When I need a fast, comforting weeknight dinner that still feels a little special, I reach for this chicken pesto pasta. Tender diced chicken, bright cherry tomatoes, and a glossy coat of basil pesto come together in under 30 minutes. If you like easy pasta dishes with bold flavors, try pairing this with a light pasta salad like chicken caesar pasta salad for a fuller meal.
Why you’ll love this dish
This pasta is a winner for several reasons. It’s quick to make—perfect for busy weeknights. The ingredients are pantry-friendly and budget-conscious, yet the pesto gives the whole dish a restaurant-quality lift. Kids and grown-ups both tend to approve because the flavors are familiar but fresh. It’s also flexible: you can use store-bought pesto or make a simple homemade version. Serve it warm for dinner, or let it cool slightly for a pasta salad-style plate at casual gatherings.
Preparing Chicken Pesto Pasta
Quick overview so you know what to expect:
- Boil salted water and cook short pasta (farfalle or penne) until al dente. Reserve a splash of pasta water.
- Sauté diced chicken in olive oil until golden and cooked through.
- Add halved cherry tomatoes and soften briefly.
- Stir in pesto over low heat, then toss in the drained pasta and a little reserved pasta water to loosen the sauce if needed.
- Finish with grated Parmesan and serve immediately.
Key ingredients
- 2 boneless, skinless chicken breasts, diced (about 1 pound)
- 12 ounces farfalle pasta (or another short pasta like penne)
- 1 to 1 1/2 cups cherry tomatoes, halved
- 1/2 to 3/4 cup basil pesto (store-bought or homemade)
- 1/2 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons olive oil
- Salt and black pepper to taste
Notes and substitutions:
- Short pasta shapes trap pesto well; use penne, rigatoni, or orecchiette if you don’t have farfalle.
- For a lighter version, substitute part of the pesto with a spoonful of plain yogurt when cooling slightly (add off the heat to prevent separation).
- Use rotisserie chicken as a shortcut—just fold it in at the end to warm through.
Directions to follow
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Scoop out and reserve about 1/4 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the diced chicken. Season with salt and black pepper. Sauté, stirring occasionally, until the chicken is cooked through and lightly browned, about 6 to 8 minutes.
- Add the halved cherry tomatoes. Cook 2 to 3 minutes until they begin to soften but still hold their shape.
- Reduce the heat to low. Stir in 1/2 to 3/4 cup pesto, coating the chicken and tomatoes.
- Add the cooked pasta to the skillet. Toss to combine. If the sauce is too thick, add a splash of the reserved pasta water a little at a time until the noodles are evenly coated.
- Remove from the heat and sprinkle 1/2 cup grated Parmesan over the pasta. Toss once more and serve immediately with extra Parmesan on the side.
How to plate and pair
Serve the pasta warm in shallow bowls so the sauce is visible. Scatter a few extra halved tomatoes and a light drizzle of olive oil on top. For side pairings, a crisp green salad or roasted vegetables work well. If you want another creamy chicken pasta for inspiration, check out this easy chicken alfredo pasta for a richer contrast—serve it on a different night to vary textures and sauces.
Storage and reheating tips
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3–4 days. To reheat:
- Stovetop: Warm gently in a skillet over low heat with a splash of water or broth to loosen the sauce.
- Microwave: Heat in 30-second bursts, stirring and adding a little water as needed.
For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Always reheat until the chicken reaches an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Dice the chicken into even pieces so it cooks uniformly.
- Don’t overcook the pasta. Al dente texture helps it hold the sauce and prevents mushy leftovers.
- Use reserved pasta water little by little; its starch helps the pesto cling and creates a silky sauce.
- If your pesto tastes too salty, add a squeeze of lemon juice to brighten and balance the flavors.
- For extra layered flavor, lightly brown the chicken and then deglaze the pan with a tablespoon of chicken stock or water before adding tomatoes.
Recipe variations
- Make it vegetarian: skip the chicken and add sautéed mushrooms, zucchini, or roasted chickpeas for protein.
- Add greens: stir in baby spinach or arugula at the end so they wilt but stay vibrant.
- Nut-free pesto: use sunflower seeds instead of pine nuts when making homemade pesto.
- Creamy version: stir in 2–3 tablespoons of heavy cream or crème fraîche with the pesto for a richer sauce.
- Lemon basil twist: add grated lemon zest and a splash of juice for a fresher finish.
Helpful answers
How long does this recipe take from start to finish?
Hands-on time is about 20 minutes; total time including boiling the pasta is roughly 25 to 30 minutes.
Can I use frozen chicken or leftover cooked chicken?
Yes. If using frozen raw chicken, thaw it completely before dicing and cook until the internal temperature reaches 165°F (74°C). Leftover cooked chicken can be added at the end just to heat through—reduce the initial sauté time accordingly.
How can I prevent the pesto from turning oily or separating?
Keep the heat low when you add pesto. Stir it in off high heat and use reserved pasta water to loosen the sauce rather than extra oil. If using store-bought pesto, give it a stir before measuring to recombine any separated oil.
Will this work with other pastas?
Absolutely. Any short pasta with nooks—penne, rigatoni, orecchiette, or shells—works well because they trap the pesto and bits of tomato.
Can I make this ahead for meal prep?
Yes. Store the pasta and sauce together in the fridge and reheat gently as described. For best texture, undercook the pasta by 1 minute if you plan to reheat, so it doesn’t become mushy.
Chicken Pesto Pasta
Ingredients
Method
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Scoop out and reserve about 1/4 cup of the pasta cooking water, then drain the pasta.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the diced chicken. Season with salt and black pepper. Sauté, stirring occasionally, until the chicken is cooked through and lightly browned, about 6 to 8 minutes.
- Add the halved cherry tomatoes. Cook 2 to 3 minutes until they begin to soften but still hold their shape.
- Reduce the heat to low. Stir in 1/2 to 3/4 cup pesto, coating the chicken and tomatoes.
- Add the cooked pasta to the skillet. Toss to combine. If the sauce is too thick, add a splash of the reserved pasta water a little at a time until the noodles are evenly coated.
- Remove from the heat and sprinkle 1/2 cup grated Parmesan over the pasta. Toss once more and serve immediately with extra Parmesan on the side.
