Chicken Pesto Pasta is one of those dinners that comes together without a lot of fuss. Tender pieces of chicken, penne pasta, fresh spinach, juicy tomatoes, and plenty of pesto are tossed together for a simple, flavorful meal. A little lemon at the end brightens everything up!
If you love pesto and chicken together, be sure to try my Pesto Slow Cooker Chicken Pasta next. It is another easy dinner that lets the slow cooker do most of the work!
Ingredients & Substitutions
- Penne pasta: Penne works well because the pesto sauce clings to the pasta. You can use another short pasta, such as rotini, rigatoni, or bow ties.
- Olive oil: Used to cook the chicken. You can use another neutral cooking oil if preferred.
- Chicken breasts: Cut the chicken into bite-sized pieces so it cooks quickly and evenly. Boneless, skinless chicken thighs can also be used. Season the chicken with kosher salt, black pepper, Italian seasoning, and paprika.
- Garlic: Freshly minced garlic adds the best flavor, but jarred minced garlic can be used.
- Pesto: Use homemade or your favorite store-bought pesto. The pesto is the main flavor in this dish, so use one you enjoy.
- Parmesan cheese: Freshly grated Parmesan melts into the pesto and helps make the sauce smooth and flavorful. You can use finely shredded Parmesan if needed.
- Pasta water: Don’t skip saving the pasta water! The starchy water helps loosen the pesto and creates a smooth sauce that coats the pasta.
- Cherry tomatoes: Add juicy, fresh flavor and a little sweetness. Grape tomatoes can be used instead.
- Baby spinach: Adds color and an easy serving of greens. You can use chopped regular spinach, if preferred.
- Lemon zest and juice: Brightens the pesto and balances the richness of the dish. Fresh lemon is best.
- Fresh basil: Optional, but a few fresh basil leaves make a pretty and flavorful garnish.
Tips for the Best Chicken Pesto Pasta
- Cut the chicken evenly. Bite-sized pieces that are close in size will cook more evenly and at about the same time.
- Don’t skip the pasta water. The starchy water helps loosen the pesto and gives you a smooth sauce that coats the pasta.
- Add the pasta water slowly. Start with ½ cup, then add more as needed. You may not need the full cup.
- Use freshly grated Parmesan. It melts more easily into the warm pasta and pesto.
- Don’t skip the lemon. The lemon zest and juice add a bright, fresh flavor that balances the pesto.
- Add the spinach at the end. It wilts quickly when tossed with the hot pasta, so there is no need to cook it separately.
- Serve it right away. The pesto sauce is at its best when the pasta is freshly tossed and silky.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work well in this recipe. Cut them into bite-sized pieces and cook until they reach an internal temperature of 165°F.
Can I use a different kind of pasta?
Absolutely. Penne is great because the pesto clings to the pasta, but rotini, rigatoni, bow ties, or another short pasta can also work well. Just cook the pasta according to the package directions, and be sure to reserve some pasta water.
Can I use store-bought pesto?
Yes. Homemade or store-bought pesto will work. Use a pesto you enjoy, since it provides most of the flavor for the sauce.
Can I add other vegetables?
Of course! You can add vegetables like sliced bell peppers, mushrooms, zucchini, or broccoli. Just keep in mind that some vegetables may need to be cooked before being added to the pasta.
Can I make Chicken Pesto Pasta ahead of time?
This pasta is best served right away while the sauce is silky and fresh. If you do have leftovers, store them in the refrigerator and gently reheat them with a splash of water or chicken broth to help loosen the sauce.
How to Store Chicken Pesto Pasta
Refrigerator: Store leftover Chicken Pesto Pasta in an airtight container in the refrigerator for up to 3 to 4 days. The pasta will absorb some of the sauce as it sits.
Reheating: Reheat gently in the microwave or in a skillet over low heat. Add a splash of water or chicken broth before reheating to loosen the sauce and help keep the pasta from drying out.
Freezer: I don’t recommend freezing this pasta. The pesto, spinach, and pasta can change in texture after thawing, and the sauce may separate. For the best results, enjoy it fresh or refrigerate the leftovers.
Chicken Pesto Pasta
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 tablespoon garlic, minced
- ¾ cup basil pesto, homemade or store-bought
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 1 cup reserved pasta water
- 1 ½ cups (224 g) cherry tomatoes, halved
- 2 cups (60 g) baby spinach
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Fresh basil, for garnish (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to the package directions. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
- While the pasta cooks, season the chicken with the salt, pepper, Italian seasoning, and paprika.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and cooked through to an internal temperature of 165°F.
- Add the garlic and cook for about 30 seconds.
- Add the cooked pasta, pesto, Parmesan, cherry tomatoes, spinach, and ½ cup of the reserved pasta water. Toss gently until the pesto coats the pasta and the spinach begins to wilt.
- Add more reserved pasta water, a little at a time, tossing after each addition, until the sauce is smooth and silky and coats the pasta. You may not need all of the pasta water.
- Stir in the lemon zest and lemon juice. Taste and adjust with additional salt and pepper, if needed.
- Serve immediately with extra Parmesan and fresh basil, if desired.
Did you make this recipe?
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