Pesto Chicken Pasta Recipe: Fresh Basil and Grilled Delight

Introduction

Pesto chicken pasta is a vibrant, flavorful dish that combines tender grilled chicken, al dente pasta, and a fresh, homemade basil pesto sauce, perfect for weeknight dinners, family gatherings, or a special meal. This Italian-inspired recipe is beloved for its bright, herbaceous flavors and creamy texture, balanced by the savory chicken. Easy to prepare with pantry staples and fresh ingredients, it’s ideal for both novice and experienced cooks. This version delivers a restaurant-quality meal, is customizable and ready in under 40 minutes, and is perfect for serving with a side salad or garlic bread.

Ingredients

Pesto Sauce:

• 2 cups fresh basil leaves, packed
• 1/3 cup pine nuts (or walnuts)
• 1/2 cup grated Parmesan cheese
• 2-3 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice (optional, for brightness).

Pasta and Chicken:

• 12 oz pasta (e.g., penne, fusilli, or farfalle)
• 1 lb boneless, skinless chicken breasts (2 medium breasts)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• Optional: 1/4 cup heavy cream or 1/2 cup pasta water (for creamier sauce)
• Optional: 1 cup cherry tomatoes, halved, or 1/4 cup sun-dried tomatoes
• Optional: Extra Parmesan or basil leaves, for garnish

Step-by-Step Process

1. Make Pesto: In a food processor, combine basil, pine nuts, Parmesan, garlic, salt, and pepper. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until smooth. Add optional lemon juice and pulse to combine. Adjust seasoning and set aside.
2. Cook Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (about 8-10 minutes). Reserve 1/2 cup pasta water, then drain and set aside.
3. Prepare Chicken: Season chicken breasts with salt, pepper, and garlic powder. Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F. Remove, let rest for 5 minutes, then slice or cube.
4. Combine Ingredients: In the same skillet (or a large bowl), toss cooked pasta with pesto sauce. Add sliced chicken and optional cherry tomatoes or sun-dried tomatoes. For a creamier texture, stir in heavy cream or reserved pasta water, starting with 2 tbsp and adjusting as needed. Heat gently over low heat for 1-2 minutes to warm through, if using a skillet.
5. Serve: Divide pasta among plates. Garnish with extra Parmesan, basil leaves, or a sprinkle of pine nuts. Serve hot with a side salad or garlic bread.

Tips for a Better Pesto Chicken Pasta

• Use fresh basil for vibrant pesto; avoid wilted leaves for the best flavor.
• Toast pine nuts lightly for a deeper, nuttier taste before blending.
• Blend pesto just until smooth to avoid overheating and bitterness.
• Cook pasta al dente to prevent mushiness when mixed with sauce.
• Grill chicken for smoky flavor, or pan-sear for convenience.
• Reserve pasta water to adjust sauce consistency without diluting flavor.
• Taste pesto before adding to pasta; adjust salt or lemon for balance.
• Serve immediately to enjoy the freshest basil flavor and vibrant color.

Variations and Customization

• Creamy Pesto Chicken Pasta: Add 1/2 cup heavy cream and 1/4 cup Parmesan for a richer sauce.
• Vegan Pesto Pasta: Omit chicken, use nutritional yeast instead of Parmesan, and add grilled veggies like zucchini.
• Shrimp Pesto Pasta: Replace chicken with 1 lb sautéed shrimp.
• Spicy Pesto Pasta: Add 1/4 tsp red pepper flakes to pesto or sauté with chicken.
• Pesto Veggie Pasta: Skip chicken and add 1 cup sautéed mushrooms, spinach, or broccoli.
• Whole Wheat Pesto Pasta: Use whole wheat pasta for extra fiber.
• Gluten-Free Pesto Pasta: Use gluten-free pasta and ensure ingredients are certified gluten-free.
• Pesto Chicken Bake: Toss with 1 cup mozzarella, top with breadcrumbs, and bake at 375°F for 15 minutes.

Storage and Serving Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop with a splash of water or cream to revive the sauce; microwave in short bursts.
• Freeze without pasta in a freezer-safe container for up to 2 months; thaw overnight and toss with fresh pasta.
• Serve with a Caesar salad, roasted vegetables, or crusty bread for a complete meal.
• Use leftovers in a wrap or as a pizza topping with extra cheese.
• Keep garnishes like Parmesan or basil fresh by adding them just before serving.
• Avoid leaving at room temperature for more than 2 hours.
• Pair with a crisp white wine like Sauvignon Blanc or a light red like Chianti for an Italian vibe.

Nutritional Information

Based on 4 servings (without optional cream or tomatoes):

• Calories: 620 kcal
• Total Fat: 34g
• Saturated Fat: 7g
• Trans Fat: 0g
• Cholesterol: 80mg
• Sodium: 680mg
• Total Carbohydrates: 45g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 34g
• Vitamin A: 25% Daily Value
• Vitamin C: 15% Daily Value
• Calcium: 15% Daily Value
• Iron: 20% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in protein and healthy fats but moderate in carbs. For dietary needs, try vegan or gluten-free variations. Its balanced profile makes it a satisfying main dish.

Conclusion

This pesto chicken pasta recipe delivers a fresh, flavorful Italian classic that’s perfect for quick dinners or entertaining guests. It’s homemade pesto, tender chicken, and al dente pasta create a vibrant, restaurant-style dish with minimal effort. The versatility and ease make it a crowd-pleaser. This recipe is sure to become a favorite, cherished for its bright taste and comforting appeal.

Pesto Chicken Pasta Recipe: Fresh Basil and Grilled Delight

A vibrant Italian dish with homemade basil pesto, grilled chicken, and pasta, ideal for dinners or gatherings.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 4

Ingredients

  

• 2 cups fresh basil leaves
• ⅓ cup pine nuts
• ½ cup grated Parmesan cheese
• 2-3 garlic cloves
• ½ cup extra-virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh lemon juice optional
• Pasta and Chicken:
• 12 oz pasta penne, fusilli, or farfalle
• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• Optional: 1/4 cup heavy cream or 1/2 cup pasta water
• Optional: 1 cup cherry tomatoes halved
• Optional: Extra Parmesan or basil for garnish

Instructions

 

• Blend basil, pine nuts, Parmesan, garlic, salt, and pepper; drizzle in olive oil to make pesto. Add optional lemon juice.
• Cook pasta in salted boiling water until al dente; reserve 1/2 cup water, then drain.
• Season and grill or pan-sear chicken until 165°F; rest and slice.
• Toss pasta with pesto, chicken, and optional tomatoes or cream/pasta water; warm gently if needed.
• Garnish with Parmesan or basil; serve hot with salad or bread.

Notes

• Use fresh basil for vibrant pesto.
• Cook pasta al dente to hold the sauce.
• Reserve pasta water for a creamy texture.
• Serve with a Caesar salad or garlic bread.