Name: Chicken and Pesto Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
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

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Chicken and Pesto Pasta is one of those dishes that instantly transports you to the Italian countryside with every savory bite. Picture this: tender, juicy chicken pieces that are perfectly seasoned, enveloped in the vibrant, aromatic embrace of basil pesto, all tossed with al dente pasta. The creamy sauce brings everything together in a harmonious balance that makes this dish simply irresistible.

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I first fell in love with Chicken and Pesto Pasta during a cozy dinner with friends. We had all gathered after a long week, and the smell of garlic roasting in olive oil filled the kitchen, mingling beautifully with the freshness of basil and lemon. It was a meal that sparked joy and laughter, and I’ve cherished it ever since. It’s an easy recipe that’s not just quick to whip up but also budget-friendly, making it a great option for everyday dinners and special occasions alike. So grab your apron, and let’s dive into this delicious journey!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken and Pesto Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken and Pesto Pasta

Why You’ll Love This Recipe

Simple & Quick: This Chicken and Pesto Pasta only takes about 40 minutes from start to finish.
Irresistible Flavor: Imagine the burst of herby, garlicky goodness with every forkful!
Eye-Catching Appeal: The vibrant green pesto against the warm pasta creates a dish that’s as beautiful as it is tasty.
Flexible Serving: Perfect for a cozy family dinner or an impressive dish to serve at gatherings.
Diet-Friendly Options: Easily adaptable for gluten-free diets with the right pasta alternatives.

Ingredients You’ll Need

12 ounces rigatoni or other short pasta: Rigatoni holds onto the pesto and cream sauce beautifully, but feel free to use any short pasta you have on hand, like penne or fusilli.
1 tablespoon olive oil: Adds flavor and helps sear the chicken. For a twist, try using garlic-infused olive oil.
1 pound boneless skinless chicken breasts, cut into 1-inch chunks: Chicken breasts are lean and absorb flavors well. You could also use thighs for a juicier bite.
1 teaspoon Italian seasoning: A blend of herbs that adds an authentic, aromatic touch. If you don’t have this, a mix of oregano, basil, and thyme works too.
3/4 teaspoon kosher salt: Enhances the flavors of the chicken and pasta.
Black pepper to taste: Freshly cracked pepper brightens up the dish.
2 cloves garlic, grated or minced: The star of the show here, garlic adds a punch that perfectly complements the pesto.
1/2 cup pesto: Use store-bought or homemade for a fresh taste. Basil pesto is traditional, but sun-dried tomato pesto can add an interesting twist.
2 tablespoons lemon juice: Freshly squeezed lemon juice brightens the dish and balances the creamy texture.
1/4 cup heavy cream or half and half: This gives the dish a rich, silky texture. You can substitute coconut milk for a lighter, dairy-free option.
1/4 cup grated parmesan cheese: A sprinkle for flavor! Nutritional yeast works well for a vegan alternative.
Chopped fresh basil for garnish (optional): Adds a touch of color and freshness right before serving.

How to Make Chicken and Pesto Pasta

Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the 12 ounces of rigatoni and cook until al dente, usually around 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain and set aside.
Prepare the Chicken: While the pasta cooks, cut the chicken breasts into 1-inch chunks. Season them with 3/4 teaspoon kosher salt, black pepper to taste, and 1 teaspoon Italian seasoning.
Sauté the Chicken: In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken, spreading it into a single layer. Allow it to cook untouched for about 2-3 minutes until browned, then flip and continue cooking until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
Add Garlic: Lower the heat to medium-low, and stir in the 2 cloves of grated or minced garlic. Cook for an additional 30 seconds until fragrant.
Combine Ingredients: Add the drained pasta to the pan along with the 1/2 cup of pesto, 2 tablespoons of lemon juice, 1/4 cup of heavy cream, and 1/4 cup of grated parmesan cheese. Toss everything together until well combined and heated through. If the pasta looks a bit dry, stir in some of the reserved pasta water for creaminess.
Garnish and Serve: Before serving, consider adding chopped fresh basil for a pop of color. Dish up your Chicken and Pesto Pasta and enjoy!

Storing & Reheating

To store Chicken and Pesto Pasta, let it cool to room temperature before placing it in an airtight container. It can be kept in the refrigerator for up to 3 days. If you need longer storage, freeze it for up to 3 months. When reheating, microwave on medium heat in 30-second intervals, adding a splash of water or extra cream to maintain the sauce’s consistency. Please note that the texture may change slightly after freezing, but a quick stir will bring it back to life!

Chef’s Helpful Tips

Make sure the chicken is cut evenly for uniform cooking; uneven pieces can lead to some undercooked or overcooked bites.
If you’re a garlic lover, feel free to add an extra clove or two!
Remember to reserve that pasta water; it’s a great way to adjust the sauce’s thickness without losing flavor.
If using homemade pesto, consider adding a bit more cheese for an even richer taste.
This recipe is versatile—feel free to throw in seasonal vegetables like cherry tomatoes or spinach for extra color and nutrients.

Chicken and Pesto Pasta is not just a meal; it’s an invitation to gather around the table, share laughs, and create new memories. With its simple ingredients and delectable flavors, it’s a recipe you can truly make your own. Whether you’re adding your twist with seasonal veggies or playing with spice levels, this dish will surely impress.

So don’t hesitate! Gather your ingredients and bring the joyful taste of homemade pasta right into your kitchen.

Recipe FAQs

Can I use a different type of pasta?

Absolutely! While rigatoni is a fantastic choice for its sturdy shape, you can substitute it with any short pasta like penne, fusilli, or even farfalle. Just keep an eye on the cooking time to ensure it’s al dente.

What can I do if I don’t have pesto?

If you’re out of pesto, a homemade version is easy to whip up! Blend fresh basil, garlic, nuts (like pine nuts or walnuts), parmesan cheese, and olive oil together until smooth. Alternatively, you can use romesco or a simple olive tapenade for a different flavor profile.

Can I make this dish ahead of time?

Yes, you can prepare Chicken and Pesto Pasta ahead! Cook the chicken and pasta and mix them with the pesto, cream, and seasonings. Store it in the refrigerator and bake it just before serving to warm everything through, adding more cream if necessary to refresh the dish.

How do I know when the chicken is fully cooked?

The best way to ensure your chicken is cooked through is to check its internal temperature. It should reach 165°F (75°C) at the thickest part. Cutting into a piece should reveal no pink inside, and the juices should run clear.

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Chicken and Pesto Pasta

Why You’ll Love This Recipe

Ingredients You’ll Need

How to Make Chicken and Pesto Pasta

Storing & Reheating

Chef’s Helpful Tips