pesto, and creamy sauce for a quick yet satisfying meal, perfect for busy nights.
Ingredients
- 12 ounces rigatoni or other short pasta
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- Black pepper to taste
- 2 cloves garlic grated or minced
- 1/2 cup pesto
- 2 tablespoons lemon juice
- 1/4 cup heavy cream or half and half
- 1/4 cup grated parmesan cheese
- Chopped fresh basil for garnish optional
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- Season the chicken chunks with salt, pepper, and Italian seasoning.
- Heat olive oil in a large saute pan over medium-high heat. Add the chicken and cook for 2-3 minutes before flipping, cooking until done (165°F).
- Reduce heat to medium-low, stir in garlic and cook for 30 seconds.
- Add the cooked pasta to the pan with chicken, then stir in pesto, lemon juice, heavy cream, and parmesan until well combined and warmed through. If needed, add reserved pasta water to reach desired consistency. Garnish with basil if desired.
Notes
For extra flavor, you can marinate the chicken in pesto for 30 minutes before cooking.
Feel free to substitute chicken with shrimp or vegetables for a different twist.
This dish is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
