Easy 30-Minute Chicken Pesto Pasta Recipe

This Easy 30-Minute Chicken Pesto Pasta is the perfect quick and delicious weeknight dinner. Tender chicken pieces are tossed with al dente pasta, coated in a flavorful, creamy pesto sauce, and finished with a sprinkle of Parmesan cheese. It’s fresh, vibrant, and requires minimal ingredients while delivering maximum flavor. Ideal for busy nights when you need a satisfying meal in under half an hour!

Why You’ll Love This Recipe

This chicken pesto pasta is a one-pan wonder that’s as easy as it is flavorful. It’s made with simple ingredients, comes together in just 30 minutes, and offers the perfect balance of creamy, savory, and herby flavors. The pesto sauce adds a refreshing basil aroma while the chicken provides protein, making it a complete meal. It’s also versatile—add vegetables, switch up the pasta, or use store-bought pesto for convenience. This dish is sure to become a staple for busy weeknights or casual dinners.

Ingredients

this recipe

• 12 oz pasta (penne, fusilli, or spaghetti)
• 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
• 2 tablespoons olive oil
• 3/4 cup pesto sauce (store-bought or homemade)
• 1/2 cup heavy cream (optional for a creamy texture)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh basil leaves (optional, for garnish)
• Cherry tomatoes, halved (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Cook the chicken: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and Italian seasoning, and cook for 5-7 minutes, or until the chicken is browned and cooked through.
3. Add garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
4. Make the sauce: Reduce heat to low and stir in the pesto sauce and heavy cream (if using). Mix well until the sauce is heated through.
5. Combine pasta and chicken: Add the cooked pasta to the skillet with the chicken and pesto sauce. Stir until the pasta is evenly coated.
6. Add cheese: Stir in the grated Parmesan cheese until melted and well combined.
7. Serve: Garnish with fresh basil, extra Parmesan, and cherry tomatoes if desired. Serve immediately while hot.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes

Variations

• Vegetarian option: Omit the chicken and add sautéed mushrooms, zucchini, or spinach for a vegetarian-friendly dish.
• Spicy version: Add red pepper flakes or a dash of hot sauce for a bit of heat.
• Gluten-free: Use gluten-free pasta without changing any other ingredients.
• Lighter version: Skip the heavy cream and use a splash of chicken broth for a lighter sauce.
• Cheesy twist: Add mozzarella or provolone for an extra cheesy version.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce. You can also microwave individual portions for 1-2 minutes.

FAQs

1. Can I use store-bought pesto?

Yes, store-bought pesto works perfectly for this recipe and is a great time-saver. You can also use homemade pesto if you prefer a fresher flavor.

2. What type of pasta works best for this recipe?

Short pasta shapes like penne, fusilli, or rotini work well because they hold the sauce better. However, spaghetti or linguine are also good options.

3. Can I use rotisserie chicken?

Yes, shredded rotisserie chicken is a great shortcut. Simply add it to the skillet when mixing in the pesto sauce.

4. Can I make this recipe dairy-free?

Yes, use a dairy-free pesto and skip the Parmesan cheese or substitute it with a dairy-free alternative.

5. Can I add vegetables?

Absolutely! Spinach, mushrooms, zucchini, broccoli, or cherry tomatoes all pair wonderfully with pesto and can be added to boost the nutrition of the dish.

6. How can I make the sauce creamier?

For an ultra-creamy sauce, increase the amount of heavy cream to 3/4 cup or stir in a tablespoon of cream cheese.

7. Can I make this dish ahead of time?

You can cook the pasta and chicken ahead of time, then store them separately in the refrigerator. When ready to eat, combine everything in a skillet, heat, and stir in the pesto and cream.

8. Can I freeze chicken pesto pasta?

It’s best enjoyed fresh, but you can freeze it. Store in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

9. Can I substitute chicken thighs for breasts?

Yes, boneless, skinless chicken thighs work well and offer a juicier texture than chicken breasts.

10. How do I prevent the pasta from sticking together?

Toss the cooked pasta with a little olive oil before adding it to the sauce to prevent sticking.

Conclusion

This Easy 30-Minute Chicken Pesto Pasta is the perfect meal for busy weeknights, combining simple ingredients with rich, fresh flavors. With tender chicken, creamy pesto sauce, and perfectly cooked pasta, this dish offers comfort and convenience in every bite. It’s customizable, family-friendly, and guaranteed to become a favorite in your dinner rotation! Serve it with garlic bread or a crisp side salad for a complete meal.

Print