recipe with pesto pasta and chicken
The Best recipe with pesto pasta and chicken
I love this recipe because it’s so versatile. It works for a light lunch, a hearty dinner, or even a simple weeknight meal when we’re all starving after a long day. It’s also great for meal prep—cook a big batch, store it in the fridge for a few days, and reheat it with a splash of water or milk to keep it creamy. Plus, the health benefits are pretty solid. Chicken is lean protein, the pasta is whole grain if you use it, and the pesto is loaded with garlic, basil, and olive oil—all things that are good for you without making you feel deprived. My husband swears by it too, and he’s the one who says it’s the only pasta dish he’ll eat when he’s feeling lazy. It’s that good.
Pesto Pasta with Grilled Chicken
A flavorful dish combining creamy pesto pasta with tender grilled chicken for a satisfying and nutritious meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 oz (225g) penne or fusilli pasta
- 1 cup (240ml) pesto sauce (store-bought or homemade)
- 1.5 lbs (700g) boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 1 lemon (juiced)
- ½ cup cherry tomatoes, halved
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish
👨🍳Directions
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1
Preheat your oven to 400°F (200°C) if using a baked chicken option, or heat a grill pan over medium-high heat. -
2
Pat the chicken dry with paper towels. In a bowl, mix olive oil, oregano, garlic powder, salt, pepper, and lemon juice. Rub this mixture evenly over the chicken. -
3
Grill the chicken for 6-7 minutes per side for medium doneness (or bake at 400°F for 20-25 minutes). Let it rest for 5 minutes before slicing. -
4
Cook the pasta according to package instructions until al dente. Drain and set aside. -
5
In the same skillet (or another clean pan), heat 1 tbsp olive oil over medium heat. Add sliced chicken and cook for 2-3 minutes until no longer pink. Remove and set aside. -
6
In the same pan, add a bit more oil if needed, then pour in the pesto sauce. Stir well and heat through for 1-2 minutes. Add cooked pasta and toss to coat evenly. -
7
If using, add cherry tomatoes and Parmesan cheese to the pasta mixture. Stir gently and garnish with fresh basil leaves.
🔧Equipment
- Large skillet or pan
- Grill pan or grill
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Cooking spoon
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of red pepper flakes or a sprinkle of grated Parmesan before serving.
- Substitute chicken with shrimp or tofu for a vegetarian option.
- Ensure pesto sauce is free from added sugars if you prefer a lower-sugar dish.
Watch Video Of How Pesto Pasta with Grilled Chicken Works
❓ Frequently Asked Questions About Pesto Pasta with Grilled Chicken
What is the best way to prepare the pesto pasta with chicken to ensure it has the perfect texture and flavor balance?
To achieve the perfect texture and flavor balance, start by cooking your chicken breast until it reaches an internal temperature of 165°F (74°C) and then slicing it thinly. Cook your pasta al dente, reserving a cup of pasta water before tossing it with the pesto sauce. The pasta water helps emulsify the sauce, creating a creamy texture. For flavor, mix the pesto with a bit of olive oil, garlic, and grated Parmesan before adding it to the pasta. Stirring in the chicken and tossing well ensures even distribution of flavors.
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How can I customize this recipe to make it vegetarian or vegan?
To make this vegetarian version, replace the chicken with sautéed mushrooms, walnuts, or chickpeas for a hearty texture. For a vegan twist, use cashew cream (blended soaked cashews with lemon juice and garlic) instead of traditional pesto, and opt for nutritional yeast instead of Parmesan. You can also add roasted cherry tomatoes or spinach for extra freshness. Ensure your pesto is vegan by omitting cheese and using a plant-based milk if needed.
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Why does my pesto pasta with chicken sometimes turn out too greasy or too dry?
Greasy pasta can happen if the pesto sauce is too thick or if you’re not using enough pasta water. To fix this, adjust the sauce by adding a splash of pasta water or a little milk (for dairy-based pesto) to loosen it. If your pasta feels dry, it might be because the pesto is too dry—try adding a tiny bit more olive oil or a splash of water while tossing. Also, ensure your chicken is fully cooked and drained well to avoid excess moisture.
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Can I make this recipe ahead of time and still enjoy it the next day?
Yes, you can prepare the pesto pasta with chicken ahead of time, but storage and reheating methods matter. Store the cooked pasta and chicken mixture in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in a saucepan with a splash of water or broth to prevent it from drying out. For best results, mix in a little olive oil or a pat of butter before serving to restore creaminess. Avoid microwaving directly on high power, as it can make the sauce too thick.
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What are some great side dishes that pair well with pesto pasta and chicken?
This dish pairs beautifully with garlic bread, a simple mixed greens salad with balsamic vinaigrette, or roasted seasonal vegetables like zucchini, bell peppers, or asparagus. For something heartier, consider adding a side of garlic sautéed spinach or a crisp roasted potato salad. If you want something light, a fresh caprese salad (tomatoes, mozzarella, and basil) balances the richness of the pesto perfectly. A simple green salad with lemon-tahini dressing also works wonderfully.
