recipe with pesto sauce pasta and chicken

Written BySheba G Updated On
recipe with pesto sauce pasta and chicken
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The Best recipe with pesto sauce pasta and chicken

Pesto sauce pasta with chicken is one of those meals that feels like a no-brainer—simple enough to throw together on a busy weeknight but packed with flavor that makes it feel special. I love this recipe because it’s the kind of dish that lets the freshness of the ingredients shine without needing a lot of fuss. Chicken breast is tender and easy to cook, and the bright, herby pesto ties everything together in a way that feels fresh and satisfying. My kids actually prefer it over the store-bought version because it’s homemade, and the way the sauce clings to the pasta makes it feel like a little treat, even when it’s just dinner.

I also appreciate how balanced it is—it’s got protein from the chicken, fiber from the pasta, and healthy fats from the pesto, which makes it a pretty decent meal on its own without needing extra sides. It’s great for meal prep too, because you can make extra pesto and store it in the fridge for a few days, and the pasta stays fresh for a couple of days in the fridge. It’s the kind of dish that works for everyday eating, but it also feels like a nice, light meal for a weekend dinner or even a simple lunch if you’re short on time. Plus, the kids always ask for seconds, so it’s a win all around.

Creamy Pesto Chicken Pasta with Roasted Vegetables

Creamy Pesto Chicken Pasta with Roasted Vegetables

4.6 from 533 votes

A quick and flavorful dish featuring tender chicken paired with homemade pesto sauce over al dente pasta, topped with roasted seasonal vegetables for a fresh, satisfying meal. This recipe is a must-try for any occasion.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta
  • 8 oz (225g) whole wheat or regular pasta
  • 1 cup (200g) grated Parmesan cheese
For the Chicken
  • 1.5 lbs (700g) boneless, skinless chicken thighs
  • 1 tbsp olive oil
For the Pesto Sauce
  • 1 cup (120g) fresh basil
  • 1/2 cup (50g) grated Parmesan cheese
  • 3 tbsp olive oil
  • 2 cloves garlic
  • 1/4 cup (30g) pine nuts (optional)
  • 1/2 cup (120ml) tomato sauce
For the Roasted Vegetables
  • 1 medium zucchini, sliced
  • 1 medium bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • Salt and pepper to taste

👨‍🍳Directions

  1. 1
    Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
  2. 2
    While vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  3. 3
    In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. Slowly drizzle in olive oil while processing until smooth and creamy. Stir in tomato sauce.
  4. 4
    Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, then cook for 5–6 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Remove and set aside.
  5. 5
    Add drained pasta to the skillet with the pesto sauce. Stir in reserved pasta water as needed to loosen the sauce. Toss in the roasted vegetables and cooked chicken. Mix well and serve hot.

🔧Equipment

  • Large skillet
  • Mixing bowls
  • Oven
  • Pasta pot
  • Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 85🧂Sodium: 750🌾Total Carbs: 55🥦Dietary Fiber: 6🍬Sugars: 6🥩Protein: 35

📝Notes

Tips: For extra richness, add a splash of heavy cream to the pesto sauce. If using chicken breasts, cook them for 12–15 minutes until fully cooked. Store leftovers in an airtight container for up to 3 days.

Watch Video Of How Creamy Pesto Chicken Pasta with Roasted Vegetables Works

This pesto sauce pasta with chicken is always a crowd-pleaser because it’s simple enough to make ahead and still tastes fresh, while the bold flavors make it feel special for any gathering. It’s the kind of dish that feels like a little effort—like making extra sauce and chicken—without taking up too much of your time, so it’s perfect for busy weeknights or when you want to impress without overcomplicating things. Plus, the bright, herby taste makes it a natural for family dinners or potlucks because everyone can customize their serving with extra greens or a sprinkle of cheese.

❓ Frequently Asked Questions About Creamy Pesto Chicken Pasta with Roasted Vegetables

1. What is the best way to ensure the pesto sauce sticks to the pasta while cooking?

Use a bit of extra olive oil in the sauce to prevent clumping, and stir gently after the first few minutes of boiling to help distribute the sauce evenly. If the sauce starts to separate, add a splash of pasta water to re-emulsify it.

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2. Can I substitute fresh basil for dried basil in this recipe?

Yes, but use twice the amount of dried basil—about 1 tablespoon of dried basil for every 2 tablespoons of fresh. Fresh basil also adds a brighter, more vibrant flavor, so it’s ideal if you have it available.

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3. How do I adjust the chicken for a different doneness?

For medium-rare chicken, cook until the internal temperature reaches 160°F (71°C) and the juices run clear. For medium, aim for 165°F (74°C). Use a meat thermometer for accuracy, as visual cues can be misleading.

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4. What if I don’t have a food processor for making the pesto?

A blender works fine, but pulse the ingredients in short bursts to avoid making a mess. Alternatively, finely chop the basil and pine nuts by hand, then mix with the garlic, Parmesan, and olive oil in a bowl.

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5. How long can I make this dish ahead of time?

The pasta and chicken can be prepped separately and refrigerated for up to 2 days. Reheat the sauce gently in a saucepan before tossing with the pasta to revive the flavors.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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